Product

  1. Prep charts complete and in use.
  2. Product checks in Redbook complete and accurate.
  3. Walk in cooler and freezer completely organized and faced. Boxes closed and no partially used soup boxes.
  4. Baguettes made properly. Scored correctly, and baked dark enough.
  5. Ciabatta , focaccia and demis on the bread wall.
  6. Broth bowls labeled and organized
  7. Kill times on coffee, soufflés, and all breakfast sandwich items.
  8. Make Panini to spec, each sandwich individually. Refrigerate as soon as made.
  9. Par baked bagels are mandatory.
  10. Follow schematics (to include sandwich wrap where required)
  11. Coffee creamers with 4 hour kill times.
  12. Stock all condiments abundantly.
  13. Make sure hot tea water has one hour kill times.
  14. Lemon wheels for lemonade.
  15. Tea jars stocked.
  16. Toaster settings are appropriate.
  17. Parfaits and fruit are day dotted
  18. Tooth picks in all grilled sandwiches except Panini.
  19. Using soup bag tool to squeeze all soup out.
  20. Cash wrap is full
  21. Salad and sandwich schematics posted with dates
  22. Thaw rack chart clean and updated and posted, make sure pan liners are clean
  23. Mix match color on featured cookies
  24. Cooler bagel chart clean updated and posted
  25. In morning ice bin is full with bottle water fruit cups, parfait, fresh ice
  26. Nothing in customer view on microwaves

Environment

  1. Clean floor mat in front of Pepsi machine.
  2. Dust pans, black carts, buss tubs and mop buckets are clean.
  3. Baker’s peals are clean.
  4. Dip it sink set up in 3 bay sink.
  5. All hand sinks are detailed.
  6. Bakery glass is spotless.
  7. Tags on all bakery items.
  8. Under prep table clean and completely organized.
  9. Three pans for dirty silverware.
  10. No dirty dishes accumulating.
  11. Baker’s screens stacked neatly.
  12. Catering area clutter free and organized/clean.
  13. Freezer floor clean.
  14. Coffee equipment clean and brewing properly.
  15. Baker’s racks clean and neat.
  16. Coffee shuttles detailed, tags in great shape. Must use chalk markers!
  17. Bullets detailed.
  18. One transport set up for sheet pans. No pans on baker’s rack.
  19. Flaps cut off all open boxes in dry storage.
  20. Mop sink clean with clean mop heads and handles.
  21. Chemicals organized and faced.
  22. Double and triple check all lighting.
  23. Patio areas clean and policed of debris.
  24. Outside trash cans clean and empty.
  25. Men’s and women’s rest rooms double checked.
  26. All seats wiped down in dining room, table bases clean.
  27. Base boards shined in dining room.
  28. Dusting espresso machine vents, vents in walk in coolers.
  29. Office organized and clean.
  30. Donation boxes emptied, clean with dollars in them.
  31. Soda machine and ice tea brewers shined with stainless polish.
  32. All lights directed appropriately in bakery and dining room.
  33. Counters for tray pick up, on café line, are clean.
  34. Wipe down all black metal banner holders.
  35. Bussers using black trays and sanitized towels.
  36. All trash cans wiped down on the outsides.
  37. No egg spatulas being used for paninis.
  38. Take out menus well stocked. If rack on sample table, make sure it is crumb free.
  39. High chairs clean.
  40. Silverware CLEAN in bakery and on line.
  41. Clean coffee and latte mugs available.
  42. Soup slats clean and arranged neatly/straight.
  43. Back door areas clean with no boxes or trash.
  44. Dumpster areas clean and doors closed.
  45. Cash registers clean.
  46. Panini grills are CLEAN release sheets new
  47. Bump pads, and monitor backs are all clean.
  48. Vents on ice machine cleaned
  49. Clear soup lids on soups.
  50. Sanitizer buckets clean, with clean water, 2 towels and kill times.
  51. Clean, functioning Sharks for the carpets.
  52. No towels or aprons in the freezer. Aprons hung up neatly
  53. Silver trash chutes cleaned
  54. Napkin dispensers wiped down
  55. Magnetic salad builds organized
  56. Focaccia rings cleaned
  57. New holiday cards and envelopes stocked in CTOs . Pushed back between registers
  58. Elearning and prep pal station cleaned and organized
  59. Hot plates clean
  60. Music up
  61. Wipe patio furniture
  62. Temperature in dining room is comfortable
  63. Ptouch breads if coming off
  64. Dishwashers cleaned/detailed
  65. Microphones are clean

Drive Thru

  1. Drive thru lane is clean
  2. Menu panels are cleaned and wiped down
  3. Coffee cups prestaged
  4. Cookies prestaged on hot plate
  5. Clean liners on bakery product
  6. Magnets out and in use

People

  1. Managers in complete uniform. Pressed and neat with nametags. No aprons unless on the line.
  2. Aprons not wrinkled and CLEAN.
  3. All name tags printed and not handwritten.
  4. Hats clean.
  5. White undershirts only.
  6. Hair pulled back tightly.
  7. One earring in each ear.
  8. Deployment charts in sequential order.
  9. Greeting all guests!
  10. No “here or to go”!
  11. All managers are knowledgeable on numbers associated with bakery business, breakfast business and overall sales. See talking points
  12. Shirts neatly tucked in.
  13. Guys neatly shaved.
  14. Steps of service executed.
  15. Energetic “HOT BREAD” execution.
  16. SMILES!!!!
  17. No keys hanging from pants
  18. Bright colored shirts on associates
  19. Manager shirts sleeves rolled down

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