Checklist template

Line operations for fast-casual restaurants

A ready-to-use checklist with 108 items in 6 sections, covering Line setup, Portioning and builds, Speed and throughput, Product holding, Guest interaction, Line cleanliness. Use it as-is in Bindy, or adapt it to your own standards in minutes.

  • 6 Sections
  • 108 Items
  • 91 Yes / No checks
  • 6 Scored ratings
  • 121 Points

Use this template How audits work

1. Line setup 18 items

  1. Every pan on the serving line matches the line diagram for the current daypart Yes / No 1 pt
  2. Each hot well is switched on at the setting given in the opening guide Yes / No 1 pt
  3. Hot wells contain water to the marked fill level Yes / No 1 pt
  4. Cold wells were switched on at least 30 minutes before the first product was loaded Yes / No 1 pt
  5. Each pan has its own serving utensil of the size shown on the portion chart Yes / No 1 pt
  6. Backup pans of the top-selling proteins are ready in the hot holding cabinet before the peak Yes / No 1 pt
  7. Backup pans of cold toppings are ready in the reach-in cooler under the line Yes / No 1 pt
  8. Bowls, wraps, tortillas and lids are stocked at each station for the peak period Yes / No 1 pt
  9. The tortilla press or grill is at operating temperature before opening Yes / No 1 pt
  10. Every sauce and dressing bottle on the line is labeled with the product name Yes / No 1 pt
  11. The sneeze guard glass is clean on the guest side before opening Yes / No 1 pt
  12. Menu boards show the current menu and prices Yes / No 1 pt
  13. Each position on the line (start, toppings, wrap, cashier) has a named employee on the deployment chart Yes / No 1 pt
  14. The digital order make line is set up with its own pans, separate from the front line Yes / No 1 pt
  15. Order label printers for digital orders have paper loaded Yes / No 1 pt
  16. Calibrated probe thermometers are within reach of the line Yes / No 1 pt
  17. Sanitizer buckets at the line test within the range on the test strip chart Yes / No 1 pt
  18. Line readiness at opening Rating
    • Fully set to the diagram 5 pts
    • Minor items missing 3 pts
    • Line not ready when the doors opened 1 pt

2. Portioning and builds 18 items

  1. The portion chart is posted on the employee side of the line Yes / No 1 pt
  2. Proteins are served with the portion spoon or scale shown on the portion chart Yes / No 1 pt
  3. Spoons and scoops are leveled, not heaped Yes / No 1 pt
  4. A protein portion weighed during the visit was within the tolerance on the portion chart Yes / No 1 pt
  5. Weight of the protein portion sampled (oz or g) Number
  6. Weight of the rice or grain portion sampled (oz or g) Number
  7. Double protein and other paid extras are called out to the cashier Yes / No 1 pt
  8. Premium toppings (guacamole, queso, bacon) are portioned with the designated scoop Yes / No 1 pt
  9. Sauces are applied with the number of passes or pumps stated in the build guide Yes / No 1 pt
  10. Signature menu items are built with the ingredients in the order given in the build guide Yes / No 1 pt
  11. Wraps and burritos are folded closed without tearing Yes / No 1 pt
  12. Bowls are filled without ingredients over the rim Yes / No 1 pt
  13. Kids' meals receive the kids' portion sizes Yes / No 1 pt
  14. Employees asked could state the portion of the main protein without looking at the chart Yes / No 1 pt
  15. The employee offers each topping rather than skipping to speed the line Yes / No 1 pt
  16. A guest request for a little more of a free topping is met without argument Yes / No 1 pt
  17. The portion scale at the line reads zero with an empty bowl on it Yes / No 1 pt
  18. Portion accuracy on the items sampled Rating
    • All within tolerance 5 pts
    • One item over or under 3 pts
    • Several items over or under 1 pt

3. Speed and throughput 18 items

  1. Guests served in 15 minutes at the peak Number
  2. Longest time from joining the line to paying (minutes) Number
  3. Guests in line at the time of observation Number
  4. Every line position on the deployment chart is staffed through the peak period Yes / No 1 pt
  5. The employee at the start of the line greets the next guest while the previous order moves on Yes / No 1 pt
  6. Backup pans are brought to the line by a runner, so that line employees stay at their station during the peak Yes / No 1 pt
  7. Orders are lidded, wrapped or bagged at the last line position, not by the cashier Yes / No 1 pt
  8. No pan on the line ran empty during the peak observation Yes / No 1 pt
  9. The cashier is ready for the guest when the finished order reaches the register Yes / No 1 pt
  10. The cashier only handles payment and drinks during the peak Yes / No 1 pt
  11. A second register is opened when the line passes the length set by company standard Yes / No 1 pt
  12. Digital orders are made on the second make line, not on the front line Yes / No 1 pt
  13. Digital orders sampled were on the pickup shelf by the promised time Yes / No 1 pt
  14. Digital orders late at the time of observation Number
  15. The throughput target for the peak hour is posted for the team Yes / No 1 pt
  16. The shift leader calls out the count of guests in line to the kitchen when the line builds Yes / No 1 pt
  17. Large orders of 10 or more items placed in person are moved to the second make line Yes / No 1 pt
  18. Movement of the line at the peak Rating
    • Continuous, no stops 5 pts
    • Short stops waiting for product 3 pts
    • Repeated stops 1 pt

4. Product holding 18 items

  1. Hot foods on the line measure 135°F (57°C) or above Yes / No 1 pt
  2. Temperature of the main protein on the line (°F or °C) Number
  3. Temperature of rice or grains on the line (°F or °C) Number
  4. Cold foods on the line measure 41°F (5°C) or below Yes / No 1 pt
  5. Temperature of cut lettuce or salsa on the line (°F or °C) Number
  6. Line temperatures are recorded on the log at the times set by company policy Yes / No 1 pt
  7. Each pan on the line carries a timer or label showing its discard time Yes / No 1 pt
  8. No pan on the line is past its hold time Yes / No 1 pt
  9. Product in the hot holding cabinet is labeled with the time it was cooked Yes / No 1 pt
  10. Grilled proteins are cooked in batches sized to the cook-to-need chart for the hour Yes / No 1 pt
  11. Fresh pans replace old pans; new product is not poured on top of old product Yes / No 1 pt
  12. Pans are changed before they fall below one-quarter full during the peak Yes / No 1 pt
  13. Rice or grains held on the line are fluffy and not dried out at the edges Yes / No 1 pt
  14. Guacamole or cut avocado shows no browning Yes / No 1 pt
  15. Chips held at the line are crisp, not stale or oily Yes / No 1 pt
  16. Hold times for each product are posted where the line employees can see them Yes / No 1 pt
  17. Product discarded at the end of its hold time is entered on the waste log Yes / No 1 pt
  18. Appearance of the food on the line Rating
    • Fresh and full in every pan 5 pts
    • One or two tired pans 3 pts
    • Several dried out or nearly empty pans 1 pt

5. Guest interaction 17 items

  1. Each guest is greeted within 5 seconds of reaching the start of the line Yes / No 1 pt
  2. Employees look at the guest while taking the order Yes / No 1 pt
  3. The first employee asks whether the order is for here or to go Yes / No 1 pt
  4. The employee asks about food allergies when a guest hesitates or asks about ingredients Yes / No 1 pt
  5. The employee changes gloves and uses clean utensils when a guest states an allergy Yes / No 1 pt
  6. The allergen and nutrition guide is available at the line or by a posted code Yes / No 1 pt
  7. Employees can describe each sauce and its spice level when asked Yes / No 1 pt
  8. First-time guests who seem unsure are guided through the steps of the build Yes / No 1 pt
  9. Paid extras are stated with the fact that they cost more before they are added Yes / No 1 pt
  10. The employee repeats the finished order to the cashier Yes / No 1 pt
  11. The cashier confirms the order with the guest before taking payment Yes / No 1 pt
  12. The cashier asks for the loyalty account before closing the sale Yes / No 1 pt
  13. The cashier offers a drink or a side by name Yes / No 1 pt
  14. The guest is thanked at the register Yes / No 1 pt
  15. Employees on the line do not hold personal conversations over the guests Yes / No 1 pt
  16. A wrong build is remade without charge Yes / No 1 pt
  17. Friendliness of the line team Rating
    • Engaged with every guest 5 pts
    • Polite but mechanical 3 pts
    • Indifferent or rushed 1 pt

6. Line cleanliness 19 items

  1. The rims of the pans are wiped free of drips and crumbs Yes / No 1 pt
  2. No food from one pan has fallen into the next pan Yes / No 1 pt
  3. Utensil handles do not rest in the food Yes / No 1 pt
  4. The counter between the pans and the sneeze guard is wiped Yes / No 1 pt
  5. The sneeze guard is free of splashes on the employee side Yes / No 1 pt
  6. The cutting board at the wrap station is clean and not deeply scored Yes / No 1 pt
  7. The floor behind the line is free of dropped food Yes / No 1 pt
  8. Wiping cloths are kept in the sanitizer bucket between uses Yes / No 1 pt
  9. Line employees change gloves after touching the register, a phone or their face Yes / No 1 pt
  10. Hair restraints are worn by every employee on the line Yes / No 1 pt
  11. Trash bins behind the line are below the rim Yes / No 1 pt
  12. The drink station counter and nozzles are wiped clean Yes / No 1 pt
  13. The drink station is stocked with lids, straws and napkins Yes / No 1 pt
  14. The tortilla or bread station is free of flour buildup and burnt residue Yes / No 1 pt
  15. The line is fully wiped between the lunch and dinner peaks Yes / No 1 pt
  16. Line utensils are replaced with clean ones at least every 4 hours Yes / No 1 pt
  17. Name of the shift leader Short text
  18. Overall line operations Rating
    • Line fast, accurate and fresh through the peak 5 pts
    • Speed, portioning or freshness slipped at the peak 3 pts
    • Line slow, inaccurate or tired through the peak 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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