Food Safety First
The minimum time you should wash hands with soap and water is at least ______ seconds.
What is 20 seconds?
The single best way to control theoretical food cost is making sure the team follows this exactly
What is Recipe?
A pre-shift huddle should clearly assign stations, focus items, and cleaning tasks using ______
What are checklists?
This is what you ________ used based on beginning + purchases - ending inventory
What is Actually (Actual usage)?
The #1 driver you use to build staffing levels for the day is the sales ______.
What is Forecast?
The temperature range where bacteria grow fastest is called the ______ ______
What is the danger zone?
Theoretical food cost is based on recipes and this.
What is sales/menu mix (items sold)?
The Figure 8 is a manager routine for monitoring standards and catching issues through ______.
What is awareness (or consistent walking/observing)?
AVT shows high chicken variance. The first confirmation step is to perform a ______ .
What is recount? (Data Entry Review)
A labor matrix helps you decide how many people you need based on ____
What is forecasted Guest Count?
To prevent cross-contamination, raw chicken must be stored ______ ready-to-eat foods.
What is below?
Portioning heavier than spec will usually cause Actual to be ______ than Theoretical.
What is higher?
The tool used to assign specific daily cleaning tasks is referred to as the ______.
What is the Line Bar Schedule?
In AVT review, the first place you look is the items with the biggest variance in _____
What are dollars? (Parentheses)
The scheduling mistake that often elevates labor cost is staffing to employee preference instead of business ______.
What is Needs?
The safe internal temperature for poultry (chicken/turkey) is ______°F.
What is 165°F?
Using tools like scales, scoops, and measuring cups is a form of this type of control
What is portion control?
In the Figure 8, “inspect what you expect” means you don’t just assign tasks—you also ______ them.
What is verify (Follow up, check)?
This is what you should have used based on sales and recipes?
What is Theoretical usage?
The reason you shouldn't “copy & paste” schedules week to week is because ______ _______change
What is Business Levels (Sales Patterns)
The two-step rule for cooling food safely is: cool from 135°F to 70°F within ______ hours, and from 70°F to 41°F within ______ hours.
What is 2 hours and 4 hours?
The best document for preventing running out of product or over-prep is
What is the 100ct. (Production Sheets)?
The best Figure 8 managers do two things equally well: correct problems AND ______ great performance.
What is recognize (or praise/reinforce)?
Variances on the AVT in parentheses means you_______
What is Grew Product? (Gained Product)
Scheduling the strongest people in the most important positions is called ______.
What is scheduling by 3AE?