Restaurant Front and Back of House Evaluation

This restaurant evaluation checklist helps managers and teams review front and back of house operations for a consistent guest experience. It covers greeting and host stand routines, bar awareness and drink checks, proper blinds and lighting, exterior tidiness, and staff parking. In the kitchen it focuses on clean food contact areas, correct food preparation and holding, salad bowl rotation and freezer setup, burger bun caramelization, rib quality, temperature checks with thermometers, and proper iced tea prep. It includes procedures for croissants, hot fries, chips and queso, and spinach dip. Operational systems include ticket time controls, chalk board standards, uniform and management presentation, back office systems for comps, voids, cost control, labor tracking, and I 9 compliance. Cleanliness standards address equipment upkeep, shelving, wheels, bar glassware, dumpster areas, fly control, and secure towel and apron storage.