FAST Form

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

• Yes

  No

  N/A

SOS

• Is the PIC in the right position?

  Yes

  No

  N/A

• Is the PIC utilizing the workstation planner?

  Yes

  No

  N/A

• Are a min of 3 head sets being used at all times?

  Yes

  No

  N/A

• Is there proper back up for DT?

  Yes

  No

  N/A

• Is the PIC directing the floor?

  Yes

  No

  N/A

• Are they working as a TEAM following secondary duties and sliding to help others?

  Yes

  No

  N/A

• Is money being collected right away?

  Yes

  No

  N/A

• Are drinks hand out after collecting?

  Yes

  No

  N/A

• If first order is not ready, are they

  Yes

  No

  N/A

• working on next order?

  Yes

  No

  N/A

• Is the team showing sense of urgency?

  Yes

  No

  N/A

• Is the speed of service being tracked hourly with explanation for any hours over the goal?

  Yes

  No

  N/A

• Are employees aware of speed of service goal?

  Yes

  No

  N/A

Bottlenecks

• Are they properly stocked for rush hours?

  Yes

  No

  N/A

• Are breaks given out according to business needs?

  Yes

  No

  N/A

• Are any bottlenecks being created by grill station? (ex. running out of patties, not following build toos

  Yes

  No

  N/A

• Are any bottlenecks being created by fryer station? (ex. employee does not stop what they are doing to immediately drop products not being held)

  Yes

  No

  N/A

• Are any bottlenecks being created by guest service station? (ex. running out of shake mix, iced coffee, ranch, etc.)

  Yes

  No

  N/A

Accuracy

• Are orders being repeated at speaker

  Yes

  No

  N/A

• and before collecting?

  Yes

  No

  N/A

• Are they following up proper bagging

  Yes

  No

  N/A

• procedures? ( job aids )

  Yes

  No

  N/A

• Are boxes being marked correctly including special orders (grill)?

  Yes

  No

  N/A

• Are boxes being marked correctly including special orders (fryers)?

  Yes

  No

  N/A

• Are Guest service employees communicating with the back of the house ? ( ex. Cashier asking grill employee if special burger has no onions)

  Yes

  No

  N/A

Quality

• Are staging systems used according to procedure?

  Yes

  No

  N/A

• Are hold times correct? (job aid)

  Yes

  No

  N/A

• Is quality of tacos acceptable? (job aid)

  Yes

  No

  N/A

• Is quality of oil acceptable? (job aid)

  Yes

  No

  N/A

• Are build to charts being followed?

  Yes

  No

  N/A

• Are they following proper bacon procedures?

  Yes

  No

  N/A

• Is quality of products on assembly lane

  Yes

  No

  N/A

• acceptable? (job aid)

  Yes

  No

  N/A

• Are sandwiches being assembled neatly

  Yes

  No

  N/A

• and properly?

  Yes

  No

  N/A

• Is quality of bread acceptable? (job aid)

  Yes

  No

  N/A

• Are teflon sheets being rotated?

  Yes

  No

  N/A

Staffing

• Is the team short staffed?

  Yes

  No

  N/A

• Are there any schedule issues seen?

  Yes

  No

  N/A

• Are breaks and non sales generating scheduled?

  Yes

  No

  N/A

Rate/Observe productivity level of person during peak period. (Including Management)

• Drive Thru (Type Name)

  1

  2

  3

  4

  5

• Front Counter (Type Name)

  1

  2

  3

  4

  5

• DT Back up (Type Name)

  1

  2

  3

  4

  5

• Front Counter Back up (Type Name)

  1

  2

  3

  4

  5

• Grill (Type Name)

  1

  2

  3

  4

  5

• Grill Assembly (Type Name)

  1

  2

  3

  4

  5

• Fryer (Type Name)

  1

  2

  3

  4

  5

• Are bottle necks created by grill? ex. waiting on products due to not following up build to charts?

  Yes

  No

  N/A

• Are bottle necks created by fryers? ex. waiting on products due to not following up build to charts or waiting on products to appear at screen instead of dropping products when the heard guest orders?

  Yes

  No

  N/A

• Are bottle necks created by guest service? ex. Ran out of change, coffee, condiments, etc.

  Yes

  No

  N/A

• Yes

  No

  N/A