Back to school - Observation & Checklist

• Restaurant Number

• Restaurant Manager

• PIC

• DT or Dinning Room?

  DT

  Dinning Room

  Both

• Conducted on

  Date

• Prepared by

Customer Perspective

Jack's teriyaki bowls

• Product build is correct?

  Yes

  No

  N/A

• Product is neatly assembled?

  Yes

  No

  N/A

• Product temperature is correct?

  Yes

  No

  N/A

Hangry chicken hash

• Product build is correct

  Yes

  No

  N/A

• Product is neatly<br>assembled<br>

  Yes

  No

  N/A

• Product temperature is correct (hot food hot,cold food cold)<br>

  Yes

  No

  N/A

Wakey bakey hash

• Product build is correct

  Yes

  No

  N/A

• Product is neatly<br>assembled<br>

  Yes

  No

  N/A

• Product temperature is correct (hot food hot,cold food cold)<br>

  Yes

  No

  N/A

Jack's jalapeno hash

• Product build is correct

  Yes

  No

  N/A

• Product is neatly<br>assembled<br>

  Yes

  No

  N/A

• Product temperature is correct (hot food hot,cold food cold)<br>

  Yes

  No

  N/A

WELL-TRAINED

• Guest Service Team Member can quickly answer basic menu questions.

  Yes

  No

  N/A

FRIENDLY

• Team Member greets guests upon arrival

  Yes

  No

  N/A

• Team Member smiles and makes friendly conversation

  Yes

  No

  N/A

• Team Member thanks guests for visiting

  Yes

  No

  N/A

Neat & Well-Groomed

• Clean and neat approved uniform with nametag

  Yes

  No

  N/A

• Hair neat & pulled back with a hat/visor

  Yes

  No

  N/A

• Shirt neat & tucked into pants

  Yes

  No

  N/A

CONSISTENT AND QUICK SERVICE

• Did you receive your order in a “reasonable” amount of time?

  Yes

  No

  N/A

• Was the correct packaging used?

  Yes

  No

  N/A

• Did you get what you ordered?

  Yes

  No

  N/A

• Did you receive condiment(s), napkins, fork and knife, straw and receipt (if applicable)?

  Yes

  No

  N/A

Place

• All menu boards, OCS, and speakers work and are in good repair with no missing numerals

  Yes

  No

  N/A

• Landscaping, garbage receptacles, drive-thru lane, and parking lot are free of debris and in good repair

  Yes

  No

  N/A

• All outside lighting fully functioning (night visit)

  Yes

  No

  N/A

• All POP up and visible following restaurant matrix

  Yes

  No

  N/A

• Tables and chairs are clean or are in the process of being cleaned

  Yes

  No

  N/A

• Beverage station and sauce bar is clean and stocked

  Yes

  No

  N/A

• Restroom sinks, changing tables, toilets, and floors are clean

  Yes

  No

  N/A

• Restrooms are stocked with soap, paper towels, and toilet tissue

  Yes

  No

  N/A

Internal Readiness Checklist and Best Practices

RM Readiness

• Complies with suggested cases to be ordered weekly:<br> White Brown Steak Chick<br>-15K 4 1 1 2<br>-20K 5 1 2 2<br>-25K 6 1 2 3<br>-30K 7 1 2 3<br>-35K 8 1 2 3<br><br><br>

  Yes

  No

  N/A

• Complies with suggested "extra" cases (from current average) to be ordered weekly:<br> Hash Br. Shrd Cheddar Bacon Pcs. Shrd Pepper J Cheese Sauce<br><20K 2 1 1 1 1<br>20-30K 3 1 1 1 2 <br>30K+ 4 1 1 1 2

  Yes

  No

  N/A

• Ensures suggested mash up's build to's (TRAYS) are being met:<br> Jalapeno Hangry Wakey<br>15K 1 1 1<br>20K 2 2 2<br>25K 2 2 2<br>30k+ 3 3 3<br>

  Yes

  No

  N/A

• Ensures suggested bags thawing and build to's (TRAYS) are being met:<br> Steak Thaw New Steak Thaw Old Chix Thaw Steak Setup Chix Setup<br>15K 1 2 2 1 2<br>20K 2 2 1 2 3<br>25K 2 3 2 2 3<br>30K 2 4 2 2 4<br>35K 3 4 2 2 4

  Yes

  No

  N/A

• Ensures microwave times are set up Teriyaki bowls:<br> Sharp 1200 On Cue Sharp 2200<br>White & Brown rice "00" for 120 secs B8 for 87 secs B8 for 87 secs <br>Chicken set up B6 for 55 secs B6 for 35 secs B6 for 35 secs <br>Steak set up B6 for 55 secs B6 for 35 secs B6 for 35 secs

  Yes

  No

  N/A

• Ensures microwave times are set up Mash Up's:<br> Sharp 1200 On Cue Sharp 2200<br>Hangry Chicken --------------Use existing Chicken n tater Melt setup--------------<br>Garlic Bacon B1 for 35 secs B7 for 18 secs B7 for 18 secs <br>Pepper Jalapeno B2 for 27 secs B7 for 18 secs B7 for 18 secs <br>

  Yes

  No

  N/A

Prep

• teriyaki chicken set up:<br>1 green scoop of teriyaki sauce<br>3.5 oz julienne chicken<br>2 days or shortest remaining ingredient self life<br>

  Yes

  No

  N/A

• teriyaki steak set up:<br>1 green scoop of teriyaki sauce<br>3.5 oz Steak<br>2 days or shortest remaining ingredient self life

  Yes

  No

  N/A

• Garlic Bacon Cheese Setup:<br>1 green ladle of shredded cheddar cheese<br>1 green ladle of shredded pepper jack cheese<br>1 green ladle of bacon pieces <br>2 purple scoops of white cheese sauce<br>1/2 garlic butter dollop<br>swirl of vegetable oil<br>*3.5 oz weight<br>2 days or shortest remaining ingredient self life

  Yes

  No

  N/A

• vegetable set up:<br>.75 oz shredded carrots<br>2.5 oz broccoli<br>2 days or shortest remaining ingredient self life

  Yes

  No

  N/A

• Pepper Jack Jalapeno Setup:<br>1 blue ladle of shredded pepper jack cheese<br>5 jalapeno slices<br>1 blue ladle of bacon pieces<br>2 purple scoops of white cheese sauce<br>a swirl of vegetable oil<br>3.5oz weight <br>2 days or shortest remaining ingredient self life

  Yes

  No

  N/A

• accurate shelf life of new ingredients:<br>Brown rice - use by date on packet<br>steak - open (refrigerated 2 days and 1 day to defrost). unopen (refrigerated) 30 days<br>red hot sauce bulk - opened, room temperature, 14 days

  Yes

  No

  N/A

Key Observables

• Comments/Observations

• Observer signature - by signing this document, I acknowledge the above items have been checked and have coached the PIC

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