This Back-of-House Operational Excellence Review checklist for Alamo Drafthouse helps managers assess bar, kitchen, and prep areas across key stations. It covers service bar, keg cooler, expo, salad, burger, fry, and pizza stations, plus prep, kitchen operations, equipment, walk-in cooler and freezer, dish area, and dry storage. Items include cleanliness, temperature control and logs, labeling and dating, FIFO, portion control, recipe adherence, training materials, line checks, cooling logs, sanitizer and test strips, PPE and uniforms, equipment hygiene, and menu change rollouts. Use it to maintain consistent food safety, quality, and operational standards.
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