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Shamim Group Being Brilliant at the Basics

by Wayne Forrest, from the Community

10+

This quick-service restaurant operations checklist helps teams master core food preparation and hygiene standards. It covers employee meals, third-party delivery, building Subs correctly with confirmation, putting through cash card sales, and choosing the right chemicals for toilets and toaster ovens. Food safety steps include handling products above 5°C in the sandwich unit, heating meatballs to the correct temperature, prepping seafood and tuna, and completing the lettuce test. It also lists protein weights for Veltone Meats items, finding toaster settings, proper handwashing, and mixing sanitizer for sinks, spray bottles, and buckets.

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Confirm accountability and compliance with a digital log

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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 .

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This Brilliant at the Basics (BATB) restaurant review checklist helps quick-service restaurants evaluate core service behaviors, product quality, cleanliness, food safety, and uniform standards. Sections cover warm greetings, suggestive selling, satisfaction checks, proper handwashing, serving hot food hot, freshness and dating, bread quality, even ingredient distribution, exterior and dining room cleanliness, restroom standards, beverage station readiness, sandwich unit setup, and POS counter organization. Use this template to standardize audits, capture photos, and drive consistent operational excellence across locations.
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Shamim Group Being Brilliant at the Basics

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