This restaurant unit review checklist helps audit both BOH and FOH operations to maintain brand and food safety standards. It covers line checks for sauté, grill, fry, pantry, wok and expo; equipment and refrigeration conditions; temperature controls; sanitation practices; production, receiving and temperature logs; staff uniforms and hygiene; exhaust hoods and cleaning materials; bar operations and beverage controls; restroom and dining room conditions; patio readiness; and host, busser and server service standards. Includes MOD essentials for guest engagement, complaint handling, and store readiness, plus forms for line checks and audits.
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