Trouble Shooting Food Cost

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

• Food Variance within 1%

  Yes

  No

  N/A

• What is your variance

• Are daily, weekly and monthly counts being completed?

  Yes

  No

  N/A

• Who is completing?

• Is count sheet organized shelf to sheet?

  Yes

  No

  N/A

• Do you troubleshoot inventory reports/ check variances daily

  Yes

  No

  N/A

#2 Ordering/Receiving

• Is order guide updated with approved items and correct numbers?

  Yes

  No

  N/A

• Updated inventory par levels?

  Yes

  No

  N/A

• Inventory levels at minimum, only order what is needed till next delivery

  Yes

  No

  N/A

• Confirm delivery from invoice, Request credits as needed

  Yes

  No

  N/A

• How many credits have been requested in last 30 days

• Practicing FIFO with all items, everything is dated

  Yes

  No

  N/A

#3 Waste Logs

• Waste being recorded, this includes prep waste and front line errors

  Yes

  No

  N/A

#4 Prep Behaviors

• Utilize prep sheet daily send to DM

  Yes

  No

  N/A

• Follow all recipe steps and shelf life in recipe guide

  Yes

  No

  N/A

• Cheese- Dry pans, 2 bags to 3 1/3 pans

  Yes

  No

  N/A

• Guacamole-Scoop all pulp, Pan following recipe guide( single-3 shallow 1/6 pans, double- 6 shallow 1/6 pans)

  Yes

  No

  N/A

• Queso-Prep in single or double batches and label correctly

  Yes

  No

  N/A

• Chicken- Use sharp filet knife to trim, Weigh Trim goal of 3lbs or less per case, MANAGER discards trim verifying waste, WEIGH and label pans

  Yes

  No

  N/A

• Steak-Weigh and label pans when Prepping

  Yes

  No

  N/A

• Carnitas- Cut in 1" x 1" cubes and pour remaining juices into pan, weigh and label

  Yes

  No

  N/A

#5 Cooking Proteins-Chicken Steak Carnitas

• Cook less more often-ideal hold time 20 min, max 45 min

  Yes

  No

  N/A

• Grill set to 350*

  Yes

  No

  N/A

• Following grill procedures in recipe guide for chicken and steak. Page 11 and 12

  Yes

  No

  N/A

• Ensure pieces are not overlapping when placed on flattop

  Yes

  No

  N/A

• Use thermometer EVERY TIME EVERY PIECE to ensure chicken is pulled at 165*

  Yes

  No

  N/A

• Use thermometer EVERY TIME EVERY PIECE to ensure steak is pulled at 145*

  Yes

  No

  N/A

• Follow reheating instructions for carnitas on page 4 of recipe guide

  Yes

  No

  N/A

• Use thermometer EVERY TIME to ensure Carnitas have reached 165* before placing on the line.

  Yes

  No

  N/A

• Fully shred carnitas using tongs or masher

  Yes

  No

  N/A

#6 Line Portioning

• Correct spoodles/ utensils are being used(page 26 in recipe guide)

  Yes

  No

  N/A

• All team members understand and execute proper portion size

• Chicken

  Yes

  No

  N/A

• Steak

  Yes

  No

  N/A

• Carnitas

  Yes

  No

  N/A

• Tofusada

  Yes

  No

  N/A

• Queso

  Yes

  No

  N/A

• Shredded Cheese

  Yes

  No

  N/A

• Guacamole

  Yes

  No

  N/A

#7 Communication/Accuracy

• Line communication all the way down the line from station to station

  Yes

  No

  N/A

• Ring up all orders accurately, including extras

  Yes

  No

  N/A

• All employee meals are entered at time of consumption

  Yes

  No

  N/A

• Quantity of employee meals yesterday

• Quantity of refunds in last week