Title Page

  • Conducted on

  • Prepared by

  • Location

Guest Service

  • Were you greeted at the speaker box within 5 seconds with a warm, friendly greet?

  • Were you upsold/suggestive sold?

  • Were you asked "Do I have your order correct on the screen?"

  • Were you greeted at the window within 5 seconds with a warm, friendly greet?

  • Was your order repeated before collecting payment?

  • Were you asked if you needed any condiments? Did you receive the condiments you asked for?

  • Were you informed of the bag's contents when it was handed to you?

  • Were you thanked and invited to return?

  • Did you receive your order within 5 minutes?

  • What was your window time?

  • Was your order hot and fresh and 100% accurate?

  • Was your order neatly assembled?

Parking Lot

  • Is the lot clean, free from trash?

  • Is the POP in good condition and positioned according to matrix instructions?

  • Do all menu boards reflect the current pricing with no missing numbers?

  • Is dumpster clean? Lids and doors closed?

Cluck/Cluck Deluxe Sandwich

  • Were you upsold to a Deluxe?

  • Is the product built properly?

  • Is sandwich packaged properly? (Cluck: Bag, folded, yellow sticker for spicy; Cluck Deluxe: Cluck box, correct tab pressed for regular or spicy)

  • Is product hot and fresh?

  • Does team have product knowledge? What is Jack's Mystery Sauce? (Smoky chipotle, honey mustard with a little spiciness!)

Sauced and Loaded Tots

  • Is product packaged properly? (Purple Take Out box, correct tab)

  • Is the box filled to the top with curly tots?

  • Is product being served with a fork?

  • Is product hot and fresh and assembled correctly and neatly?

  • Are Jalapeno Ranch tots being served with zig zag of Ranch?

  • Are fries being held correctly and for the correct amount of time? (7 minutes in fry bin)

  • Does Team have product knowledge? (Can Sauced and Loaded be substituted in a combo? What is the upcharge?)

Bagel Sandwiches

  • Are Bagel Sandwiches being served hot and fresh?

  • Are Bagel Sandwiches being wrapped in new blue wrapper?

  • Is bagel toasted properly with not rips or tears?

  • Does team have product knowledge? (Can Bagels be put into a combo? What is on the Stacked Bagel?)

Salted Caramel Mocha

  • Does Salted Caramel Mocha Creamer have a 30 day date?

  • Is iced coffee being made and stored properly? (Iced coffee pitcher, 3 lines properly brewed and cooled coffee, 1 line shake mix)

  • Is Creamer being portioned correctly? (2 pumps small, 3 pumps large)

  • Is Salted Caramel Mocha coffee being made properly? (hot=creamer first, then coffee. Iced=ice first, then original iced coffee, then creamer, swirl)

  • Does team have product knowledge?

Thawing, Prep, Portioning and Cooking

  • Does restaurant have proper number of thawing racks?

  • Is restaurant properly stacking, thawing and rotating chicken products in walk-in? (Blue Racks: 1 bag strips per pan, 16 fillets per pan; Thawing Rack: strips and fillets 1 bag per pan)

  • Are chicken products properly dated? (yellow sticker=24 hour defrost, white sticker=4 additional days; 5 days freezer to destroy)

  • Are POUs, grill drawers, etc. set up properly with shelves, pans, etc. to hold new chicken products?

  • Is chicken properly dated? ( Yellow sticker: 24 hour thaw, white sticker: 4 days after defrost=5 total days)

  • Is guacamole being properly defrosted and stored? (defrost in pan: 24 hours, 14 days total in bag; 24 hour label after open stored in 1/6 pan with purple scoop)

  • Is Brioche being properly defrosted? (8 hour defrost, 6 days total)

  • Are bagels being thawed and prepped properly? (4 hour defrost, 6 days total. Pre-buttered and put back into bag for 2 days at room temp)

  • Are tots being portioned properly? (2 level scoops in freezer bag)

  • Are tots being stored properly? (bottom shelf, no bare or gloved hands)

  • Are Cheesy Bacon and Jalapeno Ranch set-ups being made according to the prep cards and dated for 2 days?

  • Are new prep cards posted?

Misc.

  • Are proper bagging procedures being followed and orders being rung up using the bag function? One combo per bag?

  • Does restaurant have proper inventory levels of chicken, brioche buns, tots, bagels, eggs, sausage, cheese sauce, forks, etc.?

  • Are all employees certified on the new products on Jenius?

  • Is fryer oil clean and being properly maintained?

  • Is fryer being skimmed often to keep "tot debris" at a minimum?

  • Do microwaves have correct timer stickers and are they programmed correctly?

  • Do batch toasters have correct timer stickers and are they programmed correctly?

  • Are fryer times set up properly for tots and chicken products and are buttons clearly marked? (Crispy, spicy and strips=2:35, tots=2:15)

  • Are UHCs programmed properly to hold tots and new chicken products?

  • Is Mystery Sauce in the correct bottle and dated? (Clear ridged with green lid)

  • Is the prep sheet updated with all correct products?

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.