FV1 2018 Restaurant Operations Evaluation Checklist
by Jay Kerns, from the Community
This FV1 2018 self OER checklist supports quick service restaurant teams in evaluating daily operations. Assess product preparation including dough management, oven baked sandwiches, pasta and chicken, sides, portion control, and job aids. Review service metrics such as greeting standards, delivery performance and load times. Verify image and cleanliness across uniforms, customer areas, equipment, walk in and makeline, signage and delivery vehicles. Check safety and loss prevention controls like cash handling, safe use, caller ID callbacks and driver practices. Confirm food safety including refrigeration temperatures, shelf life, cook temperatures, hand washing, sanitation and monthly pest control. Record issues, add media, score results and note corrective actions.
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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.