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QSC Restaurant Visit Checklist (ARL)

by carmen@qsrfoods.com.au, from the Community

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Use this QSC restaurant visit checklist to evaluate quality, service, and cleanliness during ARL assessments. Inspect food temperature standards (60 C minimum in holding units), bun toasting, ingredient tempering, product presentation, fry dump levels, hold times, and beverage quality. Review guest experience including greeting, scripting, suggestive selling, order accuracy, service speed, and table service. Verify cleanliness across exterior curb appeal, drive thru areas, restrooms, dining room, beverage bar, seating, and employee appearance. Capture visit notes, record what is right and opportunities, and recognize top performers.

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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

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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.