4.0 QSC CHECK - ARL RESTAURANT VISIT

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

The QSC check should be completed from a Guest's perspective using the Ops QSC Standards Guide Book.

QUALITY

• Burger/Sandwich - Taste, Flavour of Food, Fresh Ingredients

  Yes

  No

  N/A

• Burger/Sandwich - Temperature (Hot)

  Yes

  No

  N/A

• Are the PHU products at a minimum of 60°C?

  Yes

  No

  N/A

• Are the PHU production levels appropriate for the period of day and sales half?

  Yes

  No

  N/A

• Are the buns toasted correctly? If no, please outline if the settings need to be adjusted, if the teflon needs to be replaced, or if the bun toaster plate is broken?

  Yes

  No

  N/A

• Are the ingredients on the cookline tempered under the bench for a minimum of 2 hours prior to use? (If you don't visually see preps on the cookline shelf, randomly check temp of salads to ensure they are room temp)

  Yes

  No

  N/A

• Observe the cook, are they making an appropriate amount of burgers at the one time? Are they working with urgency? Are they packaging burgers immediately and placing them in the holding heatshelf?

  Yes

  No

  N/A

• Burger/Sandwich - (Product Presentation, Build, Assembly, Packaging)

  Yes

  No

  N/A

• Side Item - Taste and Flavour of Food (Crisp, Not Greasy)

  Yes

  No

  N/A

• Side Item - Temperature (Hot)

  Yes

  No

  N/A

• Is the fry level in the fry dump appropriate for the period of the day and the sales half?

  Yes

  No

  N/A

• Are the staff utilising cook less more often with smaller portion baskets no more than 1/2 full?

  Yes

  No

  N/A

• Are the team members following the fryer 7minute hold-time and discarding fries appropriately?

  Yes

  No

  N/A

• Is the fry dump in good working order, with heat from the bottom tray, all lamps working, heating elements on top working correctly?

  Yes

  No

  N/A

• Side Item - Product Presentation (Visual Appeal and Packaging)

  Yes

  No

  N/A

• Beverage - Taste, Flavour, Temperature, Product Presentation

  Yes

  No

  N/A

GUEST SERVICE EXPERIENCE

• Welcome / Greeting

  Yes

  No

  N/A

• Friendly & Smiles - Saying Please and Thank You at Every Opportunity

  Yes

  No

  N/A

• Scripting - Features Product, Combo, Smart Suggestive Selling, Order Confirmation, Survey Encouragement,

  Yes

  No

  N/A

• All employees working with a SENSE OF URGENCY

  Yes

  No

  N/A

• Order Accuracy - Received Correct Condiments, Napkins, Utensils and Items Ordered

  Yes

  No

  N/A

• Service Times Meets Standard

  Yes

  No

  N/A

• Table Service Meets Standard

  Yes

  No

  N/A

CLEANLINESS

• Curb Appeal - Attractive and Inviting (All Exterior Areas)

  Yes

  No

  N/A

• DT Menu Board / DT Window Area (Appears Clean)

  Yes

  No

  N/A

• Restrooms - Neat, Clean, Stocked, and Organised

  Yes

  No

  N/A

• Restaurant Interior - Floors, Beverage Bar, Tables, Chairs, High-Chairs, Door Glass are Clean

  Yes

  No

  N/A

• Employee Appearance - Clean, Well-Groomed and Dressed in Approved Uniforms with Name Badge

  Yes

  No

  N/A

QUALITY OBSERVATIONS

• What's Right?

• Opportunities?

SERVICE OBSERVATIONS

• What's Right?

• Opportunities?

CLEANLINESS OBSERVATIONS

• What's Right?

• Opportunities?

SUPERSTAR RECOGNITION

• Employee Name & Reason