FC OPERATIONS EXCELLENCE ASSESSMENT

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

OEA: In-Restaurant

• • Starts – when you join the line (choose shortest line)

• • Ends - on arrival at order point

• • R2P Starts – on payment, when you receive your receipt

• • R2P Ends - when your full order is presented

• R2P <90 seconds

  yes

  no

• What is actual R2P

• Table service ends - when your full order is presented

• Table service starts - on payment, when you receive your receipt

• Table Service <135 (R2P + Fulfillment Time)

  yes

  no

• What is actual Table Service Time

In-Restaurant Experience

• Was the exterior of the restaurant clean?

  yes

  no

• what was found?

• Was interior of the restaurant clean?

  yes

  no

• Was restroom clean, stocked and in working order?

  yes

  no

• Were crew and the managers wearing uniforms that are clean and in good condition?

  Yes

  No

• Order and Pay :Did employee(s) interact in a polite, friendly and effective manner, and provide clear instructions? KIOSK ORDERS: Was the kiosk in full working order, including table tents, and the product outage managed correctly?

  Yes

  No

• PRESENT: Was Present friendly and effective?

  yes

  no

• Table Service Orders: Did Presenter have condiments readily available (in apron, cart, tray, caddy, etc) and ask if you have everything you need?

  yes

  no

• Dining Area: Did you observe genuine hospitality in the dining area?

  yes

  no

  N/A

• Speed: Was your Wait time 90 seconds or less?

  yes

  no

• Speed (Non Table Service Orders) Was your receipt to present (R2P) 90 seconds or less

  Yes

  no

  N/a

• Speed (Table Service): Was the combined R2P and Fulfillment Time 135 or less?

  yes

  no

  N/a

• Accuracy: Did you receive all the food and drink items as ordered and were they served as a full portion?

  Yes

  No

• Accuracy: Did you receive all the condiments (whether required or requested) along with utensils, napkins, and straws?

  yes

  no

• Quality: was your sandwich/entree served neat, at proper temperature, fresh, and did it taste good?

  yes

  no

• Quality: Were the french fries hot, salted, and crisp -or- hash browns hot and crisp and did they taste good?

  yes

  no

• Quality: Was your drink served neat, at the proper temperature and did it taste good?

  yes

  no

• Quality : Was your dessert/McCafe Bakery served neat, at the proper temperature, and did it taste good?

  yes

  no

• Were product levels sufficient per posted product level charts for the volume of business, and were products correctly labeled and within secondary shelf lives?

  yes

  no

• Were UHC product times and holding levels being adhered to?

  yes

  no

• Were French Fries/hash browns available to meet demand, following cooking and holding procedures and french fries station set up/maintained correctly?

  yes

  no

• Were Drinks placed on appropriate cart/table identified? Were drinks placed separately, grouped by order and served correctly?

  yes

  no

• were orders assembled correctly, once all items were available? Were assembly Stations/Landing tables utilized appropriately and order checked for accuracy?

  yes

  no

• Did the restaurant display general shift cleanliness in production and service areas?

  yes

  no

• are employees positioned and adjustments made, as conditions dictate throughout the shift?

  yes

  no

• did behaviors on the shift reflect McDonalds core values of putting our customers and people first, respecting and welcoming everyone, leading with integrity and teamwork?

  yes

  no

• Was the Cashless and Contactless payment available and offered in the drive-thru? did employees wash hands properly when required?

  yes

  no

• Was the manager aware of the restaurant's priorities, goals and progress?

  yes

  no