DM Routine Daily Log

Are guest being served by happy employees? <br><br>Employee voice, attitude and demeanor, All gs procedures being followed. Greeting <.05 seconds, Smart sell, repeat order, How is your service? Or apologize for service issues. How many sauce would you like? Thank you and invite back. Reduce questions. <br>

Are all employees in proper barco uniform, clean shaven? Non slip shoes or crew guards , belt in looped pant, readable name tags, clean wrinkle free shirt, shirt tucked in. Full aprons on grill and fryer employee if no chef coats. No fake nails or painted nails. Hair covering on food areas.

Are all food handling procedures followed for expectational quality? Prep list, build to charts, prep portioning, timers, labels, Haccp last five days check. Destroy being counted by shift. Oil quality good. Fryer filtering twice a day. Oil skimmed. Bun not toasted until protein available. Produce in use are good visually.

Are all kitchen areas and equipment clean/functional? Coffee machine, toaster, bread griller, phu, fry bin, portable warmer, microwave, hoods, fryer pot boil out? All walls, floors ceilings, emp break room clean, office clean, no clutter from old equipment. No mold on soda nozzles or ice machine/ ice chutes. Break room clean. Dishwasher clean. Light diffuser on lights in food prep areas.

Is there any guest facing issues? Restroom odor, cove base clean, restroom stocked, DT lane, DT window ledges, POP display at drive thru, POP Decal, SOS blocker, DR music, DR temperature, trash can empty, clean door slab, clean dumpster slab. Guest facing repairs. No clutter at counter areas.