Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
OEA: Curbside Service <135 (R2P + Fulfillment Time)
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• Starts – Time starts once the bay number is entered and the "Done" button is clicked
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• Ends - When the last item is presented
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Curbside Service time <135
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what is actual time
Curbside Experience
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Was the exterior of the restaurant clean?
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what was found?
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Were crew wearing uniforms that are clean and in good condition?
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Messaging: were Curbside stalls clearly signposted, easily identifiable and at close proximity to the restaurant?
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PRESENT: Was Present friendly and have condiments readily available (in apron, cart, tray, caddy, etc) and ask if you have everything you need?
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Speed: Was your service time <135
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Accuracy: Did you receive all the food and drink items as ordered and were they served as a full portion?
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Accuracy: Did you receive all the condiments (whether required or requested) along with utensils, napkins, and straws?
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Quality: was your sandwich/entree served neat, at proper temperature, fresh, and did it taste good?
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Quality: Were the french fries hot, salted, and crisp -or- hash browns hot and crisp and did they taste good?
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Quality: Was your drink served neat, at the proper temperature and did it taste good?
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Quality : Was your dessert/McCafe Bakery served neat, at the proper temperature, and did it taste good?
Behind the Counter Operations
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Were product levels sufficient per posted product level charts for the volume of business, and were products correctly labeled and within secondary shelf lives?
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Were UHC product times and holding levels being adhered to?
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Were French Fries/hash browns available to meet demand, following cooking and holding procedures and french fries station set up/maintained correctly?
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Were Drinks placed on appropriate cart/table identified? Were drinks placed separately, grouped by order and served correctly?
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were orders assembled correctly, once all items were available? Were assembly Stations/Landing tables utilized appropriately and order checked for accuracy?
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Did the restaurant display general shift cleanliness in production and service areas?
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are employees positioned and adjustments made, as conditions dictate throughout the shift?
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did behaviors on the shift reflect McDonalds core values of putting our customers and people first, respecting and welcoming everyone, leading with integrity and teamwork?
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Was the Cashless and Contactless payment available and offered in the drive-thru? did employees wash hands properly when required?
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Was the manager aware of the restaurant's priorities, goals and progress?
