Lapidary Supervisor Pathing Report

• Conducted on

  Date

• Prepared by

• Location
  Address

PRE-LIST OBSERVATIONS:

• Stickered Receipts: Observe five (5) consecutive hops (including drive thru). Did all five (5) hops leave the building with a stickered receipt?

  Yes

  No

  N/A

• Order Taking: Observe three (3) consecutive orders. a) Did all of them use their name?

  Yes

  No

  N/A

• b) Did each of them make a suggestive sell?

  Yes

  No

  N/A

• c) Did each ask if order was correct on the screen?

  Yes

  No

  N/A

• Take this time to instruct management and employees on what you observed in this section

1. EXTERIOR CLEANLINESS:

• A. Sign - Message is correct and working

  Yes

  No

  N/A

• B. Lot and surrounding areas clean and neat

  Yes

  No

  N/A

• C. Walkway / curbs / patio area(s) clean

  Yes

  No

  N/A

• D. Drive-thru Menu Board and traffic areas clean

  Yes

  No

  N/A

• E. Dumpster area clean. Lids and gates closed

  Yes

  No

  N/A

• F. Stalls / Menu Housings / PAYS - clean. Speakers and PAYS working and POP placement correct.

  Yes

  No

  N/A

• G. Restrooms clean and stocked; CRV (Clean restroom verification) Form completed and current.

  Yes

  No

  N/A

• H. Doors/Windows/Ledges - clean and clutter free.

  Yes

  No

  N/A

• I. Landscape - free of litter, well maintained

  Yes

  No

  N/A

• J. Lighting clean and working.

  Yes

  No

• K. Smoking: Are all rules being followed? Explain

  Yes

  No

  N/A

2. QUALITY EVALUATION:

• A. Sonic Safe Temperature Log and Internal Meat

  Yes

  No

  N/A

• B. Tempering - correct levels, placement and date

  Yes

  No

  N/A

• C. Cooking Procedures correct

  Yes

  No

  N/A

• D. Equipment clean and operational

  Yes

  No

  N/A

• E. Finished product / holding times - correct procedures and times.

  Yes

  No

  N/A

3. SERVICE EVALUATION:

• A. Pre-shift Meeting complete. Crew Deployment Chart assigned for efficiency.

  Yes

  No

  N/A

• B. Reply and delivery times met

  Yes

  No

  N/A

• C. Suggestive Selling - “Bingo Games”

  Yes

  No

  N/A

• D. Late tickets percentage reviewed and acceptable.

  Yes

  No

  N/A

• E. Sense of Urgency - “Hustle” and Skating

  Yes

  No

  N/A

• F. Is the Void Log up to date?

  Yes

  No

  N/A

• G. Are employees highlighting FanTrak surveys and writing their names?

  Yes

  No

  N/A

4. INSIDE CLEANLINESS:

• A. Service area(s) clean and organized. Are there at least 3 Sanitizer buckets in the grill area and two up front?

  Yes

  No

  N/A

• B. Fountain / Ice Cream / Slush - stocked, clean and working properly.

  Yes

  No

  N/A

• C. Kitchen clean and organized

  Yes

  No

  N/A

• D. Storage area(s) clean and organized

  Yes

  No

  N/A

• E. Coolers / Freezers product dated and rotated, clean and organized

  Yes

  No

  N/A

• F. Crew cleaning assignments deployed.

  Yes

  No

  N/A

• G. Communication Board: Does it contain relevant info (e.g. recent Mystery Shop)?

  Yes

  No

  N/A

• H. Grill Area (SWAMP): List any general observations regarding procedures, quality and food safety

• I. Frozen Station: List your general observations regarding procedures and product appearance

5. CREW “Look Sharp, Be Sharp”:

• A. Crew uniforms neat and clean

  Yes

  No

  N/A

• B. 20/20 Handwashing Rule being followed

  Yes

  No

  N/A

• C. Sonic Safe - no cross contamination

  Yes

  No

  N/A

• D. Smile Tray is used with checkbacks in place

  Yes

  No

  N/A

• E. Station Checklists completed, stocked and clean.

  Yes

  No

  N/A

• F. Follow ALL Safety and Security Procedures - back door and security lighting.

  Yes

  No

  N/A

• G. What is the name of the manager in charge of the shift?

• H. Is every person on the schedule present and working their shift?

  Yes

  No

  N/A

• I. How many crew on the shift have less than one month experience?

• J. Pick three employees and see how much of their eLearning is completed.

• K. Manager in Charge: In regard to communicating and leading, grade the manager in charge from 1 to 10

• L. Is the esoniclearning training chart printed and posted by the training computer?

  Yes

  No

  N/A

• M. Take a picture of the store communication board

  Media

6. OPERATIONAL METRICS

• A. What is the crew labor percentage for this day part?

• B. What should crew labor percentage be for this store?

• C. What is the critically late percentage for this day part?

• D. What should critically late percentage be for this store?

• E. What is the safe count?

• F. What should the safe count be for this store?

• G. Employee meals: Are all rules being followed? Explain

  Yes

  No

  N/A

• H. Last Mystery Shop: Did you cover the last mystery shop with either the GM or shift manager?

  Yes

  No

  N/A

• I. Check waste buckets and trash cans. Are proper waste protocols being followed?

  Yes

  No

  N/A

POST-LIST OBSERVATIONS:

• Car Hops: Observe five (5) consecutive hops – a) Did hop use their name?

  Yes

  No

  N/A

• b) Grade friendliness from 1 to 10

• c) Did they tell customer to use red button?

  Yes

  No

  N/A

• d) Did they perform bumper check on way back into store?

  Yes

  No

  N/A

• Customer Contact: Go by 3 vehicles (and/or DT customer) and ask them for feedback on the store and products. What did they say?

• Order Taking: Observe three (3) additional consecutive orders. a) Did all of them use their name?

  Yes

  No

  N/A

• b) Did each of them make a suggestive sell?

  Yes

  No

  N/A

• c) Did each ask if order was correct on the screen?

  Yes

  No

  N/A

• Food Safety: Pick three items from the food safety audit list and describe how those were handled

• Are there any maintenance items that need to be addressed?

  Yes

  No