Are all team members wearing the correct concept uniform?
Do all team members promote the concept?
Are team members following concept specific service cycles?
Do Team members exhibit good knowledge of cocktail specs?
A cocktail off your concept menu will be ordered and audited.
Was the selected cocktail made in a satisfactory timescale?
Are the concept managers commanding the team effectively?
Is non-effect lighting at the correct level ?
Is the smell (scent marketing) in keeping with the concept?
Is all effect lighting - correct to concept and time?
Are screens/ projectors on and playing correct media?
Is music volume at the correct level and sound ok (treble)?
Is the music policy correct and in keeping with the concept?
Is smoke/Haze being used and at the correct levels?
Are concept menus out, clean and in good condition?
Is the back bar uncluttered and organised?
Does the back bar promote the concept?
Is the floor dry, clear and free from glass , bottles?
Are fridges full and following concept stocking policy?
Are all tables clean and tidy?
Is the bar top clean and actively being wiped down throughout the evening?
Are team members pro-actively up - selling?
Are there enough team members on and working efficiently ?
Are concept specific targets in place for each team member ?
Is the new shift report being used and followed?
Are tables set up correctly ?
Are concept cocktails/drinks being served correctly? (Correct vessel)
Are the correct ice buckets in use?
Is the 'concept promoter' item in use? I.e (glow sticks, fans, masks)
Is the plus one initiative evident and being used?