Bar & Lounge - Full Service Front Office Diagnostic Tool

Atmosphere YES NO
Atmosphere is inviting / indicates we are open for business
Candles / Flameless Candles in use to enhance the atmosphere for evening service
Appropriate accents / accessories are present to enhance atmosphere by day part
Lighting / Music is appropriate for the day part
Televisions are programmed appropriately by brand and day part
Tables are level and dont wobble / Are they clean and free of debris
Conditions of Chairs, Booths and Tables are clean and not in need of evident repair. (e.g., torn fabric, stained fabric, scratches on tables or wood elements, etc.)
Side stands are neat, clean, and appropriate for the guests viewing

Service YES NO
Bartenders and Servers are in neat, clean, uniforms and wearing nametags
Servers / Bartenders are enthusiastic, cheerful, and greet you within 60 seconds
Service Team proactively offers a food & beverage menu. Menu is in good condition with no tears or stains. Printing is professionally done and crisp
Servers are knowledgeable and well versed on Wine, Beers, and Signature Cocktails. They can also describe and suggest food items
Customers are spotted with a bevnap when order is taken
Beverages are served within 2 minutes and server proactively suggest ordering appetizers
Servers monitor tables and offer another drink when 2/3 empty
 Bar & Lounge - Full Service Front Office Diagnostic Tool
Bar Back / Front Bar YES NO
Clean and free of clutter no personal items, newspapers, clip boards, paperwork, extra rolls of micros tape, etc.
Condiments, silverware and other support collateral is properly stocked and stored accordingly
Glassware is organized and is not the focal point on the back bar
No evidence of fruit flies
Bartender Tool Kit is in place - Jiggers, consistent pour spouts, Boston shakers, strainers, bar spoons, muddler
Logo Containers and Bar Mats are not in use
The floor, floor mats, and drains are clean and odor free behind the bar
Bar Smell is Fresh and Inviting - No aroma of stale beer, liquor, or cleaning chemicals
Check for Fresh Lime Juice, Fresh Lemon Juice, and Simple Syrup. Fresh juice should be kept refrigerated / not on speed rail
Ask Bartender about the Fresh Juice Program and the proper Ratios ounce Sour 1ounce Sweet 1 Ounce Spirit
Are all reach in coolers neat and organized? Guest Facing coolers are set up market style with precision.
Are all fruit juices, garnishes, and open containers properly dated
Are fruit garnishes cut fresh for the day and displayed appropriately. The garnishes should speak to a high level of professionalism and a serious cocktail program
Are bar stools angled (45 degrees) and crumb free?
Back Bar is appropriately merchandised and back lit when possible.
Premium Spirits are highly visible and grouped appropriately. Bottles are arranged by height, type, labels and pour spouts in the same direction.
Enhanced Program Elements are highlighted and merchandised. Signature Bitters, Infused Spirits, Unique Garnishes, etc.
Quality Glassware is used for Wine, Beer, and Cocktails
Bar Menu offers the right varieties of Wine, Beer, Spirits, and Signature Hand Crafted Cocktails. Products are reflective of the concept
Price Laddering is in place. Capitalize on the price guests are most willing to pay referred to as the sweet spot. Drive margin in this area.
Bev Tech and the Bar Arts Costing tool is used for all cocktails for appropriate pricing
Use Records and Recipes are readily available to the bartenders at their work station
All beer is individually costed and priced. Its not one size fits all for Premium, Imported, Domestic and Craft
All Beverage Pricing is Exclusive of Tax
Are incentive programs in place to motivate staff for higher sales per cover
Is pre-shift meeting occurring daily and used for training

Action Plan:
 Restaurant - Full Service F & B Operations Diagnostic Tool

Atmosphere YES NO
Arrival Is someone there to greet you?
Host / Hostess is in a neat, clean uniform and provides a warm welcome / sincere thank you when leaving
Table Tops are set with precision and a great attention to detail
Is the restaurant appropriately staffed for a la carte service ? ( 1:16 for Al la Carte - 1:30 for buffet)

Operation YES NO
Review the current C3 document and SWOT for the Outlets. Is operation still executing "on strategy" for F&B and Service
Review food and beverage GSS scores - What action plans are in place to improvement
Check breakfast program execution - use brand appropriate check list
Check beverage program compliance - use brand appropriate check list

Service
Servers are in neat, clean, uniforms and wearing nametags
Servers are enthusiastic, cheerful, and greet you within 60 seconds.
Service Team proactively offers a food & beverage menu
Servers are knowledgeable and well versed on food offerings / They can also describe and suggest wine, beers and signature cocktails
Servers proactively sell / do not just take the order
Servers monitor tables and offer another drink when 2/3 empty
Are incentive programs in place to motivate staff for higher sales per cover / beverage sales and average check
Is pre-shift meeting occurring daily and used for training? Servers should be tasting food and practicing Sales Dialogue. Attend if possible..
Dirty dishes are removed and table is bussed throughout the meal period
Server checks back for satisfaction with the food and order

Menu YES NO
Menu is in good condition / no tears / stains or other visible detractors
Menu is professionally printed / crisp in appearance / sharp logo
Menu offerings support current C-3 concept
Menu is void of extra, non-relevant terms, flowery menu descriptions and in line with CookSmart Philosophy
Food offerings support cross utilization of product throughout all F&B outlets / menu platforms
Menu reflects seasonal offerings / ingredients
Action Plan:

Marriott International Proprietary and Confidential 5

 Culinary - Full Service F & B Operations Diagnostic Tool

Kitchen Operations YES NO

1 Salt and Pepper are present and used to season food - Separate not Mixed Together
2 Tasting Spoons present and actively being used
3 Use of fresh lemons and whole butter on hot line to finish appropriate dishes / items
4 Production charts in place and being utilized
5 Menu items are being cooked to order
6 Food is cooked fresh to order - No evidence of morning bacon "mounds", "dirty water" chicken, burger "pucks"
7 Ensure Items 1 17 on the Food Cost Control Checklist are consistently executed
8 Food Cost Tool
9 Daily stand up meetings / taste panels are being conducted daily. Attend one if possible.
###Photo Use Records for all menu items in place throughout operation (AYS, Kitchen, Host(ess) Stand )/ up to date product cost included
###Spot check some menu items in the window for portion control accuracy on the Use Record

Menu Engineering YES NO

1 Ask to see a Current Menu Engineering Document - Reference Date to Ensure Document is completed at least 3x per year
2 Stars - Highly Profitable and Popular Items are maximized for the full profit potential.
3 Discuss the teams plan to remove the Dogs or bottom sellers on the menu. Do they need to be replaced or should menu be streamlined?
4 Consistent review of popular/high cost items (Plow horse) in place - Maximize the Profit Opportunity
6 Pro-Solutions Ancillary Revenue Analysis is completed twice a year and evaluated by F&B and Finance. Adjustments are promptly made for price increases or decreases
7 Review the last analysis and ask hotel leadership to provide examples of pricing changes made as a result
8 Guest Metrics is being used daily/weekly to monitor server sales per hour performance / validate sales data / spot check steak sales count
9 Ask questions to understand how the property is capitalizing on the data in Guest Metrics

Marriott International Proprietary and Confidential 6

 Culinary - Full Service F & B Operations Diagnostic Tool
Breakfast / Lunch Buffet YES NO
1 Buffet costing tool for the breakfast buffet is on file - Updated within 4 months
2 Batch cooking methods in place - Check Hot Boxes and warming ovens for signs of over production/poor quality
3 Waste tracking sheets in place and actively being used
4 Business case is documented and up to date to justify need for buffet

Specifications / Food Cost / Portion Control / Garbage Can Management YES NO

1Quarterly meetings with Avendra market representative in place
2Food Cost Control check list is in place and actively used
3Food Cost Tool
450 Top food / volatile / comparison item check list is consistently monitored
Top 50 Food item Comparison
5 NonFunctional Garnishes are eliminated
8 Scales present and actively used
9 Portion control spoons / ladles in place
###High cost / premium ingredients are positioned to drive top revenue
###Ego / Obscure ingredients are limited
###Servers asks guests if they want bread service - It's not just delivered and assumed. If so, one per guest ratio is used.
###Slab Butter portion / non molded butter in place / quality is appropriate for the outlet
###Eliminate free bar snacks unless it's your point of entry with the competitive set
###Creamers brought to breakfast table not preset
###System in place for kitchen leadership to spot check garbage cans throughout operation
###Waste tracking sheets in use / Tracking and adjustments are noted / Actively enforced
###Ensure pillow pack or bulk condiments are in place - Glass Jars should not be used in Core Hotels unless Comp Set warrants it

Core / Heritage Menu Items Available YES NO

1 Classic Club or Roast Turkey BLT- Made as Per Marriott Use Record
2 Bacon Cheeseburger
3 Key Lime Pie
Action Plan:

Marriott International Proprietary and Confidential 7

 Events / Outlets - Full Service F & B Operations Diagnostic Tool

Banquet Event Orders YES NO

BEO revision / communication system in place
BEO meetings are consistently attended by key stake holders

Event Operations YES NO

The 4 Cornerstones of Event management are posted in the banquet aisle
Review ESS scores and Opportunity Map - Identify gaps and focus areas
Pre-meal briefing is conducted for all events

Buffet YES NO
Buffets are designed for easy access and flow
Simple, market display presentations are being used / No ornate decorations or accessories
Buffet Labels reflect current tone of voice for the specific brand
Appropriate elevation is used - both vertical and horizontal
Food is seasonal, fresh and appealing
Risers, platter and serving equipment complement each other
AM and PM coffee breaks include sweet, savory, healthy and salty options
Appropriate size vessels are used and portions are appropriate for the size of the group. Batch cooking and frequent replenishment of food is evident
Table side cooking and small plates are used when possible - "less is more"
Banquets bars use the appropriate brand specific spirits and wines
Banquet bars utilize Bar Arts philosophy

Banquet Menus YES NO

E-menus are in place and are active on hotel web-site
Menus are updated twice a year - Reflect Seasonal Food Offerings and Pricing Changes based on Pro-Solutions Analysis
Small Group Menus in Place to control variety and minimize waste
Tier menus in place / Discounted Menus Available
High cost / premium ingredients are positioned to drive top revenue
Systems in place to maximizing quality and cost on the highest volume movers (Deli buffet / Coffee breaks / Continental Breakfast / Afternoon Breaks)
Review Banquet Production Formulas - Are they updated, accurate, and enforced? (Ounces per Person, Breakfast Bread per Person, etc.)
Current cost for all core banquet menus are on file
Formalized process in place for discounted banquet and group business - Ask to see the documented process
Starch and Vegetables are not specified on menus / allowing chef to capitalize on seasonal offerings

Concierge / Executive Lounge YES NO

Follow minimum standards for all Food & Beverage meal periods
Marriott Global Source - Concierge
Marriott Global Source - JW Executive Lounge
Review vessel size to support market style presentations

Facility
Food Safety self-certification on file
Railroad cleaning schedule in place and actively being followed
Preventive maintenance system in place
Operation is clean and organized
Accurate / Updated WIG Boards in place - Winning or Losing is easy to understand and visible
Commitments are in line with propertys goals - Check Commitments via 4 DX Software prior to Visiting Property
Action Plan:

Marriott International Proprietary and Confidential 8