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CFV Behind the Counter Checklist

by Kyle Damrell, from the Community

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This CFV Behind the Counter checklist helps quick service restaurant teams evaluate back-of-house and service stations in real time. Assess tempering and prep, product holding and levels, fries station setup, beverages and desserts, order assembly for front counter, drive thru and delivery, cleanliness in kitchen and service areas, people positioning, values and engagement, shift leadership, and action planning. Use it to uphold food quality, speed, and accuracy across busy shifts.

With SafetyCulture you can

Digitize any process, procedure or policy
Eliminate mistakes made by paper-based processes
Create and share professional reports instantly
Confirm accountability and compliance with a digital log

With SafetyCulture you can

Digitize any process, procedure or policy
Eliminate mistakes made by paper-based processes
Create and share professional reports instantly
Confirm accountability and compliance with a digital log

About author

Community

This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.