X.9 Visit Form

• Restaurant #

• Restaurant Name

• Conducted on

  Date

• Prepared by

• Location
  Address

• Managers on duty

Outside Appearance/POP

• Marquee Message/Banners- accurate, at standard

  Yes

  No

  N/A

• Landscaping and front pad- weed free, free from litter and gum. Parking lot clean

  Yes

  No

  N/A

• Current POP up to date/ No handwritten signs

  Yes

  No

  N/A

• All POP displayed according to plannogram (available on ONET)

  Yes

  No

  N/A

Guest Experience- Hospitality

• Manager is visible in the dining room- talking to guests and directing server team.

  Yes

  No

  N/A

• Cashier makes eye contact made with the guest. Guest is recognized and greeted immediately upon approaching the cashier stand. Guest is welcomed "like a guest in your own home", not "How Many".

  Yes

  No

  N/A

• Cashier follows beverage scripting and suggestive sells beverage.

  Yes

  No

  N/A

• First time guest program in use. Special reservation slip in use. Tour given to first time guest.

  Yes

  No

  N/A

• Guest order is taken and accurately entered into the POS.

  Yes

  No

  N/A

• Reservation slip is filled out completely with number of beverages filled in.

  Yes

  No

  N/A

• Cashier sincerely thanks the guest before they leave the cashier area.

  Yes

  No

  N/A

• Dining Room clean

  Yes

  No

  N/A

• Banquet rooms open & tables ready for business

  Yes

  No

  N/A

• Unoccupied tables bussed within 5 minutes

  Yes

  No

  N/A

• Server greets guest within 1 minute and introduces themselves by name. Server is smiling and friendly, signs reservation slip and recommends featured item

  Yes

  No

  N/A

• Server checks back a minimum of 2 times and pre-busses the table

  Yes

  No

  N/A

• Server thanks guest and invites them back

  Yes

  No

  N/A

• Music level is appropriate and selection is correct.

  Yes

  No

  N/A

• Line servers interacting with the guest

  Yes

  No

  N/A

• Line servers aware of guest and food safety

  Yes

  No

  N/A

• Line servers keeping bars stocked with quality food.

  Yes

  No

  N/A

Food Quality

• FPA Sheets in use, accurate calls

  Yes

  No

  N/A

• Action Station properly staffed and executed

  Yes

  No

  N/A

• Sample temperature of food on all bars

  Yes

  No

  N/A

• Steak- 3/4 " thickness, portion, temp, seasoning

  Yes

  No

  N/A

• Shaam/warmer sheets in use and levels are correct for the volume.

  Yes

  No

  N/A

• Line Bar Tags up for required items. Tags are organized.

  Yes

  No

  N/A

• Hot Bars - set up to menu, excellent food quality

  Yes

  No

  N/A

• Bakery - set up to menu, excellent food quality

  Yes

  No

  N/A

• Salad Bar - set up to menu, excellent food quality

  Yes

  No

  N/A

• Recipes- in use; validate recipes are current.

  Yes

  No

  N/A

Restaurant Cleanliness

• All Crew Team Members well groomed & in clean uniform

  Yes

  No

  N/A

• All Management well groomed & in clean uniform

  Yes

  No

  N/A

• Cleaning Charts - Daily detail list completed (check items)

  Yes

  No

  N/A

• Kitchen Equipment clean & maintained

  Yes

  No

  N/A

• Cooler / storerooms properly organized and stripped

  Yes

  No

  N/A

• Carpets clean & maintained<br>

  Yes

  No

  N/A

• Restrooms - Clean & detailed, 30 minute checks happenning

  Yes

  No

  N/A

• 4 star action plan in progress

  Yes

  No

  N/A

• Date of last inspection.

Systems / Procedures / Controls

• Security - Review daily envelopes, CCTV working, time correct, and back door security

  Yes

  No

  N/A

• Staffing - Appropriate for guest flow

  Yes

  No

  N/A

• Coolers and storage clean, stripped, and organized

  Yes

  No

  N/A

• Managers approving crew breaks / crew & employee meals

  Yes

  No

  N/A

• Corporate Communication sign-off system followed

  Yes

  No

  N/A

Key Financial and Performance Measurements

• Current sales vs target at standard?

  meets standard

  below standard

• Sales Target and Result:

• Sales target, result and action steps:

• Last week's food c.p.g. vs. target

  meets standard

  below standard

• Food cost target and result:

• Food cost target, result, and action steps:

• Last week's labor hours vs. target.

  meets standard

  below standard

• Beat target by how many hours?

• Missed target by how many hours? Action steps to correct:

• Last week's server hours vs target

  meets standard

  below standard

• Over server hours by:

• Under server hours by how many hours? Action steps to correct:

• PTD operating expense % vs. target

  meets standard

  below standard

• Ops % target and result:

• Ops % target, result and action steps:

• Avg wage vs. target

  meets standard

  below standard

• Avg wage target and result:

• Avg wage target, result, and action steps to correct:

• Passing temps last 90 days (standard is 4500)

  meets standard

  below standard

• # of readings

• # of readings and actions required to correct.

• Cash Paid out review. Last week's amount, items purchased.

• Any unauthorized raises since last visit?

  Yes

  No

• Total Staff/Hire needs. List needs and plan to address.

• Additional visit notes