Weekly Kitchen Management Meeting DoW

Last weeks food sales. Did we hit target?

Anything influencing sales this week?

What were last weeks FSTs?

Has there been full food availability?

What were the problem shifts?

What team was on those shifts?

Are the staffing levels correct?

Were late orders under 25%?

Were manual holds at an acceptable level?

Has DMLB been fully signed off? If not, who has missed what?

Have all cleaning jobs been signed off?

Are cleanliness standards acceptable? If not, what is being done to resolve the issue?

Have all temperature corrective measures been adhered to? If not, who has not followed it up?

Have grab tests been completed every day?

Have line checks been completed on open, hand over & close? If not, who has missed what?

How were stocks? What are the main problem areas?

Has all stock paperwork been fed back to the team and management?

Has all wastage been logged? If not, who hasn't logged it?

Is all prep being completed for each shift? If not, what is not being completed on which shift, and by whom?

Are defrost and hot hold levels correct?

Are the close downs being completed to a satisfactory standard? If not, what is being missed, and by whom?

Is all stock being rotated correctly? If not, what is not being rotated, and by whom?

Are all cross contamination guidelines being followed ? eg correct chopping boards and knives, correct storage, etc

What are the cleaning tasks focus for this week?

Are orders being completed to the correct levels? If not, retrain who is responsible.

Are there any staffing issues this week? Eg attitude, lateness, absence, performance

What are the club records? What are we doing to break them?

What are we doing to grow menu sales?

Staff who need a conversation with/corrective coaching.

Staff who need disciplining?

What are our competitors doing?

Are all storage areas clean and tidy, with all food stored off the floor?

Has all uniform been taken home and washed, not left in the staff room?

Has the staff room been left tidy, no plates, glasses, rubbish, etc?

Is all staff training up to date?

Any CQSMAs this week? What was the score? What were the issues?

Are there any maintenance issues?

Any other business?