Title Page
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Conducted on
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Prepared by
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Location
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JITB - W1 - Observation Checklist
JITB - W1 System & Test Events
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Guest Service Job Aid - System
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Assembly Job Aid - System
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Prep Job Aid - System
Drive-Thru Mystery Shop
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Received a genuine welcome within 5 seconds? If asked to hold, re-greeted in 15 seconds or less?
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DT or Outside Order Taker provides warm, friendly greeting and hassle-free order taking?
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Smart-Selling used effectively
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Asked, "Do I have your order correct on the screen" at DT speaker (or verbally repeats order)
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Warm and friendly re-greet at the window, with a smile and eye contact?
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Payment handled correctly, and receipt was provided without asking for one?
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Team Member communicates main contents of each bag?
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Received a final 2-part thank you/farewell?
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Window 1 test products.
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Was the above standards met for products ordered
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Hot AND fresh French Fries?
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Cheddar Loaded Cheeseburger is served on a Cheddar Bun with Cheesy Ranch on TOP and BOTTOM bun, Edge to Edge?
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Bacon Cheddar Loaded Double Cheeseburger has 2 Jumbo patties, 2 Slices of cheddar cheese and 3 strips of bacon?
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Take out box is filled to the top with Seasoned Curly Fries?
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Chili Cheese Set up is hot and evenly distributed over the Seasoned Curly Fries and served with a fork?
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Did your monster taco have two slices of American style cheese?
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Is the SOS standard met based on target times
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Enter total Order to Delivery Time (OTD)
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Enter total Order to Delivery Time (OTD)
Operations Excellence
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Hot and juicy Jumbo patties? Patties and all grill products in PHC pan have a metal cover to maintain juiciness? Jumbo Patties held for 45 min. max? (Taste the patty for temp. & juiciness)
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Cheddar bun is properly defrosted (8 hours) and properly batch toasted (35 seconds)?
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Fresh cracked eggs with bacon pieces are held in a dedicated amber pan and not held with current eggs?
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Was a green/stainless steel handled ladle used to portion bacon pieces on top of the fresh cracked egg when cooking?
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Are bacon pieces spread throughout the fresh cracked egg?
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Fryer Cook and Stage time
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Grill Flat Cook and Stage time
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Grill - Clamshell Cook and Stage time
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New retrofit racks in place with correct temperature and time settings?
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Holding units are maintaining proper temperature? +/- 10° (Upper 270°F, Lower 185°F)
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Build to charts are updated and reflect new extended hold times?
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Precooking is executed and reasonably matches amounts called out on build-to charts?
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Team Members know how to read build-to charts?
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PIC and Team Members know their “zero” items, communicate, and Stop & Drop when ordered?
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Ingredients are discarded when hold times expire?
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Oil meets visual and taste standards. (i.e. French fries and tacos)
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Oil is skimmed as needed to remove debris? Vats in good working condition?
Shift Management
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PIC actively leading the shift, Guest Expectation Travel Path is in use?
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POP is current, free of air bubbles, in good condition?
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Have all Team Members received certification of training completion in Jenius? Training poster up?
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Team Members deployed effectively to handle current volume and meet guest, quality, and speed standards?
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Comments and Recognition: