Title Page
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Adiser -Burger King #
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Location
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Prepared by
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Conducted on
Drive-Thru Guest Lens
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Are the Drive-Through Entrance, Menu Board, Drive-Through Window, and Exterior Free of Debris, Build-Up, and Trash?
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Is the Hand-Breaded Chicken Sandwich Available and Prominently Displayed on the Menu Board?
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How Many Seconds Did It Take for the Order Taker to Greet You?
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How Many Seconds Did It Take for You to Receive Your Order at the Window?
Sandwich Review
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Bring the Sandwich Into the Restaurant and Review the Sandwich with the Restaurant Team.
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In order to present the best product to the guest, the foil bag should not have any holes or tears, and should not be smashed or crumpled."
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"3a. Review How the Sandwich is Packaged. Is the Sandwich Foil Bag in Good Condition and Not Crumpled?
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"3b. Temp the Fillet at the Thickest Part of the Breast. What Temperature Does the Breast Register?
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Minimum internal temp 165 - Pass or Fail
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"3c. Is the Breast Fillet Cooked All the Way Through?
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3d. Does the Breast Appear Too Thick or Too Thin?
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3f. Is the Fillet Flat (Not-Curled)?
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3g. Does the Fillet Appear Too Light or Too Dark?
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3h. Is the Breading Crispy and Sticking to the Cooked Fillet and Uniform without the Breast Visible?
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3i. Is the Fillet Covered with the Spicy Glaze on the Entire Surface of Both Sides without Excess Drip?
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3j. Is the Bun Perfectly Toasted on All Parts of the Crown and Heel?
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3k. Is the Savory Sauce Applied to the Edges of the Crown and Heel?
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3l. Are Two Deli Pickles Used on the Sandwich?
Walk In
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Proceed to the Walk-in Cooler with the Restaurant Team, Reviewing Hand-Breaded Chicken Standards and Coaching Them on Opportunities for Improvement
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No product may be stored directly next to or underneath raw chicken in walk-in cooler except raw chicken or prepared batter. Ensure prepared batter is stored on the bottom shelf of the WIC or only above thawing chicken
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4a Are Thawed Chicken and Prepared Batter Stored on the Bottom Shelf of the Walk-In, and Separate from other Foods?
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A general use discard label with ready and discard dates should be applied to ½ size baking sheet of thawing chicken as well as container of prepared batter.
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4b. Are Prepared Batter and Thawed Chicken Marked with the Correct Hold Time?
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Restaurants should ensure that enough chicken for 2-3 days is thawed for launch of the Hand-Breaded Chicken Sandwich.
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4c. Is the Supply of Thawed Chicken Sufficient for this Restaurant’s Expected Volume?
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After 1 hour from preparation, the batter mix is fully hydrated. To use at the batter station, the batter must be at or below 40F. If the batter is not below 40F, put the prepared batter back into the walk in cooler for an additional hour with an updated general use label.
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4d. Is Prepared Batter Stored in the Walk-In Cooler for at Least One Hour Prior to Being Used on Station?
Bread & Battering Station
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Proceed to the Breading and Battering Station with the Restaurant Team, Reviewing Hand-Breaded Chicken Standards and Coaching Them on Opportunities for Improvement
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Raw chicken breasts should be larger than the palm of your hand, whole & connected (no broken pieces), without bones or cartilage, absent any blood spots or bruising, and excess fat should be trimmed. Refer to the HBC Raw Chicken Quality Guide for more information.
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5a. Are Team Members Disposing of Poor-Quality Raw Chicken Breasts?
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A notable practice is to have the Team Member that prepares the HBC station before the lunch daypart also perform flattening when placing raw chicken into the pan on station. This eliminates a step when chicken is being breaded and cooked throughout the day.
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5b. If Flattening is Being Performed, Does it Occur During the Prep or the Battering Process?
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Using gloved hands, gently press center of the breasts and flatten with thumbs on thickest portion of breast. Proper execution of this step is necessary to ensure proper cooking.
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5c. Are Chicken Breasts Being Massaged/Flattened Before Breading and Battering?
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Breading flour at the HBC station must be thrown out and replaced after six (6) breasts have been breaded. If flour is not replaced every six (6) breasts, batter can clump in the flour and cause it to not properly stick to the chicken. If fewer than six (6) breasts are breaded, Team Members should utilize the chicken tracker to monitor how many breasts can be breaded before the flour needs replaced.
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5d. Is the Flour Used for Breading Being Thrown Out and Replaced Every Six (6) Chicken Breasts, with Team Members Correctly Marking The Chicken Tracker if Fewer Than Six (6) are Breaded at a Time?
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Breaded chicken breasts may not be held or prepped ahead of time and must be fried immediately. Holding breaded chicken breasts over hydrates the breading, causing low-quality breading when fried.
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5e. Are Breaded Chicken Fillets Being Fried Immediately After Being Breaded?
FRYER
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Proceed to the Fryer with the Restaurant Team, Reviewing Hand-Breaded Chicken Standards and Coaching Them on Opportunities for Improvement
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There is more effect on oil degradation than the existing Crispy/Spicy Chicken, so we recommend that every restaurant skim the crumbs with the skimmer on fryer pots after every batch. Check shortening using the oil quality kit to ensure oil meets standards during AM and PM routines. The minimum routine for checking quality of oil is once daily, and we recommend checking after each daypart.
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6a. Are Oil Quality Check Routines Reinforced and Done Consistently?
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Use the BK Shortening Tracking Log to track how often the fryers are filled with new shortening and when each is cold soaked. This log should be posted near the fryers so it can be easily seen and utilized.
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6b. Is There a Utilized Oil Quality Check Log Nearby the Fryers?
Specialty Board
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Proceed to the Specialty Board with the Restaurant Team, Reviewing Hand-Breaded Chicken Standards and Coaching Them on Opportunities for Improvement
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Restaurants should follow CHEF for production. This can reduce waste and avoid product outages. If CHEF is not 100% operational, the franchisee should .open a ticket with Xenial by emailing sos@xenial.com.
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7a. Is CHEF Fully Functioning and are the Correct Number of Filets Being Cooked/Held In The PHU?
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PHU units will be reprogrammed to accommodate a maximum of 3 Hand-Breaded chicken fillets per PHU pan for 60-minutes.
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7b. Are The Hand-Breaded Chicken PHUs Fully Functioning, Do thet Have Correct Time Settings (60-Minute Hold), and are Buttons Being Pressed When Products are Inserted?
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Sauce squeeze bottles, deli pickles, 1/3 or ½ size pan with grate, black or red tongs for spicy glaze should all be present on the prep board.
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7c. Does the Board Have All Necessary Hand-Breaded Chicken Sandwich Items?
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Foil bags should be marked to order for the correct sandwich build. Place the sandwich into the foil bag, folding the bag shut with one crease directed away from you.
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7d. Are Team Members Correctly Marking Foil Bags and Using Mark-to-Order to Ensure Guest Orders are Accurate?
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Proper portioning of savory sauce is vital to creating the correct HBC sandwich flavor profile. Three rings of savory sauce should be on each bun if using the blue-lid squeeze bottle; 3 lines of Savory sauce should be placed on both the heel and the crown if using the tri-tip bottle.
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7e. Are Team Members Placing 3 Rings/Lines of Savory Sauce on the Heel and the Crown of the Brioche-Style Bun?
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7f. When Spicy Hand-Breaded Chicken is Ordered, Do Team Members Place the Fillet in a 1/3 Pan with Grate and Squeeze 3-Rings of Spicy Glaze on Both Sides of the Fillet So that Whole Fillet is Covered?
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The Deluxe build includes lettuce, 2 tomatoes, and does not include pickles.
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7g. If Preparing the Deluxe Hand-Breaded Chicken, Does the Team Member Apply Pickles?
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Team members should be able to articulate that the Deluxe build includes lettuce, 2 tomatoes, and does not include pickles – as well as how to mark the foil bag appropriately.
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7g. Can Team Members Demonstrate Knowledge of Differences Between Classic And Deluxe Sandwich Builds?
Training/ Staffing
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Review the Following Training and Staffing Questions with the Restaurant Team, Moving About the Restaurant as Necessary
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8a. Is There a Training Plan in Place for Hand-Breaded Chicken for Current and Future Team Members?
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8b. How Many Team Members Does the Restaurant Typically Staff in the BOH During Peak Operating Hours?
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Build Cards, Thawing Starting Guide, Step by Step Procedures, Chicken Tracker, etc. should be posted for quick reference by Team Members. These resources can be found in the HBC section on the home page of BK Gateway.
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8c. Are Procedure Cards Posted Throughout Restaurant?
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The HBC Order Taker Reference Guide should be posted for easy reference and can be found under HBC Standards and Procedures on BK Gateway.
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8d. Is the HBC Order Taker Reference Guide Posted at the Front Counter and Drive-Through and Being Referenced During Guest Visits?
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8e. If a Guest Orders the Discontinued Crispy/Spicy Chicken Sandwich, are Team Members Informing Guests of the Change To Hand-Breaded Chicken so Guests Know What to Expect?
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9. Please List Any Opportunities Not Captured on this Visit that You Feel are Negatively Impacting the Quality Of The Hand-Breaded Chicken Sandwich.
Signatures
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GM or Manager on Duty
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District Manager
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