Information

  • Restaurant No.

  • Conducted on

  • Prepared by

  • Personnel

WJW updated 9/2/13

DT

  • Were Greeted at the Drive-thru speaker within 5? seconds

  • Order is confirmed with the Guest at the menu board?

  • Did the person taking the order asked if the order correct on the screen ?

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

  • Were you handed the food within 5 min?

General Restaurant Performance

  • Review business recap

  • SOS total time under 5 MIN

  • communication board updated ( vog, sos , food cost , etc..)<br>

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

  • Food safety checklist ( Haccap book )

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

Clean & Condition

  • 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.

  • 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).

  • Back of the house clean and organized

  • 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.

  • 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.

  • 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

  • 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.

  • 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

  • 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

  • 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

  • Restrooms are clean and in a good condition?

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

Equipment

  • Headset 1

  • Headset 2

  • Headset 3

  • Headset 4

  • Headset 5

  • Drive thru OCS Working?

  • Drive thru speaker (verify audio quality)

  • Drive thru mic (verify audio quality)

  • Grill

  • Fryers

  • Timers been use

  • Holding/staging equipment

  • Toaster/microwaves working and maintain

Staffing

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

  • Number of active employee 1 per 1000

  • Is management scheduled according to the Management Scheduling Policy?

  • Is color coding used for non-SG activities?

  • Are half-hour meal breaks scheduled?

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

  • Is 15 minute scheduling used?

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

  • Name of employee

  • Name of employee

  • Name of employee

  • Name of employee

  • Name of employee

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?

  • 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

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

  • 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

  • Do employees stay in position?<br>

  • Is the double bubble used appropriately?

  • 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

  • DTRegister

  • Counter register

  • DT BU

  • Grill

  • Fryer

  • Grill assembly

Pre-Rush Ready

  • Are employee consistently ready for each rush?

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

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

Floor communication

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

  • 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>

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

Analyze Bottlenecks use the blocker log

  • Select Answer

  • Comment

  • Signature of PIC

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