Fast assessment

• Restaurant No.

• Conducted on

  Date

• Prepared by

• Personnel

WJW updated 9/2/13

General Restaurant Performance

• Review business recap

  Yes

  No

  N/A

• Review SOS Total Time

  Yes

  No

  N/A

• Review VOG Restaurant Report for "Time of Visit Data" and "Area for focus"<br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Equipment

• Headset 1

  Condition

  Audio in

  Audio out

• Headset 2

  Condition

  Audio in

  Audio out

• Headset 3

  Condition

  Audio in

  Audio out

• Headset 4

  Condition

  Audio in

  Audio out

• Headset 5

  Condition

  Audio in

  Audio out

• 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

  Yes

  No

  N/A

• Fryers

  Yes

  No

  N/A

• Timers

  Yes

  No

  N/A

• Holding/staging equipment

  Yes

  No

  N/A

• Toaster/microwaves

  Yes

  No

  N/A

Staffing

• Is the variance in the Sales Forecasting for the last 6 weeks +/-2%?

  Yes

  No

  N/A

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

  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

  Yes

  No

  N/A

• Is 15 minute scheduling used?

  Yes

  No

  N/A

Training - evaluate training needs through observation of performance and review of CBT Report Card.

• Name of employee

  grill

  fryer

  guest service

  leadership

  workstation position

• Name of employee

  grill

  fryer

  guest service

  leadership

  workstation position

• Name of employee

  grill

  fryer

  guest service

  leadership

  workstation position

• Name of employee

  grill

  fryer

  guest service

  leadership

  workstation position

• Name of employee

  grill

  fryer

  guest service

  leadership

  workstation position

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

• Does communication occur to ensure Build-to Charts are adjusted and maintained throughout peak periods?

  Yes

  No

  N/A

• Does PIC of shift manage the use of the Build-to Charts? Extra copy at front

  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 management and team members understand workstation positioning?<br>Why do we use WSP ? Everyone knows what their primary job and what tasks to perform and when they tasks it tells them what they should be doing. It balance the workload among all employees<br>What isposition are you in? What are your primary duties and secondary duties?<br>What if you do not have pr,ray duties?<br>What does slide mean?

  Yes

  No

  N/A

• Do employees stay in position?<br>

  Yes

  No

  N/A

• Is the double bubble used appropriately?

  Yes

  No

  N/A

• Is the 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

• Counter Back -up

  1

  2

  3

  4

  5

• Grill

  1

  2

  3

  4

  5

• Fryer

  Yes

  No

  N/A

• Grill assembly

  Yes

  No

  N/A

• Taco Assembly

  Yes

  No

  N/A

• Sales Building

  Yes

  No

  N/A

Pre-Rush Ready

• Are Workstation Daily Planner used and understood? Ask question to validate<br>What information is listed on the planner? stocking and cleaning tasks and some prep tasks)<br>How do you use the planner to do your job more effectively? Use to see what needs to stocked at my station prior to rush<br>Why is it important to stock your station before the rush? I will have all ingredients I need to get through the rush will not have to leave my station. If I have leave my station is will cause me to get behind on my job.

  Yes

  No

  N/A

• 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 communication processes used (TIP TAP TOP) used?

  Yes

  No

  N/A

• 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>

  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

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

• Comment

• Signature of PIC

  Sign