“USLA Audit positions auditing in the gastronomy sector not as a control mechanism, but as a strategic development tool.”
OUR AUDITS
Brand Standards Audit
The alignment of the brand's promise with operational practices is evaluated.
- Compliance with operational standards
- Presentation, service, and communication language
- Brand integrity and consistency
- Standard differences between branches and locations
Secret Customer Audits
The service and brand perception is measured through a simulation of the real guest experience.
- Service speed and quality
- Staff behavior and communication
- Perception of hygiene
- Brand consistency
- Guest satisfaction and loyalty factors
Food Safety Audits
All critical control points from receiving goods to service are evaluated.
- HACCP practices
- GMP, hygiene, and sanitation processes
- Cross-contamination risks
- Temperature and storage controls
- Product traceability
- Allergen management
- Compliance with legal regulations
Sustainability and Integrated Management Systems
The environmental and operational sustainability of businesses is analyzed.
- Waste management and zero waste practices
- Energy and resource usage
- Environmentally friendly supply chain
- Sustainability operation awareness
How Does the Audit Process Progress?
- Pre-Analysis and Scope Determination
- Field Audit and Observation
- Risk Analysis and Data Collection
- Detailed Audit Report
- Comparative Evaluation and Development Recommendations
- Training and Improvement Support (Optional)
The prepared reports serve as measurable, applicable, and strategic decision support tools for managers.
OUR TRAININGS
USLA Audit trainings are specially designed based on the findings identified during field audits.
The aim is not just to convey information, but to ensure lasting behavioral transformation in operations.
The aim is not just to convey information, but to ensure lasting behavioral transformation in operations.
Brand Standards and Service Quality Trainings
- Brand standards and operational compliance
- Service language and guest communication
- Guest complaint management
- Case studies specific to secret customer audits
Food Safety and Hygiene Trainings
- Food safety from receiving goods to service
- HACCP practices
- GMP, hygiene, and sanitation
- Allergen, chemical, and physical risk management
- Prevention of cross-contamination
Quality and Management Systems Trainings
- Quality management systems
- Risk-based approach
- Awareness of internal audits
- Continuous improvement culture
Sustainability and Operational Awareness Trainings
- Zero waste and waste management
- Portion and waste control
- Energy and resource efficiency
- Sustainable kitchen practices
“Audit is not only about detecting errors;
it is a management tool that strengthens the brand, secures the operation, and enables sustainable success.”
it is a management tool that strengthens the brand, secures the operation, and enables sustainable success.”
OUR MAIN REFERENCES





