Title Page

  • Observer

  • Date & Time

  • Person in Charge (PIC)

  • Location
  • SYSTEM Chicken Refresh & Cluck/Deluxe Sandwich Combos

Directions

  • NEW STANDARD: Properly Defrosting Crispy Fillet, Spicy Fillet, and Chicken Strips is critical for quality!
    1. Order no more than TWO new items as part of a drive-thru visit, evaluate drive-thru and parking lot condition during DT shop
    • Cluck Sandwich or Cluck Deluxe Combo
    • Sauced & Loaded Tots- Cheddar Bacon or Jalapeño Ranch
    • Bagel Breakfast Sandwiches – Bacon or Sausage or Stacked
    • Salted Caramel Mocha Coffee (Hot or Iced)
    2. Evaluate dining room, restrooms, and back of the house; for any standards not met, provide comments on Note. If the standard does not apply, tap N/A.
    3. Record additional comments and (or) recognition you observe during the visit but not listed specifically on this form
    Refer to your training materials as needed.

Drive-Thru Mystery Shop

  • Start stopwatch when you first ARRIVE at the Drive-thru line.
    If no cars are in line, start at speaker menu board

  • Start lap when you ARRIVE at the SPEAKER Menu Board (OCS).

  • Received a genuine welcome within 5 seconds. If asked to hold, re-greeted in 15 seconds or less?

  • DT or Outside Order Taker provides warm, friendly, greeting and hassle-free order taking? Asked the right questions and offered additional condiments that are not automatically included with the order. (example: ketchup for my fries)

  • Upsold Chicken Cluck to a Deluxe or offered Sauced & Loaded Tots

  • Asked, " Do I have your order correct on the screen" at DT speaker (or verbally repeats order is OCS is not working)?

  • Start another lap when you LEAVE the SPEAKER Menu Board.

  • Start another lap when you ARRIVE at the PICK-UP WINDOW.

  • Warm and friendly re-greet at the window, with a smile, and eye contact?

  • Payment handled correctly, and receipt was provided without asking for one?

  • Team Member communicates the main contents of each bag (by product name, not combo number) when handing bag(s) out and bagging procedures are followed?

  • TM handing out orders does not verbally review main contents of bag to guest

  • Contents are repeated by numbers, not by product name(s)

  • Special requests are not repeated when handing out order

  • Correct bagging procedures were not followed

  • Received a final 2-part thank you/farewell? (i.e. "thank you, have a nice day" or "thank you, enjoy your meal")

  • Stop time when you receive complete order at PICK-UP WINDOW. If asked to park, start lap (4) when you LEAVE the PICK-UP WINDOW without you order.

  • *Drive-thru order identified, packaged and assembled correctly. Quality specs achieved. <br>Cluck Sandwich <br>• New Foil Bag? Chicken is crispy and hot. <br>• Brioche Bun has Mystery Sauce on both crown and heel of Cluck Sandwich (evenly spread)?<br>Cluck Spicy Sandwich <br>• New Foil Bag + yellow sticker? Chicken is crispy and hot.<br>• Brioche Bun has Mystery Sauce on both crown and heel of Cluck Sandwich (evenly spread)?<br>Cluck Deluxe <br>• Cluck deluxe in the Chicken Deluxe box?<br>• Mayo spread edge to edge only on crown <br>2 for $4 Breakfast Bagel Sandwiches New Blue Wrap<br>• Bacon Bagel, Sausage Bagel & Stacked Bagel Quadrants used, depending on build ordered?<br>• Received a properly buttered and toasted bagel, not broken / torn?<br>• Fried eggs are not dried out or overcooked?<br>Sauced & Loaded Tots Late-night take-out box?<br>• Cheesy Bacon Tots or Jalapeño Tots received hot, crispy and correct builds? <br>• Take out box filled to top with tots? Served with fork?<br>Jack’s Salted Carmel Coffee<br>• Cup of hot or iced coffee has a “Custom” sticker?

  • Drive-thru order neatly assembled?

  • Buns properly toasted, at least 80% of the surface?

  • Follow up when in BOH

  • Is the Brioche bun warm and lightly toasted? It is acceptable to have an uneven toast on the bun.

  • Hot and crispy new chicken fillet (temperature at 135° degrees or above)

  • Follow up when in BOH

  • Hot, fresh AND properly salted French Fries (taste for freshness and temperature of 150°or higher)?

  • Follow up when in BOH

  • Hot, fresh Tots (taste for temperature and freshness)?

  • Follow up when in BOH

  • Take out box full to the top with Tots?

  • Order is Correct: items, ingredients, modifications, and any condiments that should automatically be provided - example: 2 mystery sauce for 4 piece chicken strip and 3 mystery sauce for 6 piece chicken <br>• Cluck sandwich has 2 pickles, mystery sauce, served on a Brioche Bun with a hot and crispy fillet<br>• Cluck Deluxe has Mayo, lettuce, 2 tomatoes, bacon, guacamole and Natural cheddar cheese served on a Brioche Bun with a hot and crispy fillet<br>• Sauced & Loaded Tots served with a fork?<br>• Bagels properly toasted and served with the appropriate built

  • Assembly Job Aids

    System 3.jpg

Drive-Thru Quick Times

  • Enter Drive-Thru stopwatch times

  • Enter the wait time for cars in line to order:

  • Enter Order Time at Speaker Menu Board:

  • Enter Queque Time:

  • Enter Window Time:

  • Enter Total OTD using a four numerical digit format: (example: 03:49)

  • Q1 & Q2 FY21 OTD Target Times

  • Speed Targets and Points

    Speed target.jpg

OTD Times - Q1 & Q2 FY21 QTD Target Time

  • Volume

  • Time of Day

  • Total Time

  • Total Time

  • Time of Day

  • Total Time

  • Total Time

BOH Follow up Observations

  • Oil meets quality standards? (visual check: oil darkens and slightly smokes as it ages)<br>• Oil is skimmed as needed to remove debris? <br>Oil is not too dark and does not have a unique smell?

  • Toaster gap setting is correct, Teflon is free of excessive build up

  • French fries or Tots cooked, assembled, and served according to specifications

  • French fries temperature is below 150°

  • French fries not properly salted

  • Fry baskets full (vs half full) when frying

  • PHC and UHC staging procedures meet specifications

  • Grill products not held with a metal lid

  • Fry products held with a metal lid

  • Hold Times not followed (not set, reset, or product held past expiration)

  • Hold Times not programmed correctly

  • Staged products not held in correct slots (don't match designated name programmed for that slot

  • Products not held in correct smallwares

  • Other:

  • Cooking/Staging Job Aids (Retrofitted)

  • Cooking and staging job aid

    Retrofitted.jpg

Making it Stick

  • New retrofit racks are in place with correct temperature and time settings

  • Holding units are maintaining correct temperature (Upper 270°, Lower 185° +/- 10°)

  • Holding Cabinet Temperatures

  • Holding Cabinet temperatures

    Holding Cabinet Temperatures.jpg
  • Build-to charts are updated and reflect new extended hold times

  • Pre-cooking is executed and reasonably matches amounts called on Build-to charts

  • Team Members know how to read the new Build-to charts

  • PIC and Team Members know their "zero" items, communicate, and "stop & drop" when ordered

  • Ingredients are discarded when hold times expire

  • Take temperatures to verify:
    • Fully defrosted internal Fillets or Crispy Chicken strip temp is 29°F - 39°F
    • Cooked Fillets or Crispy Chicken strips internal is 140°F - 200°
    Crispy Fillets, Spicy Fillets and Crispy Chicken Strips are being properly defrosted in racks, blue tray slides or stacked. ONLY 2 pans high MAXIMUM during defrost when STACKING (24 hours).
    • 1 FULL bag of filets per pan if defrosted in racks?
    • 16 fillets (not a full bag) per pan if defrosted in blue tray slides or stacked?
    • One bag of strips per pan for all 3 defrosting methods?
    • Only fully defrosted fillets and strips are in the POU, ready to cook?

  • Defrosting New Chicken fillet & Crispy Chicken Strips

    Defrosting Chicken.jpg
  • Is the POU set up appropriately with raw items below ready-to-eat?

  • Correct fry time used: Fillets and Strip cook time of 2:35 min. is being used once defrosted

  • Properly defrosted and Batch Toaster button programed for a 35 second toast time?

  • Crispy fillets and Strips are hot and crispy? <br>• Filets are held no longer than 60 min. in UHC & Strips are held for no longer than 60 min in UHC or max 30 min in fry bin (no metal cover in UHC pan)<br>

  • Received hot, crispy Tots? (Taste for quality, held for 45 min. max)?

  • Oil meets visual and taste standards. (i.e. French fries and tacos)<br>• Oil is skimmed as needed to remove debris? Vats in good working condition?

Shift Management

  • Facility and Marketing

  • POP is current, free of air, in good condition? DT lane and DT window clean, in good condition?

  • Guest Expectation Travel Path is in use?

  • Guest Expectation Travel Path Job Aid

  • Travel Path

    1.10 Guest Expectations Travel Path.jpg
  • Forecasting, Staffing, Guest Ready

  • TRAINING: Is the new training poster and all job aids posted?

  • TRAINING: Have all TMs received certification of training completion in Jenius?

  • Enough TMs deployed to handle current volume and meet guest, quality, speed standards?

Completion

  • Additional comments and (or) recognition observed

  • Sign Off

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