Operations Excellence Assessmet

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

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

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

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

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

6. Team Member confirms order at the speaker box

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

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

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

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

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

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

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

14. Orders are being bagged properly

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

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

17. Guest is thanked for their visit

18. CRITICAL GUEST STANDARD - Burger: at least 125 degrees when delivered to the guest

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

20. CRITICAL GUEST STANDARD - Fries: at least 150 degrees when delivered to the guest

21. Fries: are crispy with visible salt

22. Beverages: appropiate amount of ice for cold beverages: coffee and tea are hot; no off flavors

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

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

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

26. Trash receptacles are available, clean and not overflowing

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

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

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

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

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

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

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

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

35. At entrance, the fly fans are operational

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

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

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

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

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

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

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

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

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

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

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

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

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

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

50. Are table visits being conducted when appropriate?

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

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

53. Dining room is free of odors

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

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

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

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

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

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

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

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

62. Sink and toilet plumbing are in good working condition

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

85. Fryer POU's are clean and stocked

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

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

88. Microwaves are working, clean and within reasonable reach

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

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

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

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

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

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

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

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

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

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

99. Presses (3 minimum) and cool covers are available and clean if applicable

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

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

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

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

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

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

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

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

108. All food safety procedures are being followed

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

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

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

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

113. Did you have any bounce backs this week?

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

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

116. Walk me through how you trained your newest employee

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

118. Employee break area is present, clean and inviting

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