Title Page
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Audit Title
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Conducted on
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Prepared by
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Location
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Personnel
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Marquee/EMC-Verify message(s) are correct and legible. (Primary promotion in rotation on Marquee/EMC)
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Landscape/Appearance -Grounds are tidy, free of trash and weeds/Lawn Mowed/Generally appealing
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Menus-Including Drive Thru-Inspect every menu board-verify they are clean and in good repair (including pays), POPS is correct (current proper placement) and confirm all monthly elements are posted.
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Patio-Clean and neat, In good repair. Safe
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Lighting-If PM visit-Verify all star stalls, menu, canopy, sign, EMC and lot lights are working
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Windows-Clean and neat-no unnecessary clutter (If painted, is message current and professional looking?)
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Lots/Sidewalks-Clean, free of trash and stains/ Trash Cans Cleans/ Dumpster and shed area clean and gates-doors closed
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No hand written signs
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Rest Rooms-Cleaned and well stocked, locks working
Carhops
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Uniforms/Grooming Clean and Sharp-Name Tag
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Introducing themselves at the car-example:"Hello my name is; "I will be your carhop today"!
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Writing names on tickets or writing there names on the tickets
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WOW closing at the car-example "it was my honor to serve you, if you need anything else push the RED button"
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WOW Check Back- 1. How was/is your meal? 2. How was your service? 3. Would you like to try a __________? (Ice cream). 4. WOW closing with a thank you.
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Run or Skate-Running back inside after delivery or skating, at DT.... Are any orders being delivered to cars in line.
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Ketchup Procedures- Observe actual practice of crew-not in bag but offered at delivery (How many?)
Switchboard
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WOW greeting with name-example, "Thank you for choosing Sonic, my name is",
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WOW Closing-ex.."Thank you for making My Sonic your Sonic is was a pleasure taking your order today"!
Service
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Reply Time(Curb) (Note actual time)
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Reply Time (DT) (Note actual time)
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Delivery Time (Curb) (Note actual time)
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Delivery Time (DT) (Note actual time)
Speed of Service
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Sense of urgency observed. Stop and drop, staff moves quickly at work stations, expeditor calls for product
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Cook - time training – drop what takes the longest to cook first, switchboard calls out long cook time items
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Ave time awareness – Drive In has Ave time goal, crew awareness of the need for speed, works as a team
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Aces in their places – Staffed appropriately , Management and crew focused on taking care of guests
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Equipment stocked for business – Product stocked appropriately, equipment positioned for speed
Critical Late Tickets
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Reviewed last critical late ticket report with partner
Food Quality
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Sandwich – Hot, fresh, dressed properly, good tasting – grill timer in use
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Side Order – hot, fresh, salted, good tasting – hold timers in use
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Drink – Correct amount of ice, no spillage, good tasting
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Ice cream – looks eye appealing, following recipe
Interior
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Management/crew appearance – uniform/grooming clean and sharp – no off-duty employees hanging around
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Organization/housekeeping – store organized/clean and neat
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Equipment – all equipment in working condition – if not, list repairs and/or replacement needed and timing on the notes
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Safety – floors dry and free of clutter, slip and fall hazards. General safety security procedures followed
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Estimated food needs chart in use – chart current and in use – verify by observation
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Hold timers – hold timer working and in use
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Labor/Schedule - review current labor percentage and schedule to ensure proper coverage and staffing levels are correct
Management observations
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Manager on duty actively influencing all critical processes (speed of service, WOW, quality, food safety, housekeeping, general safety and administration)
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Manager on duty constantly coaching for improved performance
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Temperature Log up to date
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Sanitize buckets set up and at proper locations, strength and temperature
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ALL EMPLOYEES following procedures
When, where & who
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Completed on
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Manager in Charge
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Supervisor
