Curbside CFV

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

Drive Thru

• Cleanliness: Is the exterior of the resturant clean? (parking lot,Drive thru, trashcan not overflowing, corral, etc)

  Yes

  No

  N/A

• Cleanliness: Were crew wearing iniforms that were clean and in good condition

  Yes

  No

  N/A

Service

• Messaging: Were Curbside spaces clearly signposted, easily identifiable and positioned near restaurant enterance door?

  Yes

  No

  N/A

• Presentor: Did Presenter have condiments readily available (in apron, cart, tray, caddy, etc) and asked if you have everything you need?

  Yes

  No

  N/A

• Present: Was Presenter friendly and did they greet you by name?

  Yes

  No

  N/A

• Speed: Was servive time(r2p + fulfillment) 135 seconds or less Time starts once the bay number is entered and the button "Done" is clicked, stops when the last item is presented.

  Yes

  No

  N/A

• Accuracy: Did you receive all the food and drink items as ordered and were they served as a full portion?

  Yes

  No

  N/A

• Accuracy: Was product outage managed correctly? (remove ingredients)

  Yes

  No

  N/A

• Accuracy: Did you receive the condiments (If required or requested), along with a receipts, utensils, napkins, and straws?

  Yes

  No

  N/A

• Quality: Was your sandwich/entree served neat, at proper temperature, fresh, and it taste good? (Meat cannot be dry or overcooked, middle bun on bigmac has to be toasted on both sides, fish bun cannot be toasted)

  Yes

  No

  N/A

• What kind of entree

• Were the fries hot, salted, and crisp or hashbrown-hot and crisp and did they taste good? (not soggy or limp, enough salt)

  Yes

  No

  N/A

• Was your drink served neat, at the proper temperature, and did it taste good?

  Yes

  No

  N/A

• Please note your drink

• Quality: Was your dessert serveed neat, at the proper temperature, and did it taste good? (was flurry mixed, was pie dated

  Yes

  No

  N/A

• What dessert was ordered?

Behind the counter

• Quallity: Tempering & Prep: Were product levels sufficient per posted product level charts/eproduction monitor for the volume of business? (cheese, sauce pouches, buns, onion shakers, etc)

  Yes

  No

  N/A

• Tempering & Prep: Were product correctly labeled and within secondary shelf lives? (product dated correctly, product expired, poor quality, time on table, cheese, buns, sauce pouches, all tubes, onion shakers)

  Yes

  No

  N/A

• Were UHC product holding times and holding levels being adhered to? ( product level need to match eproduction and holding times set, max 6 patties for 10:1, do not reset timers)

  Yes

  No

  N/A

• Fries /hashbrowns: Were fries or hashbrowns available to meet the demand, following cooking and holding procedures and fry station setup/ maintained correctly? (oil level, toss product when it expire)

  Yes

  No

  N/A

• Beverage: Were drinks placed on appropriate cart/table identified? Were ddrinks placed on separately, grouped by order and served last and correctly?

  Yes

  No

  N/A

• Order Assembly: Were orders assembled correctly once all items were available? Were assembly Stations/Landing Table utilized appropriately and orders checked for accuracy?

  Yes

  No

  N/A

• General Cleanliness: Production and Service Area: Did resturant display general shift cleanliness in production and service area?

  Yes

  No

  N/A

• Shift Leadership: People Positioning: Are employees positioned and adjustments made, as conditions dictate, throughout the shift? (balanced)

  Yes

  No

  N/A

• Leading Operations: Shift and Area Leaders conduct travel paths,identify danger zones and take appropriate actions to prioritize & reduce opertational barriers to deliver Gold Standard products and a great customer experience. (not reacting to danger zones, not completing travel paths, etc)

  Yes

  No

  N/A

• Operational Focus: Was the Shift Leader aware of the restaurant's priorities, goals and action, and progress?

  Yes

  No

  N/A