Checklist template

Ghost kitchen and virtual brand operations

A ready-to-use checklist with 109 items in 6 sections, covering Order management, Brand separation, Production flow, Packaging, Courier handoff, Performance metrics. Use it as-is in Bindy, or adapt it to your own standards in minutes.

  • 6 Sections
  • 109 Items
  • 87 Yes / No checks
  • 6 Scored ratings
  • 117 Points

Use this template How audits work

1. Order management 18 items

  1. Every delivery platform tablet or the order aggregator is switched on and online at the posted opening time Yes / No 1 pt
  2. Orders from all platforms print or display at one point in the kitchen Yes / No 1 pt
  3. New orders are accepted within the time allowed by the platform Yes / No 1 pt
  4. Orders are not accepted automatically during periods when the kitchen cannot meet the preparation time Yes / No 1 pt
  5. The preparation time set on each platform matches the kitchen's actual ticket time for the period Yes / No 1 pt
  6. A brand is paused on a platform only with the shift leader's approval Yes / No 1 pt
  7. Each pause is recorded in the shift log with its reason and duration Yes / No 1 pt
  8. Minutes of paused or offline time across all brands on the last full day Number
  9. Items that run out are marked unavailable on every platform within 5 minutes Yes / No 1 pt
  10. Items marked unavailable yesterday were switched back on at opening where stock was replenished Yes / No 1 pt
  11. Customer notes and special requests print on the kitchen ticket Yes / No 1 pt
  12. The shift leader contacts the customer through the platform before substituting an item Yes / No 1 pt
  13. Menu prices and item availability on each platform match the current brand menus Yes / No 1 pt
  14. Opening hours shown on each platform match the kitchen's actual hours Yes / No 1 pt
  15. A spare charger for the order tablets is kept at the order station Yes / No 1 pt
  16. A backup internet connection or hotspot is available for the order devices Yes / No 1 pt
  17. Canceled orders are recorded with the reason Yes / No 1 pt
  18. Control of incoming orders Rating
    • All platforms online and accurate 5 pts
    • Occasional pauses or menu errors 3 pts
    • Frequent pauses or missed orders 1 pt

2. Brand separation 18 items

  1. Virtual brands operating from this kitchen Short text
  2. Number of virtual brands live at the time of the visit Number
  3. Each ticket shows the brand name in large type or by color code Yes / No 1 pt
  4. Each brand's recipes and build guides are posted or available on screen at the station that makes them Yes / No 1 pt
  5. Each brand's packaging is stored in its own labeled zone Yes / No 1 pt
  6. Each brand's printed bags, stickers and inserts are used only for that brand's orders Yes / No 1 pt
  7. An order sampled contained no packaging, napkins or inserts from another brand Yes / No 1 pt
  8. Sauces and ingredients unique to one brand are labeled with that brand's name Yes / No 1 pt
  9. Ingredients shared between brands are listed on a cross-utilization chart Yes / No 1 pt
  10. Allergen charts are kept per brand and reflect each brand's own recipes Yes / No 1 pt
  11. Fryer oil used for items with a declared allergen (fish, shellfish) is not shared with brands that claim to be free of it Yes / No 1 pt
  12. Brands sold as vegetarian, vegan or halal are prepared with the dedicated equipment their menu promises Yes / No 1 pt
  13. Receipts and stickers show the virtual brand's name, not the name of the host restaurant Yes / No 1 pt
  14. Employees asked could name the brands they are trained to prepare Yes / No 1 pt
  15. Training records show which employees are certified on each brand's menu Yes / No 1 pt
  16. Each brand's menu photos on the platforms show the food as it is actually packed Yes / No 1 pt
  17. Each brand's build guide states that brand's own portion sizes for ingredients shared with other brands Yes / No 1 pt
  18. Separation of the brands in production and packing Rating
    • Clear at every step 5 pts
    • Minor mix-ups possible 3 pts
    • Brands mixed in storage or packing 1 pt

3. Production flow 18 items

  1. Stations are arranged so that food moves in one direction from cooking to packing Yes / No 1 pt
  2. Each station has a screen or printer showing only its own items Yes / No 1 pt
  3. An expediter assembles orders that combine items from several stations Yes / No 1 pt
  4. Orders are started in the order of the courier's expected arrival time, not only in the order received Yes / No 1 pt
  5. Fried items are cooked last so that they are packed hot Yes / No 1 pt
  6. Prep par levels are set per daypart from the combined sales of all brands Yes / No 1 pt
  7. Prep for the dinner peak is complete before the peak begins Yes / No 1 pt
  8. Hot holding of pre-cooked components follows the hold times posted at the station Yes / No 1 pt
  9. No component at the stations was past its hold time during the visit Yes / No 1 pt
  10. The line was staffed at the peak according to the deployment chart for the order volume Yes / No 1 pt
  11. Orders completed in the peak hour of the last full day Number
  12. Average preparation time on the last full day (minutes) Number
  13. Tickets older than the target preparation time are highlighted on the kitchen display Yes / No 1 pt
  14. Remakes are fired as a priority ahead of new tickets Yes / No 1 pt
  15. Shared equipment (fryers, grill, ovens) is assigned by brand or item on the station chart Yes / No 1 pt
  16. The walk-in cooler is organized so that each station's ingredients are grouped together Yes / No 1 pt
  17. Wasted and remade items are recorded on the waste log with the brand name Yes / No 1 pt
  18. Flow of orders through the kitchen at the peak Rating
    • Steady, tickets within target 5 pts
    • Bottleneck at one station 3 pts
    • Tickets backed up across stations 1 pt

4. Packaging 18 items

  1. Each menu item is packed in the container specified in the brand's packaging guide Yes / No 1 pt
  2. Hot and cold items are packed in separate bags Yes / No 1 pt
  3. Fried items are packed in vented containers Yes / No 1 pt
  4. Soups, sauces and drinks have lids pressed closed and are packed upright Yes / No 1 pt
  5. Drinks are packed in a drink carrier or a separate sealed bag Yes / No 1 pt
  6. Sauces and condiments listed on the ticket are in the bag Yes / No 1 pt
  7. Cutlery and napkins are included only when the order requests them, where local regulation or the platform requires it Yes / No 1 pt
  8. Every bag is closed with a tamper-evident seal Yes / No 1 pt
  9. The order number and the customer's first name are on the outside of each bag Yes / No 1 pt
  10. Orders with more than one bag are marked 1 of 2, 2 of 2 Yes / No 1 pt
  11. Each item in the bag is labeled when the order contains similar items with different modifications Yes / No 1 pt
  12. Items for a customer who declared an allergy are labeled and bagged separately Yes / No 1 pt
  13. A second person or the expediter checks the bag against the ticket before sealing Yes / No 1 pt
  14. The receipt or ticket is attached to the outside of the bag Yes / No 1 pt
  15. Packaging stock for each brand covers at least the days of supply set by company policy Yes / No 1 pt
  16. The packing station is wiped and free of food debris Yes / No 1 pt
  17. Orders with a missing or wrong item reported by the platforms last week Number
  18. Packing accuracy on the orders sampled Rating
    • Every order complete and sealed 5 pts
    • One error caught at the check 3 pts
    • Errors left the kitchen 1 pt

5. Courier handoff 18 items

  1. Finished orders wait on a shelf marked by platform or by order number Yes / No 1 pt
  2. Hot orders wait on a heated shelf or in a hot holding cabinet Yes / No 1 pt
  3. Cold orders and frozen desserts wait under refrigeration until the courier arrives Yes / No 1 pt
  4. No finished order waited more than 10 minutes for a courier without the shift leader acting Yes / No 1 pt
  5. Finished orders waiting for a courier at the time of observation Number
  6. Longest courier wait for an order sampled (minutes) Number
  7. The courier shows the order number or the customer's name in the app before receiving the order Yes / No 1 pt
  8. The employee marks the order as picked up on the tablet at handoff Yes / No 1 pt
  9. Couriers collect orders at the handoff window or counter and do not enter the kitchen Yes / No 1 pt
  10. A sign visible from the street or parking area marks the courier pickup point Yes / No 1 pt
  11. The courier waiting area is clean and lit Yes / No 1 pt
  12. Couriers are greeted and told how long the order will take Yes / No 1 pt
  13. Couriers place hot orders in an insulated bag before leaving Yes / No 1 pt
  14. For an order including alcohol, the employee completes the platform's alcohol handoff step before releasing it, as local regulation requires Yes / No 1 pt
  15. An order not collected within the time set by company policy is remade or canceled through the platform Yes / No 1 pt
  16. Couriers who repeatedly arrive late or mishandle orders are reported to the platform Yes / No 1 pt
  17. Employees can see who is outside the pickup door or window before opening it at night Yes / No 1 pt
  18. Handoff to couriers Rating
    • Fast and verified 5 pts
    • Verified but slow 3 pts
    • Orders handed over unverified 1 pt

6. Performance metrics 19 items

  1. Average customer rating across the brands last week (stars) Number
  2. Lowest-rated brand's rating last week (stars) Number
  3. Order error rate reported by the platforms last week (%) Number
  4. Share of orders prepared within the promised time last week (%) Number
  5. Online availability across the platforms last week (%) Number
  6. Orders canceled by the kitchen last week Number
  7. The shift leader reviews the platform dashboards at least once a week Yes / No 1 pt
  8. Ratings and error rates by brand are posted for the kitchen team Yes / No 1 pt
  9. Customer reviews mentioning missing items are traced to the shift and station concerned Yes / No 1 pt
  10. The deployment chart for next week is set from the peak-hour order volume of each brand Yes / No 1 pt
  11. Low-rated menu items were reviewed for recipe, packaging or photo changes in the last 3 months Yes / No 1 pt
  12. A brand rated below the target set by company policy has a written action plan Yes / No 1 pt
  13. Sales by brand and by platform are reviewed weekly Yes / No 1 pt
  14. Food cost is calculated per brand or by using the cross-utilization chart Yes / No 1 pt
  15. A brand whose weekly orders stay below the level set by company policy is reviewed for a menu change or removal Yes / No 1 pt
  16. Corrective actions from the previous review have been completed Yes / No 1 pt
  17. Name of the kitchen manager or shift leader Short text
  18. Overall operation of the kitchen Rating
    • Orders on time, brands separate and metrics on target 5 pts
    • Orders flowing, with errors or metrics below target 3 pts
    • Late orders, brand mix-ups or frequent pauses 1 pt
  19. Corrective actions required Comments

About this template

This checklist is part of the Bindy template library. Yes / No checks score 1 point when met; ratings score the points shown for each option. The overall score is the percentage of points earned, with N/A answers excluded. In Bindy you can add photos, assign corrective actions, require sign-off and compare results across sites.

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