A lighter visit audit an Area Manager fills at every company-owned cafe.
A cafe audit report template is the short visit audit an Area Manager completes at a company-owned cafe on every routine visit, so each outlet is checked the same way between the monthly full audits. It covers arrival and front of house, seating and washrooms, kitchen basics, team and hygiene, and compliance, safety and cash, in 24 items that fit into about 40 minutes. The Area Manager fills it on a phone with live photos, and the Regional Head reviews the score out of 100 across the region. Three items are fatal: chiller temperatures, food date labels and the FSSAI licence. A fatal fail caps the score at zero and raises a ticket with an owner and a deadline.
Free. No form. The workbook has the same columns as the table below, with the score formula and a fatal-item check in place.
Score = weight of items answered Yes ÷ weight of items not marked N/A, out of 100. Pass mark 85. A failed fatal item caps the score at zero and raises a ticket to the regional head.
| # | Item | Audit question | Answer | Photo | Weight | What good looks like |
|---|---|---|---|---|---|---|
| 1 | Facade and menu board | Is the facade clean, the sign lit and the menu board current with correct prices? | Yes / No / N/A | Required | 3 | Sign fully lit, menu board prices match the billing system, no old posters. |
| 2 | Greeting and order taking | Was the Area Manager greeted within 30 seconds and the order repeated back? | Yes / No / N/A | No | 3 | Greeted promptly, order read back, one add-on suggested. |
| 3 | Counter display | Is the display counter clean, lit and stocked with every tray labelled and priced? | Yes / No / N/A | Required | 3 | Glass clean, trays full and labelled, no item without a price. |
| 4 | Order accuracy and speed | Was the order served correctly and within the brand service time standard? | Yes / No / N/A | No | 3 | Order matched the bill and arrived within the standard time. |
| 5 | Product against recipe card | Did one product served match the recipe card for portion, garnish and temperature? | Yes / No / N/A | Required | 3 | Portion, look and temperature match the recipe card photo. |
| # | Item | Audit question | Answer | Photo | Weight | What good looks like |
|---|---|---|---|---|---|---|
| 6 | Tables cleared | Are tables cleared and wiped within five minutes of guests leaving? | Yes / No / N/A | Required | 3 | No uncleared table seen for more than five minutes. |
| 7 | Seating area condition | Is the seating area tidy, with working lights, set music volume and comfortable temperature? | Yes / No / N/A | Optional | 2 | Furniture undamaged, all lights working, music and AC at the brand setting. |
| 8 | Washroom check | Is the washroom clean, dry and stocked with the cleaning log signed in the last hour? | Yes / No / N/A | Required | 3 | Floor dry, soap and tissue stocked, log signed within the hour. |
| 9 | Guest feedback | Were any guest complaints or online reviews since the last visit answered and closed? | Yes / No / N/A | No | 2 | Every complaint since the last visit has a reply and a closure note. |
| # | Item | Audit question | Answer | Photo | Weight | What good looks like |
|---|---|---|---|---|---|---|
| 10 | Kitchen cleanliness | Are kitchen counters, floor and equipment clean with no food debris or grease build-up? | Yes / No / N/A | Required | 4 | Counters wiped, floor dry, no grease build-up on hood or equipment. |
| 11 | Chiller temperaturesFatal | Are chillers at 5 degrees or below and freezers at minus 18 or below, with the log filled? | Yes / No / N/A | Required | 5 | Readings in range, log filled for every shift since the last visit. |
| 12 | Food date labelsFatal | Does every prepared and opened item carry a date label within its use-by? | Yes / No / N/A | Required | 5 | Every container labelled with prep date and use-by, nothing expired. |
| 13 | Hand-wash station | Is the hand-wash station stocked with soap and towels and used only for hands? | Yes / No / N/A | Optional | 3 | Soap and towels present, water running, no utensils in the basin. |
| 14 | Pest control record | Is the pest control service up to date with no pest evidence seen? | Yes / No / N/A | Optional | 4 | Last service within schedule, no droppings or insects seen in the kitchen. |
| 15 | Waste handling | Are kitchen bins lidded, lined and segregated into wet and dry waste? | Yes / No / N/A | Optional | 2 | Bins lidded, none overflowing, wet and dry kept separate. |
| # | Item | Audit question | Answer | Photo | Weight | What good looks like |
|---|---|---|---|---|---|---|
| 16 | Staff grooming | Are all staff in clean uniform with name badges and caps or hairnets as per the standard? | Yes / No / N/A | Required | 3 | Uniforms clean, badges worn, every food handler capped or netted. |
| 17 | Staffing against roster | Does the number of staff on shift match the roster? | Yes / No / N/A | No | 2 | Headcount matches the roster, gaps covered and noted. |
| 18 | Training in progress | Is the new joiner or refresher training plan for this month on track? | Yes / No / N/A | No | 2 | Training log shows sessions done as planned this month. |
| 19 | Manager on duty briefing | Did the shift start with a briefing on the day's offer and target? | Yes / No / N/A | No | 2 | Shift lead can state the day's offer, target and any stock outs. |
| # | Item | Audit question | Answer | Photo | Weight | What good looks like |
|---|---|---|---|---|---|---|
| 20 | FSSAI licence displayedFatal | Is a valid FSSAI licence displayed where guests can see it? | Yes / No / N/A | Required | 5 | Licence current, displayed near the counter, outlet name and address correct. |
| 21 | Fire extinguisher check | Are the kitchen extinguishers and fire blanket in place and in service date? | Yes / No / N/A | Required | 4 | Gauges in green, fire blanket mounted, service tags current. |
| 22 | Gas cylinder safety | Are gas cylinders chained upright with no smell of gas near the lines? | Yes / No / N/A | Optional | 4 | Cylinders secured, lines intact, no smell of gas in the kitchen. |
| 23 | Cash spot check | Does a spot count of the till match the system at the time of the visit? | Yes / No / N/A | No | 4 | Till counted with the cashier, matches the system to the rupee. |
| 24 | Open actions from last visit | Are all actions raised on the last visit closed with photo proof? | Yes / No / N/A | No | 3 | Every ticket from the last visit closed, with an after photo attached. |
Loaded into BorentisOps, each required photo is live, GPS and time-stamped, so a photo from yesterday or another store does not pass. Where the brand has a docket or display standard, Drishti scores the photo against it and marks the misses. Every fail raises a ticket with an owner and a deadline, and the regional head sees the store on a heat map before the next visit.
The checklist runs offline and syncs when signal returns, in Hindi, English and Hinglish, and the operations score sits next to the store's selling score from Borentis Floor on one store card. Pricing is per store, so every area manager and staff member in the store is on the app.
A cafe visit audit takes about 40 minutes for an Area Manager covering one outlet. The front of house and seating sections are done as a guest while the order is prepared, and the kitchen basics take around 15 minutes. It is built to fit a round of four or five outlets in a single day without skipping the food safety checks that matter most.
The cafe store audit SOP is the monthly audit with 34 items, done by a dedicated auditor and covering water testing, staff health records and every licence. This visit report is lighter at 24 items, filled by the Area Manager on every routine visit. It keeps the three items that carry the most risk as fatal: chiller temperatures, food date labels and the FSSAI licence.
A failed item raises a ticket in BorentisOps with an owner, usually the Cafe Manager, and a deadline. The owner closes it with an after photo, taken live with GPS and a time stamp. The last item in this report checks that every ticket from the previous visit is closed, so repeat failures are visible to the Regional Head on the score history.
Yes. The Excel download has the same columns as this page, so it imports into BorentisOps as a checklist with weights, photo rules and fatal flags intact. A Borentis onboarding person maps the Area Manager and reviewer roles to your team and assigns the report to each outlet. It then works on a phone even where the kitchen has no signal, and syncs once back online.