Tiger bar Concept Audit Report (on-trade) (M3)

• Document No.

• Resto Concept Report (on - trade)

• Novus Leisure / Tiger Tiger Manchester

• Conducted on

  Date

• Ashley Orr

• Tiger
  Address

Team

• Are all team members wearing the correct concept uniform?

  Yes

  No

  N/A

• Do all team members promote the concept?<br>

  Yes

  No

  N/A

• Are team members following concept specific service cycles?

  Yes

  No

  N/A

• Do Team members exhibit good knowledge of cocktail specs?

  Yes

  No

  N/A

• A cocktail off your concept menu will be ordered and audited.

• Was the selected cocktail made in a satisfactory timescale?

  Yes

  No

  N/A

• Are the concept managers commanding the team effectively?

  Yes

  No

  N/A

Atmospherics

• Is non-effect lighting at the correct level ?

  Yes

  No

  N/A

• Is the smell (scent marketing) in keeping with the concept?

  Yes

  No

  N/A

• Is all effect lighting - correct to concept and time?

  Yes

  No

  N/A

• Are screens/ projectors on and playing correct media?

  Yes

  No

  N/A

• Is music volume at the correct level and sound ok (treble)?

  Yes

  No

  N/A

• Is the music policy correct and in keeping with the concept?

  Yes

  No

  N/A

• Is smoke/Haze being used and at the correct levels?

  Yes

  No

  N/A

Operational Standards

• Are concept menus out, clean and in good condition?

  Yes

  No

  N/A

• Is the back bar uncluttered and organised?

  Yes

  No

  N/A

• Does the back bar promote the concept?

  Yes

  No

  N/A

• Is the floor dry, clear and free from glass , bottles?

  Yes

  No

  N/A

• Are fridges full and following concept stocking policy?

  Yes

  No

  N/A

• Are all tables clean and tidy?<br>

  Yes

  No

  N/A

• Is the bar top clean and actively being wiped down throughout the evening?

  Yes

  No

  N/A

Up - selling / Productivity

• Are team members pro-actively up - selling?

  Yes

  No

  N/A

• Are there enough team members on and working efficiently ?

  Yes

  No

  N/A

• Are concept specific targets in place for each team member ?

  Yes

  No

  N/A

• Is the new shift report being used and followed?

  Yes

  No

  N/A

'Concept Serve'

• Are tables set up correctly ?

  Yes

  No

  N/A

• Are concept cocktails/drinks being served correctly? (Correct vessel)

  Yes

  No

  N/A

• Are the correct ice buckets in use?

  Yes

  No

  N/A

• Is the 'plus one' initiative evident and being used?

  Yes

  No

  N/A