Evaluations

It uses Audits to train and evaluate the team on good food hygiene and handling practices:

• Create evaluations using "selector" response format or "predefined options" for those true/false items

• Attach an article or video from the library and then ask questions

• Track and evaluate new team members

• Conducts procedural training for order delivery

• Keep the team up to date on good practices, new procedures, recipes and allergens

Food Safety

Ensures safety in food served. You can use Andy's tools to facilitate the outcome of the Audit:

• Check the % of tasks performed with Andy

• Review corrective actions of incidents

• Establish action plans for unresolved incidents

• Control equipment and food temperature records

• Check that all open or processed products are labelled

• Performs a product traceability test

• Verify that Critical Control Points are under control and if necessary, adjusts critical limits

• Control cooking, freezing and defrosting methods

• Verify cleaning and disinfection records

• Check the status of facilities

• Controls whether raw materials is received properly

• Verify that FIFO method is complied with

Management and service

Make sure the food served and service attention is the same in all premises:

• Verify that brand standards are met

• Evaluate the quality and presentation of food

• Check customer service

• Corroborates whether daily production records are made

• Check whether continuous training is carried out to the team

• Monitor compliance with standardized recipes

• Check the opening and closing checklist of the venue

• Check whether the atmosphere of the venue is correct: music, posters, tv, cleaning, etc.

• Check the products displayed in showcase

• Check whether the suggested sale is made correctly