Checklist template

New menu rollout readiness for restaurants

A ready-to-use checklist with 109 items in 6 sections, covering Training completion, Product and supply, Equipment and smallwares, Point-of-sale and menus, Quality checks, Launch day. Use it as-is in InspectLoop, or adapt it to your own standards in minutes.

  • 6 Sections
  • 109 Items
  • 93 Yes / No checks
  • 7 Scored ratings
  • 128 Points

Use this template How audits work

1. Training completion 18 items

  1. Launch date of the new menu Date
  2. Number of team members scheduled to work during launch week Number
  3. Number of those team members who have completed the new menu training Number
  4. The rollout guide from head office is on site, in print or on the manager tablet Yes / No 1 pt
  5. The general manager has attended the launch briefing or webinar Yes / No 1 pt
  6. Every shift leader has completed the new item training module Yes / No 1 pt
  7. Each cook scheduled for launch week has built every new item at least once under supervision Yes / No 1 pt
  8. Training sign-off sheets show the name of the employee and of the trainer Yes / No 1 pt
  9. A build card for each new item is posted at the station where the item is made Yes / No 1 pt
  10. Front counter staff have tasted the new items Yes / No 1 pt
  11. Front counter staff asked can describe each new item in one sentence Yes / No 1 pt
  12. Staff asked can name the allergens in each new item Yes / No 1 pt
  13. Staff asked know which items are leaving the menu Yes / No 1 pt
  14. Staff asked know what to offer a guest who asks for a discontinued item Yes / No 1 pt
  15. Cooks asked can state the cook time of each new cooked item Yes / No 1 pt
  16. Cooks asked can state the hold time of each new item Yes / No 1 pt
  17. Team members who missed the training sessions are booked for training before their first launch shift Yes / No 1 pt
  18. Training completion before launch Rating
    • All scheduled staff trained and signed off 5 pts
    • Most trained, the rest booked before launch 3 pts
    • Training incomplete with no plan 1 pt

2. Product and supply 18 items

  1. The opening order for new ingredients was placed by the distributor's cutoff date Yes / No 1 pt
  2. Every new ingredient on the rollout list has been received Yes / No 1 pt
  3. Number of new ingredients on the rollout list not yet received Number
  4. Quantities received match the opening order recommended in the rollout guide Yes / No 1 pt
  5. Each new ingredient has an assigned place in the walk-in cooler, freezer or dry storage Yes / No 1 pt
  6. Storage shelves carry a label for each new ingredient Yes / No 1 pt
  7. New ingredients have been added to the order guide Yes / No 1 pt
  8. A par level is set for each new ingredient Yes / No 1 pt
  9. New ingredients have been added to the inventory count sheet Yes / No 1 pt
  10. New prepped components have been added to the daily prep sheet Yes / No 1 pt
  11. Shelf-life labels for the new prepped components are loaded in the label printer or on hand pre-printed Yes / No 1 pt
  12. New packaging for the launch (wraps, boxes, cups, bags) has been received Yes / No 1 pt
  13. New sauces and portioned condiments are stocked at the line Yes / No 1 pt
  14. Case labels of new ingredients were checked against the product codes in the rollout guide Yes / No 1 pt
  15. A written plan exists to use up or return the ingredients of discontinued items Yes / No 1 pt
  16. The manager knows the emergency order or store-transfer procedure for a launch shortage Yes / No 1 pt
  17. The updated allergen and nutrition chart for the new menu is on site Yes / No 1 pt
  18. Supply readiness Rating
    • All products and packaging on hand 5 pts
    • Minor items missing, delivery confirmed before launch 3 pts
    • Key ingredients missing 1 pt

3. Equipment and smallwares 18 items

  1. Every piece of new equipment on the rollout list is installed Yes / No 1 pt
  2. New equipment has been run through a full cook cycle with product Yes / No 1 pt
  3. Cook programs for the new items are loaded on the fryers, ovens or grills Yes / No 1 pt
  4. Program buttons are labeled with the new item names Yes / No 1 pt
  5. Timers on the holding units are set to the new hold times Yes / No 1 pt
  6. The portioning tools listed in the rollout guide (scoops, ladles, sauce guns) are at the station Yes / No 1 pt
  7. Portioning tools are the size or color named on the build card Yes / No 1 pt
  8. Holding pans for the new items fit the hot or cold holding units Yes / No 1 pt
  9. The line or make table has been reset to the new station diagram Yes / No 1 pt
  10. The new station diagram is posted at the line Yes / No 1 pt
  11. Space for the new ingredients has been cleared in the reach-in cooler at the line Yes / No 1 pt
  12. Sauce bottles for the new items are labeled with the sauce name Yes / No 1 pt
  13. The prep scale shows the stated weight when a known weight is placed on it Yes / No 1 pt
  14. A calibrated probe thermometer is kept at the station cooking the new items Yes / No 1 pt
  15. Cleaning steps for the new equipment have been added to the equipment cleaning chart Yes / No 1 pt
  16. Equipment and smallwares used only for discontinued items are listed for removal from the line at launch, with a person assigned Yes / No 1 pt
  17. The service contact for the new equipment is posted in the office Yes / No 1 pt
  18. Equipment readiness Rating
    • Installed, programmed and tested 5 pts
    • Installed, programming or smallwares incomplete 3 pts
    • Equipment missing or not working 1 pt

4. Point-of-sale and menus 18 items

  1. Each new item has a key or button on every register Yes / No 1 pt
  2. New items ring at the price on the approved price list Yes / No 1 pt
  3. Modifiers for the new items (add, remove, substitute) are available on the register Yes / No 1 pt
  4. Combo or meal versions of the new items ring at the combo price on the approved price list Yes / No 1 pt
  5. A test order of each new item showed its full name and modifiers on the kitchen screen or ticket Yes / No 1 pt
  6. The kitchen screen routes each new item to the station that makes it Yes / No 1 pt
  7. Discontinued items are scheduled to come off the register at launch Yes / No 1 pt
  8. The self-order kiosk menu shows the new items, where kiosks are installed Yes / No 1 pt
  9. The mobile app or online ordering menu for this location shows the new items Yes / No 1 pt
  10. Third-party delivery menus have been updated or are scheduled to update at launch Yes / No 1 pt
  11. A test receipt shows the correct tax on the new items Yes / No 1 pt
  12. The launch coupon or promotional code deducts the advertised amount on a test order Yes / No 1 pt
  13. New menu board panels or digital menu content have been received Yes / No 1 pt
  14. New drive-thru menu panels have been received, where there is a drive-thru Yes / No 1 pt
  15. The menu board change is assigned to a named person for the night before launch Yes / No 1 pt
  16. New printed or takeout menus are on hand Yes / No 1 pt
  17. Old printed menus are set aside to be discarded at launch Yes / No 1 pt
  18. Point-of-sale and menu readiness Rating
    • All systems and menus ready and tested 5 pts
    • Programmed, some channels or menus pending 3 pts
    • New items cannot be rung or menus not received 1 pt

5. Quality checks 18 items

  1. Each new item was prepared during this visit by a team member following the build card Yes / No 1 pt
  2. Each finished item matches the reference photo on the build card Yes / No 1 pt
  3. Weight of one finished portion of the lead new item (oz or g) Number
  4. The portion weight is within the tolerance stated on the build card Yes / No 1 pt
  5. Internal temperature of one new cooked item when it left the cooking equipment (°F or °C) Number
  6. The cooked item reached the minimum internal temperature stated on the build card Yes / No 1 pt
  7. Hot new items in holding are at 135°F (57°C) or above Yes / No 1 pt
  8. Cold components of the new items are held at 41°F (5°C) or below Yes / No 1 pt
  9. A hold timer is running for each new item in the holding unit Yes / No 1 pt
  10. The amount of sauce on the item matches the build card Yes / No 1 pt
  11. The item is wrapped or boxed in the packaging specified for it Yes / No 1 pt
  12. Time taken to assemble one new item (seconds) Number
  13. The assembly time meets the target in the rollout guide Yes / No 1 pt
  14. The manager tasted each new item for seasoning, texture and temperature Yes / No 1 pt
  15. Dedicated utensils are used for new ingredients that bring an allergen not previously handled in the kitchen Yes / No 1 pt
  16. Shared-fryer rules for the new items are known to the cooks asked Yes / No 1 pt
  17. Quality of the items prepared during the visit Rating
    • Match the build card in look, weight and temperature 5 pts
    • Small deviations corrected with coaching 3 pts
    • Do not match the build card 1 pt
  18. Consistency between two team members preparing the same new item Rating
    • Identical 5 pts
    • Small differences 3 pts
    • Clearly different 1 pt

6. Launch day 19 items

  1. The launch-day schedule adds staff at the peak periods forecast in the rollout guide Yes / No 1 pt
  2. A trained team member is assigned to each station making new items on every launch-week shift Yes / No 1 pt
  3. A manager who attended the launch briefing is scheduled on every shift of launch day Yes / No 1 pt
  4. A pre-shift meeting on the new menu is planned for each launch-day shift Yes / No 1 pt
  5. Launch-day prep quantities for the new items are entered on the prep sheet Yes / No 1 pt
  6. The manager can show the sales projection used for launch-day prep, taken from the rollout guide or a comparable past launch Yes / No 1 pt
  7. Removal of the old menu materials is assigned to a named person before opening on launch day Yes / No 1 pt
  8. The sampling plan in the rollout guide is scheduled with times and a person assigned Yes / No 1 pt
  9. Launch uniforms, buttons or hats have been received, where supplied Yes / No 1 pt
  10. The head office launch checklist is completed up to today's date Yes / No 1 pt
  11. The launch support phone number or contact is posted in the office Yes / No 1 pt
  12. The manager knows how to report a product quality problem with a new ingredient Yes / No 1 pt
  13. A place to record guest comments on the new items is set up for launch week Yes / No 1 pt
  14. The waste sheet has a line for each new item Yes / No 1 pt
  15. A named manager is assigned to compare first-day sales of the new items with the projection Yes / No 1 pt
  16. The date of the first re-order after launch is marked on the order calendar Yes / No 1 pt
  17. Overall readiness for launch Rating
    • Training, supply, equipment and systems all ready 5 pts
    • Minor gaps, each with an owner and a date before launch 3 pts
    • A gap that would stop or spoil the launch 1 pt
  18. Name of the manager responsible for the launch Short text
  19. Comments and actions to complete before launch 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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