Expo Cooler
Standard: 41°F or below
°F
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Back of House
Opening Kitchen
Today's Mission
Prepare the building so every prep team can begin executing its prep list without interruption.
Production Readiness
0 of 7 missions complete
0%
Mission 1
⬜ Prepare the Building
Mission 2
⬜ Sanitation Ready
Mission 3
⬜ Review Closing Standards
Mission 4
⬜ Verify the Production Plan
Mission 5
⬜ Confirm the Prep Team
Mission 6
⬜ Verify Line Equipment
Mission 7
⬜ Begin Production
7 missions remaining.
Mission 1 — Prepare the Building
Make the building usable before production begins.
0 / 5
Mission 2 — Sanitation Ready
Prepare a clean, sanitary environment for food production.
0 / 5
Mission 3 — Review Closing Standards
Were closing standards upheld?
Mission 4 — Verify the Production Plan
Confirm that today's prep team has the correct production plan.
Prep sheets printed?
Prep sheets validated?
Managers verify the sheet. They do not alter pars.
Any abnormally low prep quantities?
Capture observations so recurring patterns can be reviewed later.
Mission 5 — Confirm the Prep Team
Is the scheduled prep team present and able to begin?
Mission 6 — Verify Line Equipment
Confirm every line cooler and freezer is ready before the shift needs it.
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Fry Cooler
Standard: 41°F or below
°F
Fry Freezer
Standard: 0°F or below
°F
Point Cooler
Standard: 41°F or below
°F
Grill Cooler
Standard: 41°F or below
°F
Grill Drawer Cooler
Standard: 41°F or below
°F
Salad Cooler
Standard: 41°F or below
°F
Sauté Low Boy Cooler
Standard: 41°F or below
°F
Mission 7 — Begin Production
Have the prep teams started executing their prep lists?