T.P.R (TEAM PERFORMANCE REVIEW)

• Conducted on

  Date

• Prepared by

• Location
  Address

T.P.R (TEAM PERFORMANCE REVIEW)

• Location

• Date

  Date

• Time

  Date

• Auditor

• Management on Site

  Yes

  No

  N/A

Restaurant Exterior

• Are the exterior lights in working condition and on at the appropriate time? 1 point

  Yes

  No

  N/A

• Parking lot, signs, patio, and building?

• Are exterior doors presentable and in good working condition? 1 point

  Yes

  No

  N/A

• Doors should be free of potential hazardous conditions, void of smudges, and have clean glass panes.

• Are the exterior grounds safe, and generally organized and free of litter? 1 point

  Yes

  No

  N/A

• Check entry sidewalk and doorway for cleanliness. Check landscape and around facility. Check for unsafe conditions such as pot holes, equipment, or sidewalks.

• Is the dumpster/recycling area clean and orgainzed? 1 point

  Yes

  No

  N/A

• Is the building generally presentable and in safe condition? 1 point

  Yes

  No

  N/A

Restaurant Interior

• Are entryways and waiting areas clean and presentable? 1 point

  Yes

  No

  N/A

• Is the host stand clean, organized, and free of litter (from the employee side as well)? 1 point

  Yes

  No

  N/A

• Are main floors clean and well-maintained? 1 point

  Yes

  No

  N/A

• Look at the general area and under tables/booths for litter and spills

• Are all applicable notices, reports, and permits (i.e., Food Permit, Liquor license, Back-Flow Prevent Report, OSHA, Minimum Wage, Alarm, and Fire and Police permits) current and visible? 1 Point

  Yes

  No

  N/A

• Are the booths, tables, chairs, and stools well-maintained? If not, is there a documented plan to do necessary repairs? 1 point

  Yes

  No

  N/A

• Check for signs of excessive wear, damage, mismatches (non standard furniture) broken furniture, or lopsided tables.

• Is the décor clean and presentable? 1 point

  Yes

  No

  N/A

• Check hanging décor, plant, furniture, windows, and interior signage

• Are posted signs professional in appearance and relevant? 1 point

  Yes

  No

  N/A

• Is the Janitorial closet clean and organized? 1 point

  Yes

  No

  N/A

• Is the Mop sink area clean and organized? 1 point

  Yes

  No

  N/A

• Check signage for professional looking appearance and lamination. Check for relevant content (holiday hours, etc)

• Is the interior of the building generally presentable and in safe condition? 1 point

  Yes

  No

  N/A

Front of House

• Was the FOH manager or shift lead consistently visiting guests? 1 points

  Yes

  No

  N/A

• Look for FOH manager engaging guests in a positive and friendly manner

• Has a manager completed a travel path in the last hour, indicated on their Pocket Rocket? 1 point

  Yes

  No

  N/A

• Did FOH employee's get a pre-shift meeting via a manager and paper cut-out. Verify by asking two FOH employee's what the pre-shift was about? 1 point

  Yes

  No

  N/A

• Were the restrooms clean, organized, and free of unsafe conditions? 1 Point

  Yes

  No

  N/A

• Check floors, sinks and receptacles. Also, ensure checklist is up-to-date.

• Are employees dressed appropriately and is their general appearance in accordance with company guidelines? 1 Point

  Yes

  No

  N/A

• Check pants, shirts, shoes, and aprons

• Are non-alcoholic drinks prepared and presented in accordance with corporate policy? 1 Point

  Yes

  No

  N/A

• Look for beverage napkins

• If the site has a catering van, is the Vehicle Maintenance log maintained and up to date? 1 Point

  Yes

  No

  N/A

• Check for log for maintenance records, mileage reports, invoices, and vehicle usage. Note any irregularities.

Customer Cycle

• Was the guest greeted by a Host within 20 sec of arriving at the station? 1 point

  Yes

  No

  N/A

• Check time it takes for guest to be greeted by Hostess when they approach their station

• Did the host/hostess make eye contact with the guest at the time of the greeting and pause for a response from the guest? 1 Point

  Yes

  No

  N/A

• Host should greet the guest warmly, make eye contact and wait for guest’s response.

• Was/were the guest(s) seated within a reasonable waiting time? 1 point

  Yes

  No

  N/A

• Check for guest sign-in sheet, unbussed tables, empty tables, and the sense of urgency from the staff

• Did the server greet the table within one minute? 1 point

  Yes

  No

  N/A

• Time it takes for the server to make first contact with the guest.

• Were non-alcoholic drinks served within two (2) minutes from being ordered (alcoholic, three (3) minutes)? 1 Point

  Yes

  No

  N/A

• Check time from drink order to actual delivery at table. Note friendliness of staff. Did the server present themselves and the company well?

• Were alcoholic beverages accurate during the visit? 1 point

  Yes

  No

  N/A

• Incorrect drink served or drink not made according to recipe. Note: discuss issue with server and/or bartender to get ticket number and details.

• Was the order entered into Aloha within one (1) minute of being taken? 1 Point

  Yes

  No

  N/A

• Check time from guest placing order with server and time it takes server to enter into Aloha

• Was the point-of-axis process utilized when delivering food to the table (greater than three (3) guests)?1 Point

  Yes

  No

  N/A

• Check pending tickets at Expo station. Ensure there is a number assigned to each guest. Also, look for signs of "auctioning," that is, server should should not be asking, for example, "Who had the Tacos Ricos?"

• Was food delivered timely in accordance with company policy? 1 point

  Yes

  No

  N/A

• Appetizers, 6 min; Breakfast, 6 min; Lunch, 8 min; Dinner,12 min; and, Desert, 6 min.

• Did the server exercise the first bite policy? 1 point

  Yes

  No

  N/A

• Server should revisit the table within 1 minute after first guest takes the first bite. Note servers demeanor. Is it a pleasant interaction with the guest?

• Were all food orders accurate during the visit? In other words, no food order is different from what customer requested. For example, customer receives a plate of beef enchiladas as requested, not a plate of chicken enchiladas. Additionally, food orders are exactly as requested by customer. For example, customer receives scrambled eggs as requested, not over-easy eggs.1 Point

  Yes

  No

  N/A

• Look for food being returned. Discuss situation with Expo and/or server immediately to determine why order(s) is/are being sent back. Provide details and ticket number.

• Was the quality of all food items as expected by customer? In other words, food items are at expected temperature and freshness. Furthermore, all food items are correctly seasoned, that is, not too salty, overly spicy, etc...

  Yes

  No

  N/A

• Look for food being returned. Discuss situation with Expo and/or server immediately to determine why order(s) is/are being sent back. Provide details and ticket number.

• Was the guest check delivered timely in accordance with company policy?

  Yes

  No

  N/A

• Breakfast and Lunch - server should deliver check with meal. Dinner - server should deliver check when dessert is denied or within two minutes after dessert is ordered

• Was guest check collected within two minutes from the time the guest indicates they are ready to pay?1 Point

  Yes

  No

  N/A

• Note the time it takes for server to retrieve check from table

• Did the server return guest's receipt within two (2) minutes? 1 point

  Yes

  No

  N/A

• Time between check pick up and receipt drop off

• Was the table pre-bussed during the meal? 1 point

  Yes

  No

  N/A

• Was the table bussed within two (2) minutes of guest's departure? 1 point

  Yes

  No

  N/A

BAR Area

• Is the bar area clean and well-maintained? 1 point

  Yes

  No

  N/A

• Check for litter, empty plates/cups, unattended drinks, etc,

• Are proper sanitation methods being used? 1 point

  Yes

  No

  N/A

• Check bartender work methods

• Is the liquor storage area locked when not in use? 1 point

  Yes

  No

  N/A

• Check who has access to the areas and if the keys is restricted.

• Are comp policy and procedures being followed? 1 point

  Yes

  No

  N/A

• View Comp/Void report from nightly paperwork.

• Is the bartender following the drink book? 1 point

  Yes

  No

  N/A

• Check for drink book. Ask bartender if necessary

• Are alcoholic drinks prepared and presented in accordance with corporate policy?1 Point

  Yes

  No

  N/A

• Are appropriate glasses, garnishes, etc, being used?1 Point

  Yes

  No

  N/A

To Go Operations - Walk-In

• Was guest greeted by an employee within 15 seconds of entering the restaurant?1 Point

  Yes

  No

  N/A

• Assuming it is guest's turn and he/she is ready to order, was his/her order taken within one (1) minute.1 Point

  Yes

  No

  N/A

• Did the employee do any suggestive selling, i.e., special offers, appetizers, desserts, and/or drinks?1 Point

  Yes

  No

  N/A

• Did the employee clearly repeat the customer’s order? 1 point

  Yes

  No

  N/A

• Were all food orders accurate? In other words, no food order is different from what customer requested. For example, customer receives two bean and cheese tacos as requested, not two potato and egg tacos. Additionally, food orders are exactly as requested by customer. For example, customer receives two fajita tacos with bell pepper and onions as requested, not two fajita tacos without bell pepper and onions. 1 point

  Yes

  No

  N/A

• Observe if To Go employee made a visible check and/or a count of the items. Also, look for food being returned. Discuss situation with To Go person immediately to determine why order(s) is/are being sent returned. Provide details and ticket number.

• Was the order packaged and ready for the guest within company standards, i.e., Breakfast, 6 min; Lunch, 8 min; and Dinner,12 min ? 1 point

  Yes

  No

  N/A

• Did the employee thank the guest for their business? 1 point

  Yes

  No

  N/A

• During the audit, did the Uber Tablet go off and did an employee respond to the beep in 15 seconds or less? 1 point

  Yes

  No

  N/A

• 8. During the audit, did the Ordereze Tablet go off and did an employee respond to the beep in 15 seconds or less? 1 Point

  Yes

  No

  N/A

To Go Operations - Call-In

• Was the phone answered by the second ring? 1 point

  Yes

  No

  N/A

• Did the employee answer the phone in a professional and courteous manner? 1 point

  Yes

  No

  N/A

• Did the employee identify himself/herself and the unit's location? 1 point

  Yes

  No

  N/A

• Did the employee do any suggestive selling, i.e., special offers, appetizers, desserts, and/or drinks? 1 point

  Yes

  No

  N/A

• Did the employee clearly repeat the customer’s order? 1 point

  Yes

  No

  N/A

• Was the guest given a ready-for-pick-up time? 1 point

  Yes

  No

  N/A

• Were all food orders accurate? In other words, no food order is different from what customer requested. For example, customer receives two bean and cheese tacos as requested, not two potato and egg tacos. Additionally, food orders are exactly as requested by customer. For example, customer receives two fajita tacos with bell pepper and onions as requested, not two fajita tacos without bell pepper and onions. 1 point

  Yes

  No

  N/A

• Observe if To Go employee made a visible check and/or a count of the items. Also, look for food being returned. Discuss situation with To Go person immediately to determine why order(s) is/are being sent returned. Provide details and ticket number

• Was the order packaged and ready for the guest within the quoted pick up time(Breakfast 6 min.; Lunch 8 min.) 1 point

  Yes

  No

  N/A

• Did the employee thank the guest for their business? 1 point

  Yes

  No

  N/A

• During the audit, did the Uber Tablet go off and did an employee respond to the beep in 15 seconds or less? 1 point

  Yes

  No

  N/A

• During the audit, did the Ordereze go off and did an employee respond to the beep in 15 seconds or less? 1 point

  Yes

  No

  N/A

• Is the Curbside Transactions completed in 2 mins or Less? 1 point

  Yes

  No

  N/A

Back of House

• Are recipes in the recipe book being followed? 1 points

  Yes

  No

  N/A

• When food preparation requires a recipe, ensure preparer is using recipe book.

• Are the food portions, preparation, and presentation in accordance with corporate policy? 1 points

  Yes

  No

  N/A

• Check for right portions, scale being used, placement of food on plate, and condition of chinaware

• Is the scale being used properly calibrated? 1 points

  Yes

  No

  N/A

• Are Order Guides, that is, produce, alcohol, paper, beer, etc., being followed? 1 points

  Yes

  No

  N/A

• Ask KM or MOD for the Order Guides. Look for proper par level compliance. Look for date when order guides were last updated.

• Are prep par levels (cold and hot) being properly utilized? 1 points

  Yes

  No

  N/A

• Look for prep par level clip board in kitchen. Check for use. Sheets should be revised within the past 60 days

• Are the kitchen, storage, and dock areas clean, organized and safe? 1 points

  Yes

  No

  N/A

• Is dry storage area clean and well-organized? 1 points

  Yes

  No

  N/A

• Are employees dressed appropriately and is their general appearance in accordance with company guidelines (emphasis on slip resistant shoes? 1 points

  Yes

  No

  N/A

• Check company manual for proper dress/appearance guidelines (emphasis on slip resistant shoes).

Safety and Sanitation

• Are kitchen employees given a weekly safety talk? 1 points

  Yes

  No

  N/A

• Is safety and sanitation signage in compliance with Health Department? 1 points

  Yes

  No

  N/A

• Are sanitation and cross-contamination practices in accordance with the Texas Food Establishment Rules? 1 points

  Yes

  No

  N/A

• Are sanitizer buckets available and labeled with a 2-hour window? 1 points

  Yes

  No

  N/A

• Are products not in immediate use covered? 1 points

  Yes

  No

  N/A

• Is tomato and onion dicer clean and free of debris? 1 points

  Yes

  No

  N/A

• Is Robot Coupe (including blades) clean and free of food debris? 1 points

  Yes

  No

  N/A

• Are soda machine nozzles clean and free of mold? 1 points

  Yes

  No

  N/A

• Is the merchandise properly labeled, dated, rotated, and organized in the walk-in cooler? 1 points

  Select Yes No N/A

  • Yes
  • No
  • N/A

• Are the cooling down and reheating processes in accordance with Texas Food Establishment Rules? 1 points

  Yes

  No

  N/A

• Is a calibrated and accurate thermometer available to monitor product temperatures? (Provided by MOD) ? 1 points

  Yes

  No

  N/A

• Is the food and equipment holding the required temperature? 1 points

  Yes

  No

  N/A

• Check temps in all coolers, steam tables, food cabinets etc.

• Is a thermometer present and functional in all BOH refrigeration? 1 points

  Yes

  No

  N/A

• Are all exhaust filters cleaned weekly (basic cleaning) and quarterly (deep cleaning)?

  Yes

  No

  N/A

• Is kitchen equipment being used safely and properly? 1 points

  Yes

  No

  N/A

• Used safely as per manufactures instructions

• Is kitchen equipment maintained in a good and safe condition? 1 points

  Yes

  No

  N/A

• Check cooking areas, frying stations and prep area for signs of grease build up; Check condition of equipment. Look for excessive wear, torn or broken parts and unsafe items.

• Are cutting gloves worn by all employees when cutting meat? 1 points

  Yes

  No

  N/A

• Check during usage. Cutting gloves should be worn by employees when using knives vegetables?

General Admin

• Are invoices properly verified and signed by a manager? 1 point

  Yes

  No

  N/A

• Is door to the office locked when not occupied by a manager? 1 point

  Yes

  No

  N/A

• Is the safe locked when not being used? 1 point

  Yes

  No

  N/A

• Are customer credit card numbers secure and not visible on any order forms outside of the secured location? 1 point

  Yes

  No

  N/A

• Are all POS terminals, printers, and credit card readers functional and in good working order? 1 point

  Yes

  No

  N/A

• Are all managers dressed in accordance with the company policy? 1 point

  Yes

  No

  N/A

• Is the gluten free menu available in print or ready to print from the manager's computer? 1 point

  Yes

  No

  N/A

• Is music on, audible, and set to the correct station? 1 point

  Yes

  No

  N/A

• Is Uber iPad & Ordereze on and accepting orders? 1 point

  Yes

  No

  N/A

• Does the MOD know the weekly sales goal for their location and where they stand against SPLY. (SPLY Information can be obtained by the weekly score card and weekly sales goals will be listed below.)1 point

  Yes

  No

  N/A

• Obtain info from for Declining Budget or Daily Score Card.

• Are current TPR, Health Inspection, and Weekly Score Card results posted and visible to all employees? 1 point

  Yes

  No

  N/A

HR

• Is the Integrity HR Contact list posted in the office or easily accessible on the manager's computer? 1 point

  Yes

  No

  N/A

• Is the Integrity HR Employee Incident Form (Workers Comp Form) accessible and updated on the manager's computer? 1 point

  Yes

  No

  N/A

• Is the Covid leave form Available on the Desktop 1 point

  Yes

  No

  N/A

Training

• Are Papa Gallo checklists being completed on new hires? 1 point

  Yes

  No

  N/A

• If an Employee is training do they have the training tablet on them?

  Yes

  No

  N/A

Finance

• Are deposits being made daily? 1 point

  Yes

  No

  N/A

• What is the prime cost goal of the location? 1 point