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
Untitled Page
Drive Thru
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Cleanliness: Is the exterior of the resturant clean? (parking lot,Drive thru, trashcan not overflowing, etc)
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Cleanliness: Were crew and managers wearing uniforms and clean and in good condition?
Service
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Order: Did order taker interact in a prompt , friendly and effective manner? Is order displayed clearly on the COD/ Digital Menu board? (a greeting not provided promptly- within 10 sec, order taker asked you to verfify order and ask you to oull forward)
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Did order taker provide a digital prompt and acknowledge you by name?
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Order: Was product outage managed correctly?
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Pay: Did employee(s) prompt interact in a polite, friendly, effective manner, including using your name to connect, and provide clear insturctions? ( greet, use name, Thank and ask to pull forward)
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Present: Were the employees you came in contact with friendly? If pulled forward, were you provided with the 3 Ws (why, wait, where)?
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Speed: DT Was Line time from the 3rd car behind the order point - 70 seconds or less?
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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 the condiments (If required or requested), along with a receipts, utensils, napkins, and straws?
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Quality: Was your sandwich/entree served neat, at proper temperature, fresh, and it taste good?
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What kind of entree
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Were the fries hot, salted, and crisp or hashbrown-hot and crisp and did they taste good?
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Was your drink served neat, at the proper temperature, and did it taste good?
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Please note your drink
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Quality: Was your dessert serveed neat, at the proper temperature, and did it taste good? (was flurry mixed, was pie dated
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What dessert was ordered?
Behind the counter
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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)
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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)
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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)
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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)
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Beverage: Were drinks placed on appropriate cart/table identified? Were ddrinks placed on separately, grouped by order and served last and correctly?
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Order Assembly: Were orders assembled correctly once all items were available? Were assembly Stations/Landing Table utilized appropriately and orders checked for accuracy?
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General Cleanliness: Production and Service Area: Did resturant display general shift cleanliness in production and service area?
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Shift Leadership: People Positioning: Are employees positioned and adjustments made, as conditions dictate, throughout the shift? (balanced)
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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)
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Operational Focus: Was the Shift Leader aware of the restaurant's priorities, goals and action, and progress?
