JITB - FAST Assessment

• Conducted on

  Date

• Prepared by

• Location
  Address

General Restaurant Performance

• Before you begin, it's important to review the following documents and reports:
  
  • Review SOS Total Time
  • Review VOG Restaurant Report and alerts for both “Time of Visit Data” and “Area for Focus”
  • Review Mystery Shop Reports
  • Review last OEA Report

• What Daypart are you Assessing?

  Select

• What is the goal for this Daypart?

• What is the actual for this Daypart?

Workstation Positioning

• Stand back and observe each team member the floor for a few minutes. Answer the following questions based on your observations.

• Are team members in position and staying in position?

  Yes

  No

• Are team members performing their primary and secondary duties?

  Yes

  No

• Is Double-bubble used appropriately?

  Yes

  No

  N/A

• Is there a visible sense of urgency to produce guest’s order?

  Yes

  No

• Is the PIC making sure everyone is taking care of their responsibilities?

  Yes

  No

Workstation Positioning Knowledge Assessment

• It's crucial that management and team members understand workstation positioning. Observe or ask the following questions to validate their knowledge.

• Correctly answers, "Why do we use Workstation Positioning?"

  Yes

  No

  N/A

• Correctly answers, "What position are you in?"

  Yes

  No

  N/A

• Correctly answers, "What are your primary and secondary duties?"

  Yes

  No

  N/A

Team Productivity Assessment

• Observe the productivity level of the team during peak period and rate their productivity from 1 (low) to 3 (high)

• Position 1 - Drive-Thru

  1 (low)

  2 (average)

  3 (high)

• Position 2 - Grill

  1 (low)

  2 (average)

  3 (high)

• Position 3 - Front

  1 (low)

  2 (average)

  3 (high)

• Position 4 - Fryer

  1 (low)

  2 (average)

  3 (high)

• Position 5 - Expediter

  1 (low)

  2 (average)

  3 (high)

• Position 6 - Assembly

  1 (low)

  2 (average)

  3 (high)

• Position 7 - Expediter

  1 (low)

  2 (average)

  3 (high)

Pre-Cooking / Build-To

• Build-to charts are properly displayed and represent correct day and daypart?

  Yes

  No

• GRILL: Not Displayed Properly

• GRILL: Not Correct Day / Daypart

• FRYER: Not Displayed Properly

• FRYER: Not Correct Day / Daypart

BUILD-TO KNOWLEDGE ASSESSMENT

• It's crucial that team members understand how to read build-to charts. Observe or ask the following questions to validate their knowledge.

• Correctly answers, "What is a build-to chart?" (A: Its tells me how many ingredients to have available during peak times)

  Yes

  No

  N/A

• Correctly answers, "Why do we use build-to?" (A: We can prepare products quicker if we have the ingredients available)

  Yes

  No

  N/A

• Are the correct amount of jumbo patties currently being held or cooked?

  Yes

  No

  N/A

• Correctly answers, "How many jumbo patties are you supposed to be staging at this time frame?" (A: Refer to grill Build-to Chart)

  Yes

  No

  N/A

• Are cook/hold times used according to procedures?

  Yes

  No

• Is the PIC coaching the use of build-to charts and adjusting per business needs?

  Yes

  No

Rush Ready

• Are employees in position and ready with stations stocked for the rush?

  Yes

  No

• Does the PIC of the shift effectively manage pre-rush, rush and post-rush activities?

  Yes

  No

• Are prep, maintenance, and admin activities avoided during peak hours?

  Yes

  No

Floor Communication

• Does the PIC create a sense of urgency?

  Yes

  No

• Are floor communication processes (TIP-TAP-TOP) used?

  Yes

  No

HEADSETS KNOWLEDGE ASSESSMENT

• It's important for team members to understand use of headsets to help expedite orders. Ask questions to validate their knowledge

• Correctly answers, "Why should you wear headsets at all times?" (A: Helps to expedite orders, allows multiple employees to assist guests)

  Yes

  No

  N/A

• Correctly answers, "Do you know which positions should wear headsets at all times?" (A: 1, 2, 4, the PIC and the employee in Double-bubble)

  Yes

  No

  N/A

• Does the PIC of the shift analyze bottlenecks and coach to correct issues?

  Yes

  No

Equipment

• Check if the following equipment is in working condition and programmed correctly. Note any issues found.

• Drive-Thru OCS is in working condition?

  Yes

  No

• Drive-thru Speaker is in working condition? (verify audio quality)

  Yes

  No

• Drive-thru Mic is in working condition? (verify audio quality)

  Yes

  No

• Grill is in working condition and programmed correctly?

  Yes

  No

• Fryers are in working condition and programmed correctly?

  Yes

  No

• Timers are in working condition and programmed correctly?

  Yes

  No

• Headsets are in working condition?

  Yes

  No

• Headset 1 is NOT working

• Headset 2 is NOT working

• Headset 3 is NOT working

• Headset 4 is NOT working

• Headset 5 is NOT working

• Holding/Staging Equipment is in working condition and programmed correctly?

  Yes

  No

• Toasters/Microwaves are in working condition and programmed correctly?

  Yes

  No

Staffing

• To evaluate staffing, you need to access Labor Scheduling from the restaurant on the back-office PC.

• Is variance in Sales Forecasting for the last 6 weeks +/- 2%?

  Yes

  No

• What is the variance in Sales Forecasting?

• Is the restaurant staffed with appropriate numbers of management and team members?

  Yes

  No

• How many more (+) or less (-) bodies should they have scheduled?

• Is color coding used for non-sales generating activities?

  Yes

  No

• Are half-hour meal breaks scheduled accordingly (not during peak hours)?

  Yes

  No

• Are SG hours scheduled equal to the recommended number or +1

  Yes

  No

• Is 15-minute scheduling used?

  Yes

  No

Training

• Evaluate training needs through observation of performance and review Jack’s Training System certifications

• Are there team members that need training, coaching or certifications?

  Yes

  No

• List team member name(s) and the specific training item they need

My Commitment to 'QUICK'

• My restaurant is following all systems and using all tools to provide a great experience to the guest.

  Yes

  No

• ... so my plan is to:

• My restaurant is meeting all daypart goals.

  Yes

  No

• ... so my plan is to:

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