Information
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Restaurant Number
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Restaurant Manager
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PIC
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DT or Dinning Room?
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Conducted on
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Prepared by
Guest Service
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Correct product description given (fajita chicken, grilled onions, lettuce, chopped tomatoes, shredded cheddar cheese and pita bread)?
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Was the employee engaged, friendly & smiling?
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Were you asked about your visit & satisfied with the response?
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Did you received a "thank you" and an invitation to come back?
Product Delivery
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Correct product build?
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Is the pita bread warm?
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Are all ingredients fresh?
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Top of the pita bread is torn off and placed inside and at the bottom of the pita?
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Is product in a pita bag with the top folded down?
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Was salsa received with your order?
Defrost/Prep
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Fajita chicken is defrosted for minimum of 24-hours?
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Fajita chicken is labeled within a 5-day freezer-to-destroy shelf life?
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Fajita chicken portioned out to 2.25 oz?
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New grilled onions are defrosted for a minimum of 24 hours?
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New grilled onions are labeled within a 3-day freezer-to-destroy shelf life?
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New grilled onions are portioned using the blue ladle?
Equipment
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Microwaves are clean and in good working condition?
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Microwaves are labeled for a 35-second chicken fajita heat time?
Other
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Prices on POS and menu board are the same?
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Did the employees practice smart selling?
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Are the new grilled onions being used for all current products containing grilled onions?
Key Observables
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Comments/Observations
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Observer signature - by signing this document, I acknowledge the above items have been checked and have coached the PIC