Brand Standards Assessment 2020 - Test - Rev 03

• Conducted on

  Date

• Prepared by

• Location
  Address

• Brand Standards Assessment 2020 - Test

• Instructions for DT shop
  Have Stopwatch ready to capture lap times while conducting the drive-thru experience
  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
  Then Evaluate BOH, Dining Room, Exterior of Building, and Systems in Place
  NOTE: Continue observing during entire BSA. If deviations are observed at any point of the evaluation, adjust score accordingly. For example: If you have already scored food items but later see incorrect food preparation, go back and deduct points.
  NOTE: During your BOH evaluation, whenever possible, coach as you go (focusing on behaviors and why they are important)

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

• Greet longer than 5 seconds

• Not re-greeted within 15 seconds (after being on hold)

• Guest put on hold during the ordering process longer than 15 seconds

• 4.1 Job aid

  

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

  Yes

  No

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

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

• Multiple mistakes or needed repeating due to communication challenges (speaker, audio, language barrier)

• 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

• 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

• Confirmation screen not working or in good repair (faded, broken, weathered)

• Confirmation Screen is not legible

• Confirmation screen is not clean

• Speaker is not clearly heard

• Instructions: Start lap - when you first LEAVE at the SPEAKER Menu Board (OSC).
  Instructions: Start lap - when you first ARRIVE at the PICK UP WINDOW.

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

  Yes

  No

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

• Did not sound enthusiastic, genuine, non-robotic

• No smile or 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 Job aid

  

• 3.3 Guest was offered or provided sauces/condiments and automatically given napkins, utensils, and straws.

  Yes

  No

• Was not offered or provided with sauces or condiments

• Was not provided with napkins, utensils, straws (if jurisdictions allow)

• 4.4 Job aid

  

• 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

• Uniform, nametag, jacket not approved

• Uniform unclean, stained, damaged, or excessively faded

• Improper fit of uniform

• Nametag was not visible or legible

• 3.4 Job aid

  

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

  Yes

  No

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

• Bag contents were repeated by combo numbers, instead of product names

• Special requests are not repeated as order is handed out

• 3.5 Guest provided a receipt without asking for one

  Yes

  No

• Receipt was not provided

• Guest had to ask for receipt

• Incorrect receipt provided

• 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

• Instructions: Stop time when you receive complete order at pick-up window.
  Instructions: After receiving food, immediately pull to a parking spot and first take product temperatures, then evaluate quality and accuracy, finally - record lap times and total OTD Time.

• 2.1 Job aid

  

• 2.1 French Fries are served hot, fresh and salted to specifications?

  Yes

  No

• 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, overly dark

• French Fry Temperature

• Temperature is above 150° Fahrenheit

• 2.2 Job aid

  

• 2.2 Hot, fresh, juicy burgers served to specifications?

  Yes

  No

• Beef patty temp.

• Beef Patty is less than 120° Fahrenheit

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

• Taste or ingredients not fresh, bun not warm

• Burger was not neatly assembled, incorrect ingredient quantity or order of build

• Beef patty temp.

• Beef Patty is more than 120° Fahrenheit

• 2.3 Job aid

  

• 2.3 Guest's order served, packaged, placed neatly in the basket/bag and to specifications?

  Yes

  No

• Food looked like it was just thrown in the carryout bag (i.e. 6 or more loose French fries in bag, food or packaging smashed or coming apart, food boxes not closed, etc.)

• Carryout bagging or dine in basketing procedures not followed

• Excessive grease on the packaging or carryout bag

• Opened, torn, or sticky condiments or dip cups

• Delivery order bagging and tamper proof procedures not followed

• 3.6 Job aid

  

• 3.6 Job aid

  

• 3.6 Guests receive correct food and beverage order

  Yes

  No

• My order was incorrect (wrong burger, side, or beverage)

• Special/custom request was not correctly made

• Not all items or ingredients were provided (i.e. didn’t receive my French fries; cheese was missing from my burger; etc.)

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

  Yes

  No

• 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 Job aid

  

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

  Yes

  No

• Name of Beverage ordered

• Flavor not to standard or incorrect carbonation

• Desired beverage flavor not available

• Ice fill level not to standard

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

• Name of Beverage ordered

• 1.2 DT Guest receives complete order within target time

  

OTD Times - Q1 & Q2 FY21 QTD Target Time

• Volume

  Low PSA (under 30K)

  High PSA (over 30K)

• Time of Day

  Before 4 (bfast/lunch)

  After 4 (Dinner/Late Night)

• Total Time

  <=4:00

  4:01 - 4:15

  4:16 - 4:30

  >=4:31

• Total Time

  <=4:40

  4:41 - 4:55

  4:56 - 5:10

  >=5:11

• Time of Day

  Before 4 (bfast/lunch)

  After 4 (Dinner/Late Night)

• Total Time

  <=4:20

  4:21 - 4:35

  4:36 -4:50

  >=4:51

• Total Time

  <=5:00

  5:01-5:15

  5:16-5:30

  >=5:31

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

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

• Expired product time(s) reset or turned off without discarding; based on visual observation ingredient Cleary past maximum stage time.

• Staged products not held in correct slot or smallwares, too many products held in a single pan

• Incorrect hold times programmed

• Fry products held with a metal lid or grilled products held without a metal lid

• 2.6 Crispy chicken is hot, crispy, juicy, and meets 'Quality' specifications?

  Yes

  No

• Product evaluated

• Temperature of Chicken Patty and Spicy Chicken Filet

• Chicken patty or Spicy filet is less than 135° F

• Chicken patty or spicy filet overcooked, appear overly dark, or taste overly dried out

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

• Temperature for Chicken Patty

• Temperature of Spicy Chicken Filet

• Temperatures for non-retrofit; Upper 325 degrees, Lower 275 degrees +/- 10 degrees
  Temperatures for retrofit; Upper 270 degrees, Lower 185 degrees +/- 10 degrees

• 2.7 Protein holding cabinets set at correct temperature settings - Randomly check one unit

  Yes

  No

• Holding Bin #1 Upper and Lower Temps

• Holding Bin #2 Upper and Lower Temps

• Holding Bin #3 Upper and Lower Temps

• Holding Bin #4 Upper and Lower Temps

• Long Stem Probe Thermometer not available in the restaurant

• Holding Bin(s) temperature does not meet specification

• One of holding bins not set to correct temperature

• Holding Bin #1 Upper and Lower Temps

• Holding Bin #2 Upper and Lower Temps

• Holding Bin #3 Upper and Lower Temps

• Holding Bin #4 Upper and Lower Temps

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

  Yes

  No

• Hold times not activated or expired products not immediately discarded at expiration (unless immediately used for an order on the screen)

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

• Staged products not held in correct slot or smallwares, too many products held in a single pan

• 2.9 Job aid

  

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

  Yes

  No

• Assembled Tacos were held in the Fry Bin for over 5 minutes or unassembled Tacos were held in Taco Stager for over 8 minutes

• Tacos were under sauced, not sauced edge to edge

• Shredded lettuce on assembled Tacos significantly under portioned (less than 1/2 oz), not crisp, is soggy/wilted, excessively wet, or brown or pink in color.

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

• 2.10 Job aid

  

• 2.10 Job aid

  

• 2.10 Job aid

  

• 2.10 Fried products are cooked to specifications

  Yes

  No

• French fries not salted correctly or under portioned

• Fry baskets more than 1/2 full before frying, not shaken when shake timer sounded, or fry basket covers not used when required

• Crispy filets fried in fry basket when racks were available or more than one patty/filets fried in a basket

• Fried products not immediately packaged or transferred out of fry basket/rack when finished frying

• Incorrect frying times observed

• 2.11 Job aid

  

• 2.11 Job aid

  

• 2.11 Grilled products are cooked to specifications

  Yes

  No

• Correct placement of patties on grill lanes not followed

• Timer button not pressed immediately after placing patties on grill

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

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

• Grill products not immediately removed from grill after cook cycle

• Grill surface not scraped when product removed, or Clamshell platen Teflon has excessive debris, build up, or is torn or loose.

• 2.12 Oil quality behaviors in place to ensure quality specifications

  Yes

  No

• Fryer oil is too dark per the oil color test kit (Don’t deduct for this standard during test).

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

• Significant debris in oil, oil is not skimmed as needed

• Oil temperature

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

  Yes

  No

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

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

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

  Yes

  No

• Packaged breads not in use is exposed to air

• Breads are not sufficiently buttered, toasted (at least 80% of surface), or are too dark/burnt

• Breads are staged at toaster units with no orders on the kitchen (KDS) monitor, not fresh or are smashed after toasting

• Batch toaster spatula not stored under crumb tray of toaster

• 2.15 Job aid

  

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

  Yes

  No

• 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

Back of House Quick Evaluations

• 1.3 Job aid

  

• 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 use

  Yes

  No

• 4+ headsets not in use (Order Taker, Fryer, Grill, PIC = Person in charge) or if BOH drive-thru speaker, it's not on or clearly heard

• Workstation Daily Planners (Guest Service Daily Planner, Grill Daily Planner, Fryer Station Daily Planner) not filled out, in use, not followed - for example items not stocked or completed before the shift

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

  Yes

  No

• Minimum core equipment not present

• Toasters not present

• 4 Fry Vats not in place or in working order

• 2+ Microwaves not present

• Minimum of 3 cooking presses not present

• POUs - Minimum of 2 refrigerator and 2 freezer Point of Use (POUs) not in place

• Holding cabinet - 12+ bays/slots not available

• 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

• 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

• 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

• Also deduct points for incorrect responses such as: "The build-to charts don't work in my restaurant" "We don't use it" "We know better than the chart on what needs to be cooked"

• 1.7 Stop and Drop Team Member Knowledge

  Yes

  No

• Team member can't explain the process of stopping and dropping a zero item (not pre-cooked) 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

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

• 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

• 1.9 Job aid

  

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

  Yes

  No

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

• Deployment on WSP chart is not assigned in consecutive order without skipping numbers on Workstation Positioning chart

• Team Members not in assigned positions, "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

• 1.10 Job aid

  

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

  Yes

  No

• PIC is not clearly communicating or directing team, doesn't ensure he/she is being heard and understood (i.e. slide deploying, ensuring TM is immediately "stopping and dropping" when zero items are ordered, motivating, and uplifting the team, etc.)

• PIC Daily Planner is not in the process of being 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 verify build-to's chart, product amounts, and quality at least every hour

• 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

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

• Did not reference Jack in the Box systems and tools such as build tos, "the 4 keys", stop and drop, PIC Planner, Workstation Positions, Guest Travel Path, resolving bottlenecks, keys to accuracy

• 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 time # 1

• Wait time # 1

• Greet time # 2

• Wait time # 2

• Greet longer than 10 seconds

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

• Greet time # 1

• Greet time #2

• Wait time # 1

• Wait time # 2

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

  Yes

  No

  N/A

• Guest #1 total time

• Guest #2 total time

• Guest #1 total time

• Guest #2 total time

• 4.6 Dining Room Team Members treat every Guest in a warm & friendly manner throughout their visit

  Yes

  No

  N/A

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

• No smile or eye contact, is not warm or friendly - does not sound genuine, is robotic, or rude

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

• 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 of gratitude for visiting?

  Yes

  No

• 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

• Uniform, nametag, jacket not approved

• Uniform unclean, stained, damaged, or excessively faded

• Improper fit of uniform

• Nametag was not visible or legible

Dining room - Clean and Condition

• 5.2 Dining room, ceilings, vents, walls, décor, ledges, blinds are clean and in good condition - NOTE: Deduct points if 3 or more sections do not meet standards (total of 9 items max missed)

  Yes

  No

• NOTE: Deduct points if 3 or more sections do not meet standards (total of 9 items max missed)

• 3 or more ceiling tiles or vents not clean or in good condition

• 3 or more stains in walls or not in good condition

• 3 or more unclean or damaged/unapproved décor

• 3 or more unclean or damaged window ledges, sills, blinds

• 3 or more burnt or mismatching lighting

• 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

• Floors, tile, covings, or mats not clean or in good condition

• Wet floor signs are dirty, in poor condition, or left out longer than needed (after floors dried)

• Spills not addressed within 3 minutes of being brought to the attention of the team

• 5.4 Dining room tables, seats, high chairs, dividers, and trash receptacles not full

  Yes

  No

• Tables not clean (no more than 3 unbussed tables longer than 3 minutes) or in good condition

• Trash receptacles are completely full, not clean, or in good condition

• Dining chairs and high chairs not clean or in good condition (to include graffiti)

• Missing high chairs or trash receptacles

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

  Yes

  No

• Freestyle, drink station, and condiment area not clean or in good repair

• Counter POP, menu board or menu board elements are missing, not clean or in good condition. Hand-written signs in guest areas

• Front counter POS elements and monitors are not clean or in good condition

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

  Yes

  No

• Temperature unreasonably too hot or too cold

• No music, or music too loud or too low

• Team members having inappropriate conversation

• 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

• Clutter behind front counter and registers, unorganized packaging or supplies in guest view

• Kitchen floors are not clean (excessive trash) and overflowing trashcans

• Visible posted job aids are clean, in good condition, and relevant to position

Parking Lot - Evaluate Exterior Clean and Condition

• 5.8 All exterior brand signage, lighting clean and in good condition

  Yes

  No

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

• Signage not to brand standards, specifications (JIB approved)

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

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

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

  Yes

  No

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

• Window POP had large air bubbles (larger than size of a quarter) or corners are pealing

• Missing hours of operations decals/numbers at entry doors and DT Service Window cluttered with POP, clings, or signage

• 5.10 Building exterior walls, roof, reasonably clean or in the process of being cleaned and in good condition - Deduct if more that 3 total issues

  Yes

  No

• Building exterior walls and back door not reasonably clean (i.e. free of build up, grime, stains graffiti, mold) or not in good condition (i.e. fading, chipping, graffiti)

• Exterior roof, tiles, awnings, facia, mansard, soffit, rain gutters, down spout not in good condition

• Perimeter fencing not free of graffiti or excessive damage

• 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

• Doors, door frames, push bars, not reasonably clean, functioning as designed, or in good condition

• Windows and exterior window ledges all the way around building not reasonably clean or in good condition (clouded, cracked, etc.)

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

  Yes

  No

• 4 or more of the following: pieces of trash in parking lot, spills, grime build up, major unscraped gum,

• 4 or more of the following: broken/crumbling pieces of parking bumpers, asphalt or cement areas, or exposure parking bumper metal rebar

• Unacceptable Pot hole(s) of 8" wide and 2" deep, significant cracking or other damage impacting guest vehicles or chance of guest tripping

• Lot striping excessively faded

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

  Yes

  No

• 4 or more pieces of trash, cigarette butts, or build up areas (grime, stains, unscraped gum build up) on sidewalk areas all around the building, including patio areas and furniture

• Sidewalk all around the building (including patio and patio furniture) are not in good condition (i.e. faded, chipping paint, graffiti, or crumbling cement greater than 6"

• Cleaning wet warning signage in guest view if not actively in use or any potential safety hazard identified

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

  Yes

  No

• 4 or more total pieces of trash in all landscaping

• Excessive amount of cigarette butts (10) in one area, such as drive thru menu board area or other

• More than 3 dead plants, large bare spots missing landscaping, or excessive weeds

• Shrubs, trees overgrown and not trimmed

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

  Yes

  No

• Trash completely full, overflowing

• Trash can(s) unreasonably unclean or soiled, liners visible

• Trash receptacle lids excessively faded, chipped, or damaged

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

  Yes

  No

• DT preview board and components not reasonably CLEAN or in the process of being cleaned (plexiglass, T-bars, hardware, metal, plastic, numbers, etc.)

• DT preview board and components are faded or not in good condition (plexiglass, T-bars, hardware, metal, plastic, numbers, etc.) or missing

• Crooked menu panels T-bars/dividers

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

  Yes

  No

• DT menu board and components not reasonably CLEAN or in the process of being cleaned (plexiglass, T-bars, hardware, metal, plastic, numbers, etc.)

• DT menu board and components are faded or not in good condition (plexiglass, T-bars, hardware, metal, plastic, numbers, etc.) ) or missing

• Crooked menu panels T-bars/dividers

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

  Yes

  No

• DT lane (pad) not clean of trash and build up (unscraped gum, grime/stains, spills)

• Curbs heavily stained, grime build up, excessively faded or chipped paint

• 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

• Service window, stainless steel, windows/ ledges, and wall below service window not clean (dusty, build up of any kind, adhesive residue, spills/stains)

• Service window, stainless steel, windows/ledges, and wall below service window not in good condition or functioning as designed

• POP and POP elements, decals not clean or in good condition (i.e. faded, cracked) and no handwritten signs

Training Systems In Place

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

  Yes

  No

• Training Tablet(s) not in place or functioning (not charged or working)

• Team certifications not present in tablet

• PIC or Team Member 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

• Manager certifications not present

• 6.3 Current Promotion Training and Certification specifications

  Yes

  No

• New Product Training Poster or current promotional job aids not posted

• TMs not trained in Jenius/Tablet for current promotion or tasted new promotional items