Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
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JITB - W3 - Observation Checklist
JITB - W3 System & Test Events
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Guest Service Job Aid - System
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Assembly Job Aid - System
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Fryer 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 3 Products
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Was the above standards met for products ordered
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Hot AND fresh French Fries or Seasoned Curly Fries?
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Nacho Tiny Tacos has sufficient coverage of nacho seasoning?
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Bacon Loaded Nacho Tiny Tacos has a bacon cheddar set up and both Ranch and Spicy Good Good sauce?
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Sourdough bread is warm, crispy, and evenly toasted with mayonnaise evenly distributed edge to edge on top slice only?
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Grilled onions on sourdough patty melts are fully caramelized with char marks?
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Fish sandwich and fish sandwich deluxe has tartar sauce on both crown AND heel, edge to edge?
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Mint Oreo shake is thoroughly mix and no streaks are visible?
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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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Nacho Tiny Tacos has sufficient coverage of nacho seasoning? Shaken with take-out box open 5-7 seconds? Dispenser is filled at least halfway to dispense the appropriate amount of seasoning?
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Sourdough bread is warm, crispy, and evenly toasted with mayonnaise evenly distributed edge to edge on top slice only? Is the Teflon sheet in good working order?
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Fish filets are hot and crispy? Only held in top slots of holding cabinets. 60 min?
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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? (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: