Title Page
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JIB #
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Location
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Conducted on
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Prepared by
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PIC
Walk the Path/Drive Thru Visit
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Were you greeted at the Speakerbox within 5 seconds with a warm, friendly greet?
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Were you suggestive sold/upsold?
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Were you asked "Do I have your order correct on the screen?"
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Was you order confirmed at the window when accepting payment?
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Were you given a receipt without asking?
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Were you offered condiments and given an appropriate amount?
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Was your order delivered in less than 5 minutes?
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Was your order confirmed as it was handed to you?
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Were you thanked and invited to return?
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Guest Service Team Member
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Parking Lot: Is the lot clean with no trash, striping looks good, handicap lanes look good, no dark spots on concrete, etc.
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Dumpster: Is dumpster area clean and well maintained, lids closed, gates closed, etc.
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Landscaping: Is the landscaping free from debris, well maintained, etc.
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Exterior of Building: Is exterior of building clean, proper POP placement, windows clean, etc.
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Drive Thru Lane: Is area clean and well maintained, Menu Boards clean, no missing numbers, proper POP placement, OCS working, Bubble and Pick up windows clean, no dark spots on concrete, etc.
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Dining Room: chairs and tables clean and well maintained, floors clean and not slippery
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Front Counter: clean and not cluttered, menu boards look neat, no missing numbers, etc.
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Restrooms: clean, plumbing working, no foul smells, etc.
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Back of House: General cleaning standards are followed on all kitchen equipment including toasters, fryers, hoods/vents, coolers, dry storage area, etc. Mop sink and prep/dish areas are clean and neat.
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Floors: Dining room and kitchen floors are clean and free from grease. (If standard is not met, immediately take action!!)
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Shoes: Do all employees have on slip-resistant shoes?
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Shoes: Is restaurant stocked with shoe guards in multiple sizes?
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Office: Clean and neat, only being used for manager functions
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Training Room: Clean and neat, not begin used for storage
The 5 Systems
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Positioning Chart: Is it properly filled out, everyone in their proper positions? Ask a team member what their secondary duties are.
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Workstation Daily Planners: Is it properly filled out, are all stations properly stocked and rush ready?
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Prep Sheet: Is it posted and properly filled out? Go into walk-in and verify that prep is completed to proper levels, no over prepping, etc.
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Build-to Charts: Are current build-to charts posted and being properly utilized? Check PHC and UHC and verify we are not batch cooking or cooking items to order that are on the chart.
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Food Safety Book: Is book properly completed including corrective actions? Check back 5 days.
Food Cost: The DM should do the Inventory Counts with the RM or spot check at least 10 core/highly used items to ensure proper counts are being completed. DM should also spot check what was input into the system to ensure there were no mistakes when keying in Inventory.
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What were sales for last week?
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What was the Usage as a % of Net Sales?
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What is the Excessive Usage Score?
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What is the Insufficient Usage Score?
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What 5 items had the Highest (-) Variance?
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Were the 5 Highest (-) Variance items counted and entered into the system correctly?
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What 5 items had the Highest (+) Variance?
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Were the 5 Highest (+) Variance items counted and entered into the system correctly?
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What systems are in place or being put in place at the restaurant to help meet our Food Cost Goals?
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DM Follow Up: Open last Food Cost Audit and follow up on any action items from the last visit. List action items and what progress has been made since last visit and what still needs to be addressed.
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RM Signature: My DM discussed my food cost with me and together we have made a plan to improve my food cost. I will implement all systems that we discussed to bring my food cost percentage to an appropriate amount.
