Wasabi 5point check (operation)

• Conducted on

  Date

• Prepared by

• Location
  Address

Customer Area

• Was the Exterior of the shop clean and presentable?

  Yes

  No

  N/A

• Was the Interior of the shop clean and presentable?

  Yes

  No

  N/A

• Was the Shop Atmosphere welcoming customers? (e.g. music & temperature)

  Yes

  No

  N/A

Cold Display Presentation

• Was the Cold Food Stock following Wasabi Food Availability at the sufficient stock?

  Yes

  No

  N/A

• Was the Cold Food Display neat and well organised?<br>(E.g. no big gaps & spread out)

  Yes

  No

  N/A

• Were the drink & dessert following Wasabi Product Availability at the sufficient stock and organised?

  Yes

  No

  N/A

Hot Display Presentation

• Was the Hot Food following Wasabi Product Availability at the sufficient stock?

  Yes

  No

  N/A

• Was the Hot Food display neat and well organised?<br>(e.g. no big gaps, spread out)

  Yes

  No

  N/A

• Did the food in display look fresh and presentable?

  Yes

  No

  N/A

Customer Service

• Was the team welcoming customers in a friendly manner?

  Yes

  No

  N/A

• Was the team following Wasabi Way when serving customers? <br>(e.g. eatin or takeaway, plastic bag, up-selling, one napkin, cutlery)

  Yes

  No

  N/A

• Was the team following Prioritise chart? <br>1. Customer first 2. Cleanliness 3. Cold & hot food stock

  Yes

  No

  N/A

Food Quality & Presentation

• Cold food: did the dish following a guideline picture? Was it served in a standards portion? Was the package clean?

  Yes

  No

  N/A

• Hot food cabinet: Did the dish following a guideline picture? Was the dish served in a standard portion? Was the package clean? Was the 2hr rule followed?<br><br>Hot bain marie: Was the food in bain marie looking fresh & presentable? Was the dish served in a standard portion? Was the package clean?

  Yes

  No

  N/A

• Hot food: Was the team follow 1 out of 5 portion check? Was a scale placed at the food prep area?

  Yes

  No

  N/A