Fast assessment 2020

• Restaurant No.

• Conducted on

  Date

• Prepared by

• Personnel

WJW updated 9/2/13

DT

• Was Greeted at the Drive-thru speaker within 5 seconds

  Yes

  No

  N/A

• Order is confirmed with the Guest at the menu board? "Do I have your order correct on the screen"?

  Yes

  No

  N/A

• Was greeted in a friendly manner upon arrival at DT window ?

  Yes

  No

  N/A

• Was handed my food within 5 min?

  Yes

  No

  N/A

General Restaurant Performance

• Review business recap

  Yes

  No

  N/A

• SOS total time under 5 MIN

  Yes

  No

  N/A

• Communication board updated ( vog, sos , food cost , etc..)

  Yes

  No

  N/A

• Evaluate routine POM observations to determine how guest service, cleanliness or other issues may impact efficiency

  Yes

  No

  N/A

• Food safety checklist ( Haccap book )

  Pass

  Fail

  N/A

• Ensure the no parking car policy is enforced, no SOS manipulation is occurring

  Yes

  No

  N/A

Clean & Condition

• Parking Lot/Landscaping/Sidewalks Clean: FAILURES = 3 or more pieces of trash in the parking lot/landscaping, the exterior trash cans are not overflowing and not overly covered in grime, and the asphalt/sidewalks are not covered in soil, stains or sticky looking spills.

  Good

  Fair

  Poor

  N/A

• Menu Board: Condition = menu panels and banners/ toppers are straight/unfaded, there are no missing, broken or cracked panels/numerals/ menu frame pieces/clear plastic covers, and no broken parts and no light bulbs are out (at night).

  Good

  Fair

  Poor

  N/A

• Back of the house clean and organized

  Good

  Fair

  Poor

  N/A

• Drive-thru Lane/Landscaping/Asphalt Clean: FAILURES = 3 or more pieces of trash in the drive-thru lane/landscaping (such as cups, wrappers, boxes and cigarette butts), the asphalt/ledges/wall must not be covered in soil and stains, and there is no mounded-up gum build-up.

  Good

  Fair

  Poor

  N/A

• Drive-thru Window/Ledges/Curbs/Wall Below The Window Clean: FAILURES = no more than 2 dirty spots (such as gum, dirt, ketchup, milkshake, grease or sauce) and the window/ledges are not covered in dust, dirt or grime.

  Good

  Fair

  Poor

  N/A

• Drive-thru Lane/Landscaping/Asphalt: There are no potholes or broken piece of curbing, and no more than 1 exterior light out (at night), there are no weeds or bare/missing/dead/excessively unmaintained landscaping

  Good

  Fair

  Poor

  N/A

• Building Exterior (doors, windows, walls, roof) Clean: FAILURES = 3 or more spills/messes/dirty areas/ dripping liquids, There must be no clutter or visible bread racks out back.

  Good

  Fair

  Poor

  N/A

• Building Exterior (doors, windows,walls, roof) Condition: = minimal paint fading/peeling and damaged/broken roof tiles/shingles, no missing awnings and no damaged siding/stucco

  Good

  Fair

  Poor

  N/A

• Dumpster/Adjacent Recycling/Concrete pad in front of the dumpster Clean: dumpster is closed and there is no visible garbage, the trash receptacle gates are closed/reasonably clean, the concrete area around the dumpster is free of excessive stains/ grime build-up and visible pallets

  Good

  Fair

  Poor

  N/A

• Exterior Advertising Elements:GOOD CONDITION = Window clings, banners, flags, permanent drive-thru ground signs and Jack In The Box logo signage are not broken/ faded nor overly crooked, free of air bubbles, and lights are fully turned on at night

  Good

  Fair

  Poor

  N/A

• Restrooms are clean and in a good condition?

  Yes

  No

  N/A

• Deep Cleaning Chart is used and signed by MGR/ TL?

  Yes

  No

  N/A

Equipment

• Headset 1

  Good

  Fair

  Poor

  N/A

• Headset 2

  Good

  Fair

  Poor

  N/A

• Headset 3

  Good

  Fair

  Poor

  N/A

• Headset 4

  Good

  Fair

  Poor

  N/A

• Headset 5

  Good

  Fair

  Poor

  N/A

• Drive thru OCS Working?

  Yes

  No

  N/A

• Drive thru speaker (verify audio quality)

  Yes

  No

  N/A

• Drive thru mic (verify audio quality)

  Yes

  No

  N/A

• Grill: Clean and well stocked

  Yes

  No

  N/A

• Fryers: Clean and well stocked

  Yes

  No

  N/A

• Timers being used

  Yes

  No

  N/A

• Holding/staging equipment: Cleaned and stocked at Build too levels

  Yes

  No

  N/A

• Toaster/microwaves working, cleaned and well maintained

  Yes

  No

  N/A

Staffing

• Is the restaurant staffed with appropriate numbers of certified management and team members?

  Yes

  No

  N/A

• Number of active employee 1 per 1000

  Yes

  No

  N/A

• Is management scheduled according to the Management Scheduling Policy?

  Yes

  No

  N/A

• Is color coding used for non-SG activities?

  Yes

  No

  N/A

• Are half-hour meal breaks scheduled?

  Yes

  No

  N/A

• Are SG hours scheduled equal to the recommended number or +1 during rush hours?

  Yes

  No

  N/A

• Is 15 minute scheduling used?

  Yes

  No

  N/A

Training - evaluate training needs through observation of performance and review certification report on JTS

• Name of employee

  Grill

  Fryer

  Guest service

  Leadership

  Assembly line

• Name of employee

  Grill

  Fryer

  Guest service

  Leadership

  Assembly line

• Name of employee

  Grill

  Fryer

  Guest service

  Leadership

  Assembly line

• Name of employee

  Grill

  Fryer

  Guest service

  Leadership

  Assembly line

• Name of employee

  Grill

  Fryer

  Guest service

  Leadership

  Assembly line

BUILD-TO-CHARTS Observe execution of continuous cooking and use of Build to Charts

• Is the current build to chart printed and posted at the grill/fryers?

  Yes

  No

  N/A

• Do employees understand how to read Build to Charts and are they using them? Ask questions to validate.<br>What is a build to? It's tells me how many ingredients to have available during peak times.<br>Why do we use Build to? We can prepare products quicker if we have the ingredients available.<br>How many jumbo patties are you supposed to be staging at this time frame?<br>How many tacos, grilled onions etc

  Yes

  No

  N/A

• Are staging systems used according to procedures? 4 stack of patties/egg. Sirloin 2 per stack in PHC

  Yes

  No

  N/A

• Are Continuous Cooking Procedures understood and followed? Ask question to validate<br>What is continuous cooking? Using either the turn & place or remove & place for patties<br>

  Yes

  No

  N/A

Workstation Postioning

• Do employees stay in position?<br>

  Yes

  No

  N/A

• Is the double bubble used appropriately?

  Yes

  No

  N/A

• Is there a visible sense of urgency to produce guest's orders?

  Yes

  No

  N/A

Rate observed productivity level of each person during peak period. (M management ) (T team member) scale 1 to 5 5 is the highest

• DTRegister

  1

  2

  3

  4

  5

• Counter register

  1

  2

  3

  4

  5

• DT BU

  1

  2

  3

  4

  5

• Grill

  1

  2

  3

  4

  5

• Fryer

  1

  2

  3

  4

  5

• Grill assembly

  1

  2

  3

  4

  5

Pre-Rush Ready

• Are employee consistently ready for each rush?

  Yes

  No

  N/A

• Does the person in charge of the shift effectively manage pre-rush, rush and post- rush activities?

  Yes

  No

  N/A

• Are prep, maintenance and admin activities avoided during peak periods?

  Yes

  No

  N/A

Floor communication

• Does the PIC of the shift create a sense of urgency and motivate / influence the team?

  Yes

  No

  N/A

• Are floor communications good and headsets in use to help expedite orders?<br>Do you know which positions should wear headsets at all times? 1,2,4, PIC and emp in double bubble<br>Why should you wear headsets at all times? Helps expedite orders, allows for multiple employees to assist guests<br>Why is the headset better than relying on the grill speaker? Can hear order immediately even if in the back<br>

  Yes

  No

  N/A

• Does the person in charge of the shift analyze bottlenecks and coach to correct issues?

  Yes

  No

  N/A

Analyze Bottlenecks use the blocker log

• Select Answer

  Select staffing ingredients specific workstation equipment capacity packaging Leadership

  • staffing
  • ingredients
  • specific workstation
  • equipment capacity
  • packaging
  • Leadership

• Comment

• Signature of PIC

  Sign