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
OEA: DRIVE THRU
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• Starts – when wheels stop at the 3rd car behind the order point (not including the car at your wheels stop)
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Line Time <70 seconds
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what is Line time
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• Ends - on arrival at order point
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• OEPE Starts – when order-taking is complete
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• OEPE Ends - when the last item is presented
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Order End Present End (OEPE) <120 seconds
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Actual OEPE
Drive thru Experience
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Was the exterior of the restaurant clean?
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what was found?
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Were crew and the managers wearing uniforms that are clean and in good condition?
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Did the Order Taker interact in a prompt, friendly and effective manner? is order displayed accurately on the screen?
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Did employee(s) interact in a polite, friendly and effective manner, and provide clear instructions?
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Were the employees you came in contact friendly? If pulled forward, were you provided with the 3 W's?
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Was "Line Time from the 3rd car behind the order point "70 seconds or less?
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Was "OEPE" time 120 seconds or below?
- <120
- 121-140
- 141-160
- 161-180
- 181-190
- 191>
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Did you receive all the food and drink items as ordered and were they served as a full portion?
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Did you receive all the condiments (whether required or requested), along with utensils, napkins, straws?
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Was your sandwich/entree served neat, at proper temperature, fresh and did it taste good?
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Were the french fries hot, salted, and crisp -OR - hash browns 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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Was your dessert/McCafe Bakery served neat , at the proper temperature, and did it taste good?
Behind the Counter Operations
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Were product levels sufficient per posted product level charts for the volume of business, and were products correctly labeled and within secondary shelf lives?
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Were UHC product times and holding levels being adhered to?
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Were French Fries/hash browns available to meet demand, following cooking and holding procedures and french fries station set up/maintained correctly?
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Were Drinks placed on appropriate cart/table identified? Were drinks placed separately, grouped by order and served correctly?
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were orders assembled correctly, once all items were available? Were assembly Stations/Landing tables utilized appropriately and order checked for accuracy?
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Did the restaurant display general shift cleanliness in production and service areas?
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are employees positioned and adjustments made, as conditions dictate throughout the shift?
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did behaviors on the shift reflect McDonalds core values of putting our customers and people first, respecting and welcoming everyone, leading with integrity and teamwork?
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Was the Cashless and Contactless payment available and offered in the drive-thru? did employees wash hands properly when required?
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Was the manager aware of the restaurant's priorities, goals and progress?
