Guest Standards Assessment

• Restaurant #

• Conducted on

  Date

• Prepared by

• Location
  Address

• Manager or PIC on Duty

Food Tastes Great

• Burgers- Neatly assembled, in the correct packaging

  Yes

  No

  N/A

• Burgers- Burger is juicy, produce is crisp and the bread has a buttery toasted flavor

  Yes

  No

  N/A

Burger Resources: Build & Toasting

• Jumbo Jack Build ( with or without cheese):

  Off

  On

• 

• Resources: Split top Bun Toasting

  Off

  On

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

  

*CRITICAL- Burger Temperature

• 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.

• Burger(s) are at least 125 degrees when delivered to the guest<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

• Has the follow up & the next steps been discussed<br><br>* Enter the follow up needed & next steps in the note section

  Yes

  No

  N/A

• Enter follow up date & time

  Date

Burger Resources: Cooking & Staging

• Resources: Cooking and Staging

  Off

  On

• Cooking & Staging Procedures

  

• Resources: Holding Cabinet

  Off

  On

• Holding Cabinet - timer lights color coding

  

Fries

• Fries - Crispy, golden brown and with visible salt

  Yes

  No

  N/A

*CRITICAL- French Fries Temperature

• 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.

• Fries- Fries are at least 150 degrees when delivered to the guest<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

• Has the follow up & the next steps been discussed<br><br>* Enter the follow up needed & next steps in the note section

  Yes

  No

  N/A

• Enter follow up date & time

  Date

French Fry Resources: Cooking , Salting & Staging

• Resources: Consistent French Fry Quality Job Aid

  Off

  On

• Consistent French Fry Quality

  

• Resources: Ceramic Tiles

  Off

  On

• Ceramic tiles benefits and contact info

  

• Ceramic tiles- timeline requirement

  

Beverages

• Beverages- Proper flavor, ice fill and full

  Yes

  No

  N/A

• Beverages- Coffee is at least 155 degrees when delivered to the guest

  Yes

  No

  N/A

• Beverages- All advertised beverages are available with no expired product

  Yes

  No

  N/A

Beverages Resources: Quality & Cleaning

• Resources: Coke Freestyle Daily Cleaning Procedure

  Off

  On

• Coke Daily cleaning Job Aid

  

• Resources: Quality Tips

  Off

  On

• Ensure the " Alerts" screen is reviewed each morning & during each shift. Take corrective action for empty or expired cartridges/BIBs
  Use FIFO when storing cartridges & BIBs ( NNS & HFCS)
  Non nutritive sweetener ( NNS) sweetens the diet beverages & the High fructose corn syrup ( HFCS) sweetens the non-diet beverages, be sure they are within the " Enjoy by Date"
  Follow Daily cleaning procedures for all parts and interior channels

Order Accuracy

*CRITICAL- Order Accuracy

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

  Yes

  No

  N/A

• If No, was the root cause determined <br><br>*In the note section describe the root cause

  Yes

  No

  N/A

• Has the follow up & the next steps been discussed<br><br>* Enter the follow up needed & next steps in the note section

  Yes

  No

  N/A

• Enter follow up date & time

  Date

Order Accuracy Resources:

• Resources: Correct Bagging Procedures

  Off

  On

• Bagging Procedure Job Aid:

  

• Resources: Accompaniment Items

  Off

  On

• Accompaniment Job Aid:

  

Well - Trained

• Team Members can quickly answer basic menu questions

  Yes

  No

  N/A

Consistent & Quick

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

  Yes

  No

  N/A

• Music can be heard playing in the dining room

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Basket Resources:

• Resources: Basket Assembly

  Off

  On

• Basket Assembly Job Aid:

  

• Resources: Basket Key Points & Seat Function

  Off

  On

• Basket Key Points & Seat Function Job Aid:

  

* CRITICAL Friendly : "All three questions in this category are critical"

• Guest is greeted upon arrival

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Guest is Thanked for their visit

  Yes

  No

  N/A

• If No, was the root cause determined <br><br>*In the note section describe the root cause

  Yes

  No

  N/A

• Has the follow up & the next steps been discussed<br><br>* Enter the follow up needed & next steps in the note section

  Yes

  No

  N/A

• Enter follow up date & time

  Date

Neat & Well-Groomed

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Cleanliness

• Tables , chairs and highchairs are clean or in the process of being cleaned

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Cleanliness Resources:

• Resources: Cleaning Routine

  Off

  On

• Cleaning Routine Job Aid:

  

• Resources: Cleaning Guide- Core Products

  Off

  On

• Cleaning Guide- Core Products Job Aid:

  

*CRITICAL - Restrooms (Both restrooms questions are critical)

• Restroom sinks, changing tables, toilets and floors are clean or in the process of being cleaned

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• If No, was the root cause determined <br><br>*In the note section describe the root cause

  Yes

  No

  N/A

• Has the follow up & the next steps been discussed<br><br>* Enter the follow up needed & next steps in the note section

  Yes

  No

  N/A

• Enter follow up date & time

  Date

Exterior : Dumpster & Drive- thru

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Signatures:

• Manager/ Team Leader

  Sign

• Preparer: FO/DO/DM/ FBC

  Sign