Title Page

  • Conducted on

  • Prepared by

  • Location
  • W6_9.2 FY21 - Observation Checklist

  • Directions 2.jpg
  • Guest Service Job Aid - System

  • GS.jpg
  • Assembly Job Aid - System

  • Assembly.jpg
  • Fryer Job Aid - System

  • Fryer.jpg
  • Prep Job Aid - System

  • Prep_SpicyTiny.jpg

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 receipt was provided without asking for one?

  • Team Member communicates main contents of each bag?

  • TM handing out orders does not verbally review main contents of bag to guest

  • Special requests are not repeated when handing out order

  • Special requests are not repeated when handing out order

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

  • Modify your order for any test products.<br>*Drive-thru order identified, packaged, and assembled correctly. Quality specs achieved. <br> BBQ Cluck Sandwiches Combo<br> o Correct Packaging & Correct tabs? <br> • BBQ Cluck: Foil bag + BBQ sticker <br> • BBQ Cluck Deluxe: Chicken Deluxe box, half wrap, Cluck Deluxe tab<br><br>Spicy Tiny Tacos and Loaded spicy Tiny Tacos <br> o Correct Box? Take out Box?<br> o Correct Tabs?<br> • Spicy tab for Spicy Tiny Tacos<br>  Served with a Ranch Dip Cup<br> • Spicy & Sauced & Loaded tab for Loaded Spicy Tiny Tacos<br>  Served with a fork<br> Stacked Croissant<br> o Correct Packaging? <br> • Breakfast Clamshell box, LTO tab

  • Hot AND fresh French Fries?

  • French fries temperature is below 150°

  • French fries not properly salted

  • BBQ Cluck sandwich is served with 4 pickle chips on a toasted Brioche bun, with BBQ sauce on top and bottom bun, Edge to Edge coverage?

Drive-Thru Quick Times

  • Q1 & Q2 FY21 OTD Target Times

  • Speed Targets and Points

    Speed target.jpg

OTD Times - Q1 & Q2 FY21 QTD Target Time

  • Volume

  • Time of Day

  • Total Time

  • Total Time

  • Time of Day

  • Total Time

  • Total Time

Operations Excellence

  • Fryer Cook and Stage time

  • Fryer Cook_Stage Times TDC # 1196.jpg
  • Grill Flat Cook and Stage time

  • Grill Flat Cook_ Stage Times TDC # 1195.jpg
  • Grill - Clamshell Cook and Stage time

  • Grill Clamshell Cook_ Stage Times TDC # 1195.jpg
  • Crispy fillets are hot & crispy? Filets are held no longer than 60 min and UHC pan have no metal cover to maintain crispiness?

  • New fillets are cooked in a fry basket, 4 in a ½ size basket and 3 in a 1/3 size basket?

  • Only defrosted fillets are being cooked using the 3:30 min cook time- If no defrosted fillets available the 6 min cook time is being used?

  • Fry baskets are shaken 1 min into the cook time to prevent fillets from sticking to each other?

  • New fillets are held layered in a finger food basket, 4 max?

  • Properly toasted Brioche buns (Batch Toaster button programed for a 35 second toast time)?

  • Onion rings are being held in ambient temperature rail for 1-hour max?

  • Spicy Tiny Tacos are held in UHC w/FF basket and in fry bin for 30 min. max? Center pan only in Fry bin?

  • Croissants are being defrosted for 3 hours at room temperature?

  • Croissants trays are carefully stacked and aligned to avoid crushing the product?

  • Croissants are kept in original trays, covered with plastic to prevent them from drying out?

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

  • Holding units 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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