Bravo Top Ten

· Line Check
Done with a purpose everyday. Scale, thermometer, and spoons are utilized. Temperatures documented. If it is not right, it is wrong. 30 days of reports on file.


· Recipe Adherence & Recipe Knowledge.
Speed sheets and recipe cards are used at all times. Utensils and measuring cups are available for all cooks, including prep, everyday. Managers are actively learning and teaching the food. Specs quizzed verbally.


· Expo
Actively managing food quality from the cooking surfaces to the window. Recipes are validated during cooking process. Expo begins immediately after line check. Proper BDI spec, Ticket times and red lines


· Food Costs
Food costs better company expectations. Systems of ordering and production are executed. Invoices and inventories are accurate. Product Manager depth of knowledge is evident. Proper projection of cover counts.


· Sanitation
Principles of food safety are executed in receiving, storage, and production. Proper cooling techniques are utilized. Chemicals are stored away from food. Chefs demonstrate and teach Serve Safe practices.


· Cleanliness
Define and teach the difference between clean and dirty. Chefs demonstrate and teach, “Clean as you go” culture. Kitchen checked out by Chef every night. Nightly, weekly, and monthly cleaning systems are in place.


· Organization
Storage areas are labeled and zoned. Product is fronted. Open boxes are removed from storage areas. All areas in the kitchen are “neat” at all times. The dish room is managed every single shift.

· Communication
Equipment, staffing, product availability and all other pertinent operational issues will be communicated in the Red Book. Avoid separate notes. If additional paper is needed, attach note inside the Red Book.


· Equipment Maintenance
All equipment is kept “like new”.


· Professionalism
We treat each other and our staff with respect. Foul language will not be commonplace.