Information

  • Restaurant #

  • Restaurant Name

  • Conducted on

  • Prepared by

  • Location
  • Managers on duty

Outside Appearance/POP

  • Marquee Message/Banners- accurate, at standard

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

  • Current POP up to date/ No handwritten signs

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

Guest Experience- Hospitality

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

  • 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".

  • Cashier follows beverage scripting and suggestive sells beverage.

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

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

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

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

  • Dining Room clean

  • Banquet rooms open & tables ready for business

  • Unoccupied tables bussed within 5 minutes

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

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

  • Server thanks guest and invites them back

  • Music level is appropriate and selection is correct.

  • Line servers interacting with the guest

  • Line servers aware of guest and food safety

  • Line servers keeping bars stocked with quality food.

Food Quality

  • FPA Sheets in use, accurate calls

  • Action Station properly staffed and executed

  • Sample temperature of food on all bars

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

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

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

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

  • Bakery - set up to menu, excellent food quality

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

  • Recipes- in use; validate recipes are current.

Restaurant Cleanliness

  • All Crew Team Members well groomed & in clean uniform

  • All Management well groomed & in clean uniform

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

  • Kitchen Equipment clean & maintained

  • Cooler / storerooms properly organized and stripped

  • Carpets clean & maintained<br>

  • Restrooms - Clean & detailed, 30 minute checks happenning

  • 4 star action plan in progress

  • Date of last inspection.

Systems / Procedures / Controls

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

  • Staffing - Appropriate for guest flow

  • Coolers and storage clean, stripped, and organized

  • Managers approving crew breaks / crew & employee meals

  • Corporate Communication sign-off system followed

Financial

Key Financial and Performance Measurements

  • Current sales vs target at standard?

  • Sales Target and Result:

  • Sales target, result and action steps:

  • Last week's food c.p.g. vs. target

  • Food cost target and result:

  • Food cost target, result, and action steps:

  • Last week's labor hours vs. target.

  • Beat target by how many hours?

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

  • Last week's server hours vs target

  • Over server hours by:

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

  • PTD operating expense % vs. target

  • Ops % target and result:

  • Ops % target, result and action steps:

  • Avg wage vs. target

  • Avg wage target and result:

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

  • Passing temps last 90 days (standard is 4500)

  • # 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?

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

  • Additional visit notes

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.