Z Store Review Updated March 2015

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

1.0 - THE PERFECT GUEST EXPERIENCE

Section 1.1- Management Systems and Practices

1. PGE training and support materials are in place ( 5 Points )

• PGE action plan board in place and is current and completed in full (3)

• PGE staff poster is displayed in staff area (1)

• Manager or PGE has completed at least one store PGE assessment in last 90 days (1)

2. Effective pre-shifts are occurring at the start of every shift ( 5 Points )

• Managers are planning, in advance - pre-shift topics for each shift, everyday (3)

• Pre-shifts are observed and in practice with all FOH team members prior to each shift (2)

3. Guest complaint handling procedures are in place and documented: (10 Points)

• One or more Managers can demonstrate how to login to the Guest feedback module, access Guest feedback received as well as how to use this tool for resolution concerns. (5)

• All Guest feedback has been addressed within two business days of receipt and must include resolution details. (5)

4. Schedules are communicated in a timely manner and all staff requests are organized and available: ( 3 Points )

• Staff schedule is posted no less than four full days prior to start date. (1)

• It is apparent that the weekly schedule is well-planned by management and minimal revisions. (1)

• Time-off requests are available to staff at all times. (1)

5. Managers are on the floor during revenue periods: ( 10 Points )

• Manager or Supervisor is visible on the floor spending majority of the time interacting with Guests during peak revenue periods.(10)

6. Washroom cleanliness and maintenance system is in place: ( 3 Points )

• Washroom check system and/or checklist in use by FOH team members (1)

• Washroom checks are timed and are occurring no less than every 15 minutes during revenue periods of 11:00am - 2:00pm and 5:00pm - 8:00pm (1)

• Washroom checks are being followed up by management, either during or following revenue periods, and issues brought up to managers (1)

7. Nutritional information is available to Guests: ( 3 Points )

• Nutritional information pad is easily accessible at the front greeter stand (3)

• Nutritional information pad reflects the most recent menu release/ version (2)

8. All FOH team members are consistently adhering to the Boston Pizza uniform policy: (5 Points )

• All FOH team members are well presented in clean, standard BP uniforms (5)

9. The TV and Audio entertainment components within the restaurant are appropriate and aligned with the brand promise: ( 5 Points )

• When asked, the Manager-on-duty must be able to advise what major or local sporting events are on for the day (3)

• Through the day televisions are turned to sporting events. Televisions must offer at least two different programming choices including Kids programming in the Dining Room if requested by the Parents. (1)

• When a major sporting event is on, the TV volume should be broadcast in the sports bar. During all other times, appropriate genre and volume of music should be selected. (1)

Section 1.2 - The Pulse

1. PULSE program is being executed and can easily be accessed by Guests: (5 Points)

• FOH staff can explain the PULSE program including how to access the survey (3)

• The 15-digit PULSE survey access code and contest verbiage is present on the bottom of all Guest checks (1)

• The PULSE program is made available to Guests by either: Servers verbally mentioning the survey at time of billing, circling the information on the Guest check, and/ or POS materials in place throughout the restaurant (1)

2. Managers are utilizing the PULSE program and reports in order to coach FOH staff: ( 5 Points )

• Management can demonstrate ability to login to the PULSE website and navigate various reports (3).

• PULSE reports are being generated and shared at bi-weekly Management meetings (1)

• Staff communication board contains at least one PULSE report from the past 30 days (1)

Section 1.3 - Service Evaluation (worth 50% of PGE) SEE CHECKLIST

Stage one- arrival (12 points)

• The goal of the arrival stage is to ensure every guest is excited about their decision to visit Boston pizza. The parking areas, walkways, and building exterior should be well kept and inviting to the guest at all times

Stage two- greeting (64 points)

• When not immediately busy the greeter opens the door for the guest

• Every guest is greeted within 30 seconds of entering the front doors by the first available restaurant personnel

• Greeter makes eye contact with every guest

• The greeting offered is genuine and friendly

• Greeters on the phone acknowledge guests with eye contact and a smile

• The greeter approaches the guest (opposed to the guest approaching the greeter)

• The greeter asks appropriate questions to determine their seating needs (e.g. High chairs, booster seats)

• Guests on a wait list are accommodated within five minutes of issued quote time (if there is a wait, a wait list must be in place to validate this standard)

• The greeter stays within five feet of the guest while leading to the table

• The greeter engages in conversation while leading/seating the guest

• Greeter removes all excess cutlery/settings from the table when seating the guest

• The table and seating surfaces are both clean and set properly upon seating

• The greeter waits until guests are seated and have menus prior to leaving the table

• The greeter enthusiastically highlights at least one feature or special for the current day/date

• The greeter informs the guest that their server (by name) will be right with them

• All guests acknowledged with a smile and eye contact when within five feet of any team member

• The phone is answered within three rings

• When answering the phone, employees clearly state his/her name

• When answering the phone, employees clearly state the location name

• When answering the phone, employees clearly state "we deliver"

• All tables are properly set in a clean and organized fashion(dining room)

• All tables are set in a clean and organized fashion (sports bar)

• Team members do not chew gum, eat or drink, or use mobile devices in view of guests

• Lights are dimmed according to weather as well as time of day

• Music levels are adjusted as necessary as well as by revenue

• Genre appropriate music is on and at an appropriate volume allowing for conversations (slightly louder in sports bar and after 8 pm)

• Tvs are set to appropriate sports channels and must display any current, major sporting events

• Lunch: as guests are seated, the lunch menu is explained to them so that they know it is their best option for faster menu items

• Kids: kids were engaged; asked if they want to pick the table or carry the menus

• Kids: the server outlines the BP kids activity pack (incl app) and explains how it works or something cool about it

• Kids: booster seats and/or highchairs are spotlessly clean and waiting at the table for the guests

• Kids: the greeter removed the tray from the highchair for the guest

Stage three-settling in (34 points)

• Server acknowledges and greets guest within two minutes of being seated

• Servers are friendly, confident, and genuine upon greeting

• Menus and specials are explained and a menu tour is offered during feature sheets, new menus or with new guests

• Servers are able to answer all guest questions accurately

• Specific beverages is offered by name while taking drink orders

• Orders are written down and repeated back to every guest

• Specific appetizer is recommended while taking food orders

• First round of beverages are delivered within four minutes of being seated

• All kids beverages are served in BP kids cups and lids are always used

• Appropriate food and beverage up sells and suggestions are offered to every guest

• The server offer to bring out any kids meals first

• Beverages are always served from a tray

• Lunch: the server asks if the guest have a limited time for lunch

• Lunch: if the guests are in a hurry, server recommends lunch menu

• Lunch: after taking order for guests, server goes directly to a Pos station to enter order

• Kids: server introduced themselves directly to the kids

• Kids: sever takes time to learn kids names

Stage four: dining (38 points)

• Appropriate pre-sets arrive prior to the meal delivery

• Cutlery is replenished prior to meal delivery (if appetizers were ordered)

• Beverages are replenished as per guests needs, all non stop are refilled once glasses are 2/3 empty

• No auctioning of meals; all food items are placed in front of proper guest and/or seat number functionality in posi is used

• Meals are presented by name to the guest

• The person delivering the meals ensures the guest has everything they require prior to leaving the table

• Fresh Parmesan, pepper and other required accompaniments are brought to the table and offered when food is delivered

• Any additional requests for accompaniments, condiments or otherwise are filled within one minute of delivering food

• Quality check with reference to specific meals is preformed after 2 minutes or 2 bites of service ( which ever is lesser)

• Plates, glassware and garbage are removed immediately and throughout the dinning experience

• Glassware is removed in a discreet manner, always by the base and on a tray

• Guest concerns are addressed quickly and appropriately by the manager on duty

• All left overs are promptly and properly packaged by server

• Servers follow up with expo or manager if food is longer than 17 minutes

• Kids: extra wet naps and napkins given as needed

• Kids: any food, drinks and/or hot items should never be passed over or above kids

• Kids: any hot meals were placed out of reach of the kids and the grown ups were first warned they are hot

• Kids: server asks kids if they are enjoying their meal

• Server checks with the grown ups prior to bringing any refills

Stage five-indulgence (20 points)

• The table is cleared of plates, cutlery and disposables ( e.g. Napkins) before presenting desserts to the guest

• Specific desserts and beverages are offered by name

• Orders are written down and repeated back

• Appropriate pre-sets arrive prior to the dessert/beverage delivery

• Cutlery is replenished prior to dessert/beverage delivery

• Desserts are delivered within five minutes of order being taken and prioritized by the HOH

• Desserts/beverages are presented to the by food/beverage name

• Quality check with reference to specific meals is performed after 2min/2 bites of service

• Lunch: server delivers dessert menu and guest check prior to completion of main course for those guests in a hurry

• Lunch: guests that do not have time to stay for dessert are offered dessert and coffee to go

Stage six-wrap up (16 points)

• The check is presented at the most appropriate time to meet the guest needs and is always delivered within two minutes of asking

• Guest is informed of payment options/where to pay

• Checks are always accurate and presented in a bill fold

• Checks are processed within two minutes of guest providing payment method

• Wireless handheld is used table side if available

• Server thanks guests for coming and invites them to come back

• Kids: server thanks kids and invites them to come back soon

• Kids: server reminds kids to take their activity packs home

Stage seven- farewell (8 points)

• All guests are thanked by any team member in their path of exit

• Guests are asked, by the greeter or manager, how their dining experience was prior to departure

• When not immediately busy, the greeter opens the door for the guest

• Tables are cleaned and reset within three minutes of guest departing

2.0 - THE PERFECT CULINARY EXPERIENCE

Section 2.1: Operating Procedures ( 5 Points )

1. PCE training and support materials are in place: ( 5 Points )

• PCE action plan board is current, completed in full and displayed in a visible area for the HOH team members (5)

• Kitchen Manager has completed at least one PCE store assessment in each of the last three months and can show either the BP checklist for this or a store-specific system(2)

2. Rush-ready checklists are utilized: ( 10 Points )

• The Rush-Ready checklist is accessible to and thoroughly completed by HOH staff prior to the start of each shift (must include Feature sheet items) ( 10 Points )

3. HOH Kitchen Charts are current and posted at every station: ( 5 Points )

• HOH Kitchen Charts are current and posted and available at every station (5)

4. BP procedure manuals are current and readily available for HOH staff reference: ( 5 Points )

• The Section 4000 manual is easily accessible in the HOH and includes all current menu items.

• The Section 3000 manual is easily accessible in the HOH and includes all current menu ingredients and procedures.

5. Accurate par levels are implemented and controlled on an ongoing basis: ( 3 Points )

• Prep sheet, freezer pull sheet and waste sheet; or a store-specific system are all observed in use during prep each morning (2)

• Par levels reflect current sales trends and are reviewed on a regular basis. (1)

6. The current shelf life chart is in place ( 5 Points )

• The posted shelf life chart is posted near prep area for reference by all HOH staff (5)

7. Management demonstrates consistency in reacting to K-Times communicating with the guest: ( 5 Points )

• Management is aware of K-Times throughout revenue periods (2)

• Management is communications K-Times with staff and making adjustments where necessary (1)

• Management is table touching any table whose bill exceeds 15 minutes at lunch and 17 minutes at dinner (2)

8. A process is in place that allows management to communicate with and motivate HOH team based on K-Times ( 5 Points )

• K-Times are being tracked through either KVS reports or a store specific system for non KVS locations (2)

• Yes

  No

  N/A

• K -Time results are shared with the HOH team in order to train, develop and motivate (3)

9. All HOH Team Members are adhering to BP uniforms and grooming standards: ( 5 Points )

• All HOH team members are adhering to uniform and grooming standards. (3)

• Employee beverages within HOH are in non-breakable cup with lid at all times. (2)

10. Effective pre-shifts are occurring at start of every shift: ( 5 Points )

• Managers are planning, in advance, pre-shift topics for each shift, every day (3)

• Pre-shifts are observed in practice with all HOH staff prior to each shift. (2)

11. Small wares are approved, current, and stocked. ( 5 Points )

• All small wares and prep utensils in the HOH are approved, current! and stocked. (5)

12. Scale use is consistently demonstrated on line: ( 5 Points )

• Scale or Portion cups use is consistently demonstrated on line in the HOH. (5)

Section 2.2 - Food Quality Review ( Worth 40 % of PCE Section )

1. Dough meets BP standards in both preparation steps and quality of finished product: ( 20 Points )

• Dough chart is posted in a highly visible area near mixer or prep counter (1)

• Daily dough counts are done and par levels calculated based on prep sheet (1)

• Prep cooks are seen observing air and flour temperature and measuring water temperature accordingly (2)

• Yeast is measured, mixed and rested according to procedure (2)

• Two people are seen completing any batch do dough (2)

• Dough bucket is clean, used only for water, outside is labelled accordingly and inside is labelled at 336 fl. oz (1)

• Dough ball temperature is between 78F - 86F (1)

• Dough rests for a full 10 min using timer after completion of both portioning as well as first press (1)

• Disposable Dough sheet is used to cover product during rest stages (1)

• Both first and second dough press is completed according to recipe standards (1)

• All dough on hand must be dated with both date and time of production (1)

• All dough on hand is within 48 hrs of production date and time. All dough used must be allowed to retard for >8 hrs (1)

• All dough is properly stored, stacked, and rotated in cooler ( FIFO ) (2)

• All dough pans and lids are clean and in good repair (1)

• All thin crust rings are clean and in good repair (1)

2. Pasta meets BP standards in both preparation steps and quality of finished product: ( 10 Points )

• Pasta chart is posted in a highly visible area near stove top or prep counter (1)

• On hand counts are being completed on pasta portions daily based on prep sheet (1)

• Correct ratio of boiling, unsalted water to pasta is in use(1)

• All batches of pasta are timed using a timer and checked to ensure 'al dente' doneness (1)

• Pasta cooling procedure is followed properly and consists of an ice bath used no more than twice(1)

• Pastas are portioned using a scale, the same date as preparation into air tight day bags(1)

• All pastas are properly stored and rotated in coolers and on line(2)

• All pasta portions are within the shelf life of prep day two days(2)

3. Ingredients: (28 Points)

Walk-in cooler: All ingredients are consistently prepared according to BP standards & procedures.

• Shelf life/ rotation (1)

• Prep procedure (1)

• Portion size (1)

• Other (1)

Build Station: all ingredients consistently prepared according to BP standards and procedures.

• Shelf life/ rotation (1)

• Prep procedure (1)

• Portion size (1)

• Other (1)

Pasta station: all ingredients are consistently prepared according to BP standards.

• Shelf life/ rotation (1)

• Prep procedure (1)

• Portion size (1)

• Other (1)

Cut station: all ingredients are consistently prepared according to BP standards & procedures.

• Shelf life/ rotation (1)

• Prep procedure (1)

• Portion size (1)

• Other (1)

Salad station: all ingredients are consistently prepared according to BP standards and procedures.

• Shelf life/ rotation (1)

• Prep procedure (1)

• Portion size (1)

• Other (1)

Expo area/ bar: all ingredients are consistently prepared according to BP standards & procedures.

• Shelf life/ rotation (1)

• Prep procedure (1)

• Portion size (1)

• Other (1)

Dry storage/ stockroom: all ingredients are consistently prepared according to BP standards & procedures.

• Shelf life/ rotation (1)

• Prep procedure (1)

• Portion size (1)

• Other (1)

4. Menu Items: ( 24 Points )

Starters: all menu items are consistently prepared according to BP standards & procedures.

• Prep/ assembly procedure (1)

• Plating/ garnish (1)

• Quality (1)

• Other (1)

Pasta: all menu items are consistently prepared according to BP standards & procedures.

• Prep/ assembly procedure (1)

• Plating/ garnish (1)

• Quality (1)

• Other (1)

Pizza: all menu items are consistently prepared according to BP standards & procedures.

• Prep/ assembly procedure (1)

• Plating/ garnish (1)

• Quality (1)

• Other (1)

Salads: all menu items are consistently prepared according to BP standards & procedures.

• Prep/ assembly procedure (1)

• Plating/ garnish (1)

• Quality (1)

• Other (1)

Sandwiches: all menu items are consistently prepared according to BP standards & procedures.

• Prep/ assembly procedure (1)

• Plating/ garnish (1)

• Quality (1)

• Other (1)

Entrees/ Desserts: all menu items are consistently prepared according to BP standards & procedures.

• Prep/ assembly procedure (1)

• Plating/ garnish (1)

• Quality (1)

• Other (1)

Equipment Configuration ( 14 points )

• Top Deck (2)

• Mid deck (2)

• Bottom deck (2)

3.0 - People Development

Section 3.1 - Recruitment

1. Application forms are current, stocked and readily available at greeter stand: ( 5 Points )

• Application forms are current, well-stocked and readily available at the greeter area. (5)

2. Recruitment advertising is current and BPI approved:

• All in house recruitment materials (POS, posters, etc.) are the current version of BPI recruitment campaign.

3. Proper interviewing documents and practices are in place:

• All interviews are completed using the interview evaluation document or a similar version.

• All managers conducting interviews are aware of, and can avoid illegal interview questions.

• Active application forms are kept organized and can be referenced.

Section 3.2 - Performance Management and Development

1. Orientations are comprehensive, complete and on file for 100% of employees:

• Orientations are either the BPI standard document or a comprehensive template which includes all brand standard criteria as well as store-specific procedures and policies.

• Orientations involve either the Franchisee or General Manager, are 100% complete for all existing staff and are kept in employee files.

2. Training schedules are complete, comprehensive and effective:

• Training schedules are accessible for both FOH and HOH new hires and can be demonstrated in existing employee files.

3. Performance reviews have been completed within 12 months for 100% of employees:

• A log or calendar system is I. Place to ensure all employees undergo a performance review once per year.

• All employee files contain a completed performance review dated within the past 12 months.

4. All staff maintain 100% completion of BP Learning courses on an ongoing basis:

• Multiple managers can access BP learning to both create a new staff profile and verify which courses have been completed by which staff.

• All employees are active learner a in BP learning and have been issued username and password for BP learning.

• FOH Team Members have completed the required BP learning courses for their development plan prior to interacting with Guests.

• HOH Team Members including Mobile Servers have completed the required BP learning courses in their development plan prior to working a station alone.

5. BP Trainer's Toolkit or a similar structured training system is being utilized by management:

• A designated trainer or manager can demonstrate ability to login to Trainer's Toolkit and access and utilize a lesson plan.

6. An effective management training and development system is demonstrated:

• Every manager has undergone a. Orientation conducted by a senior manager or franchisee and has completed BP learning courses.

• Every manager has a development plan in place for the current year which can be referenced by the GM or franchisee.

7. Regular staff meetings are being conducted:

• All staff are attending either a general staff meeting or departmental staff meeting no less than twice per year.

• Minutes are on file from each of the past two staff meetings.

Section 3.3 - Rewards and Recognition

1. Staff incentives/ sales contests are demonstrated consistently:

• It can be demonstrated that staff incentives are in place no r Less than every three months for both the FOH and HOH team.

4.0 - 100% List

Section 4.1 - Food Safety

1. Section 2000 and HACCP food safety manuals and practices are demonstrated:

• Section 2000 Manual is on hand and easily accessible to all staff.

• Staff can demonstrate knowledge of location and contents.

• The HACCP Food Safety Management Manual is easily accessible to all HOH team members.

2. Hand washing standards are posted at all hand wash stations with staff awareness demonstrated:

• Hand wash procedure posters are posted at all (FOH and HOH) hand wash stations.

• Hand wash stations are fully stocked with approved soap agent, running hot water and stocked, functioning paper towel dispensers.

• Hand wash procedures are observed consistently throughout the day with all staff washing their hands at least once every 20 min.

3. Sanitizer used consistently for wiping all food surfaces:

• Spray bottles of Quat Sanitizer are easily accessible from each station.

• All work surfaces, cutting boards and utensils are cleaned and sanitized using a Quat sanitizer.

• Any observed inconsistencies (eg. Quat baths) must be done as a result of written request from the municipal health inspector.

4. ATKINS or commercial grade probe thermometer is in use, calibrated and in good repair:

• An ATKINS or commercial grade probe thermometer with air probe is in good working order and easily accessible by all employees.

5. Temperature log is completed three times daily, use is demonstrated and documented on file for 90 days:

• Temperature log is easily accessible to HOH employees and contains fields for all food storage facilities.

• Temperature log is observed being completed no less than three times daily as per required standards.

• No less than 90 days of fully completed temperature logs are kept on file in the office.

• Any and all temperatures outside of acceptable range are documented with an action plan and follow-up notes once rectified.

• Temperature log must be initialed at each completion (three times daily) by the KM or FOH manager on duty.

6. Management is addressing any Health Inspection action items:

• The most recent health inspection report can be presented by management.

• The management has addressed issues identified I. Previous Health Inspection Reports.

• Has the location had any repeat Health Inspection violations over the past 6 months?

• Has the location had any critical violations over the past 6 months?

7. Food defrosting storage and rotation practices meet requirements of food safety plan:

• All freezer pulled products are fully defrosted before being used in preparation. As per Section 2000 Manual.

• All freezer pulled products are defrosting in a cooler <40F or under cold, running water.

• All food items are dated and are stored 6" above the floor in the appropriate facility as outlined in Section 3000 Manual.

• All food items are dated and are stored appropriately in accordance with Section 2000 so as to minimize risk of cross contamination or accidental poisoning from chemicals.

• All thawed seafood products are stored within an insert, on a drip tray with a fresh bag of ice on top.

• Appropriate tongs are used for all items within the HOH. Tongs are clearly identifiable for respective product handling.

• All produce is washed prior to prep or use.

8. Pest control program in place complete with documentation:

• Management can provide documentation to support regular inspection and maintenance of pest control.

• The store has documented records on hand which indicate that they have completed all recommendations made by the pest control provider in an effort to rectify/ control any current pest issue(s).

9. All chemical products in use are fully stocked and approved for use:

• All chemicals in use are approved and provided by ECOLAB.

• Dishwasher and Glasswasher chemicals are fully stocked, with an extra on hand if less than 1/4 full.

10. Sanitizing agent is tested daily and documented for both scullery and bar washers:

• Both washer's PPM dilution verified as part of daily temperature check.

• All PPM checks within the appropriate range and ECOLAB is contacted promptly if adjustment is required.

11. Clean cloths are readily available on all stations and are replaced each shift:

• Clean cloths are of ample stock levels and are in place at the start of each revenue period.

• Cloths are replaced no less than twice daily and are accessible on every station.

12. Raw chicken handling procedures are adhered to:

• Raw chicken is stored on the lowest shelf of the cooler, is dated and fully thawed before use.

• Raw chicken is always handled using yellow handled tongs which are discarded after use. A sauce brush is never used on raw side when cooking.

• A digital probe thermometer is used to verify the thickest part of the breast is >165F.

13. Burger preparation procedures are adhered to:

• During the prep stage, raw burgers are handled according to food safety standards and are not placed onto open food surfaces.

• After initial pass through oven, burger patties are temperature checked to ensure they meet minimum internal temperature (160F).

• Burger patties are then cooled on counter 10 min and stored in walk-in cooler according to standard.

14. Employee food safety training and practices:

• KM as well as HOH supervisors have completed a government approved food safety training course with one team member on shift at all times.

• All HOH and FOH employees have completed the BP learning food safety course.

Section 4.2 - Temperature Control

• All coolers: walk-in, build, pasta & pasta cold deck, cut, salad, nacho, grill, dessert, beer, walk-in kegs cooler, service cooler, all other coolers are kept at <40F.

• Walk-in freezer: must be maintained at 0F (-18C) or colder Other freezers: under counter, line, other freezers must be maintained at 15F (-9C) or colder

• Dishwasher temperature is > (or equal) 125F

5.0 - Health and Safety

Section 5.1 - First Aid

1. First aid kit is in place and meets health and safety requirements:

• First aid kit is fully stocked and easily accessible to all employees.

• Stock checks are being completed at least monthly or as needed.

2. First aid certifications are up to date and displayed:

• First aid certifications are current and posted within the office or on the health and safety bulletin board.

• No less than one first aid certified employee is on premise at all times.

Section 5.2 - Joint Health and Safety Committee (JHSC)

1. JHSC members designated and posted on H&S bulletin board:

• JHSC members assigned and posted on H&S bulletin board.

• JHSC is compromised of two managers and two hourly employees.

2. Quarterly inspection notes posted to the H&S bulletin board:

• Notes and/ or follow-up items from quarterly inspections are posted to the H&S board and are shared in JHSC meetings.

Section 5.3 - Workplace Hazardous Materials Information System

1. MSDS binder is easily accessible, up to date and all chemicals are labelled with official WHMIS format labels:

• MSDS binder is easily accessible to all employees.

• All chemicals and spray bottles are labelled using a WHMIS style label.

2. WHMIS training and quiz is completed by all employees:

• Employees are not handling or working with chemicals until they have completed WHMIS training and quiz.

Section 5.4 - Health & Safety Binder and Documentation

1. H&S binder is complete and up to date:

• Management can demonstrate ability to access H&S pages of the Bostonlink.

• H&S binder is current and easily accessible.

2. H&S bulletin board is in place and contains all required materials:

• First Aid Regulation.

• Emergency Services numbers and emergency evacuation plan

• Application reports (inspection form, incident reports)

• Signed and dated copy of BP H&S policy

Section 5.5 - Certification and Other Requirements:

1. Harassment policy and privacy policy are made available to employees are documented as part of employee orientations:

• Both harassment and privacy policies are documented in all personnel folders.

• Both harassment and privacy policies made available for staff reference.

2. Responsible alcohol service certification has been completed by all FOH employees serving alcoholic beverages:

• A system is in place to ensure all servers have proper certification for serving alcohol.

• Documentation is present for all staff in the form of a master list and/ or servers producing their card if requested.

3. Fire extinguisher, suppression system have been inspected within respective time periods:

• Fire extinguisher has been inspected within the past 12 months.

• Fire suppression system has been inspected within the past 6 months.

4. Allergy Awareness binder is current and in practice:

• Allergy awareness binder is easily accessible by all FOH & HOH employees.

• Allergy awareness binder is current and references most recent update(s) and current menu release.

• Employees are capable of demonstrating its location as well as how to interpret.

6.0 - Take Out and Delivery Excellence

Section 6.1 - Operating procedures

1. Delivery is consistently available to guests, during all day parts, seven days a week until one hour to closing:

• Delivery is consistently available to guests, during all day parts, seven days a week until one hour prior to closing.

2. A pre-shift check of all TOD areas is included in daily manager walk through:

• TOD pre-shift checks or a checklist are completed at the start of every shift.

3. A TOD Specialist is scheduled for peak revenue periods:

• The schedule includes a fully-trained TOD champion or FOH team member assigned to TOD during meal periods.

4. A dedicated mobile server is scheduled for all revenue periods:

• Mobile servers are identified on the staff schedule for all revenue periods.

• The mobile server daily checklist is completed once daily.

• If a branded/ wrapped delivery vehicle is in use, are the standards adhered to and appropriate.

5. All mobile servers are consistently well presented and adhering to BP uniform program:

• All mobile servers are well presented in clean, standard BP uniforms.

6. TOD Operating standards are in place:

• TOD menu included with every order leaving the building.

• Mobile server has a delivery crash kit which includes cutlery, napkins, condiments and other disposable items for the guest.

• All TOD orders are checked for accuracy prior to leaving the restaurant.

Section 6.2 - Online Ordering

1. Online ordering is included in daily checks to maintain accuracy:

• Location has registered for mobile admin to ensure at least MOD can access store settings at any time.

• Online ordering setting are accurate in terms of lead times and out of stock items.

• Online ordering troubleshooting document is posted in the back office in a visible location.

Section 6.3 - TOD Packaging Standards

1. TOD packaging charts are in place:

• TOD packaging chart is both current and posted in a highly visible area within the HOH.

2. Correct TOD packaging is in place and utilized consistently:

• All TOD packaging is current and approved.

• All TOD packaging is well-stocked.

• All TOD packaging is properly stored and easily accessible.

• A working knowledge is demonstrated by the HOH team and all food items are packaged in the correct containers.

7.0 - Cleanliness and Maintenance

Section 7.1 - Management Practices and Systems

1. Daily and weekly cleaning systems or checklist are in place:

• Daily cleaning checklist or system is in use and can be demonstrated.

• Weekly cleaning checklist or system is in use and can be demonstrated.

2. Effective Management walk through system is demonstrated:

• FOH walkthroughs are completed by FOH manager or supervisor prior to opening, dinner shift, at closing and can be explained/ demonstrated.

• HOH walkthroughs are completed by a KM or supervisor prior to opening, dinner shift, at closing and can be explained/ demonstrated.

3. Preventative maintenance and repairs are maintained effectively:

• Scheduled maintenance program is in place or the use of the maintenance binder for recording of maintenance.

• All recent service records can be referenced by management as required.

4. Ice machine, wells and utensils are used, stored and maintained to meet sanitary standards:

• The ice machine is being cleaned and sanitized at least once every six months and is documented on cleaning log.

• Ice buckets and scoops are stored stored in a clean, sanitary location and are not left in ice.

• Ice wells are emptied, cleaned and sanitized no less than once daily.

Section 7.2 - Physical Plant Review

See chart

8.0 - Planning for Profit

Section 8.1 - Planning for Profit

1. The planning for profit application is being used consistently:

• The management team have completed an annual operating budget using the planning for profit application.

• One or more managers can demonstrate the process of using Expense Entry weekly.

• Management can demonstrate that cost tracking is being completed and can reference most recent P&L.

2. Weekly labour cost is monitored, documented and accessible for review by members of the management team:

• All employees are created in POSitouch including a job code and current wage rate.

• All employees are punching in and out using POSitouch.

• Either POSitouch reports or another tracking sheet using these reports is posted in the office to monitor labour cost on a weekly basis.

3. Food and beverage inventory is completed on a weekly basis, is reviewed and accessible by members of the management team:

• All food and beverage invoices are entered into POSitouch and can be verified for accuracy.

• Food and beverage inventory is being completed weekly.

• Management, including KM, van reference and explain the most recent four weeks of POSitouch inventory reports and variances.

4. Effective security/ loss prevention practices are in place:

• All cash is secured in safe when office door is open.

• Office door is locked unless occupied by a manager.

• Back door to the premised is locked at all times.

• All cash deposits are delivered to the bank within one business day.

5. Effective management meetings are being conducted:

• Management meetings are scheduled and held no less than bi-weekly.

• Three months of minutes and action plans are documented on file.

6. Core LSM Activity:

• Any LSM programs or promotions; including in-store POS materials, within BPI approved guidelines, branding and pricing.

• The location ensures external touch points are up-to-date and maintained. (ie. Facebook)

• The community inventory database is used within the Business Intel Hub.

• There is a current MAP within the Business Intel Hub.

9.0 - Brand Standards

1. Brand standards are in place and maintained:

• All branded/ logo materials contain trademark disclaimer.

• Trademark plaque is posted in a visible area at/ near the host stand.

• Hours of operation are approved by BPI.

2. National Marketing programs are executed to standard:

• Any current national or regional promotions are being executed as per how-to-guide.

• Gift cards and greeting card sleeves are readily available to Guests year round.

• TOD menus are available to guests and are readily available at the Host stand in an attractive, visible, well-stocked display.

3. Branded elements are approved, current and stocked.

• All plateware is approved, current and stocked.

• All cutlery is approved, current and stocked.

• All glassware is approved, current and stocked.

• All barware is approved, current and stocked.

4. Operating licenses are up to date and adhered to:

• The location has a current business license, liquor license and food permit displayed and the location is adhering to all legal and regulatory requirements.

5. The crises response plan is in place and can be explained by management.

• The Crisis response plan is printed and accessible within the back office, throughout the day by any manager on duty.

• Each Manager-on-duty can explain where to find this document as well as its purpose.

6. All food and beverage products are from approved suppliers:

• All food items are from the approved distribution centre and are the correct brands/ ingredients.

• All draught, beer, wine and liquor ingredients on hand are approved and meet the required offerings of the respective menu group.

7. The BP kids program and all supporting materials are in pla:

• The Greeter stand is well-stocked with the current, approved BP kids' activity pack.

• Every child (<10 yrs) is given BPI-approved kids' activity pack when seated at the table, unless otherwise requested by the parent.