Template

Denny's BOH Super Team Quarterly Audit

by Maria Romero, from the Community

This Denny's BOH Super Team quarterly audit checklist supports restaurant back of house excellence. It covers station readiness across pantry, fry, griddle, saute, and middle lines; refrigeration and hot holding temperatures; inventory labeling and shelf life; sanitation and safety practices; chemical handling and dish machine checks; documentation including line checks, production sheets, receiving, cooking and cooling logs, and thermometer calibration; staff hygiene, uniforms, and permits; operations essentials and repair and maintenance; plus food execution quality across courses.

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.

Template
Restaurant BOH Operations Excellence Audit
This restaurant back of house audit helps teams maintain operations excellence. It covers refrigeration and holding temperatures, inventory and labeling, proper station setup for pantry, fry, griddle, sauté, wok, broiler, and oven, and checks on critical items and sauces. It includes BOH essentials, sanitation and safety practices, chemical use and storage, dish machine and sanitizer verification, and completion of line checks, production sheets, receiving, cooking and cooling logs, and thermometer calibration. It also reviews team handwashing, training, permits, uniforms, repair and maintenance, and food execution for drinks, appetizers, entrées, and desserts.
by Hernan Deza, from the Community
Downloads: 0
Get
Template
Denny's Operations Excellence Audit Checklist
Use this Denny's Operations Excellence Audit to conduct quarterly unit reviews across FOH and BOH. Assess refrigeration temperatures, food storage, station setup, sanitation, line checks, uniforms, grooming, service cycle, bar readiness, training compliance, operations essentials, restroom standards, and repair and maintenance. Capture photos, log findings, and document corrective actions to keep brand standards, safety, and guest experience on track.
by Renzo Icban, from the Community
Downloads: 0
Get
Template
Secret Recipe BOH Super Team Audit
This restaurant Back of House audit checklist supports Secret Recipe teams in driving operations excellence. It covers refrigeration and storage standards, dish area setup, inventory control, and proper station readiness across pantry, fry, griddle, saute, and middle stations. Safety and sanitation practices include calibrated thermometers, handwashing, approved chemicals, dish machine checks, and hot holding controls. BOH essentials span recipe and production sheets, forms and logs, equipment upkeep, and office organization. Team requirements include uniforms, permits, training, and validations. The checklist also assesses food execution for beverages, appetizers, entrees, and desserts to ensure timing, taste, and presentation meet brand standards.
by Hernan Deza, from the Community
Downloads: 0
Get
Template
Denny's Food Safety Audit
This Denny's Food Safety Audit is a comprehensive restaurant checklist designed to help teams verify daily food safety and sanitation practices. It covers back of house essentials such as handwashing stations, knife and board hygiene, labeling, dry storage, and grease trap upkeep. It guides checks for equipment condition and temperatures across sauté, fry, griddle, burger, pantry, dish, and expo stations, including oil management, timers, thermometers, and refrigeration. The audit also includes forms and logs for line checks, production, receiving, temperature monitoring, produce washing, pest control reports, and exhaust cleaning. Use it to assess recipe adherence, staff hygiene and uniform standards, and to record corrective actions and sign‑offs by the auditor and manager on duty.
by Anne Rhealele Dalmacio, from the Community
Downloads: 10+
Get

Denny's BOH Super Team Quarterly Audit

About author

You might also like

Restaurant BOH Operations Excellence Audit

Denny's Operations Excellence Audit Checklist

Secret Recipe BOH Super Team Audit

Denny's Food Safety Audit

You might also like

Restaurant BOH Operations Excellence Audit

Denny's Operations Excellence Audit Checklist

Secret Recipe BOH Super Team Audit

Denny's Food Safety Audit