Information
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
Best on Block Curb Appeal
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Lights On/Off as needed
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Reader Board with correct message/spelling
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Dumpster Doors Closed
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Lot free of large debris
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Trash cans not overflowing and liners not showing
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Correct POP on exterior of building and in DT
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Is POP clean and not torn or ripped (no air bubbles)
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Drive Thru Windows are sparkling clean
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Door entryway and thresholds are clean
Drive Thru Shop (Guest Service)
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Greeted within 5 seconds (if not, how long)
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Correct greeting used: WELCOME BACK TO MY KFC WOULD YOU LIKE TO TRY AN EXTRA CRISPY $5/$20 FILL UP TODAY
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Correct add on suggested (combo/desserts/large drink for combo/half gallon for family meals)
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Order repeated at speaker
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Order time less than 60 seconds, if not how long
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Did the cashier make eye contact when opening the window
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Did the employee offer a friendly greeting and smile at the window
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Was the employee wearing a legible name tag
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Did the employee ask if condiments were needed (butter, honey, hot sauce, taco sauce, tarter sauce, ketchup)
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Did the employee provide receipt and explain the VOC survey
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Did the employee provide a correct closing when handing you food: THANK YOU AND I GUARANTEE YOU'LL LOVE IT!
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Window time less than 60 seconds, if no how long
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Total OTD (order to delivery) time - (safe 2:30 or less, at risk greater than 2:30)
Product Quality
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Did you receive everything you ordered
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Was your meal packaged correctly
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Did your entree meet appearance standards (not greasy for KFC/LJS, no excess spillage on wraps for TB)
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Was your entree hot
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Was your side item the proper temp and properly portioned
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Was your biscuit hot and fresh
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Were proper utensils provided (napkins, spork, condiments) for your meal
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Were condiments provided that were not requested
Team Engagement
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Team member greet guest with energy, enthusiasm and big smiles when they enter the restaurant
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Team members use direct eye contact when interacting with guest
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Employees are in proper position to provide outstanding guest service
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Team member appearance is sharp (correct pants, shirts tucked in, black belts, slip resistant shoes)
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MOD appearance is picture perfect
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All employees in the current/correct uniform
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Evidence of employees coloning the dining room
Best on Block Dining Room and Restrooms
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Music is appropriate for location and at a good volume
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Temperature is comfortable for the guest
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No more than 2 dirty tables
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Drink station set up correctly
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Restrooms smell clean
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Restrooms stocked with soap and paper towels
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Trash can is clean and not overflowing (can with lid for sanitary napkins in women's restroom)
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Towels, brushes and plungers are not stored in restroom
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Handwashing sign posted
Restaurant Product Quality and Quantity
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4 stage timer (speaker monitor) set and in use - alarm sounds 5 minutes before the half hour
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Projections are posted, planned out and a copy in the manager's pocket
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COB products are called out
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All products are properly timed and great product quality
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COB, strips, hot wings, popcorn chicken compared to Chicken Mastery cards, all products meet appearance standards
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Side items projections are posted and followed
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Side item amounts are appropriate to projection amounts
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Side items on the line are not overfilled, meet minimum required temperatures and correctly tagged
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Breading tables are properly timed and cleaned
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Observe procedures from cook, are they following all aspects of chicken mastery
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Oil Management procedures in place
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Oil visibility to standard (3" for blanching and FTF, 2" for crispy, 1" for OR)
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Are all sides meeting correct temperature and packaged correctly, no spillage
Ready for Revenue
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R4R chart has been updated in the last 30 days
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Walk-in cooler build to is up to date for current promotion
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Proper pull and thaw procedures in place
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All items are labeled and dated
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Items not being prepped during peak times
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Items in correct pans for R4R (Green Beans in 6" amber pan, Mac N Cheese in 4" amber pan, Corn IN FREEZER in 2" amber pans)
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Cole Slaw prepped prior night and in correct tubs - labeled
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Cole Slaw cupped and dated
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Biscuits pre-panned for business needs
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Pot pies pre made for days business and timed
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Tenders pre-breaded for days business
Food Safety
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MP has current and up to date Serv-Safe Certificate (within 3 years)
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All employees have Health Cards
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Temp Logs Complete for prior 30 days
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Chicken Report Cards complete
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Proper handwashing observed
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Sinks stocked with paper, soap, sanitizer and handwashing sign posted
Learning Zone
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All Chicken Masters are certified
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All Service Masters are certified
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All Shift Supervisors are certified
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All managers (MPs and COs) are certified
Standards Tracking
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DT SWS Tracking posted
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Last Weeks SWS posted
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Current VOCs posted
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Weekly Agenda Posted
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Current Rack and Stack posted
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Current RVCL posted and signed by all members of management
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Self ROCC Action Plan in place and being worked
KBP Cares
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Employee participation rate 75% or better
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Current KBP Cares stories posted in store
