Why the Michelin File is Necessary
Michelin inspectors evaluate not just the food but kitchen standardization, supply chain, and staff competency.
Section 1: Kitchen Documentation
Standard recipe cards, SOP documents, HACCP records, hygiene procedures, and waste reports.
Section 2: Supplier Reference Letters
At least 2 reference letters per main ingredient group confirming minimum 1 year partnership.
Section 3: Staff Certifications
Hygiene certificates, contracts, training records. CV and education documents for chef and sous-chef.
Section 4: Menu Photography
Professional photos of every dish with standardized angle, lighting, and composition.
Section 5: Service Protocol Records
Service SOPs, wine presentation protocol, complaint management, and training records.
30-Day Plan: Days 1-10 audit, Days 11-20 complete documents, Days 21-30 compile and review.
Use this guide with restaurant concept development and kitchen team training.
