JITB - W4 System & Test Events - Observation Checklist

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

• JITB - W4 - Observation Checklist

• 

• Guest Service Job Aid - System

• 

• Assembly Job Aid - System

• 

• Fryer Job Aid - System

• 

Drive-Thru Mystery Shop

• Received a genuine welcome within 5 seconds? If asked to hold, re-greeted in 15 seconds or less?

  Yes

  No

  N/A

• DT or Outside Order Taker provides warm, friendly greeting and hassle-free order taking?

  Yes

  No

  N/A

• Smart-Selling used effectively

  Yes

  No

  N/A

• Asked, "Do I have your order correct on the screen" at DT speaker (or verbally repeats order)

  Yes

  No

  N/A

• Warm and friendly re-greet at the window, with a smile and eye contact?

  Yes

  No

  N/A

• Payment handled correctly, and receipt was provided without asking for one?

  Yes

  No

  N/A

• Team Member communicates main contents of each bag? Including special items

  Yes

  No

  N/A

• Received a final 2-part thank you/farewell?

  Yes

  No

  N/A

• Window 4 Products

  

• Was the above standards met for products ordered

  Yes

  No

  N/A

• Big box is served with 2 extra full scoops of popcorn chicken and 3 tong pinches of fries served inside the box?

  Yes

  No

  N/A

• Small box is filled to the top with Popcorn Chicken?

  Yes

  No

  N/A

• The 50/50 popcorn chicken has a mix of both classic and spicy?

  Yes

  No

  N/A

• Take out box for sauced and loaded builds are filled to the top with Seasoned Curly Fries?

  Yes

  No

  N/A

• Hot AND fresh French Fries or Seasoned Curly Fries?

  Yes

  No

  N/A

• Spicy Triple Cheese and Bacon S&L fries have 6 Jalapenos and Habanero Ranch?

  Yes

  No

  N/A

• The pineapple powder is thoroughly mixed?

  Yes

  No

  N/A

• 

• Is the SOS standard met based on target times

  Yes

  No

  N/A

• Enter total Order to Delivery Time (OTD)

• Enter total Order to Delivery Time (OTD)

Operations Excellence

• Popcorn Chicken is held in UHC & Fry bin with no insert for 45 min. max?

  Yes

  No

  N/A

• New retrofit racks in place with correct temperature and time settings?

  Yes

  No

  N/A

• Holding Cabinets are maintaining proper temperature? (Upper 270°F, Lower 185°F)

  Yes

  No

  N/A

• Build to charts are updated and reflect new extended hold times?

  Yes

  No

  N/A

• Precooking is executed and reasonably matches amounts called out on build-to charts?

  Yes

  No

  N/A

• Team Members know how to read build-to charts?

  Yes

  No

  N/A

• PIC and Team Members know their “zero” items, communicate, and Stop & Drop when ordered?

  Yes

  No

  N/A

• Ingredients are discarded when hold times expire?

  Yes

  No

  N/A

• Oil meets visual and taste standards. (i.e. French fries and tacos)

  Yes

  No

  N/A

• Oil is skimmed as needed to remove debris? Vats in good working condition?

  Yes

  No

  N/A

Shift Management

• PIC actively leading the shift, Guest Expectation Travel Path is in use?

  Yes

  No

  N/A

• POP is current, free of air bubbles, in good condition?

  Yes

  No

  N/A

• Have all Team Members received certification of training completion in Jenius? Training poster up?

  Yes

  No

  N/A

• Team Members deployed effectively to handle current volume and meet guest, quality, and speed standards?

  Yes

  No

  N/A

• Comments and Recognition: