JITB - 2/11/21 Test - Seattle Triple Bonus Combo/Sauced, Loaded Fries w/Slow Smoked Bacon and Cinnamon Sugar Donut Holes

Title Page

Observer
Date & Time
Person in Charge (PIC)
Location
SYSTEM Chicken Refresh & Cluck/Deluxe Sandwich Combos

Directions

Directions:
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
• Triple Bonus Jack Combo
• Sauced & Loaded Fries with Slow Smoked Bacon (Triple
Cheddar or Spicy Pepper Jack)
• Fish Sandwich or a Deluxe Fish Sandwich
• Cinnamon Sugar Donut Holes
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

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 condiments
Upsold Triple Bonus to a Quad or Fish to Fish Deluxe or offered Sauced & Loaded Fries
Asked, " Do I have your order correct on the screen" at DT speaker (or verbally repeats order if 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. • For Triple Bonus Jack big red wrap and #3 showing • For Quad Bonus Jack big red wrap and #4 showing • Sauced & Loaded Fries with Slow Smoked Bacon • Late-Night Take-out box filled to the top with Seasoned Curly Fries • Sauced & Loaded tab for the Triple Cheese build • Spicy Sauced & Loaded for the Spicy Pepper Jack build • Both builds served with a fork • Fish Sandwich built to standard and wrapped in the FISH side of the green wrap? • Fish Sandwich Deluxe is built to standard and wrapped with a big red wrap with #2 showing? • Cinnamon Sugar Donut Holes are properly covered with 8 shakes of Cinnamon Sugar, served in a Fajita Bag (Shaken 5 times)? • Hot, fresh, and properly salted French Fries?
Drive-thru order neatly assembled?
Buns properly toasted, at least 80% of the surface?
Follow up when in BOH
Regular patty is above 120°
Hot and crispy Fish fillet (temperature at 155° 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 seasoned curly fries (taste for temperature and freshness)?
Follow up when in BOH
Late Night Take-out box full to the top with Curly Fries?
Order is Correct to include ingredients, modifications, and any condiments - example: Loaded Sauced fries served with a fork • Triple Bonus Jack has 2 pickles, Secret sauce on top and bottom (EDGE TO EDGE COVERAGE) served on regular bun with hot and juicy patties (Quad 4 patties & 4 American cheese) • Fish Sandwich had Tartar Sauce on (top bun only -EDGE TO EDGE COVERAGE) shredded lettuce and a hot and crispy fish fillet • Fish Sandwich Deluxe has Tartar Sause (top bun only- EDGE TO EDGE COVERAGE) shredded lettuce, 2 tomato slices and 2 slices of American cheese between two hot and crispy fish fillets • Sauced & Loaded fries served with slow smoked bacon (Triple Cheddar served with Cheesy Ranch Sauce or Spicy Pepper Jack served with the Jalapeno Ranch Sauce) • All donut holes covered with Cinnamon Sugar
Assembly Job Aids

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

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) • Oil is skimmed as needed to remove debris? Oil is not too dark and does not have a unique smell?
Toaster gap setting is correct, Teflon is free of excessive build up
Curly fries 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

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
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
• Triple Bonus Jack and /or Fish Sandwich or Fish Sandwich Deluxe is neatly assembled?
• Properly toasted buns, at least 2/3 of surface (toaster teflon clean & build up free)?
• Secret Sauce on top and bottom bun, EDGE TO EDGE COVERAGE?
• Tartar Sauce on top bun only, EDGE TO EDGE COVERAGE?
• Hot and juicy regular patties? Patties and all grill products in PHC pan have a metal cover to maintain juiciness? Regular Patties
held for 45 min. max in retrofitted UHC’s? (Taste the patty for temp. & juiciness)
• Fish Filet is hot, fresh, and crispy (Taste for quality)?
• Fish Filets are only held in the upper slots of UHC’s and held for 60 minutes?
• Oil meets visual and taste standards. (i.e. French fries and tacos)
• Oil is skimmed as needed to remove debris? Vats in good working condition?
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? • 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)
Oil meets visual and taste standards. (i.e. French fries and tacos) • Oil is skimmed as needed to remove debris? Vats in good working condition?

Shift Management

Facility and Marketing
PIC actively leading the shift, WSP Chart, all Daily Planners, and Guest Expectation Travel Path is in use?
POP is current, free of air bubbles, in good condition?
Guest Expectation Travel Path Job Aid
Travel Path
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?