Guest Standards Assessment Hawaii

• Restaurant # and Location

• Conducted on

  Date

• Prepared by

• Manager or PIC on Duty

* CRITICAL-Friendly

• 1. Guest is greeted upon arrival of drive-thru speaker or approaching the front counter register

  Yes

  No

  N/A

• 2. Team Members make an effort to be friendly through smiling and or conversation without interrupting the guest

  Yes

  No

  N/A

• 3. Guest is "thanked" for their visit

  Yes

  No

  N/A

*CRITICAL-Food Tastes Great

• How we measure:
  Order a Jumbo Jack and within a minute of receiving it, insert a thermometer probe horizontally into the side of the jumbo Patty so that the thermometer reaches the center of the Patty without poking through to the cheese or produce . Record the temperature , should temp at 125 or hotter.

• 4. Burger temperature is at least 125 degrees Fahrenheit when the guest receives it<br><br>*Record temp in the note section

  Yes

  No

  N/A

• If No, was the root cause determined <br><br>*In the note section describe the root cause , if the product did not meet the temperature standard of 125 degrees

  Yes

  No

  N/A

• How we measure:
  Order Fries. Within one minute of receiving the fries, take a fry from the top of the fry box/sleeve, break the fry in half and insert the thermometer probe into the fleshy center of the French fry. Record the temperature. Do this again for a French fry at the bottom of the box/sleeve. Both should temp at 150 degrees or hotter.

• 5. French fry temperature is at least 150 degrees when the guest receives them<br><br>*Record both temps ( Top & Bottom) in the note section

  Yes

  No

  N/A

• If No, was the root cause determined <br><br>*In the note section describe the root cause , if the product did not meet the temperature standard of 150 degrees

  Yes

  No

  N/A

*CRITICAL- Order Accuracy

• 6. Guest receives what they ordered including correct product build, condiment(s), napkins, straw & receipt<br>

  Yes

  No

  N/A

Order Accuracy Resources:

• Resources: Correct Bagging Procedures

  Off

  On

• Bagging Procedure Job Aid:

  

• Resources: Accompaniment Items

  Off

  On

• Accompaniment Job Aid:

  

*CRITICAL - Restrooms

• 7. All restroom sinks, toilets, floors, and changing tables (if applicable) are clean or in the process of being cleaned

  Yes

  No

  N/A

• 8. Restrooms are stocked with soap, paper towels, and toilet tissue

  Yes

  No

  N/A

Food Quality

• 9. Burgers are neatly assembled and in the correct packaging

  Yes

  No

  N/A

• Jumbo Jack Build ( with or without cheese):

  Off

  On

• 

• 10. Burger is juicy, produce is crisp and the bread has a buttery toasted flavor

  Yes

  No

  N/A

• Resources: Cooking and Staging

  Off

  On

• Cooking & Staging Procedures

  

• Resources: Split top Bun Toasting

  Off

  On

• Roundup toaster with butter wheel
  
  * No more than 4 products are to be assembled at one time

  

• 11. French fries are crispy, golden brown and with visible salt

  Yes

  No

  N/A

• Resources: Consistent French Fry Quality Job Aid

  Off

  On

• Consistent French Fry Quality

  

• 12. Beverages have the proper flavor, ice fill and full

  Yes

  No

  N/A

• 13. Coffee temperature is at least 155 degrees Fahrenheit when served to the guest

  Yes

  No

  N/A

• 14. All advertised beverages are available with no expired product

  Yes

  No

  N/A

Well - Trained

• 15. Team Members can quickly answer basic menu questions

  Yes

  No

  N/A

Consistent & Quick

• 16. All menu boards, OCS and speaker work are in good repair with no missing numerals

  Yes

  No

  N/A

• 17. Music can be heard playing in the dining room

  Yes

  No

  N/A

• 18. All dine-in orders are served in a basket following current guidelines

  Yes

  No

  N/A

• Resources: Basket Assembly

  Off

  On

• Basket Assembly Job Aid:

  

• Resources: Basket Key Points & Seat Function

  Off

  On

• Basket Key Points & Seat Function Job Aid:

  

Neat & Well-Groomed

• 19. Team Members are wearing clean, neat & wrinkle-free Jack approved uniforms with name tag, and shirts tucked into their pants

  Yes

  No

  N/A

• 20. Hair is neat and pulled back with a hat/visor

  Yes

  No

  N/A

Cleanliness

• 21. Dumpster area clean, lids and gates are closed, and no visible trash on the ground

  Yes

  No

  N/A

• 22. Landscaping, garbage receptacles, parking lot, and drive- thru lane are free of debris and in good repair

  Yes

  No

  N/A

• 23. Tables, chairs and highchairs are clean or in the process of being cleaned (includes patio furniture if applicable)

  Yes

  No

  N/A

• 24. Floors are dry and clean or in the process of being cleaned; wet floor signs are being used appropriately

  Yes

  No

  N/A

• 25. Beverage station and sauce bar (if applicable) are clean and stocked with supplies or in the process of being cleaned/stocked

  Yes

  No

  N/A

• 26. All kitchen areas in view of the guest are clean, organized and clutter free

  Yes

  No

  N/A

• Resources: Cleaning Routine

  Off

  On

• Cleaning Routine Job Aid:

  

• Resources: Cleaning Guide- Core Products

  Off

  On

• Cleaning Guide- Core Products Job Aid: