Title Page
-
Site conducted
-
Conducted on
-
Prepared by
-
Location
-
JITB - W6 - Observation Checklist
JITB - W5 System & Test Events
-
Guest Service Job Aid - System
-
Assembly Job Aid - System
-
Fryer Job Aid - System
-
Prep Job Aid - System
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 6 Products
-
Was the above standards met for products ordered
-
Snack Box is served with 2 pinches of French fries equivalent to a small fry?
-
French Toast sticks are hot, no broken pieces, and do not stick to each other?
-
Oreo Cookie® Ultimate Chocolate Shake is properly mixed and no streaks are visible?
-
Jacks Mega Munchie Box includes 45 Tiny Tacos, Curly Fries and 30 Chicken Nuggets?
-
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?
- Yes
- No
- N/A
-
Are all the printers working and printing legible receipt.
Operations Excellence
-
Correct fry time used: Egg roll cook time of 2:35 min is being used for fully defrosted strips?
-
Team Members are using the fry cover lid when cooking Spicy Strips to help differentiate from core chicken strips.
-
Spicy Chicken Strips are hot and crispy? Spicy Chicken Strips are held for 30 min in fry bin,60 min in UHC with proper label name “SPST?”
-
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: