Information
-
Document No.
-
Audit Title
-
Client / Site
-
Conducted on
-
Prepared by
-
Location
-
Personnel
Guest Service and POP
-
Is menu board, single panel decals, an all other POP elements displayed correctly.
-
Are all prices right and displayed correctly?
-
Are all guest service employees wearing Hot Mess T-shirts?
-
Are all cashiers, cooks and managers knowledgable about new products?
-
Is Hot Mess job coupon job aid on all registers?
-
Campaign Coupons:
-Guest with Tattoo > free small combo upgrade > coupon #622
-Song on cell phone > free two tacos with hot mess burger > coupon # 623
-Coupon on cell phone > $1.00 off hot mess burger > coupon # 625 -
Picture of Team
Food Quality, Execution and Delivery
-
Are there 3 job aids posted in kitchen?
-
Are there an adequate amount of set-ups, are the set-ups made to proper specifications and within 2 day shelf life?
-
Is the new shake job aid posted around shake machine area?
-
Is the sourdough toaster in good repair, working properly with clean Teflon?
-
Is sourdough bread pre-buttered with a 2 day shelf life?
-
Clear squeeze bottle with narrow tip is being used to butter bread (line # 1105)?<br>
-
Microwave hot mess sticker in proper place on position 1 at 35 seconds?
-
Are all key ingredients available? Jumbo patties, sour dough bread, butter, onion rings, white cheese sauce, pepper jack cheese, jalapeños, fish, tarter and cinnamon shake syrup?
-
Are the jalapeños stored properly and within 14 day shelf life?
-
Are jalapeños portioned in a portion cup with a green ladle with a 4 day shelf life?
-
Is white cheese sauce defrosting for 24 hours with a 7 day shelf life?
-
Is assembly making Hot Mess items Correctly? Are they following proper builds?
-
Take a picture of finished product?
-
Is hot cinnamon shake syrup is available for shakes?
-
Follow up on sample procedures. Insure readiness. Make sampling schedule. For example: 11a -2, 5:30-7:30 and 10pm-12am
-
Are proper wraps, stickers and finger food boxes available?
-
Feedback
-
PIC Signature