• Restaurant Number

  • Reason for visit

  • Restaurant Manager

  • Manager on Duty

  • Conducted on

  • Prepared by

Drive-Thru Visit

  • Was the parking lot and drive thru lane clean upon arrival?

  • Greeted within 5 seconds at the speaker box?

  • Did the employee suggestive sell or upsell?

  • If combo suggested asked "will that be a med or large combo" or "will that be a large combo" rather than " small, medium, or large"?

  • Did the employee ask "Do I have your order correct on the screen?"

  • Provided a total and asked to pull forward?

  • Were the menu boards and directionals clean?

  • Drive-thru pad and window area is clean and organized?

  • Greeted within 5 seconds at the window?

  • Employee is friendly providing a guest experience that is better than other restaurants in the trade area ?

  • Order was repeated / verified at the window?

  • Provided a receipt with change?

  • Offered condiments, and given napkins? 1napkin for every two items on average ?

  • Was asked "How was your service today?"

  • Was thanked and invited back?

  • Did the employee have a name tag? Name?

  • Total time less than 4 minutes and 30 seconds? If not note total time

  • Restaurant was not noticeably out of any product or condiment?

  • Order was 100% accurate?

  • Proper bagging procedures were followed?

  • Product wrapped correctly?

  • Product hot and fresh?

Outside & Dining Room

  • Dumpster area clean, lids closed, recycle boxes broken down, pallets secured?

  • Landscaping is fresh and inviting? ie. cigarette buts, trash etc.

  • Lighting working properly and all areas well lit (if applicable)

  • Sidewalks are clean and in good repair?

  • Windows, window ledges and doors are clean? Window blinds are at the same level, up or down when appropriate.

  • Is proper POP displayed? Now hiring and all door signs look good? No handwritten signage?

  • Menu boards Aligned and look sharp?

Maintenance and Repair Items Outside

  • Outside elements are in good repair?

  • Outside
  • Item

  • Outside Items

Restaurant Focus Area Follow-up (root causes and action plan)


  • Person in Charge:

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.