How to Keep Teams Dedicated to Brand Standards with Restaurant Audits

By Lindsay Sykes, Director of Marketing, on August 19, 2016

Restaurant checklists are crucial to ensuring your restaurant operates smoothly on a daily basis, but there's an additional element of measurement needed to ensure your restaurant operations are up to par. Using periodic restaurant audits to measure brand standards helps you ensure the delivery of your standards doesn’t slip over time.

(This blog is part three of a three-part series on improving your restaurant operations.)

Manage brand image across your locations by using IntouchCheck mobile audit app to create front-of-house and back-of-house audits to measure things like table settings and food presentation. Then, view results in one place so you can see which locations are performing well and which ones need improvement.

  1. Create food quality/presentation checklists and attach photos for teams to reference. Food Presentation

  2. Get richer insights by using skip logic/multiple choice. Collect Richer Insights with Skip Logic

  3. Call out problems by adding and annotating photos. Annotate Photos

  4. View results in one place to compare location performance, and drill in to learn root-causes. Compare Performance

Conclusion

Driving team performance across your locations requires a combination of keeping teams on top of daily tasks and being compliant with brand standards. Automating and scheduling daily operational checklists ensures teams focus on things like health and safety, cleanliness, and opening and closing duties on an on-going basis. Measuring these components of your operations more frequently helps teams identify and fix issues before they impact customers.

Additionally, using periodic check points to measure brand standards allows you to identify which locations need improvement, the root-cause of issues, and make plans to action accordingly.

You can build high-performing teams in these areas with IntouchCheck:

  1. Health and safety
  2. Cleanliness
  3. Opening and closing duties
  4. Food presentation
  5. Restaurant setup

Continue exploring our Three-Part Restaurant Operations Series

 BackHow to Create a Restaurant Food Safety Culture | Start from the beginning

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