Operations Excellence Assesment

• Conducted on

  Date

• Prepared by

• Location
  Address

Drive Thru

• 1. Directional signs for drive thru entry are visible and clean, drive-thru clearance sign present, legible and in good repair

  Yes

  No

  N/A

• 2. GUEST STANDARD - All Menu boards, OCS and speaker box are working, clean and in good repair with no missing numerals

  Yes

  No

  N/A

• 3. CRITICAL GUEST STANDARD - Guest is greeted upon arrival at the speaker box within 5 seconds

  Yes

  No

  N/A

• 4. Team member makes an effort to be friendly and make a connection with the guest at the speaker box

  Yes

  No

  N/A

• 5. GUEST STANDARD - Team members can quickly answer basic menu questions

  Yes

  No

  N/A

• 6. Team Member confirms order at the speaker box

  Yes

  No

  N/A

• 7. The Drive-thru lane, building walls, Drive-thru window(s) and ledges clean and in good repair

  Yes

  No

  N/A

• 8. Guest is greeted within 5 seconds of arriving at the window

  Yes

  No

  N/A

• 9. CRITICAL GUEST STANDARD - At the Drive-thru window, team members make an effort to be friendly through smiling and making a connection with the guest

  Yes

  No

  N/A

• 10. CRITICAL GUEST STANDARD - Team Members are wearing clean and neat Jack-approved uniforms with name tag; shirts tucked in and hair neat and pulled back

  Yes

  No

  N/A

• 11. At the Drive-thru window, the view into the kitchen is clean/organized and clutter free

  Yes

  No

  N/A

• 12. At the Drive-thru window, are the hours of operations and the current promotion present and correct?

  Yes

  No

  N/A

• 13. At the Drive-thru window the fly fan is clean and operational

  Yes

  No

  N/A

• 14. Orders are being bagged properly

  Yes

  No

  N/A

• 15. Expediter repeats order as bags are being handed out the window

  Yes

  No

  N/A

• 16. CRITICAL GUEST STANDARD - Guest receives what they ordered including correct product build, condiment(s), napkins, straw and receipt

  Yes

  No

  N/A

• 17. Guest is thanked for their visit

  Yes

  No

  N/A

• 18. CRITICAL GUEST STANDARD - Burgers: At least 125°F when delivered to the guest

  Yes

  No

  N/A

• 19. Burgers: are packaged correctly, build is correct, patty is juicy and produce is fresh/crisp

  Yes

  No

  N/A

• 20. CRITICAL GUEST STANDARD - Fries: At least 150°F when delivered to the guest

  Yes

  No

  N/A

• 21. Fries: are crispy with visible salt

  Yes

  No

  N/A

• 22. Beverages: appropriate amount of ice for cold beverages; coffee and tea are hot; no off flavors #Exterior

  Yes

  No

  N/A

Exterior

• 23. Building is clean, and paint is not chipped or faded

  Yes

  No

  N/A

• 24. Building fascia, mansard, soffit, gutters, downspouts, doors, and windows are in good repair, clean and free of graffiti

  Yes

  No

  N/A

• 25. Fencing and walls are clean, free of graffiti and in good repair

  Yes

  No

  N/A

• 26. Trash receptacles are available, clean and not overflowing

  Yes

  No

  N/A

• 27. Patio tables, chairs and umbrellas are clean and in good repair

  Yes

  No

  N/A

• 28. Parking lot and ADA/Access/Markings and signage is present and in good condition

  Yes

  No

  N/A

• 29. GUEST STANDARD - Landscaping, drive thru lane and the parking lot are free of debris and are in good repair

  Yes

  No

  N/A

• 30. Outside lights are off during the day and on during the night, and all lights are working

  Yes

  No

  N/A

• 31. Are the logo signs visible, clean, neat and presentable?

  Yes

  No

  N/A

• 32. Are the window promotions visible, neat, organized and aligned to the POP matrix? No unapproved signage displayed on building, doors or menu boards

  Yes

  No

  N/A

• 33. GUEST STANDARD - Dumpster area is clean, lids and gates are closed and no visible trash on the ground

  Yes

  No

  N/A

• 34. Are the hours of operation posted near the restaurant entrances, and are they neat and clean?

  Yes

  No

  N/A

Dining Room

• 35. At entrance, the fly fans are operational

  Yes

  No

  N/A

• 36. CRITICAL GUEST STANDARD - At the front counter, the guest is greeted upon arrival

  Yes

  No

  N/A

• 37. GUEST STANDARD - Tables, chairs, cushions, booths, bar stools, highchairs and dividers are clean or in the process of being cleaned, and are all in good condition

  Yes

  No

  N/A

• 38. Carpet, tile, coving, and rubber floor mats are clean and in good repair

  Yes

  No

  N/A

• 39. All walls, vents, pictures door-frames, door-closures, window frames, valances & blinds are clean and in good repair

  Yes

  No

  N/A

• 40. GUEST STANDARD - Floors are dry and clean or in the process of being cleaned; wet floor sign is clean and being used appropriately

  Yes

  No

  N/A

• 41. All lights, ceiling tiles, ceiling fans and fixtures are clean and in good repair.

  Yes

  No

  N/A

• 42. Is the front counter POS area neat, clean, clutter free and aligned to the POP matrix

  Yes

  No

  N/A

• 43. Is the front menu board aligned according to the POP Matrix? Menu board has no missing numerals

  Yes

  No

  N/A

• 44. GUEST STANDARD - In guest view, all kitchen areas are clean, organized and clutter free

  Yes

  No

  N/A

• 45. GUEST STANDARD - Beverages: All advertised beverages in the Free style machine are available with no expired product

  Yes

  No

  N/A

• 46. Are guests being helped at an appropriate pace at the front counter? Is a second register available for use when appropriate?

  Yes

  No

  N/A

• 47. GUEST STANDARD - Team members are wearing clean and neat Jack-approved uniforms with name tag; shirts are tucked in and hair is pulled back

  Yes

  No

  N/A

• 48. Does the restaurant appear to be staffed appropriately for the business?

  Yes

  No

  N/A

• 49. Are employees available at the counter for guests to pick-up their order, and to guide them to or offer condiments?

  Yes

  No

  N/A

• 50. Are table visits being conducted when appropriate?

  Yes

  No

  N/A

• 51. CRITICAL GUEST STANDARD - Guest is thanked for their visit

  Yes

  No

  N/A

• 52. Dining room is at an appropriate temperature and music is at a proper volume

  Yes

  No

  N/A

• 53. Dining room is free of odors

  Yes

  No

  N/A

Restrooms

• 54. Vestibule to restrooms has signs present, walls are clean, floors and coving are in good repair, lights are working, vents are clean

  Yes

  No

  N/A

• 55. CRITICAL GUEST STANDARD - Restrooms sinks, changing tables, toilets and floors are clean or in the process of being cleaned, and in good repair

  Yes

  No

  N/A

• 56. CRITICAL GUEST STANDARD - Restrooms are stocked with soap, paper towels and toilet tissue

  Yes

  No

  N/A

• 57. Restrooms are free of odors and smell clean and inviting

  Yes

  No

  N/A

• 58. Restroom lights are on, vents are clean and free of dust

  Yes

  No

  N/A

• 59. Walls, doors and ceilings are clean and free of damage or graffiti

  Yes

  No

  N/A

• 60. Mirrors (if applicable) and trash cans are in good condition

  Yes

  No

  N/A

• 61. Floor tile and coving are in good repair, drains have proper covers

  Yes

  No

  N/A

• 62. Sink and toilet plumbing are in good working condition

  Yes

  No

  N/A

• 63. Sanitary napkin disposal available (Women’s room only or both if unisex) in each stall when applicable

  Yes

  No

  N/A

Service Area/Kitchen

• 64. Drive thru workstation is staffed, organized and set up for success using latest drive-thru principles

  Yes

  No

  N/A

• 65. Restaurant is utilizing proper workstation positioning; deployment is appropriate for the sales dollars during that hour

  Yes

  No

  N/A

• 66. Headsets are being worn by team members with the priority of headsets for those in position 1, 2 and PIC

  Yes

  No

  N/A

• 67. PIC is clearly identified and communicating the needs of the business to the team

  Yes

  No

  N/A

• 68. Build-to charts are properly displayed, represent correct day and daypart, and are being used appropriately

  Yes

  No

  N/A

• 69. Schedule is clearly visible and being used to manage the shift

  Yes

  No

  N/A

• Off

  On

• Yes

  No

  N/A

• 70. Shake machine and Vitamix are working, clean and in good repair

  Yes

  No

  N/A

• 71. Ice tea dispenser, coffee machine and air pots are present and in good repair

  Yes

  No

  N/A

• 72. POU’s are present, clean and in good repair

  Yes

  No

  N/A

• 73. GUEST STANDARD - Beverages: All advertised beverages are available with no expired product

  Yes

  No

  N/A

• 74. Hand washing sink is available, working, clean and stocked

  Yes

  No

  N/A

• 75. Franchise plaque is displayed in a place that is easily readable by a guest

  Yes

  No

  N/A

Fryer

• 76. Fryer is in good repair and all vats are clean and working. Timers are working and in good repair

  Yes

  No

  N/A

• 77. Hood and hood screens/baffles are present, clean and do not show considerable build-up of grease

  Yes

  No

  N/A

• 78. Utensils/tools/baskets/Cambro pans are clean, with a spare set available for proper rotation (required items)

  Yes

  No

  N/A

• 79. Fry bin has the upgraded ceramic tile heating element as required by Q2 FY18 capital investments

  Yes

  No

  N/A

• 80. Timers are being used on the fryer when cooking and staging food in the fry bin and UHC

  Yes

  No

  N/A

• 81. Appearance of product coming out of the fryer is visually pleasing and not over/under cooked

  Yes

  No

  N/A

• 82. Immediately after products are cooked they are placed on a sandwich, in packaging or in a UHC

  Yes

  No

  N/A

• 83. Taco station is clean, stocked with cheese, lettuce, sauce and bags. Proper holding times are being used. Taco stager/Taco holding unit if applicable is in good working condition

  Yes

  No

  N/A

• 84. Observe that Tacos are being prepared according to JIB standards – cheese, lettuce (1oz) and a line of taco sauce across the taco edge-to-edge

  Yes

  No

  N/A

• 85. Fryer POU's are clean and stocked

  Yes

  No

  N/A

ASSEMBLY/GRILL

• 86. Assembly prep area is stocked with produce, sauces, boxes, and wraps within reach and with proper holding times

  Yes

  No

  N/A

• 87. POU’s are working, clean, stocked and within reasonable reach

  Yes

  No

  N/A

• 88. Microwaves are working, clean and within reasonable reach

  Yes

  No

  N/A

• 89. Pass thru or landing stone is clean, heated and being used for staging assembled food

  Yes

  No

  N/A

• 90. Toasters (Butter Wheel, Batch and Bread Griller) have signs of being cleaned within past 24 hours. Toasters are within reach and are being used properly

  Yes

  No

  N/A

• 91. Protein Holding Cabinet and Universal Holding Cabinet are within reach. Cabinet timers are being used including day part menus. Cabinet pans are correct for each unit (Lids for Proteins/Shallow pans for fried product). Cabinets show signs of being cleaned within past 24 hours and are in good working condition

  Yes

  No

  N/A

• 92. Bread is within reasonable reach of assembly area, bread is fresh within use by date and appropriately stocked

  Yes

  No

  N/A

• 93. Kitchen Display Systems are within easy view and legible when orders appear; bump bars are positioned properly for assembly

  Yes

  No

  N/A

• 94. Rice cookers are present, clean and in good working condition if applicable

  Yes

  No

  N/A

• 95. Special label sticker dispenser is present, filled with proper stickers and being used for special orders

  Yes

  No

  N/A

• 96. Grill and grill timers are working and in good repair

  Yes

  No

  N/A

• 97. Hood and hood screens/baffles are present, clean, and do not show considerable build-up of grease

  Yes

  No

  N/A

• 98. Utensils/tools/baskets/Cambro pans are clean, with a spare set available for proper rotation (required items)

  Yes

  No

  N/A

• Flat Grill Only 99. Presses (3 minimum) and cool covers are available and clean if applicable

  Yes

  No

  N/A

• 100. POUs are stocked, clean and in good working condition

  Yes

  No

  N/A

• 101. Immediately after products are cooked, they are placed on a sandwich, in packaging or in a holding cabinet

  Yes

  No

  N/A

PREP/STORAGE

• 102. Prep area is clean (including tools/ceiling/walls/floor) or in the process of being cleaned, organized and stocked

  Yes

  No

  N/A

• 103. Water filter is present and has been replaced within the last year. Filter is clearly marked with expiration date or date last changed

  Yes

  No

  N/A

• 104. Walk in coolers/freezer are clean, organized and in good repair. Shelves are six inches off floor and free of rust

  Yes

  No

  N/A

• 105. Dry storage is clean, organized and in good repair. Shelves are six inches off floor and free of rust

  Yes

  No

  N/A

• 106. Back door is sealed properly with no sign of gaps, air curtain is working when door is opened

  Yes

  No

  N/A

GENERAL SECTION

• 107. All product hold times are being followed according to JIB standards

  Yes

  No

  N/A

• 108. All food safety procedures are being followed

  Yes

  No

  N/A

IF RESTAURANT MANAGER IS PRESENT, ASK THE FOLLOWING QUESTIONS. IF NOT, MARK N/A. WHEN ASKING QUESTIONS PROBE FOR USE OF SYSTEMS

• 109. How do you ensure that you have proper Management Coverage across all shifts?

  Yes

  No

  N/A

• 110. How do you ensure you balance the team across all day parts?

  Yes

  No

  N/A

• 111. How do you feel about the strength of your team on the late night and weekend shifts?

  Yes

  No

  N/A

• 112. How do you count your inventory, and how do you make sure it is accurate?

  Yes

  No

  N/A

• 113. Did you have any bounce backs this week?

  Yes

  No

  N/A

• 114. Did you need borrow any food this week (or last week)?

  Yes

  No

  N/A

• 115. Did you have to make lots of changes when you generated your order this week?

  Yes

  No

  N/A

• 116. Walk me through how you trained your newest employee

  Yes

  No

  N/A

• 117. What do you use the tablet for the most, what did you use the tablet for this week, are you using the tablet to certify your team members

  Yes

  No

  N/A

• Employee break area is present, clean and inviting

  Yes

  No

  N/A

• Restaurant has a clear way of communicating to crew members such as a communications board

  Yes

  No

  N/A

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