Boa-Bao Knowledge Check

Which hospitality pillar is missing?

Below are six of Boa-Bao’s seven hospitality pillars:

• The name drop
• Introduce the concept
• Name every dish and drink
• The one-third refill rule
• Table maintenance and manicuring
• Invite guests to leave a review

Which model do we use to structure feedback and coaching conversations?

What does AID stand for?

What is the purpose of the “Impact” part of AID?

What is the yellow and red card system?

When can a missed standard escalate to a yellow card?

Which statement about red cards matches our system?

Which sequence best describes our management system?

What role does an SOP play in this system?

The daily dish target was 12 portions. The team sold 8. Which is the correct “Goal vs Actual”?

Why do we compare Goal vs Actual?

Which sequence best describes how we train the team towards a shift goal?

Why do we practise through roleplay during pre-shift?

After practising a selling technique at pre-shift, what should the manager do during service?

The team misses its target despite practising at pre-shift. What should the manager do at the end of the shift?

A team member says they understand your feedback. What completes the coaching process?

What is the correct application of the name-drop standard?

Which introduction best reflects the Boa-Bao concept and language?

A runner delivers a modified dish to a table. Which action meets the standard?

Which approach best applies the two-bite check?

A guest has approximately one-third of their drink remaining. What should happen?

Which behaviour best demonstrates table maintenance and manicuring?

When and how should the team invite a review?

Which approach best builds perceived value and helps a guest understand why a dish is special?

A guest says they enjoy cocktails. Which response best applies the 3-Deep Method?

Which example best demonstrates planting a seed?

You know that a guest enjoys fresh, citrusy drinks. Which approach best demonstrates assumed selling while keeping the choice with the guest?

What is the purpose of the Perfect Ticket?

Which list contains the five main levers of the Perfect Ticket?

What is Boa-Bao’s mission?

Which are Boa-Bao’s four core values?

Why should managers use the mission and core values in their leadership?

When should pre-shifts take place, and who should be involved?

How should a manager create an energetic and effective pre-shift?

What should you look for when scanning the room?

How does scanning the room help make pre-shifts more effective?

Your beverage target is 15. Halfway through service, 4 have sold. What should you do with this information?

After identifying a priority during your scan, which three questions should you ask yourself?

Why do we coach through questions such as “What do you notice?” and “What needs to happen next?”