Brand Standards Assessment 2020 - Test

• Conducted on

  Date

• Prepared by

• Location
  Address

• Instructions for DT shop
  Order one burger combo with regular fries and choice of carbonated soda
  For the burger choose Jumbo Jack -or- Buttery Jack
  Request one modification/special request to the burger
  Separately in the BOH - evaluate one chicken strip and one spicy filet for quality

Drive Thru Mystery Shop

• 1.1 DT Guest greeted within 5 seconds of arriving in front of the Order Menu Board? If asked to hold, re-greeted in 15 seconds or less?

  Yes

  No

  N/A

• Greet longer than 5 seconds

• Not re-greeted within 15 seconds

• 4.1 DT Order Taker provides warm, friendly greeting and hassle free order taking?

  Yes

  No

  N/A

• Not greeted in warm friendly manger - too robotic, functional, not friendly sounding

• Used Distracting, non energizing phrases: such as "Is that all", "Anything else"

• Interrupted guest's order - such as "Anything else", "ok"

• 4.2 Bonus Points: Exceptional Service during Ordering

  Yes

  No

• Is Highly Energetic and uses Exceptional Phrases

• “Great Choice”, "Thank You", "We appreciate you/your business"

• "Thank you, will that complete your order?"

• "Try it and if you don't love it, I will get you something else that you do love"

• 3.1 DT Order Taker confirms order using order confirmation screen

  Yes

  No

  N/A

• Order not confirmed on the order confirmation screen or repeated back to guest

• 5.1 Order confirmation screen and speaker clean and in good condition, working as designed

  Yes

  No

  N/A

• Confirmation screen not working

• Confirmation Screen is not legible

• 4.3 Warm, friendly Re-Greet, with smile, eye contact and 2-part Thank You provided?

  Yes

  No

  N/A

• Order taker did not provide guest with friendly greeting at service window

• Did not sound enthusiastic, genuine, non-robotic

• No smile at any point

• No eye contact at any point

• No 2 part Thank you / Farewell

• 3.2 Bonus points: Order Accuracy - Order is repeated again after the friendly re-greet (4.2) before tendering at window?

  Yes

  No

• Order not repeated

• 3.3 Guest asked about and (or) automatically provided recipied (default) sauces and condiments (either during ordering or at service window)

  Yes

  No

  N/A

• Was not asked about sauce, condiments or provided reciped sauces

• 3.4 Team member communicates the main contents of each bag to Guest as handed out, including special items

  Yes

  No

  N/A

• Person handing out order does not verbally review main contents of bags to Guest

• Special requests are not repeated as order is handed out

• 3.5 Guest provided a receipt without asking for one

  Yes

  No

  N/A

• Receipt was not provided

• Guest had to ask for receipt

• Incorrect receipt provided

• 1.2 DT Guest receives food in 4:00 or less -or- achieves window time target

  Yes

  No

  N/A

• Goals: Order to Delivery time = 4:00 ; Window time = 1:30 Start stopwatch when you first ARRIVE at the Drive-thru line. If no cars are in line, start at speaker menu board.

• Lap (1) - start lap when you ARRIVE at the SPEAKER Menu Board (OCS). Enter the wait time for cars in line to order by using a 4-numerical time value for minutes and seconds, example: 00:21.

• Lap (2) - start lap when you LEAVE the SPEAKER Menu Board. Enter Order Time using a 4-numerical time value for minutes and seconds, example: 00:38.

• Lap (3) - start lap when you ARRIVE at the PICK-UP WINDOW. Enter Q-Time using a 4-numerical time value for minutes and seconds, example: 01:43.

• Stop time when you receive complete order at PICK-UP WINDOW. Enter Window time by using a 4-numerical time value for minutes and seconds, example: 00:52.

• If asked to park, start lap (4) when you LEAVE the PICK-UP WINDOW without you order. Enter Partial Window time by using a 4-numerical time value for minutes and seconds, example: 02:34. STOP TIME COMPLETE ORDER IS RECEIVED.

• Enter Order to Delivery time (OTD) using a 4-numerical time value for minutes and seconds, examples: 03:35 or 06:09.

• Drive-thru Guest receives complete order (OTD) in 4:00 minutes or less (13 points)

  Select Yes No

  • Yes
  • No

• Drive-thru Guest receives complete order (OTD) in 5:00 minutes or less AND achieves Window Time (10 points)

  Yes

  No

• Drive-thru Guest receives complete order in (OTD) in 4:01 to 4:15 minutes , but DOES NOT achieve Window Time (5 points)

  Yes

  No

• 4.4 Drive-thru Team Member in complete, clean, stain-free, undamaged, approved uniform, with visible name tag with proper fit and not faded?

  Yes

  No

  N/A

• Uniform, nametag, jacket not approved

• Uniform not clean, free of stains, undamaged

• Improper fit of uniform

• Uniform excessively faded

• Nametag was not visible or legible

• 4.5 Bonus Points: Exceptional Service at Window

  Yes

  No

• Is Highly Energetic and provided Truly Exceptional Service

• Felt genuinely appreciated for visiting

• Over the top friendly and enthusiastic

• Made you feel welcome, wanting to come back

• 2.1 French Fries are served hot at or above 150° F, fresh and salted to specifications?

  Yes

  No

  N/A

• French Fry Temperature

• Temperature is below 150° Fahrenheit

• Not enough salt

• Not slightly crispy on the outside, soft on the inside

• Taste stale, old, hard, soggy

• Color is overly dark

• Under portioned fries

• French Fry Temperature

• 2.2 Hot at 120° F or above, fresh, juicy burgers served to specifications?

  Yes

  No

  N/A

• Beef patty temp.

• Beef Patty is less than 120° Fahrenheit

• Beef Patty is not juicy and is dried out or overcooked

• Taste of ingredients is not fresh

• Beef patty does not taste seasoned to specification

• Taste of bun is not fresh, warm

• Burger was not neatly assembled

• Order of ingredients was incorrect

• Quantity of ingredients was incorrect

• Buns were not properly toasted at least 80% of surface

• Buns were burned or too dark in color

• Buns were not sauced edge to edge, did not ensure sauce in every bite

• Packaging was excessively sloppy or dirty

• Beef patty temp.

• 2.3 Guests order placed neatly in the bag and to specifications?

  Yes

  No

  N/A

• Food looked like it was just thrown in the carryout bag

• 6 or more loose french fries in bag

• Excessive grease on the packaging or carryout bag

• Sandwich and finger food boxes not closed, not neatly placed in bags

• Food smashed, coming apart, packaging coming unwrapped

• Hot and cold foods were placed in the same carryout bag

• Tacos not lengthwise in bag to maintain quality and minimize spillage

• Gave guest(s) opened, torn, or sticky dip cups or condiments

• Items made incorrectly: packaging, ingredients, special requests

• 3.6 Guests receive correct food and beverage order, including special requests, sauces, napkins and condiments.

  Yes

  No

  N/A

• Incorrect order - not all ordered items provided

• Appropriate sauces, napkins, utensils, straw, not included

• 3.7 Special requests are properly identified (i.e. green Drive-Thru Custom sticker); combos and specials bagged separately?

  Yes

  No

  N/A

• Custom orders not bagged separately

• Specials, custom orders not properly identified (i.e. green Drive-Thru Custom sticker)

• Each combo not bagged separately

• 2.4 Beverages have the proper flavor, level of ice, carbonation, and beverage fill

  Yes

  No

  N/A

• Name of Beverage ordered

• Flavor not to standard

• Incorrect carbonation

• Ice fill level not to standard

• Spillage outside of beverage cup or lid was not secure on beverage cup

• Desired beverage flavor not available

• Name of Beverage ordered

Back of House Quality Evaluation

• Evaluation Examples: Beef patties, Chicken filets, sausage, fried eggs

• 2.5 Protein Holding Cabinet (PHC) staging procedures meet specifications?

  Yes

  No

  N/A

• Ingredients held past expiration

• Expired products not immediately discarded at expiration unless used for current order

• Based on visual observation, ingredients have been clearly held past the maximum stage time: excessively dried out product

• Team member turned off expired alarm off without discarding product

• Team member reset a hold timer on a held product without discarding

• Hold time was "off" for one or more products being held

• Hold times not programmed correctly (too much or too little time vs. specifications

• Held products were not in correct slots - don't match designated name

• Too many ingredients in a single pan

• Fry products held with a metal lid

• Grilled products (burgers, eggs, sausage) not held with a metal lid

• First in first out (FIFO) not in place

• 2.6 Chicken Strip and Spicy Chicken Filet is hot @ 125° F or above , crispy, juicy, and meets 'Quality' specifications?

  Yes

  No

  N/A

• Temperature of Chicken Strip

• Temperature of Spicy Chicken Filet

• Crispy Chicken strip is less than 125° F

• Spicy filet is less than 125° F

• Outside breading of chicken is not crispy, or is soft, gummy

• Crispy chicken strips or spicy filet overcooked or appear overly dark

• Crispy chicken strips or spicy filet taste overly dried out

• Temperature for Chicken Strip

• Temperature of Spicy Chicken Filet

• 2.7 Protein holding cabinets set at correct temperature settings?

  Yes

  No

  N/A

• 2.8 Fry bin (fried) items staging procedures meet specification

  Yes

  No

  N/A

• French fries, finger foods, other items held past hold time in fry bin

• Expired products not immediately discarded at expiration (unless immediately used for an order on the screen)

• Hold times not activated with new product

• Unapproved pre-packaging (I.e. holding hash browns in the bag)

• FIFO not practiced

• 2.9 Tacos fried, staged and assembled per specifications; taco station maintained to specifications

  Yes

  No

  N/A

• Unassembled Tacos were held in Taco Stager for over 8 minutes

• Assembled Tacos were held in the Fry Bin for over 5 minutes

• Tacos were under sauced, not sauces edge to edge

• Shredded lettuce on assembled Tacos significantly under portioned (less than 1/2 oz.)

• Shredded lettuce at Taco Assembly station is not crisp, not dry, and is soggy, or excessively wet

• Shredded lettuce at Taco Assembly station has a brown or pink color in color, is wilted

• Tacos are served with broken shells or cracks greater than 1 ½"

• Taco packaging excessively greasy

• 2.10 Fried products are cooked to specifications? - Note: cook times are scored in Food Safety section

  Yes

  No

  N/A

• French fries not salted correctly

• French fries under portioned

• Products in fry basket were not shaken when shake timer sounded

• Fry baskets were more than 1/2 filled to fry French fries or curly fries

• Crispy filets fried in fry basket when fryer racks were available

• More than one crispy patties or filets fried in baskets

• Fried products not immediately packaged or transferred to staging unit when finished frying

• Tongs not used when removing product from fry basket/rack to directly place into packaging

• Incorrect frying times observed (too short or too long)

• Mixes frozen and defrosted ingredients (I.e. frying egg rolls with chicken strips)

• Fry basket covers not used when required

• 2.11 Grilled products are cooked to specifications? - Note: cook times, final flip and check, and tools are scored in Food Safety section

  Yes

  No

  N/A

• Correct placement of patties on grill lanes not followed - along lanes for proper flipping

• Timer button not pressed immediately after placing patties on grill, to prevent overcooking

• Sear tool not used immediately after cook timer pressed for all beef patties

• Grill product(s) not immediately removed from grill after cook cycle, to prevent overcooking

• Presses have excessive debris, not rotated, or not allowed to cool for 2 min before re-use

• Not scraping the grill surface (build up) with grill scraper (front to back) after removing grill product(s)

• Proper beef patty seasoning not added after the final flip (Seasoning, test restaurants only)

• Teflon on clamshell platen has excessive debris or build up, or is torn or loose (not tightly secured)

• 2.12 Oil quality behaviors in place to ensure quality specifications

  Yes

  No

  N/A

• Oil temperature is set outside of approved range of 365° F (+ or - 15° F)

• Fryer oil is too dark per the oil color test kit

• Significant debris in oil

• Oil is not skimmed as needed to remove debris

• Oil not protected from crumbs - pouring bags direction over fryer

• 2.13 All prepped items meet quality standards and are ready for "grab & place" by Assembly TM

  Yes

  No

  N/A

• Prepped items not prepped to quality specifications, don't meet visual quality standards

• Prepped produce not ready for "grab & place" without further manipulation

• Finished prep quantities don't exceed prep list amounts by more than 50%

• 2.14 Buns, breads, croissants, biscuits, and sourdough bread buttered, toasted and used to specifications

  Yes

  No

  N/A

• Split Top, Regular, or Sourdough breads are not sufficiently toasted (at least 80% of surface)

• Buns/breads are not fresh or are smashed after toasting

• Buns are staged at contact toaster with no orders on the kitchen (KDS) monitor

• Split Top, Regular, or Sourdough breads are insufficiently (or not) being buttered before toasting

• Buns, bread items too dark or burned?

• Batch toaster spatula not stored under toaster

• Packaged breads not in use is exposed to air

• 2.15 Saucing on sandwiches is 'edge to edge'?

  Yes

  No

  N/A

• Sauce is not evenly swirled "edge-to-edge" across bun or bread

• Mayonnaise is not evenly spread across bun or bread

• Not using the correct tip for the sauce bottle (TDC1045- Sauce bottles)

• 2.16 Guest orders assembled and packaged to specifications?

  Yes

  No

  N/A

• Not following correct basket procedures

• Sandwiches not built to IPP or build order

• Produce not fresh

• Correct basketing procedures not followed for dine-in orders

• Dine-in baskets, dine-in basket liner, or food tray dirty or sticky

Back of House Quick Evaluations

• 1.3 Rush Ready: Team and restaurant are rush ready and in primary positions to support peak volume. Daily planners posted, used, 4+ headsets in use5

  Yes

  No

  N/A

• 4+ headsets not in use (ideally Order Taker, Fryer, Grill, PIC = Person in charge)

• PIC and Workstation Daily Planners not filled out, in use, not followed - for example items not stocked or completed before the shift

• Breaks taken during rush hour(s) (lunch dinner). Lunch peak approximately 11:30 to 1:15. Dinner 6 to 8

• Prep not complete prior to rush hours (lunch, dinner)

• During Peak hours, such as lunch or dinner, Team Member had to leave workstation during rush hour(s) to stock or replenish product, ingredients, or packaging

• Sufficient smallwares and utensils not on hand. Restaurant should have sufficient on hand to get their each daypart

• Oil being filtered during rush hour(s)

• Brewed tea, coffees, napkins, utensils, and condiments not fully stocked before rush hour(s)

• Till change not needed during rush, rolls of receipt paper not available for quick replacement during rush hours

• Restrooms not stocked, cleaned if needed before peak periods

• 1.4 Minimum, core equipment is in place, maintained, programmed, set-up according to specifications and functioning as designed.

  Yes

  No

  N/A

• 4 Fry Vats not in place

• Toasters not present

• 2+ Microwaves not present

• Minimum of 3 cooking presses not present

• POUs - Minimum Point of Use (POUs) not in place

• Holding cabinet - 12+ bays/slots not available

• Landing Stone not present (If applicable)

• 1.5 Pre-cooking/staging/build-to in place and used correctly to achieve 'Quick' and 'Quality' standards, including posting, adjusting, and using build-to charts as well as discarding expired ingredients.

  Yes

  No

  N/A

• Build-to-charts are not posted, don't show correct day or day parts for current time of day

• Team members not following build to amounts: for example off by more than 50% from what build to calls for.

• Build-to-charts not adjusted by PIC (if applicable)

• "Stop and Drop" not used for "zero" quantity items on build to. 0 items not dropped within 30 seconds

• 1.6 Pre-Cooking and Staging Team Member Knowledge

  Yes

  No

  N/A

• Team member can't clearly explain build to chart process

• Team member claims "The build to chart does not work in our restaurant"

• Team member indicates they don't normally use the build to chart

• 1.7 Stop and Drop Team Member Knowledge

  Yes

  No

  N/A

• Team member can't explain the process of stopping and dropping a zero item (not pre-cooked) item in fryer or grilling immediately when ordered

• 1.8 Fully Staffed - Restaurant shift is fully staffed with certified, Proficient Team Members to achieve all Brand Standards?

  Yes

  No

  N/A

• Team is not staffed to effectively take, make, or serve majority of orders within window or OTD standards (refer to kitchen display screen to evaluate OTD times)

• Window times and Order to Deliver Times are consistently higher than standard - i.e. times frequently at 6:00 OTD (total time) or more during assessment

• Insufficient number of team members to avoid putting guests on hold - for example one order taker working both DT and dining room and keeping one guest on hold

• Team members are not proficient in their primary positions to achieve Guest Quick times and maintain clean standards in dining room. Examples: Frequently gets things wrong, appears confused, long pauses, excessive double checking of screen and orders

• 1.9 Work Station Positioning in place along with slide deploying to balance workload and focus on Guest Experience before other tasks

  Yes

  No

  N/A

• Workstation Positioning chart is not complete, current for day or shift, or posted

• Team Members not "Guest focused" or effectively slide deploying. Examples: Not slide deploying to balance work load to ensure all guest activities come first: taking orders, making orders and serving orders

• Team Members completing secondary duties (i.e. stocking station) before helping other team members get orders out for guests while orders still pending or guests waiting to order.

• Team does not respond to mini rushes - when a mini rush occurred, team did not quickly get to primary positions, which allowed speed times to significantly exceed standard. Example: kept doing secondary tasks like prep and not helping take, make and serve orders while numerous orders filled the screen and times became long

• 1.10 PIC Leadership - PIC is actively Leading the shift and team to achieve Quick and Guest commitments

  Yes

  No

  N/A

• PIC is not clearly communicating or directing team, doesn't ensure he/she is being heard and understood

• PIC Daily Planner is not completed, current, or posted

• PIC is not in 'manager zone' / not in primary positions #3, #5, or #7; 75% of the time to maximize leadership impact

• PIC does not complete Guest Expectation Travel Path on regular basis to ensure guest standard in place (at least hourly)

• PIC is not ensuring slide deployment happening, resolving bottlenecks to meet guest focus

• PIC does not verify build-to's chart, product amounts, and quality at least every hour

• PIC does not ensure 'zero' items are being "stopped and dropped" immediately (within 30 seconds)

• 1.11 PIC Leadership Knowledge<br>Question #1 - "Tell me how do you lead a shift to ensure Quick, Quality, Accurate, Friendly and Clean to ensure a consistently great Guest Experience?<br>Question #2 - "Tell me how you handle Guest complaints"

  Yes

  No

  N/A

• PIC is not able to explain how she/he leads a shift to ensure Quick and Quality, Accuracy, Friendly, and Clean

• Did not reference key Jack in the Box systems and tools such as build to, stop and drop, PIC Planner, Workstation Positions, Guest Travel Path, resolving bottlenecks, keys to accuracy and Yes to the guest

• Did not mention the 4 keys to Quick Rush Ready, Fully Staffed, Pre-Cooking and PIC leadership.

• Did not explain PIC Daily Planner

• Did not fully explain how to ensure Guest satisfaction and Guest recovery (solving problems)

Dining Room Friendly and Quality

• 1.12 Dining room Guests are greeted within 10 seconds of arriving at front counter to order. If asked to wait during the 10 seconds, was the wait less than 30 seconds?

  Yes

  No

  N/A

• Greet longer than 10 seconds - Please enter Greet times

• Not re-greeted within 30 seconds - Please enter re-greet times

• Greet time # 1 and Greet time #2

• Wait time # 1 and Wait time # 2

• 1.13 Dining room total time of 5 minutes or less achieved?

  Yes

  No

  N/A

• Guest #1 total time and Guest #2 total time

• Guest #1 total time and Guest #2 total time

• 4.6 Dining Room Team Members treat every Guest in a warm & friendly manner throughout their visit from greet to requests to farewell

  Yes

  No

  N/A

• Order taker does not provide a friendly greeting to Guests once within 10' of front counter

• Guest had to wait for order taker to finish conversation with another team member about non work item before ordering

• No "thank you" or friendliness when Guests pick up food from counter or team member brings food to table

• Team members not making eye contact, smiling

• Does not treat Guest in a warm and friendly manner - does not sound enthusiastic, genuine, non-robotic, free of attitude, tone or shortness

• 4.7 Dining Room Team Members focused on Guest needs?

  Yes

  No

  N/A

• Not attentive - Guest has to wait an unreasonably long time ( to ask a question, ask for assistance )

• Not paying attention to Silent Service opportunities and cues (i.e. uneaten food, getting door, getting high chairs, more condiments, etc.)

• 4.8 Bonus Points: Dining Room Team Members actively provide departing Guests with a warm, sincere “thank you”, any form gratitude for visiting?

  Yes

  No

• Does not thank Guest or provide a farewell or invitation to return

• Does not sound sincere or enthusiastic

• 4.9 Team members visible to Guests are in complete, approved uniform, with visible name tag. All clothing is clean, free of stains, and undamaged, fits properly and not faded.

  Yes

  No

  N/A

Dining room - Clean and Condition

• 5.2 Dining room, ceilings, vents, walls, décor, ledges, blinds are clean and in good condition

  Yes

  No

  N/A

• Ceiling tiles not clean

• Vents not clean

• Walls not clean

• Décor not clean

• Window ledges not clean

• Window sills, ledges not clean (i.e. dust build up or dead flies)

• No burnt out or mismatching lighting

• Unapproved wall or décor items

• Damaged ceiling tiles or vents

• Damaged wall or décor items

• Damaged window blinds or covers

• 5.3 Dining room floors, tiles, covings, and mats are clean and in good condition; wet floors signs are clean, used only when floor is wet

  Yes

  No

  N/A

• Floors, tile, coving not clean

• Mats not clean

• Wet floor left out longer than needed (after floors dried)

• Spills not addressed within 3 minutes

• Flooring not in good condition, damaged

• Broken tiles

• Damaged mats

• 5.4 Dining room table, seats, high chairs, dividers, and trash receptacles no more 3/4 full

  Yes

  No

  N/A

• Tables not clean (no more than 3 unbussed tables longer than 3 minutes

• Trash receptacles completely full or overflowing

• Build-up on high chairs, dining chairs, tables

• Missing tables, chairs, trash receptacles

• Damaged chairs, tables

• Damaged trash receptacles

• Missing high chairs

• Graffiti

• 5.5 Menu board, Front counter drink and condiment stations are reasonably clean, in good condition

  Yes

  No

  N/A

• Drink station not clean

• Condiment area not clean

• Front counter or POP elements not clean

• Menu board or menu board elements damaged, not in good condition

• POP around front counter damaged, faded

• Freestyle machine damaged, in need of repair

• Condiment station damaged, not in good condition

• Hand-written signs in guest areas

• 5.6 Dining Atmosphere and ambiance are comfortable, dining room are free of abnormal odors?

  Yes

  No

  N/A

• Temperature too hot

• Temperature too cold

• Music too low or missing

• Music too loud

• Team members are too loud or inappropriate conversation

• Restaurant entry area or dining room has abnormal odors, such as sewage back up, dirty mops

• 5.7 Kitchen view of back of house is clean and organized

  Yes

  No

  N/A

• Clutter behind front counter and registers

• Cluttered, disorganized packaging and supplies in guest view

• Floors have trash, spills, ingredients on floor in guest view

• Overflowing trash cans

Parking Lot - Evaluate Exterior Clean and Condition

• 5.8 Restaurant Exterior is clean, free of build up, spills, mold, stickers, graffiti. All exterior brand signage, lighting clean and in good condition

  Yes

  No

  N/A

• Directional signage not clean, free of dirt, grime, spills, graffiti, gum, stickers, etc. (includes poles and support items connected to signage) or not good condition

• Signage not in good condition, excessively faded, dented, damaged

• Building and monument signage damaged or not clean, free of dirt, grime, spills, graffiti, gum, stickers, etc. (includes poles and support items connected to signage)

• Parking stall signage not in good condition, damaged

• Signage not to brand standards, specifications

• Lighting not in good condition, burnt out lighting or not turned on

• Hand-written signs in observed Guest view unless (allowed by brand)

• 5.9 Exterior POP Elements are current, to specifications, in good condition, clean, not faded and correctly applied

  Yes

  No

  N/A

• POP elements are not clean, are faded, are damaged

• Window POP had large air bubbles (larger than size of a quarter)

• Missing hours of operations decals or numbers on entry doors and DT Service Window

• Is POP current per marketing matrix

• 5.10 Building exterior walls, roof, reasonably clean or in the process of being cleaned

  Yes

  No

  N/A

• Building Exterior / walls not reasonably clean, free of build up, grime, stains graffiti, mold

• Deduct if more than 3 issue areas around entire building: areas of build up, mold, graffiti

• Exterior building not in good condition (roof, walls, awnings, facia, mansard, soffit, rain gutters, down spout, back doors)

• Damaged roof tiles, roof areas

• Paint not free of fading, chipping graffiti

• Perimeter fencing not free of graffiti

• 5.11 Doors, windows, and ledges all around the building (including Drive-Thru) are clean, well maintained, free of damage, cracks, mold, clouding

  Yes

  No

  N/A

• Doors, door frames, push bars, not reasonably clean

• Windows and window ledges all around building not reasonably clean

• Entry door over cluttered with POP, clings, signage

• Doors not in good condition or functioning as designed

• Unapproved hardware

• Windows clouded, cracked

• Ledges not in good condition or fee of damage

• 5.12 Parking lot is clean and in good condition, parking bumpers not damaged

  Yes

  No

  N/A

• 4 or more pieces of trash in parking lot

• Unacceptable Pot hole(s), significant cracking or other damage impacting guest vehicles or chance of guest tripping

• Parking bumpers broken or metal rebar poking out of parking bumpers

• Broken, crumbling pieces of asphalt or cement

• 4 or more areas in parking lot with spills, messes, build up areas, unscraped, major gum build up

• Cleaning (wet warning) signage or cones in Guest view if not actively in use for wet/drying surfaces

• Lot striping excessively faded

• 5.13 Sidewalk, patio, and exterior furniture are clean and in good condition

  Yes

  No

  N/A

• Sidewalks or patio area cement pads not in good condition, not clean, not free of trash

• Sidewalk not in good condition or not clean, messes, spills, grease, build up, stains, graffiti, stickers, gum

• Patio items not in good condition, not clean, not free of messes, spills, build up, stains, graffiti, stickers, gum

• Cleaning (wet warning) signage or cones in Guest view if not actively in use for wet/drying surfaces

• Walkway at entry door or back door have stains or buildup

• Sidewalks have crumbling cement (greater than 6") - not in good condition

• Potential safety hazard identified

• 5.14 Trash cans/receptacles , kept 3/4 full or less, trash can liners not visible, no damage, denting, excessive paint chipping/fading

  Yes

  No

  N/A

• Trash completely full, overflowing

• Trash receptacle lids excessively faded or chiped

• 5.15 Landscaping area reasonably clean or in the process of being cleaned, free of dead plants or bare areas

  Yes

  No

  N/A

• Landscaping not clean / free of trash - more than 3 pieces of trash in an area

• Excessive amount of cigarette butts (5) in one area, such as drive thru menu board area or other

• More than 3 dead plants and (or) large bare spots missing landscaping

• Excessive weeds

• Shrubs, trees overgrown and not trimmed, shaped

• 5.16 Drive-Thru preview board and menu board clean, free of buildup, free of damage, all parts are in good condition, not faded

  Yes

  No

  N/A

• DT preview board not reasonably CLEAN or in the process of being cleaned

• DT preview board not in good condition

• Menu board and base hardware, metal, plastics not clean, free of mold, build up

• Numbers, face sheets, plastic and T-bars are not clean, straight, or missing or incorrect numbers

• Hardware not in good condition

• Missing pieces, elements

• Plexiglass not in good condition

• Faded

• 5.17 Drive-Thru Menu Board and menu board clean, free of buildup, free of damage, all parts are in good condition and not faded

  Yes

  No

  N/A

• DT preview board not reasonably CLEAN or in the process of being cleaned

• DT preview board not in good condition

• Menu board and base hardware, metal, plastics not clean, free of mold, build up

• Numbers, face sheets, plastic and T-bars are not clean, straight, or missing numbers

• Hardware not in good condition

• Missing pieces, elements

• Plexiglass not in good condition

• T Bars or panels not straight or in good condition or missing

• Faded plastic or merchandising

• No unapproved items connected to menu board (string, chords, unapproved hardware)

• Crooked menu panels

• 5.18 Drive- Thru lane and curbs clean and in good condition

  Yes

  No

  N/A

• DT lane (pad) not clean, free of build up, gum build up, grime/grease build up

• Curbs heavily stained

• Weeds growing in drive through lane

• Potholes or damaged drive thru pad

• 5.19 Drive- Thru Service Window area clean and in good condition

  Yes

  No

  N/A

• DT service window is not clean, free of build up or adhesive residue

• Stainless steel at window not clean, free of build up

• POP and POP holders not clean, free of build up

• Wall of building below service window not reasonably clean, free of build up or spills

• DT service window not in good condition or functioning as designed

• Damaged hardware, metal items

• Stickers, decals damaged or excessively faded

Training Systems In Place

• 6.1 Management and Team trained and certified on required brand standards

  Yes

  No

  N/A

• Training Tablet(s) not in place or functioning

• Team certifications not present

• PIC can't explain training and certification process, does not mention or refer to Jack's Training Tablet

• 6.2 All shifts have certified management or PIC leading the shift (Team Leaders)

  Yes

  No

  N/A

• Manager certifications not present

• 6.3 Current Promotion Training and Certification poster to specifications

  Yes

  No

  N/A

• Training poster not signed by working team members

• Current promotion was not trained to team members

• Team members have not tasted the new promoted item

• Current LTO promotion job aids not posted

• Team members not demonstrating correct procedures behaviors for new promotional item(s)