Information
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Restaurant No.
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Conducted on
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Prepared by
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Personnel
WJW updated 9/2/13
DT
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Were Greeted at the Drive-thru speaker within 5? seconds
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Order is confirmed with the Guest at the menu board?
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Did the person taking the order asked if the order correct on the screen ?
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were greeted in a friendly manner upon arrival at DT window ?
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Were you handed the food within 5 min?
General Restaurant Performance
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Review business recap
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SOS total time under 5 MIN
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communication board updated ( vog, sos , food cost , etc..)<br>
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Evaluate routine POM observations to determine how guest service, cleanliness or other issues may impact efficiency
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Food safety checklist ( Haccap book )
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Ensure that no parking car policy is enforced, no SOS manipulation is occurring
Clean & Condition
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Parking Lot/Landscaping/Sidewalks:Clean FAILURES CLEAN = 3 or less 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.
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Menu Board: Condition FAILURES GOOD 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).
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Back of the house clean and organized
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Drive-thru Lane/Landscaping/Asphalt: Clean FAILURES CLEAN = 3 or less pieces of trash in the drive-thru lane/landscaping (such as cups, wrappers, boxes and cigarette butts), the asphalt/ledges/wall are not covered in soil and stains, and there is no mounded-up gum build-up.
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Drive-thru Window/Ledges/Curbs/Wall Below The Window: Clean FAILURES CLEAN = 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.
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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
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Building Exterior (doors, windows,walls, roof): Clean FAILURES CLEAN = 3 or less spills/messes/dirty areas/ dripping liquids and no clutter or visible bread racks out back.
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Building Exterior (doors, windows,walls, roof): Condition FAILURES GOOD CONDITION = minimal paint fading/peeling and damaged/broken roof tiles/shingles, no missing awnings and no damaged siding/stucco
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Dumpster/Adjacent Recycling/Concrete pad in front of the dumpster: Clean FAILURES 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
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Exterior Advertising Elements:Condition FAILURES 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
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Restrooms are clean and in a good condition?
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Deep Cleaning Chart is used and signed by MGR/ TL?
Equipment
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Headset 1
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Headset 2
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Headset 3
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Headset 4
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Headset 5
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Drive thru OCS Working?
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Drive thru speaker (verify audio quality)
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Drive thru mic (verify audio quality)
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Grill
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Fryers
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Timers been use
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Holding/staging equipment
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Toaster/microwaves working and maintain
Staffing
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Is the restaurant staffed with appropriate numbers of certified management and team members?
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Number of active employee 1 per 1000
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Is management scheduled according to the Management Scheduling Policy?
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Is color coding used for non-SG activities?
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Are half-hour meal breaks scheduled?
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Are SG hours scheduled equal to the recommended number or +1
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Is 15 minute scheduling used?
Training - evaluate training needs through observation of performance and review certification report on JTS
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Name of employee
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Name of employee
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Name of employee
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Name of employee
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Name of employee
BUILD-TO-CHARTS Observe execution of continuous cooking and use of Build to Charts
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Is the current build to chart printed and posted at the grill/fryers?
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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
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Are staging systems used according to procedures? 4 stack of patties/egg. Sirloin 2 per stack in PHC
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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>
Workstation Postioning
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Do employees stay in position?<br>
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Is the double bubble used appropriately?
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Is the a visible sense of urgency to produce guest's orders?
Rate observed productivity level of each person during peak period. (M management ) (T team member) scale 1 to 5 5 is the highest
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DTRegister
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Counter register
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DT BU
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Grill
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Fryer
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Grill assembly
Pre-Rush Ready
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Are employee consistently ready for each rush?
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Does the person in. Charge of the shift effectively manage pre-rush, rush and post- rush activities?
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Are prep, maintenance and admin activities avoided during peak periods?
Floor communication
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Does the PIC of the shift create a sense of urgency and motivate / influence the team?
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Are floor communication use of headsets 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 tan relying on the grill speaker? Can hear order immediately even if in the back<br>
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Does the person in charge of the shift analyze bottlenecks and coach to correct issues?
Analyze Bottlenecks use the blocker log
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Select Answer
- staffing
- ingredients
- specific workstation
- equipment capacity
- packaging
- Leadership
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Comment
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Signature of PIC