Title Page
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Conducted on
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Prepared by
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Location
Observation Checklist
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Received a genuine welcome within 5 seconds?
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Received undivided attention without being rushed or interrupted?
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Upsold to Triple BBQ Bacon Cheeseburger, or caffeine boost?
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Asked, " Do I have your order correct on the screen" at DT speaker (or repeated)?
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POP is current, free of air, in good condition? DT lane and DT window clean, in good condition?
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Order was repeated before it was tendered (DT or Dine-in)?
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Informed of each bag's content when handed to me at DT window?
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Received a final exit greeting (thank you; invitation to return)?
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Payment handled correctly, and receipt was provided?
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Positive environment/team dynamic- smiling team members, friendly atmosphere, attentive?
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Total time was less than 3:45 minutes?
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What was your Window Time?
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Honey Butter Chicken Sandwich is half wrapped in the Brown “Chicken” box?
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Honey Butter Chicken Biscuit Breakfast Sandwich wrapped in the Brown wrap, blank quadrant?
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Honey Butter Chicken Strips served in Finger Food box, “Crispy Chicken Strips” tab?
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Honey Butter Chicken strips served with 1 Honey Butter portioned Dip Cup?
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Order is correct (items, ingredients, modifications, condiments)?<br> • Popcorn Chicken (Classic or Spicy) served with 1 Buttermilk Dip Cup?<br> • Popcorn Chicken Promo Meal Box served with 2 Buttermilk Dip Cups?
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Packaging neatly assembled and without excess oil visible in the box?
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BBQ Bacon Double Cheeseburger half wrapped in “Juicy “side of Red Burger box? <br> • LTO tab pressed for Double Bonus Jack?<br> • LTO & Blank tabs pressed for Triple Bonus Jack?
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Burger neatly assembled?
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Properly toasted buns, at least 2/3 of surface (toaster teflon clean & build up free)?
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BBQ Sauce on top and bottom bun, EDGE TO EDGE COVERAGE with an extra wide tip top?
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Hot AND juicy regular patties (taste the patty for taste and juiciness)?<br> • All product in PHC (grilled products only) pan with metal lid cover? Held 15 min. max?
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Hot AND properly salted fries (taste fries, see visible salt on fries, observe TM salt fries)?
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Coffee served with the correct creamers and cups served with Caffeine Boost have a “Custom” sticker?
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Coffee is fresh and served at minimum temp or 155°F (taste coffee or take temperature)?<br> • Air pot is in good working condition (touch air pot, if it’s warm to the touch, its broken)?<br> • Water temperature during brew cycle is between 178°F and 201°F?
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Water volume is at the 2-quart mark (brew a cycle without a coffee pack to measure water)?
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Popcorn Chicken is being held for 45 min. in UHC and Fry Bin (ONLY Retrofit UHC held at 1hr)?
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Cooked Popcorn Chicken is held correctly?
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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, does not have a unique smell?
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Oil is not skimmed to remove debris.
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Oil is too dark.
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Oil smells odd.
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TRAINING: Is the new training poster and all job aids posted and have all employee signed off that they have been certified?
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Sufficient TMs deployed to handle current volume and meet guest, quality, speed standards?
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Using build-to & continuous cooking for quality/speed? Held amounts reflect current volume?
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Dining Room, restrooms reasonably clean & stocked (no more than 3 tables un bussed longer than 5 minutes)?
