Epic Wings - BER

• Epic Wings - BER

• Store Number

• Location
  Address

• Prepared by

• Time

  Date

CX 1.1 - Mystery Shop

• 1.1.1 |Dining room guest is greeted within 5 seconds of arriving at the front counter. If asked to wait, guest is re-greeted within 15 seconds or less.

  Yes

  No

  N/A

• 1.1.2 |Order taker provides a warm, friendly greeting, and hassle-free order taking experience.

  Yes

  No

  N/A

• 1.1.3 |Team member asks guest for sauce choice for bone-in wings or tenders

  Yes

  No

  N/A

• 1.1.4 |Team member offers guest condiments for their bone-in wings or tenders

  Yes

  No

  N/A

• 1.1.5 |Team member reads back the order to the guest, ensuring accuracy of the order

  Yes

  No

  N/A

• 1.1.6 |Team member provides a cup for orders with a fountain drink and directed to the drink machine

  Yes

  No

  N/A

• 1.1.7 |Receipt (optional) and table number (for dine-in only) are provided to the guest

  Yes

  No

  N/A

• 1.1.8 |Bread sticks - baked to a golden brown, coated in garlic butter, served HOT, texture is fluffy and not hard to the touch (free of white spots)

  Yes

  No

  N/A

• 1.1.9 |Veggies - Celery and carrot sticks are fresh, crisp, are free of discoloration and not ashy

  Yes

  No

  N/A

• 1.1.10 |Side of fries - Fries are crispy, hot and properly salted

  Yes

  No

  N/A

• 1.1.11 |Bone-in Wings - Wings are hot, fresh and properly mixed and covered in sauce. (Wing internal temp = 125 degrees)

  Yes

  No

  N/A

• 1.1.12 |Chicken Tenders - Tenders are hot, fresh and properly mixed and covered in sauce. (Tender internal temp = 125 degrees)

  Yes

  No

  N/A

• 1.1.13 |Epic Fries - Fries are hot, fresh and salted. Shredded cheese covers fries and is melted. Tenders are properly coated in sauce and cut into 1/2"- 3/4" pieces. Chipotle Ranch (2oz) is drizzled with a zig zag pattern.

  Yes

  No

  N/A

• 1.1.14 |Pizza Sticks - Sauce of choice is drizzled across 5oz of cooked, diced tenders spread end to end of the pizza sticks. Mozzarella cheese is melted evenly, end to end and golden brown. Pizza sticks are cut into 8 even portions and placed in a pizza box with guest choice of condiment.

  Yes

  No

  N/A

• 1.1.15 |Napkins, utensils, & straws are provided

  Yes

  No

  N/A

• 1.1.16 |Special requests are identified and execute to guest expectation

  Yes

  No

  N/A

• 1.1.17 |Order is correct

  Yes

  No

  N/A

• 1.1.18 |Speed of service - Dine in and to go orders are delivered in 15 minutes or less

  Yes

  No

  N/A

• 1.1.19 | Loyalty/Rewards - Did the Team Member ask if you are a rewards member?

  Yes

  No

  N/A

• 1.1.20 | Loyalty/Rewards - Was the Team Member successful in adding the earned points to your account?

  Yes

  No

  N/A

CX 1.2 - Speed of Service

• 1.2.1 |Staffed for Success - Fully staffed, with fully trained staff in positions

  Yes

  No

  N/A

• 1.2.2 |Rush Ready - Stations are fully stocked with product, packaging, utensils and equipment functioning to standard

  Yes

  No

  N/A

• 1.2.3 |Cook to Order - Staff are monitoring ticket printers/KDS screens and begin order preparation immediately

  Yes

  No

  N/A

• 1.2.4 |MIC Leading the Shift - Speed goals communicated, verify all stations are rush ready, guest areas are clean/stocked, ensures staff are in position, MIC is working expeditor position, MIC clearly communicates to the team members and resolves bottlenecks

  Yes

  No

  N/A

QU 2.1 - Chicken

• 2.1.1 |Strips are submerged in liquid egg

  Yes

  No

  N/A

• 2.1.2 |Wings are properly drained (wings are not sitting in their own juices)

  Yes

  No

  N/A

• 2.1.3 |Four is sifted as needed to maintain clump-free flour

  Yes

  No

  N/A

• 2.1.4 |Flour is shaken off of coated strips a maximum of two taps

  Yes

  No

  N/A

• 2.1.5 |Bone-in wings and strips are made to order

  Yes

  No

  N/A

• 2.1.6 |Bone-in wings and strips are pulled out of the fryer immediately after timer goes off

  Yes

  No

  N/A

• 2.1.7 |Cooked wings and strips are not held in baskets waiting to be sold

  Yes

  No

  N/A

• 2.1.8 |Cooked wings and strips are not being double dropped to re-heat

  Yes

  No

  N/A

• 2.1.9 |Bone-in wings and strips are properly mixed and coated in sauce

  Yes

  No

  N/A

• 2.1.10 |Fryer oil is being properly rotated and meets minimum quality standards (Test with oil quality checker)

  Yes

  No

  N/A

QU 2.2 - Salads

• 2.2.1 |Lettuce is cut into 1" pieces

  Yes

  No

  N/A

• 2.2.2 |Lettuce is fresh and free of wilted or brown pieces

  Yes

  No

  N/A

• 2.2.3 |Cucumbers are cut into 1/4" slices, are fresh and firm to the touch

  Yes

  No

  N/A

• 2.2.4 |Bell peppers are cut into 1/8" uniform pieces, are fresh and not translucent

  Yes

  No

  N/A

• 2.2.5 |Onions are cut into 1/8" uniform pieces, are fresh and not translucent

  Yes

  No

  N/A

• 2.2.6 |Grape tomatoes are cut in half, are fresh and firm to the touch

  Yes

  No

  N/A

• 2.2.7 |Banana peppers are fresh

  Yes

  No

  N/A

• 2.2.8 |Pre-made salads are fresh and have not exceeded the 48 hour shelf life

  Yes

  No

  N/A

QU 2.3 - Fries

• 2.3.1 |Potatoes have been washed, discolored pieces removed and are being cut fresh

  Yes

  No

  N/A

• 2.3.2 |Fries are cut, leaving peels on, with a 3/8" cutter

  Yes

  No

  N/A

• 2.3.3 |Cut fries are washed and soaked in water (Buckets are not over filled. All fries must be submerged)

  Yes

  No

  N/A

• 2.3.4 |Only prep enough fries for a single business day, not to exceed 24-hour shelf life while being stored in the walk-in

  Yes

  No

  N/A

• 2.3.5 |Fry scoop being used to drain fries prior to being placed in fryer (Ensure excess water is shaken off for safety)

  Yes

  No

  N/A

• 2.3.6 |Fries are cooked to order and properly salted

  Yes

  No

  N/A

QU 2.4 - Pizza Sticks

• 2.4.1 |Strips cooked, cut into uniform pieces using fry cutter, coated in mild sauce, and stored in the reach-in

  Yes

  No

  N/A

• 2.4.2 |Mozzarella cheese is fresh and within the manufacturer's expiration date

  Yes

  No

  N/A

• 2.4.3 |6oz portion utensil for mozzarella cheese is in place and in use

  Yes

  No

  N/A

• 2.4.4 |2oz portion utensil for sauce is in place and in use

  Yes

  No

  N/A

• 2.4.5 |5oz portion utensil for diced chicken is in place and in use

  Yes

  No

  N/A

QU 2.5 - Epic Fries

• 2.5.1 |Fries are cooked to order - No holding fries

  Yes

  No

  N/A

• 2.5.2 |18oz of fries are cooked, 3 shakes of salt applied and portioned into bowl or clamshell

  Yes

  No

  N/A

• 2.5.3 |4oz portion utensil for shredded cheese is in place and in use

  Yes

  No

  N/A

• 2.5.4 |Shredded cheese is melted

  Yes

  No

  N/A

• 2.5.5 |Strips (2ea) are cooked to order and cut into 1/2" to 3/4" pieces

  Yes

  No

  N/A

• 2.5.6 |Chicken strip pieces are thoroughly mixed and coated in guest choice of sauce and placed on top of melted cheese

  Yes

  No

  N/A

• 2.5.7 |2oz of Chipotle ranch is drizzled on the build in a zig zag pattern

  Yes

  No

  N/A

QU 2.6 - Breadsticks

• 2.6.1 |Breadstick Dough recipe followed to standard, including allowing yeast to activate (10min in water) before mixing

  Yes

  No

  N/A

• 2.6.2 |Dough has risen to standard (one finger width between each breadstick)

  Yes

  No

  N/A

• 2.6.3 |Dough has cooled to 40 degrees before being placed in the deli reach-in cooler

  Yes

  No

  N/A

• 2.6.4 |Breadstick dough is cut into 3 equal lengths prior to baking

  Yes

  No

  N/A

• 2.6.5 |Breadsticks are baked in the conveyor oven for 8:30 at 375 degrees (golden brown in color)

  Yes

  No

  N/A

• 2.6.6 |Breadsticks are coated in garlic butter and sprinkled with salt upon being taken out of the oven

  Yes

  No

  N/A

• 2.6.7 |Breadsticks are being held in a 175 degree bread warmer for a maximum hold time of 20 minutes.

  Yes

  No

  N/A

• 2.6.8 |Garlic butter recipe is being followed to standard and within the 3 day shelf life

  Yes

  No

  N/A

QU 2.7- Sauce / Dressing

• 2.7.1 |All sauces recipes are being followed to standard and are within the 7 day shelf life

  Yes

  No

  N/A

• 2.7.2 |All sauce containers and bottles are clean and sanitized prior to use

  Yes

  No

  N/A

• 2.7.3 |All dressing recipes are being followed to standard and are within the 14 day shelf life

  Yes

  No

  N/A

• 2.7.4 |All dressing containers and bottles are clean and sanitized prior to use

  Yes

  No

  N/A

QU 2.8 - Veggies

• 2.8.1 |Carrots and celery are fresh and within the 7 day shelf life (2 days submerged in water before use, 5 day drop dead)

  Yes

  No

  N/A

• 2.8.2 |Carrots and celery containers are being properly rotated in the walk-in using FIFO (First In, First Out)

  Yes

  No

  N/A

QU 2.9 - Cinnabites

• 2.9.1 |Cinnamon/Sugar recipe is followed to standard

  Yes

  No

  N/A

• 2.9.2 |One dough roll is cut into 10 equal pieces

  Yes

  No

  N/A

• 2.9.3 |Dough pieces are placed in oven for 20 seconds and then placed in a 350 degree fryer for 90 seconds

  Yes

  No

  N/A

• 2.9.4 |Dough pieces are lightly coated in 1oz of liquid butter

  Yes

  No

  N/A

• 2.9.5 |Dough pieces are tossed in the cinnamon/sugar mixture, generously

  Yes

  No

  N/A

• 2.9.6 |Cinnabites are served with a 2oz souffle cup of vanilla cream icing

  Yes

  No

  N/A

QU 2.10 - Cook Times

• 2.10.1 |Cook time for strips is set to 6:00

  Yes

  No

  N/A

• 2.10.2 |Cook time for bone-in precook is set to 7:00

  Yes

  No

  N/A

• 2.10.3 |Cook time for bone-in wings is set to 6:00

  Yes

  No

  N/A

• 2.10.4 |Cook time for fries set to 7:00

  Yes

  No

  N/A

• 2.10.5 |Cook time for cinnabites set to 1:30

  Yes

  No

  N/A

• 2.10.6 |Cook time for extra crispy set to 3:00

  Yes

  No

  N/A

DC 3.1 - Dining Room Clean & Condition

• 3.1.1 |Dining room ceiling tiles, vents, and lighting is clean and in good condition

  Yes

  No

  N/A

• 3.1.2 |Dining room walls and decor are clean and in good condition

  Yes

  No

  N/A

• 3.1.3 |Dining room window ledges, sills, and blinds are clean and in good condition

  Yes

  No

  N/A

• 3.1.4 |Dining room floors, corners, and areas under tables, covings, baseboards, wet floor signs and mats are clean and in good condition

  Yes

  No

  N/A

• 3.1.5 |Dining room tables, seats, highchairs, dividers, and trash receptacles are clean and in good condition

  Yes

  No

  N/A

• 3.1.6 |Front counter area, menu board, and drink stations are stocked and reasonably clean, in good condition. POP elements are current, clean, in good condition, not faded or damaged

  Yes

  No

  N/A

• 3.1.7 |Back of the house and kitchen view is clean, organized, and with minimal internal guest facing messaging

  Yes

  No

  N/A

• 3.1.8 |Dining room atmosphere and ambiance are comfortable, music levels appropriate, dining room free of abnormal odors

  Yes

  No

  N/A

• 3.1.9 |Restrooms are clean, stocked, and in good condition. All fixtures, mirrors, sinks, toilets, soap dispensers and paper towel holders / hand dryers are clean and functioning properly

  Yes

  No

  N/A

EC 4.1 - Exterior Clean & Condition

• 4.1.1 |All exterior brand signage, lighting is clean and in good condition

  Yes

  No

  N/A

• 4.1.2 |Exterior POP and marketing collateral elements are current, clean, in good condition, not faded, and correctly applied

  Yes

  No

  N/A

• 4.1.3 |Building exterior walls, roof, reasonably clean and in good condition

  Yes

  No

  N/A

• 4.1.4 |Exterior doors, windows and ledges all around the building are clean and in good condition. Free of damage, cracks, mold and windows are not clouded

  Yes

  No

  N/A

• 4.1.5 |Parking lot is clean and in good condition. No damaged sidewalks, cement bumpers or faded striping

  Yes

  No

  N/A

• 4.1.6 |Sidewalk, patio, and exterior furniture are clean and in good condition

  Yes

  No

  N/A

• 4.1.7 |Dumpsters, trash compactors, grease bins/containers, and surrounding areas visible to the guest are properly constructed and maintained, in good condition, and clean. Exterior trash receptacles are not full, free of damage, denting, excessive paint chipping or fading

  Yes

  No

  N/A

• 4.1.8 |Landscaping area is reasonably clean, free of bare or dead grass, plants or areas

  Yes

  No

  N/A

LSM 5.1 - Local Store Marketing

• 5.1.1 |Local Store Marketing Tips & Tools SOP is posted in the restaurant

  Yes

  No

  N/A

• 5.1.2 |LSM plan in place for 2-3 weekly community visits/engagements using the weekly planner and are completing their scheduled visits/engagements

  Yes

  No

  N/A

• 5.1.3 |1-2 dedicated LSM team members identified - Ask them to describe their last community engagement?

  Yes

  No

  N/A

• 5.1.4 |LSM calls have been made to schedule meetings leveraging the "Where to Go and Who to See" section of the LSM Tips & Tools SOP

  Yes

  No

  N/A

• 5.1.5 |Restaurant has LSM supplies on-hand and are actively distributing (To go menus, coupons, flyers, gift cards, Epic rewards flyers, etc)

  Yes

  No

  N/A

EW 6.1 - Proprietary Elements

• 6.1.1 |Ranch mix purchased from approved vendor, recipe followed to standard

  Yes

  No

  N/A

• 6.1.2 |BBQ base purchased from approved vendor, recipe followed to standard

  Yes

  No

  N/A

• 6.1.3 | Epic Bread Mix (Yeast mix) purchased from approved vendor, recipe followed to standard

  Yes

  No

  N/A

• 6.1.4 | Lemon Pepper purchased from approved vendor

  Yes

  No

  N/A

Signature

• Add signature

  Sign