JITB - Operational Excellence Assessment

• Conducted on

  Date

• Prepared by

• Location
  Address

• Which OEA Sections are you assessing?

  Select Drive-Thru Exterior Dining Room Restrooms Service Area Kitchen Prep / Storage Food Safety General

  • Drive-Thru
  • Exterior
  • Dining Room
  • Restrooms
  • Service Area
  • Kitchen
  • Prep / Storage
  • Food Safety
  • General

Drive-Thru

• Directional signs, logo signs are clean or in the process of being cleaned.

  Yes

  No

  N/A

• Directional signs for drive-thru entry are well maintained and in good repair, drive-thru clearance sign present, legible and in good repair.

  Yes

  No

  N/A

• Visible path from entry to exit, parking lot, landscaping and garbage dumpster area is clean or in the process of being clean.

  Yes

  No

  N/A

• POP Materials and Menu Boards are clean or in the process of being cleaned.

  Yes

  No

  N/A

• POP materials and Menu boards are current, approved, easy to read, and in good repair with no missing panels or numerals.

  Yes

  No

  N/A

• FOOD ORDERED - Start timer or note the time

• Order Confirmation screen and speaker are working properly.

  Yes

  No

  N/A

• The guest is greeted at the speaker box within 5 seconds.

  Yes

  No

  N/A

• All orders, including modifications, are entered in the POS exactly as ordered.

  Yes

  No

  N/A

• Team Member confirms order at the speaker box.

  Yes

  No

  N/A

• The Drive-thru lane, building walls, POP, drive-thru window(s), ledges, and fly fan are clean or in the process of being clean.

  Yes

  No

  N/A

• The Drive-thru lane, building walls, POP, drive-thru window(s) and ledges are well maintained and in good repair.

  Yes

  No

  N/A

• The guest is greeted at the window within 5 seconds.

  Yes

  No

  N/A

• The Guest is greeted and treated in a warm and friendly manner throughout their visit.

  Yes

  No

  N/A

• All clothing conforms to Jack uniform standards.

  Yes

  No

  N/A

• All clothing is clean, free of stains, and undamaged (not missing any buttons, free of rips and holes).

  Yes

  No

  N/A

• Hair is neat and clean above the collar and away from the face

  Yes

  No

  N/A

• At the Drive-thru window, the view into the kitchen is clean/organized and clear of unnecessary clutter

  Yes

  No

  N/A

• At the drive-thru window POP and Hours of Operation are current and approved

  Yes

  No

  N/A

• Lighting is properly lit when appropriate.

  Yes

  No

  N/A

• Orders are being bagged correctly.

  Yes

  No

  N/A

• The order is repeated to the guest as the order is handed out.

  Yes

  No

  N/A

• Guest is thanked when the order is handed out

  Yes

  No

  N/A

• Guest receives what they ordered including correct product build, condiment(s), napkins, straw and receipt

  Yes

  No

  N/A

• The order is served in under 5 minutes.

  Yes

  No

  N/A

• FOOD RECEIVED - Stop the timer and note Speed of Service

• The correct tabs/custom markings and/or special stickers are used.

  Yes

  No

  N/A

• Food is served to the Guest at the appropriate temperature (Burgers are 125 F or hotter and Fries are 150 F or hotter)

  Yes

  No

  N/A

• Products are assembled, packaged and served according to specifications. (Hot and juicy patties, fresh produce, crispy and salty fries)

  Yes

  No

  N/A

• Beverages are served at the appropriate temperature, have the proper flavor, level of ice, and beverage fill.

  Yes

  No

  N/A

Exterior

• Perimeter fencing/walls, building walls, fascia, mansard, soffit, gutters, downspouts, doors, and windows are clean or in the process of being clean

  Yes

  No

  N/A

• Perimeter fencing/walls, building walls, fascia, mansard, soffit, gutters, downspouts, doors, and windows are in good repair and free of graffiti

  Yes

  No

  N/A

• All outside furniture, fixtures., and equipment are clean or in the process of being cleaned (trash receptacles, patio tables, chairs, umbrellas, fly fans, and fire place)

  Yes

  No

  N/A

• All outside furniture, fixtures, and equipment are free of graffiti and in good repair (trash receptacles, patio tables, chairs, umbrellas, fly fans, and fire place

  Yes

  No

  N/A

• Landscaping, Parking lot, sidewalks, and ADA/Access/Markings and signage are clean or in the process of being cleaned

  Yes

  No

  N/A

• Landscaping, Parking lot, sidewalks and ADA/Access/Markings and signage and in good condition and free of graffiti (ADA/Access/Markings signs are present per local ordinances)

  Yes

  No

  N/A

• Outside lights/logo signs are clean or in the process of being cleaned

  Yes

  No

  N/A

• Outside lights/logo signs are all working and in good repair

  Yes

  No

  N/A

• Is POP and signage neat, organized? (No unapproved signage displayed on building, doors or menu boards)

  Yes

  No

  N/A

• Is POP aligned to the POP matrix?

  Yes

  No

  N/A

• Dumpster area is clean; lids and gates are closed and no visible trash on the ground

  Yes

  No

  N/A

• Dumpster area lids and gates are in good repair

  Yes

  No

  N/A

• Are the hours of operation posted near the restaurant entrances, and are they neat and clean?

  Yes

  No

  N/A

Dining Room

• At the front counter, the guest is greeted within five seconds

  Yes

  No

  N/A

• The Guest is greeted and treated in a warm and friendly manner throughout their visit

  Yes

  No

  N/A

• All orders, including modifications, are entered into the POS exactly as ordered, then confirmed with the guest before sending the order through

  Yes

  No

  N/A

• The order is repeated to the Guest as the order is handed out

  Yes

  No

  N/A

• The guest receives what they ordered

  Yes

  No

  N/A

• Guest is thanked when their order is handed out

  Yes

  No

  N/A

• Food is served to the guest at the appropriate temperature (Burgers are 125 F or hotter and Fries are 150 F or hotter)

  Yes

  No

  N/A

• Products are assembled, packaged and served according to specifications. (Hot and juicy patties, fresh produce, crispy and salty fries)

  Yes

  No

  N/A

• Beverages are served at the appropriate temperature, have the proper flavor, level of ice, and beverage fill

  Yes

  No

  N/A

• Are guests being served in under 5:00 minutes at the front counter?

  Yes

  No

  N/A

• All walls, vents, pictures door-frames, door-closures, window frames, valances & blinds are clean or in the process of being cleaned

  Yes

  No

  N/A

• All walls, vents, pictures door-frames, door-closures, window frames, valances & blinds are in good repair

  Yes

  No

  N/A

• Floors, carpet, tile, coving, and mats are clean or in the process of being cleaned; wet floor sign is clean and being used appropriately

  Yes

  No

  N/A

• Floors, carpet, tile, coving, mats, and wet floor signs are in good condition

  Yes

  No

  N/A

• All lights, ceiling tiles, ceiling fans and fixtures are clean or in the process of being cleaned

  Yes

  No

  N/A

• Tables, seating, high chairs, dividers, and trash receptacles are clean or in the process of being cleaned

  Yes

  No

  N/A

• Tables, seating, high chairs, dividers, and trash receptacles are available and are in good repair

  Yes

  No

  N/A

• POP Materials and Menu Boards are clean or in the process of being cleaned

  Yes

  No

  N/A

• POP materials and Menu boards are easy to read, current, approved and in good repair with no missing panels or numerals

  Yes

  No

  N/A

• All clothing conforms to Jack uniform standards

  Yes

  No

  N/A

• All clothing is clean, free of stains, and undamaged (not missing any buttons, free of rips and holes)

  Yes

  No

  N/A

• Hair is neat and clean above the collar and away from the face

  Yes

  No

  N/A

• Dining room is set at a comfortable temperature below 80 degrees

  Yes

  No

  N/A

• Music can be heard and is at an appropriate volume

  Yes

  No

  N/A

Restrooms

• Vestibule to restrooms, walls, floors, coving and vents are clean or in the process of being cleaned

  Yes

  No

  N/A

• Vestibule to restrooms have signs present, walls, floors and coving are in good repair, lights are working

  Yes

  No

  N/A

• Restrooms sinks, mirrors (if applicable), changing tables, toilets, vents, and floors are clean or in the process of being cleaned

  Yes

  No

  N/A

• Restrooms sinks, mirrors (if applicable) changing tables, toilets, vents and floors are in good repair

  Yes

  No

  N/A

• Restrooms are stocked with toilet paper and soap; and trash receptacle and hand dryer or towels are available

  Yes

  No

  N/A

• Toilet Paper Dispenser, Paper Towel Dispenser, Hand Dryer and Trash Receptible are in good repair

  Yes

  No

  N/A

• Restrooms are free of odors and smell clean

  Yes

  No

  N/A

• Walls, doors and ceilings are clean or in the process of being cleaned

  Yes

  No

  N/A

• Walls, doors, and ceilings are in good repair and free of damage or graffiti

  Yes

  No

  N/A

Service Area

• Drive-thru workstation is staffed, organized and set up for success using the latest drive-thru principles

  Yes

  No

  N/A

• The restaurant is using proper workstation positioning; deployment is appropriate for the sales dollars during that hour

  Yes

  No

  N/A

• Headsets are being worn by team members with the priority of headsets for those in position 1, 2 and PIC

  Yes

  No

  N/A

• PIC is clearly identified and communicating the needs of the business to the team

  Yes

  No

  N/A

• Build-to charts are properly displayed, represent correct day and daypart, and are being used appropriately

  Yes

  No

  N/A

• Equipment is configured, programmed, and set-up according to specifications: Drink Equipment/Dispensers: Freestyle / Shake Machine / Vitamix / Coffee Machine / Ice tea dispenser / Airports

  Yes

  No

  N/A

• Equipment is maintained and cleaned according to specifications Drink Equipment/Dispensers: Freestyle / Shake Machine / Vitamix / Coffee Machine / Ice tea dispenser / Airports

  Yes

  No

  N/A

• Equipment is maintained and cleaned according to specifications POUs

  Yes

  No

  N/A

• Freestyles stocked with all beverages

  Yes

  No

  N/A

• Equipment is maintained and cleaned according to specifications sinks

  Yes

  No

  N/A

• Franchise plaque is present and displayed in a place that is easily readable by a guest

  Yes

  No

  N/A

Kitchen

• Products are cooked and staged according to specifications: French Fries/Seasoned Curly Fries

  Yes

  No

  N/A

• Products are assembled and served according to specifications: Assembly of Sandwich

  Yes

  No

  N/A

• Products are assembled and served according to specifications: All Other

  Yes

  No

  N/A

• Products are cooked and staged according to specifications: Beef Patties/ Chicken / Eggs

  Yes

  No

  N/A

• Products are cooked and staged according to specifications: Toasting of Bread

  Yes

  No

  N/A

• Products are cooked and staged according to specifications: Tacos

  Yes

  No

  N/A

• Products are cooked and staged according to specifications: All Other

  Yes

  No

  N/A

• Stations are stocked for the business needs

  Yes

  No

  N/A

• Only approved equipment is in place and in use

  Yes

  No

  N/A

• Equipment is configured, programmed, and set-up according to specifications: Timers: Electronic Timers and Cooking Timers

  Yes

  No

  N/A

• Equipment is maintained and cleaned according to specifications; Timers: Electronic Timers and Cooking Timers

  Yes

  No

  N/A

• Special label sticker dispenser is present, filled with proper stickers and being used for special orders

  Yes

  No

  N/A

• Equipment is configured, programmed, and set-up according to specifications: Cooking Systems: Fryer

  Yes

  No

  N/A

• Equipment is maintained and cleaned according to specifications: Cooking Systems: Fryer<br>

  Yes

  No

  N/A

• Equipment is configured, programmed, and set-up according to specifications: Cooking Systems: Grill and Microwaves

  Yes

  No

  N/A

• Equipment is maintained and cleaned according to specifications: Cooking Systems: Grill and Microwave

  Yes

  No

  N/A

• Equipment is configured, programmed, and set-up according to specifications: Staging Systems: UHC, PHC, Frybin, Taco Stager

  Yes

  No

  N/A

• Equipment is maintained and cleaned according to specifications: Staging Systems: UHC, PHC, Frybin, Taco Stager

  Yes

  No

  N/A

• Equipment is configured, programmed, and set-up according to specifications: Toasters: Butter Wheel, Batch Toaster and Sourdough Griller

  Yes

  No

  N/A

• Equipment is maintained and cleaned according to specifications: Toasters: Butter Wheel, Batch Toaster and Sourdough Griller

  Yes

  No

  N/A

• Equipment is maintained and cleaned according to specifications: Presses and Cool Covers (Flat Grill)

  Yes

  No

  N/A

• Equipment is maintained and cleaned according to specifications: POUs

  Yes

  No

  N/A

• Utensils/tools/baskets/Cambro pans are clean, with a spare set available for proper rotation (required items)

  Yes

  No

  N/A

• Equipment is maintained and cleaned according to specifications: Landing Stone/ Pass thru

  Yes

  No

  N/A

• Equipment is maintained and cleaned according to specifications: Hoods and Screens

  Yes

  No

  N/A

• Heating and AC are operating as appropriate

  Yes

  No

  N/A

Prep / Storage

• Products are received and stored according to specifications

  Yes

  No

  N/A

• Products are defrosted and prepped according to specifications

  Yes

  No

  N/A

• Prep area is clean (including tools/ceiling/walls/floor) or in the process of being cleaned, organized and stocked

  Yes

  No

  N/A

• Water filter is present and has been replaced within the last year. Filter is clearly marked with expiration date or date last changed

  Yes

  No

  N/A

• Walk in coolers/freezer and dry storage is clean, organized and in good repair. Shelves are six inches off floor and free of rust

  Yes

  No

  N/A

• Back door is sealed properly with no sign of gaps, fly fan is working when door is opened

  Yes

  No

  N/A

• Yes

  No

  N/A

Food Safety

• Team Members are washing hands correctly and at the appropriate times

  Yes

  No

  N/A

• All Food Safety specific Time Management Systems are accurately set, monitored, and the appropriate actions are taken when time expires

  Yes

  No

  N/A

• Final Flip and visual Check is performed on all hamburger patties and raw shell eggs prior to removing them from the grill

  Yes

  No

  N/A

• All foods are stored in a manner to prevent contamination

  Yes

  No

  N/A

• There are no broken, cracked, or damaged tools/smallwares used to store or handle foods in the restaurant

  Yes

  No

  N/A

• The kitchen surfaces and equipment are free from damage

  Yes

  No

  N/A

• The kitchen surfaces are maintained clean and sanitary

  Yes

  No

  N/A

• Health Department Inspection and Pest Control Reports have been reviewed with restaurant management to ensure that all violations/open conditions are rectified in a timely manner

  Yes

  No

  N/A

General

• Does the restaurant optimize the use of restaurant scheduling? See notes for questions to probe for usage

  Yes

  No

  N/A

• Do all shifts have certified Management? (JIB Requirement)

  Yes

  No

  N/A

• Does restaurant optimize use of Food management system?

  Yes

  No

  N/A

• Does restaurant use Jack’s Training System/Tablet for Training at all levels?

  Yes

  No

  N/A

• Do employees understand the four steps for order Accuracy and what step they are responsible for?

  Yes

  No

  N/A

• Is communication clear, current and consistent?

  Yes

  No

  N/A