Why Are Line Checks Important

What Do We Do In a Line Check

How to Perform a Line Check

Summary

Why Are Line Checks Important?

A manager performs line checks by checking in with the stations on “the cook’s line” in the kitchen. Line checks help management remind team members about the importance of serving quality products and validate that their standards align with those of the company. Team member feedback received during a line check helps them perform their job in the best way possible. Most importantly, it ensures that food quality standards are met and exceeded. It is one of the most important tasks you will perform during your shift.

So, What Do We Do in a Line Check?

Performing a line check ensures you’re providing ‘now’ feedback while correcting deficiencies and recognizing good performance. Effective line checks ensure maximum guest satisfaction through consistent production and keep you, the manager, tuned into the kitchen.

A thorough line check includes the following:

• Recipe adherence-- yes, that means we’re tasting and checking all of the food to make sure it’s right!
• Portion size and cut
• Overall food quality and freshness
• Proper product temperature
• Sanitation items, like sanitation buckets, are filled and in place. Check the solution using test strips and change as necessary
• Food handling adherence including proper glove use
• Make sure everyone is keeping up with their cleaning duties
• Line checks ensure overall station readiness - all tools like spatulas, tongs, and pans are on hand, and items like plateware and packaging are available in sufficient quantities.
• Line checks are also a great time to communicate with the team, keeping them abreast of sales goals and getting their heads into the game.

Let team members know they should use your feedback to set up and maintain their station properly and understand performance expectations.

Line checks are performed twice a day: before the lunch and dinner meal periods. Post-meal checks are performed on the items listed with an asterisk on the upcoming example. If you open for breakfast or brunch, perform a line check prior to these meal periods as well.

Physical or digital line check forms are kept for one accounting period so they can be reviewed for consistency issues before being discarded. A saved line check becomes part of a HACCP program documentation system.

How to Perform a Line Check

This is Form 5 in the toolbox from your downloadable content. We’ll walk you through each of the important areas of the form. First, gather all of your materials, paper or tablet, and the person responsible for the station, the run the line check.

1. Box 1 is the date the line check is being completed
2. Box 2 is the station that line check pertains to
3. In Box 3, list the name of the manager completing the check
4. Box 4 is the product or item name. These should be pre-listed on the form and set up the same way and in the same order for every meal period. Note that any item with an asterisk is checked during a post-meal line check. Items with an (S) symbol must be restocked at closing.
5. Box 5 is for the PAR – the PAR is the “build to” level for storing product on the line – the LEFT BOX is for Monday through Thursday which will likely have a lower par, and the RIGHT BOX is for Friday, Saturday, Sunday which tends to be busier, so the par is higher.
6. Box 6 is for pan or insert size – The proper sized insert in which the product is stored should always be consistent and always hold the correct quantity based on expected volume. Be sure the pans are not overfilled which can cause temperature control problems.
7. Box 7 is for Tools to ensure that the proper utensil, like a 2 oz. ladle or a #16 scoop, is used to serve product. This controls portions and food cost, and provides guest with a great experience time and again.
8. Box 8 is for temperature – The proper holding temperature is listed here and must be maintained to ensure that all of the products are safe to eat.
9. In Box 9, we record the temperature for the AM and PM meal periods to make sure all products are checked by the manager and are in compliance. We highly recommend stirring the product well and using an instant-read digital thermometer to ensure an accurate reading.
10. And finally, Box 10 is for Quality Identifiers – this is a brief description of product look, taste, texture, size, and consistency. This is important so that everyone involved with line checks assesses the product in the same way, ensuring consistent quality.

REMEMBER: Always have the team member make any correction of product not up to standards AND explain why. This allows the team member to understand what’s wrong, how to correct it, and prevent its recurrence in the future. If you fix it, you could be subsidizing sub-par performance, or the employee may not know what you’re looking for. Always remember, If you’re not talking, you’re not training.

Summary

• Line checks are essential because they allow management to reinforce the importance of shift readiness AND serving quality products.
• It ensures that the team member’s standards are in line with the company’s, and through consistent, ongoing feedback from management, it helps them perform their job to expected standards.
• Line checks include reviewing food quality, correct portioning, staff productivity, product quality identifiers, and proper food safety temperatures.
• Line checks are performed twice a day: before the lunch and dinner meal periods, but some items are also checked post-meal. If your restaurant offers breakfast or brunch, the line check should be performed prior to the start of these meal periods as well.