Training Inspection

• Store Location and Date

• Store Location

• Conducted on

  Date

• Prepared by

• Managers on Duty

1. Brand

• Brand is assessed through the entire visit

• Is the exterior of the building free of debris and landscaping meets expectations? Is the dumpster clean and gates closed? (Area should be swept and lids closed)

  Yes

  No

  N/A

• Are the dining room doors cleaned and free of smudges?

  Yes

  No

  N/A

• Is the temperature of the dining room at a comfortable setting? May-October: 74* Nov-April: 70*<br>**Refer to Building & Maintenance for specific temp settings**<br>Is the music at the correct level and marked correctly on the receiver?

  Yes

  No

  N/A

• Is the entire team in complete uniform? (Name tags on with white on black label, hair restraints in place, shirt tucked in, clean/pressed uniform)

  Yes

  No

  N/A

2. Service Time Evaluation

• Service times will be observed in DT, Front End and Expo.

• Front observations at registers. (Observe the time the guest enters the line to the time the guest's transaction is complete)

  Yes

  No

  N/A

• Expo observation. We're all tickets 7 minutes or less.

  Yes

  No

  N/A

• Drive Thru observations. Were all orders completed in under 7 minutes (time order was taken until the time guest received their order)

  Yes

  No

  N/A

• Were all phone orders completed and ready by the pick up time?

  Yes

  No

  N/A

• Were all zones properly staffed according to scheduler program? (review sales to labor % and hours scheduled)

  Yes

  No

  N/A

3. Manager Involvement / Awareness:

• Were the managers in the right zone and taking proper travel paths to ensure QSCT?

  Yes

  No

  N/A

• Did managers respond within 30 seconds to correct any opportunities or guests requests?

  Yes

  No

  N/A

• Did the FOH manager perform a dining room check (follow up on busboy, interact with guests, and check cleanliness) every 20 minutes minimum?

  Yes

  No

  N/A

• Did the manager personally address ALL guest complaints and follow up with guest?

  Yes

  No

  N/A

• Did the management team display a "can do" attitude during the entire visit?

  Yes

  No

  N/A

GSM / KM

• Is the KM wearing a headset?

  Yes

  No

  N/A

• Was the BOH checklist completed between 1pm to 2pm?

  Yes

  No

  N/A

• Was the FOH checklist completed between 1pm to 2pm?

  Yes

  No

  N/A

• Is the KM giving direction to the other cooks?

  Yes

  No

  N/A

• Is the GSM verbal and giving direction during the shift?

  Yes

  No

  N/A

4. FOH Team Member Evaluation:

Drive Thru- IOT

• Name: Position:

• Select date

  Date

• Guest Interaction: warm, friendly & not rushing guest through transaction

  Yes

  No

  N/A

• Every order is being repeated back to the guest?

  Yes

  No

  N/A

• Does the team member communicate with DT push/expo throughout shift?

  Yes

  No

  N/A

• Does the team member know the current menu changes & marketing campaign?

  Yes

  No

  N/A

Register (observe 5 transactions)

• Name:

• Select date

  Date

• Guest Interaction: warm, friendly & not rushing guest through transaction

  Yes

  No

  N/A

• Is the team member suggestive selling?

  Yes

  No

  N/A

• Is the team member repeating back the entire order?

  Yes

  No

  N/A

• Does the team member know the current menu changes & marketing campaign?

  Yes

  No

  N/A

Server

• Name:

• Select date

  Date

• Does the server make warm greetings to each table?

  Yes

  No

  N/A

• When delivering the food, is the team member auctioning the food as they are being served?

  Yes

  No

  N/A

• Did the server prebus tables on his/her way back to the expo counter?

  Yes

  No

  N/A

• Does the server follow up with guests throughout dining experience?

  Yes

  No

  N/A

• Were all tables cleaned within 5 minutes of departure?

  Yes

  No

  N/A

5. BOH Team Member Evaluation:

Broiler

• Name:

• Select date

  Date

• Are all menu items built according to specs (including utensils)?

  Yes

  No

  N/A

• Does the team member check broiler temps periodically throughout shift?

  Yes

  No

  N/A

• Does the team member prioritize and react quickly to Drive Thru orders?

  Yes

  No

  N/A

• Was there enough prep for the peak period?

  Yes

  No

  N/A

Salad

• Name:

• Select date

  Date

• Are all salads prepared to the specs on the flip chart (including utensils)?

  Yes

  No

  N/A

• Does the team member prioritize and react quickly to DT orders?

  Yes

  No

  N/A

• Was there enough prep for the peak period? Are quality standards being met?

  Yes

  No

  N/A

Beef

• Name: Position:

• Select date

  Date

• Were all sandwiches built according to spec?

  Yes

  No

  N/A

• Were all dipping gravy procedures followed?

  Yes

  No

  N/A

• Was the 3/30 rule followed throughout the visit?

  Yes

  No

  N/A

• Was freshly toasted bread used for each sandwich?(bread should not be sitting in the toaster)<br>Is the bread fresh and cut correctly?

  Yes

  No

  N/A

procedure observations

• Is the salt/pepper mixture 3 parts salt and 1 part pepper?

  Yes

  No

  N/A

• Are the new fry procedures being followed? (proper salt dispensed based on volume, timers utilized)

  Yes

  No

  N/A

• Are team members promoting myBUONA Rewards and processing orders properly?

  Yes

  No

  N/A

• All timers are utilized during visit.

  Yes

  No

  N/A

• Is seasoning applied to each burger prior to being placed on the broiler?

  Yes

  No

  N/A

• Were all training procedures being followed during the visit?

  Yes

  No

  N/A

Employee Training Book Audit:

• Name: Hire date:

• Are all sign offs complete?

  Yes

  No

  N/A

• Are all reviews and necessary follow up complete?

  Yes

  No

  N/A

• Are tests recorded correctly on certification chart from database?

  Yes

  No

  N/A

• Name: Hire date:

• Are all sign offs complete?<br>

  Yes

  No

  N/A

• Are all reviews and necessary follow up complete?<br>

  Yes

  No

  N/A

• Are tests recorded correctly on certification chart from database?<br>

  Yes

  No

  N/A

• Name: Hire date:

• Are all sign offs complete?<br>

  Yes

  No

  N/A

• Are all reviews and necessary follow up complete?<br>

  Yes

  No

  N/A

• Are tests recorded correctly on certification chart from database?<br>

  Yes

  No

  N/A

• Name: Hire date:

• Are all sign offs complete?<br>

  Yes

  No

  N/A

• Are all reviews and necessary follow up complete?<br>

  Yes

  No

  N/A

• Are tests recorded correctly on certification chart from database?<br>

  Yes

  No

  N/A

Labor -Scheduler Program

• Is the budgeted labor percentage filled out properly in the scheduler program?

  Yes

  No

  N/A

• Are weekly scheduled hours in accordance to budgeted hours? (+/- hours for week close to zero)

  Yes

  No

  N/A

• Are weekly and daily sales budgets properly inputted into scheduler program?

  Yes

  No

  N/A

Food Control

• Are opening and closing inventory sheets being utilized?

  Yes

  No

  N/A

• At closing, are managers utilizing the weekly flash? (recording waste and inventory counts)

  Yes

  No

  N/A

• Do order sheets have accurate par levels for all items?

  Yes

  No

  N/A

Co Manager Development Book Audit:

Co Manager #1

• Name:

• Are Professional Goals filled out with dates & activities?

  Yes

  No

  N/A

• Are Quarterly Self Evaluations complete for the previous quarter? GM signoff?

  Yes

  No

  N/A

• Are the Store Performance Results filled out up till the previous period?

  Yes

  No

  N/A

• Do Co Managers know their goals and how it impacts their development and the store? (Interview Co MGR)

  Yes

  No

  N/A

Co Manager #2

• Name:

• Are Professional Goals filled out with dates & activities?<br>

  Yes

  No

  N/A

• Are Quarterly Self Evaluations complete for the previous quarter? GM signoff?<br>

  Yes

  No

  N/A

• Are the Store Performance Results filled out up till the previous period?<br>

  Yes

  No

  N/A

• Do Co Managers know their goals and how it impacts their development and the store? (Interview Co MGR)<br>

  Yes

  No

  N/A

Co Manager #3/Shift Manager

• Name:

• Are Professional Goals filled out with dates & activities?<br>

  Yes

  No

  N/A

• Are Quarterly Self Evaluations complete for the previous quarter? GM signoff?<br>

  Yes

  No

  N/A

• Are the Store Performance Results filled out up till the previous period?<br>

  Yes

  No

  N/A

• Do Co Managers know their goals and how it impacts their development and the store? (Interview Co MGR)<br>

  Yes

  No

  N/A

Station Guide:

Administrative / Office:

• Business License- visible from dining room

• Alcohol License- visible from dining room

• Sanitation Certificates- copies hanging in office

• Basset Certificates- copies hanging in office

• Daily Par-Stocks- office. QRG 1

• Daily Cleaning Charts- current week utilized

• Power Failure Checklist- office

FOH Reference Guides:

• Coffee Making Schedule- drive thru QRG 15

• Bagging Guidelines- one copy by DT & one by expo QRG 20

• Shake Machine Chart- on machine QRG 36

• Daily drive thru times- window #2

• Soup Chart- by soup well QRG 23

• Catering Beef to gravy guide- posted near catering counter QRG 16

Beef Station:

• Gravy Expiration Board (utilized throughout the shift)

• Beef Station Setup Guide/ 5 key points

Flip Charts:

• Hotdog Flip Chart Training Guide

• Panini Flip Chart Training Guide

• Café Sandwich Flip Chart Training Guide

• Salad Station Flip Chart Training Guide

• Catering Tray Flip Chart Training Guide

Main Line:

• Broiler Internal Temp / Toaster Speed QRG 31

• Baking Instructions- posted near oven QRG 6/7

• Station Breakdown Guide- near main line QRG 19

• Fryer Cycle- near fryer / current dates QRG 10

Prep Area:

• Slicer Warning Notice Posted above slicer QRG 9

• Slicer Prep Guide- current day's information filled out correctly QRG 2

• Panini Prep Guide- current day's information filled out correctly QRG 3

• Food Processor Guide- hanging above food processor QRG 35

• Mandatory Glove Policy- displayed on each soap dispenser QRG 17

• Batch recipes (displayed correctly)

• Pot & pan sink setup- posted above sink QRG 14

Pizza Station:

• Solo Expiration Board- currently in use

  Yes

  No

  N/A

• Herb Focaccia Wall Chart<br><br>

  Yes

  No

  N/A

• Dough Recipe (on dough mixer)<br><br>

  Yes

  No

  N/A

• Pizza Wall Chart Training Guide<br><br>

  Yes

  No

  N/A

• Pizza Prep Guide- current day's information filled out correctly QRG 5<br>

  Yes

  No

  N/A

Certification Chart

• Is the Certification Chart posted and up-to-date?

  Yes

  No

  N/A

Tools Utilized

• Is the BOH line check completed accurately for the entire day (including KM checks)?

  Yes

  No

  N/A

• Does the communication log have notes for the past 20 days?

  Yes

  No

  N/A

• Is the FOH check completed accurately for the entire day (including GSM checks)?<br>

  Yes

  No

  N/A

• Is the Shift Planner filled out correctly and completely?

  Yes

  No

  N/A

• Are completed training books stored in separate file box and alphabetized?

  Yes

  No

  N/A

Action Plan:

• Were there any repeat issues from previous audit?

  Yes

  No

  N/A

Sign Off

• Inspector:

  Sign

• Manager on Duty:

  Sign