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Blog | Operations

Are You Doing These 23 Things with Your Restaurant’s Online Logbook?

Have you ever worked at a restaurant that didn’t follow checklists? We shiver at the thought! Running a restaurant is all about controls. Those standard operating procedures that keep your FOH and BOH running like a lean, mean, food and service machine. Usually, the restaurant checklists and standard operating procedures are spearheaded and managed by […]

Have you ever worked at a restaurant that didn’t follow checklists? We shiver at the thought!

Running a restaurant is all about controls. Those standard operating procedures that keep your FOH and BOH running like a lean, mean, food and service machine.

Usually, the restaurant checklists and standard operating procedures are spearheaded and managed by the operations and training team. But that’s really where restaurant checklists start. Other departments can use checklists to support their goals and agenda and ultimately, drive higher performance across every store.

From your financial arm, to your guest experience, to productivity, and human resources, each department should see tasks lists and an online logbook as a tool to create, update and distribute procedures in a streamlined way.

Here are a few examples:

How Food Safety Departments Can Use Restaurant Checklists

We’ve seen the headlines. Small mistakes can make a big difference. In the wake of 2015’s foodborne illness outbreaks, restaurants were left wondering … “If it can happen to Chipotle, can it happen to us?”

The response was a heightened awareness around food safety programs, procedures, training and documentation. And visibility – lots of visibility. Food safety departments could use an online logbook and online restaurant checklists to:

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    • Bluetooth thermometer records temperature in the online logbook and alerts managers when an out of tolerance reading is taken and allows them to assign corrective action.

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    • Task lists that follow HACCP principles are a great supplement to food safety plans. Using them in an online logbook holds employees to best practices and procedures and documents correct usage and those instances where corrective action needs to be taken.

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    • Ensure that team members know what is expected, have the training they need and the online tools for collaboration and shared learning.

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    • After you’ve taught and test employees during the onboarding process, store the proper processes in procedures in your library for easy reference while the task is being completed.

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    • Store your local health department forms in one central location

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    • Create a Tasklist to serve as your Food Cooling Log

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    • Create a Tasklist to serve as your Line Check

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    • The Logbook will notify managers when food is out of the acceptable temperature range

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    • Build a self-inspection checklist based off local regulations to catch critical issues before they do.

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    • Use your Library to store training/food safety information

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How Operations Can Use Restaurant Checklists

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    • Build tasks lists on-the-fly to support new ingredients, food prep, menu training & other LTO procedures

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    • Set up recurring To Do’s for monthly maintenance items

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    • Log any notes from your vendors in the Daily Log

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    • Log when your vendors came in, what issues they addressed and always have their contact info on-hand

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    • Log your equipment in the contacts with your warranty numbers and qualified vendors. If you use the wrong vendor it voids the warranty.

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How Human Resources Can Use Restaurant Checklists

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    • Keep managers on track with organized, easy-to-review historical reference of daily shift information and staff journal.

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    • Access real-time notes any time and on any device

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    • Archive shift and personnel notes for easy search at a later date

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    • Document & track personnel issues for proactive resolution – significantly reducing safety and security risks

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How Marketing Can Use Restaurant Checklists

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    • Add events to all of your stores’ calendars.

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    • Push documentation on how to set up limited time offer or other new branding collateral.

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    • Create a daily inventory task list to ensure all LTO items are in stock.

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    • Push down marketing materials and other documentation to all stores. Save on the cost to send it out and on the expensive cost of updating at the last minute.

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