Title Page

  • Site conducted

  • Conducted on

  • Prepared by

  • Location
  • JITB - W5 - Observation Checklist

JITB - W5 System & Test Events

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  • Guest Service Job Aid - System

  • Guest Service.png
  • Assembly Job Aid - System

  • Assembly.png
  • Prep Job Aid - System

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Mystery Shop - Drive-Thru or Digital

  • Drive-Thru Mystery Shop

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

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

  • Smart-Selling used effectively

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

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

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

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

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

  • Digital order dining room pick-up

  • Guest is greeted in a friendly manner once arriving within 10’ of the team member

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

  • Are the Digital orders handed out with the bag folded

  • Are tamper proof sticker sealing the bag with legible receipt attached?

  • NEW! Are team members signing the receipt acknowledging the order is accurate/complete?

  • Cashier is knowledgeable on how to handle orders that don’t show on the KDS

  • Window 5 Products

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  • Was the above standards met for products ordered

  • Double & Triple Bacon Cheesy Jacks are served on a regular bun, with bacon mayo on top bun ONLY edge to edge? Little Bacon Cheddar set up is heated and evenly distributed on top beef patty?

  • Double bacon cheesy build is without bacon & Triple Bacon Cheesy Jack includes 3 half strips of bacon?

  • Adventureful cookie on top of Adventurefuls Caramel Brownie shake in place of cherry and served with a red spoon?

  • Classic & Spicy Roost Fries have 5 cut pieces of chicken strip? Sauced EDGE TO EDGE with Good Good Sauce for Classic build or Spicy Good Good sauce for Spicy build?

  • Sourdough Bread for Grilled Chicken sandwich is evenly toasted?

  • Grilled Chicken Sandwich has Good Good Sauce on top and bottom sourdough bread edge to edge, 2 lettuce leaves, and 2 slices of tomatoes?

  • Jacks Mega Munchie Box includes 45 Tiny Tacos, Curly Fries and 30 Chicken Nuggets?

  • SOS target times 09.28.2021.jpg
  • Is the SOS standard met based on target times

  • Enter total Order to Delivery Time (OTD)

  • Enter total Order to Delivery Time (OTD)

Digital Orders

  • Are digital orders being immediately prepared once it appears on the KDS?

  • Are the Digital orders being staged correctly ? Bag folded over with tamper proof sticker sealing the bag and attaching the receipt?

  • Are team members bumping the orders off the expeditor to auto print the receipt?

  • Are team members using the receipt to ensure order accuracy?

  • NEW! Are team members signing the receipt acknowledging the order is accurate/complete?

  • Are all the printers working and printing legible receipt.

Operations Excellence

  • Little Bacon Cheddar set up is heated with the correct microwave time and evenly distributed on top beef patty?

  • Sourdough Bread is evenly toasted? Teflon sheet clean and in good working condition?

  • Fillets are staggered during defrost with a max of 16, per pan?

  • CLAMSHELL LOCATIONS ONLY re-programmed the grilled fillet cook time to 152 seconds and gap setting of 0.650?”

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

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

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

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

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

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

  • Ingredients are discarded when hold times expire?

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

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

Shift Management

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

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

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

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

  • Comments and Recognition:

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