Title Page
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Restaurant Name
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DM Name
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Group Name
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Prepared by
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Date
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Location
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INSTRUCTIONS
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1. Answer "Acceptable", "Unacceptable" or "N/A"on the questions below.
2. Add photos and notes by clicking on the paperclip icon.
3. To add a Corrective Measure click on the paperclip icon then "Add Action", provide a description, assign to a member, set priority, and due date.
4. Complete audit by providing digital signature.
5. Share your report by exporting as PDF, Word, Excel or Web Link
Restaurant Visit Feedback
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1. Exterior Lights<br><br>Standards: On at dusk - Off at dawn - All lit
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2. All Signs<br><br>Standards: On at dusk - Off at dawn - All lit
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3. Window POP<br><br>Standards: Correct per PG, no bubbles, centered
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4. Preview Board<br><br>Standards: Clean, correct POP, well maintained
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5. Menu Board<br><br>Standards: Clean, correct POP, well maintained
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6. Menu Board POP<br><br>Standards: Correct, no light bleeding through
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7. OCB<br><br>Standards: Clean, working, screen sign posted
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8. Parking Lot<br><br>Standards: Clean, no potholes
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9. Drive Thru Lane<br><br>Standards: Clean, no potholes
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10. Landscaping<br><br>Standards: Free of debris & weeds, Maintained, Best on corner
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11. Scripting<br><br>Standards: New product
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12. Upselling<br><br>Standards: Combo, Med/Lar or 2 ckn tenders for $1
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13. Hospitality at Menu B<br><br>Standards: Does order taker sound friendly
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14. Hospitality at Window<br><br>Standards: Smiles, Eye contact, Please & thank you, Survey
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15. DT Behaviors<br><br>Standards: Drink out the window when collecting payment etc.
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16. Uniform/name tag<br><br>Standards: Clean, Name tag legible, Properly placed on uniform
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17. Hair<br><br>Standards: Put away
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18. DT window area Condition<br><br>Standards: Clean, Well maintained
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19. Security<br><br>Standards: Back door open, Alarm on, GM keys, Safe, Scam sticker
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20. SOS<br><br>Standards: Did my order meet established targets?
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21. Neatness of Bag/Folded<br><br>Standards: Bag folded, Food neatly placed in bag
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22. Temperature of Burger<br><br>Standards: Hot food hot, Cold food cold
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23. Temperature of sides<br><br>Standards: Hot food hot, Cold food cold
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24. Drink Quality<br><br>Standards: Carbonated, Cold, Enough ice?
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25. Number of Napkins<br><br>Standards: 4 per ASM, 3 per combo, 1 per item
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26. Condiments Handling<br><br>Standards: Did cashier asked how many when asked for condiments
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27. Number of head sets on heads<br><br>Standards: At least 2 on heads, 4 should be working at all times
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28. Staffing/Adequate<br><br>Standards: Enter number of team members/management
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29. Front Line Uniforms<br><br>Standards: Clean, Name tag legible, Properly placed on uniform
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30. Mood of Team<br><br>Standards: Happy, Focused, Nervous, Upset, Stressed
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31. Person In Charge<br><br>Standards: Wearing correct clean uniform, Giving good directions
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32. Sense of Urgency<br><br>Standards: Yes or No
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33. Restrooms<br><br>Standards: Clean and Stocked
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34. Dining room<br><br>Standards: Clean, Right temperature, Music playing, All lights on
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35. Protein Hold Procedures<br><br>Standards: Using sabretooth system, Monitoring hold times
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36. Closing Procedures<br><br>Standards: No re-closing started before 9pm
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37. Safety<br><br>Standards: Wet floor signs, Clean floors, Other safety concerns, Safety stickers up, Safety news letter posted, Days without accident sign completed
Completion
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Surveyor's Name and Signature
