Checklist template

Concession stand operations for movie theaters

A ready-to-use checklist with 106 items in 6 sections, covering Setup, Food quality, Speed, Upselling, Cleanliness, Closing. Use it as-is in InspectLoop, or adapt it to your own standards in minutes.

  • 6 Sections
  • 106 Items
  • 89 Yes / No checks
  • 6 Scored ratings
  • 119 Points

Use this template How audits work

1. Setup 20 items

  1. The concession stand was ready to serve 30 minutes before the first showtime Yes / No 1 pt
  2. The first kettle of popcorn was popped before doors opened, so the warmer is not empty for the first guests Yes / No 1 pt
  3. Popcorn bags and tubs of every size sold are stocked at each register station Yes / No 1 pt
  4. Drink cups of every size have matching lids at each fountain Yes / No 1 pt
  5. Each fountain valve pours a carbonated drink with the correct syrup strength, checked by tasting or with a ratio cup Yes / No 1 pt
  6. A spare bag-in-box of the three best-selling syrups is in the syrup room Yes / No 1 pt
  7. The carbon dioxide tank gauge reads above the reorder mark Yes / No 1 pt
  8. A full spare carbon dioxide cylinder is chained upright to the wall, where the theater uses cylinders Yes / No 1 pt
  9. The ice bin at each fountain is filled to the fill line Yes / No 1 pt
  10. Frozen beverage machines are at serving consistency in every barrel Yes / No 1 pt
  11. Back-up candy and bottled drinks for the first rush are staged under the counter before doors open Yes / No 1 pt
  12. The roller grill was switched on early enough for hot dogs to reach holding temperature before doors opened Yes / No 1 pt
  13. Each employee on the opening shift is assigned a position (register, runner, popper) on the shift chart Yes / No 1 pt
  14. The butter topping dispenser pumps warm topping when tested Yes / No 1 pt
  15. Straws, napkins and seasoning shakers are stocked at the condiment stand Yes / No 1 pt
  16. Each register has receipt paper loaded Yes / No 1 pt
  17. Self-serve order kiosks took a test order up to the payment screen, where the theater has them Yes / No 1 pt
  18. The number of registers scheduled matches the staffing chart for today's expected attendance Yes / No 1 pt
  19. Registers open at the time of the visit Number
  20. Readiness of the stand at opening or at the start of the peak Rating
    • Fully stocked, all equipment running 5 pts
    • Minor items missing 3 pts
    • Equipment down or key products missing 1 pt

2. Food quality 20 items

  1. Popcorn in the warmer was popped within the holding time set by company policy Yes / No 1 pt
  2. No popcorn from a previous day is in the warmer, unless it was bagged and dated as company policy allows Yes / No 1 pt
  3. The popping oil and salt are measured with the scoops or pump setting given in the recipe Yes / No 1 pt
  4. A sample of popcorn is crisp, evenly salted and free of burnt kernels Yes / No 1 pt
  5. Unpopped kernels are sifted out of the warmer through the kernel tray Yes / No 1 pt
  6. Hot dogs on the roller grill are held at 135°F (57°C) or above, or the higher temperature set by local regulation Yes / No 1 pt
  7. Each batch of hot dogs is marked with the time it must be discarded Yes / No 1 pt
  8. Hot dog buns are within the date on their bag Yes / No 1 pt
  9. Hot dog buns are kept in a closed bun warmer or drawer, not open on the counter Yes / No 1 pt
  10. Nacho cheese sauce in the dispenser is held at 135°F (57°C) or above, or the higher temperature set by local regulation Yes / No 1 pt
  11. The nacho cheese bag is labeled with the date it was opened Yes / No 1 pt
  12. Pretzels in the warmer were put out within the holding time set by company policy Yes / No 1 pt
  13. Tortilla chips are served from a closed warmer or sealed portions, not from an open bag Yes / No 1 pt
  14. The reach-in cooler holding bottled drinks and cold food reads 41°F (5°C) or below Yes / No 1 pt
  15. Frozen novelties are solid, with no sign of thawing and refreezing in the freezer Yes / No 1 pt
  16. Boxed candy on display is within its best-before date in a sample of 10 boxes Yes / No 1 pt
  17. A working probe thermometer is kept at the stand Yes / No 1 pt
  18. Hot dog temperature measured on the roller grill (°F or °C) Number
  19. Nacho cheese sauce temperature measured (°F or °C) Number
  20. Hot food sampled (hot dog, nachos or pretzel) Rating
    • Hot, fresh and as pictured 5 pts
    • Warm or drying at the edges 3 pts
    • Cold, dried out or past its holding time 1 pt

3. Speed 15 items

  1. Lines are formed by register or by a single feed line, as shown in the stand's layout plan Yes / No 1 pt
  2. An employee calls the next guest forward as soon as a register is free Yes / No 1 pt
  3. A runner or bagger fills popcorn and drinks behind the cashiers in peak periods Yes / No 1 pt
  4. Popcorn is pre-bagged in the sizes that sell most during the 20 minutes before a block of showtimes Yes / No 1 pt
  5. Pre-bagged popcorn is held in the warmer, not on the counter Yes / No 1 pt
  6. Each cashier assembles the order in the sequence set by company procedure (for example drinks, then popcorn, then hot food) Yes / No 1 pt
  7. The card reader at each register accepts tap payment Yes / No 1 pt
  8. Mobile and kiosk orders are ready on the pick-up shelf by the time promised to the guest Yes / No 1 pt
  9. Guests waiting for a cooked item are given a number or a name call and step aside from the register Yes / No 1 pt
  10. The manager on duty steps in at the stand when the line passes the length set by company policy Yes / No 1 pt
  11. Breaks are not scheduled in the 30 minutes before the busiest block of showtimes Yes / No 1 pt
  12. Guests in the longest line at the time of the observation Number
  13. Time from joining the line to receiving the complete order (minutes) Number
  14. Time from payment to the order being handed over (seconds) Number
  15. Wait at the concession stand in the peak period observed Rating
    • Under 4 minutes 5 pts
    • 4 to under 7 minutes 4 pts
    • 7 to 10 minutes 2 pts
    • Over 10 minutes 1 pt

4. Upselling 16 items

  1. The cashier greets the guest before the guest speaks Yes / No 1 pt
  2. The cashier suggests the next size up when a small or medium popcorn or drink is ordered Yes / No 1 pt
  3. The cashier offers the combo when a guest orders popcorn and a drink separately Yes / No 1 pt
  4. The cashier mentions the free refill on the large sizes, where the theater offers one Yes / No 1 pt
  5. The cashier suggests candy or a second item when the order has none Yes / No 1 pt
  6. The featured or limited-time item is offered by name Yes / No 1 pt
  7. The cashier asks for the loyalty card or app before closing the sale Yes / No 1 pt
  8. The cashier offers the current tie-in collector tub or cup to guests ordering a large popcorn or drink Yes / No 1 pt
  9. The cashier states the price difference when suggesting the next size up Yes / No 1 pt
  10. Guests ordering for several children are offered the kids' pack by name Yes / No 1 pt
  11. The sales-per-guest result for last week is posted where concession employees can see it Yes / No 1 pt
  12. Each cashier asked could state today's featured item Yes / No 1 pt
  13. The cashier accepts a guest's refusal without repeating the same offer Yes / No 1 pt
  14. Concession sales per guest last week (dollars) Number
  15. Orders observed in which a larger size or combo was suggested, out of 10 Number
  16. Suggestive selling observed at the registers Rating
    • Offered on every order 5 pts
    • Offered on about half 3 pts
    • Rarely or never offered 1 pt

5. Cleanliness 19 items

  1. Employees wash their hands at the stand's hand sink after handling cash and before handling unwrapped food Yes / No 1 pt
  2. The hand sink is stocked with soap and paper towels Yes / No 1 pt
  3. Nothing is stored in the hand sink basin Yes / No 1 pt
  4. Hot dogs, pretzels and nachos are handled with tongs, tissue or gloves Yes / No 1 pt
  5. Hair is tied back or covered by the uniform cap Yes / No 1 pt
  6. Sanitizer buckets or spray bottles at the stand test within the concentration range on the test strip Yes / No 1 pt
  7. Wiping cloths are stored in the sanitizer solution between uses Yes / No 1 pt
  8. Fountain nozzles and diffusers are free of syrup build-up and mold Yes / No 1 pt
  9. The ice scoop is stored outside the ice, in a clean holder Yes / No 1 pt
  10. The inside glass of the popcorn warmer is free of oil film Yes / No 1 pt
  11. The popcorn kettle has no carbon build-up on its outside Yes / No 1 pt
  12. The roller grill drip tray was emptied during the current shift Yes / No 1 pt
  13. Counter tops facing guests are free of spilled butter topping and salt Yes / No 1 pt
  14. The floor behind the stand is free of spilled popcorn and oil Yes / No 1 pt
  15. Anti-slip mats are in place on the floor at the poppers Yes / No 1 pt
  16. The condiment stand is wiped, with no spilled seasoning or soda Yes / No 1 pt
  17. Drain lines under the fountains run into the floor drain without pooling Yes / No 1 pt
  18. No pest droppings or gnaw marks are visible in the candy stock or under the counters Yes / No 1 pt
  19. Cleanliness of the stand as seen from the guest side Rating
    • Spotless 5 pts
    • A few spills or smears 3 pts
    • Dirty surfaces or equipment 1 pt

6. Closing 16 items

  1. The closing checklist for the stand was signed by the closing supervisor last night Yes / No 1 pt
  2. The popcorn kettle was boiled out or wiped down according to its cleaning schedule Yes / No 1 pt
  3. The butter topping dispenser was drained and cleaned, or set to its overnight mode, as its manual requires Yes / No 1 pt
  4. Hot dogs and nacho cheese left at closing were discarded and recorded on the waste sheet Yes / No 1 pt
  5. Fountain nozzles were removed and soaked overnight Yes / No 1 pt
  6. Frozen beverage machines were set to night mode or cleaned on their schedule Yes / No 1 pt
  7. Cups, lids, bags and tubs were restocked at each station for the next opening Yes / No 1 pt
  8. A full container of popping oil is connected or staged at each popper for the next opening Yes / No 1 pt
  9. Candy and bottled drinks were counted and restocked from the stock room for the next day Yes / No 1 pt
  10. Trash and cardboard from the stand were taken out to the dumpster at closing Yes / No 1 pt
  11. Ice bins were emptied and sanitized on the schedule shown on the cleaning log Yes / No 1 pt
  12. Roller grills, warmers and poppers were switched off, as confirmed on the closing checklist Yes / No 1 pt
  13. Date of the last frozen beverage machine teardown cleaning Date
  14. Name of the concession supervisor on duty Short text
  15. Overall concession stand operation Rating
    • Fast, friendly, fresh product 5 pts
    • Acceptable with gaps 3 pts
    • Slow service or poor product 1 pt
  16. Corrective actions required Comments

About this template

This checklist is part of the InspectLoop 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 InspectLoop you can add photos, assign corrective actions, require sign-off and compare results across sites.

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