DM High Impact Visit

• Restaurant Number

• Restaurant Manager

• Conducted on

  Date

• Prepared by

Drive-Thru Visit

• Was the parking lot clean upon arrival?

  Yes

  No

  N/A

• Greeted within 5 seconds at the speaker box?

  Yes

  No

  N/A

• Featured an item and/or introduced by name?

  Yes

  No

  N/A

• Used proper SMART selling technique?

  Yes

  No

  N/A

• Asked "Do I have your order correct on the screen?" if OCS is NIU repeat order

  Yes

  No

  N/A

• Provided a total and asked to pull forward?

  Yes

  No

  N/A

• Were the menu boards and directional signs are clean? Slats and numbers correct and straight

  Yes

  No

  N/A

• Drive-thru lane and Windows, ledges and drive-thru wall area is clean?

  Yes

  No

  N/A

• Greeted within 5 seconds at the window?

  Yes

  No

  N/A

• Order was repeated?

  Yes

  No

  N/A

• Drink was provided right after accepting payment?

  Yes

  No

  N/A

• Provided a receipt? Throughout the entire visit as well,

  Yes

  No

  N/A

• Offered condiments?

  Yes

  No

  N/A

• Was thanked and team member made eye contact and smiled.

  Yes

  No

  N/A

• Was order repeated and bag checked for accuracy

  Yes

  No

  N/A

• In proper uniform?

  Yes

  No

  N/A

• Total DT time was less than 4:00 minutes? Include actual time.

  Yes

  No

  N/A

• Order was 100% accurate? Correct packaging and wrappers were used?

  Yes

  No

  N/A

• Proper bagging procedures were followed?

  Yes

  No

  N/A

• Sandwich was prepared properly and of good quality? What product?

  Yes

  No

  N/A

• Side item was prepared properly and of good quality? What product? Must order fries or hashbrown.

  Yes

  No

  N/A

• Drink was prepared properly and of good quality? What product? Was the amount of ice correct?

  Yes

  No

  N/A

Outside and dining room

• Is proper POP displayed? Condition and location.

  Yes

  No

  N/A

• Dumpster area clean, lids closed, recycle boxes broken down, pallets secured, slab in front of doors clean?

  Yes

  No

  N/A

• Landscaping is fresh and inviting? ie. cigarette buts, trash etc. Fresh bark, no dead plants, trees trimmed for view

  Yes

  No

  N/A

• Sidewalks are clean and in good repair, entry ways, front and back door ways.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Building is clean?

  Yes

  No

  N/A

• Outside lights are off during the day and on at night?

  Yes

  No

  N/A

• Music is on and at an appropriate volume?

  Yes

  No

  N/A

• Dining room is at an appropriate temperature?

  Yes

  No

  N/A

• Tables and chairs are clean and organized? And high chairs are cleaned?

  Yes

  No

  N/A

• Are baskets being used for dine in orders?

  Yes

  No

  N/A

• Hanging lamps are clean and chains are dust free?

  Yes

  No

  N/A

• Ceiling vents are clean? (kitchen, lobby, restrooms, and light covers clean and in good repair

  Yes

  No

  N/A

• Front counters are clutter free?

  Yes

  No

  N/A

• Drink station is clean and stocked?

  Yes

  No

  N/A

• Kitchen view for guest organized, stainless wall behind fry bin clean, no stickers or tape residue, all stainless clean and polished?

  Yes

  No

  N/A

• Floors and tile coving are clean?

  Yes

  No

  N/A

• Guest are being greeted within 5 seconds at the front counter?

  Yes

  No

  N/A

• Employee is friendly, engaging and smiling and in proper uniform?

  Yes

  No

  N/A

• Proper SMART selling techniques are used at the front counter?

  Yes

  No

  N/A

• Employees wait at the counter for guest to pick-up order and offer appropriate parting comment and guide to or offer condiments?

  Yes

  No

  N/A

• Table visits are conducted when appropriate?

  Yes

  No

  N/A

• Restrooms are cleaned and stocked?

  Yes

  No

  N/A

• All lights are working inside the restaurant?

  Yes

  No

  N/A

Scheduling, staffing, and training and development

• Is the store properly staffed for the rush today?

  Yes

  No

  N/A

• Are proper scheduling techniques being followed for the week?

  Yes

  No

  N/A

• How many Team Leaders are in development?

• Conduct staffing activity

• Staffing should be 1 employee per $1000 in sales under 25,000 1 employee per $1500 in sales over 25,000.

• How many team members are scheduled overtime?

• Verify all CBT and certifications, verify all 20/20 job aids are posted stratigecally, ask team members knowledge questions

• Pre-Shift Meeting occurs? Pull employees together and have a quick pre-shift meeting; set goals.

  Yes

  No

JIB Systems

• How many working headsets in the restaurant and are in use? Explain if less than 3.

  1

  2

  3

  4

• Items in this section should be evaluated on practicality, professional appearance, and functionality.

• All employees are in proper uniform. Hair ties, shirts tucked in, belts, name tags, shoes for crews, facial hair, jewelry, etc..

  Yes

  No

• PIC is communicating TIP TAP TOP, Is teamwork apparent?

  Yes

  No

  N/A

• WSP charts used and/or proper guidelines are being followed?

  Yes

  No

  N/A

• Build to charts are properly posted and PIC is communicating and coaching?

  Yes

  No

  N/A

• Prep chart is utilized daily?

  Yes

  No

  N/A

Food Quality

• Proper timers are in use on products?

  Yes

  No

  N/A

• Tacos were prepared properly and of good quality?

  Yes

  No

  N/A

• Take temperature of patty and fries

• Proper cooking procedure for party cooking? Place, timer, sear

  Yes

  No

  N/A

• Does the product quality and product match the timers in use?

  Yes

  No

  N/A

• Buns are within proper dates?

  Yes

  No

  N/A

• Salads are of good quality and properly dated?

  Yes

  No

  N/A

• Lettuce and tomato and shredded lettuce at appropriate temperature, pulling out extra pan?

  Yes

  No

  N/A

• Protein holding drawers do not have excessive grease inside.

• All products were available for our guests? Check 3 to 5

  Yes

  No

  N/A

• Equipment is programmed properly for new product(s)?

  Yes

  No

  N/A

Health, Safety and Cleanliness Items

• FSC is completed

  Yes

  No

  N/A

• Inspect all floor drains

  Yes

  No

  N/A

• Assembly, Grill & Fryer area is clean and organized?

  Yes

  No

  N/A

• All kitchen equipment is clean?

  Yes

  No

  N/A

• Behind equipment is clean, grill flue is clean, hood vents are clean?

  Yes

  No

  N/A

• Prep area is clean and organized?

  Yes

  No

  N/A

• Stored dishes are clean and in good repair?

  Yes

  No

  N/A

• Walk-in Cooler and Walk-in Freezer are clean and organized?<br>FIFO utilized, boxes dated. No missing cool curtains

  Yes

  No

  N/A

• Butter wheel & trough cleaned every 24 hours

  Yes

  No

  N/A

• Butter trough kept at 1/4th full

  Yes

  No

  N/A

• Are proper tools available to clean the toaster and is the Teflon being rotated every four hours?

  Yes

  No

  N/A

• Daily freestyle cleaning, nozzles WRiSA, ice lever cleaned, and drip tray removed and cleaned?

  Yes

  No

  N/A

• NNS compartment wiped out daily or as the box is changed out?

  Yes

  No

  N/A

• Drain cleaned out daily with water and sanitized mix?

  Yes

  No

  N/A

• All cleaning tools available, pump, brush and extra spider drain?

  Yes

  No

  N/A

• Dry Storage area is clean and organized?<br>FIFO utilized, boxes dated, flaps cut off.

  Yes

  No

  N/A

• Breakroom is clean, organized and inviting? No storage or boxes on the floor

  Yes

  No

  N/A

• Manager's office is clean, organized and inviting?

  Yes

  No

  N/A

Survey Items

• How many working microwaves in the restaurant?

  1

  2

  3

  4

• Safe is locked at all times?

  Yes

  No

  N/A

• Cash drops? Open drawers and verify contents. Check for excessive bills in drawer

  Compliant

  Non-Compiant

Restaurant Focus Areas

• Speed of Service<br>Is the store currently achieving the goal and are goals communicated? Ask employees

  Yes

  No

• VOG <br>Do employees know where the store is? Are goals communicated?

  Yes

  No

Signature

• Person in Charge:

  Sign

• Yes

  No

  N/A