Title Page
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Restaurants Number
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Conducted on
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Conducted By
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Manager On Duty
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Location
Hospitality - 180 points
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Manager and Team members are polite to each other
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Lobby Service Team greets guests with a friendly Welcome
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Lobby Service Team take order according to standards
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Mobile guests and Drivers' Experience to standard
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Team member presents Lobby order according to standards
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Drive-thru order taker greets guest or delivery driver
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Drive-thru Service at the menu board
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Service at the Drive-thru Window
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Dipping Sauces provided to the guests
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Delivery and Mobile order Pickup
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Delivery and Mobile orders prepared when fired a=on KDS, expo ticket
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Guest Recover in action
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All menu items are Available
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All Speed of Service (SOS) Tools are working and in use
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Team Demonstrates a sense of Urgency
Order Accuracy -145 points
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Orders are organized to drive accuracy
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lobby and DT cashiers repeat the order for accuracy
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Orders are packaged and double checked for accuracy
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Dine-In orders Packaged to standard
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Take out and Drive Thru Orders are packeged to standard
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Sandwich is built and Packaged to standard
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Nuggets are Packaged to standard
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Kid's meals are Packaged to standard
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Delivery orders are Packaged to standard
Cleanliness - 160 points
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Exterior Sidewalks, Parking lot, Dumpster and Landscaping clean
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Exterior structure and lighting clean
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Exterior Signage and Drive-Thru are Clean
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Dining Room doors,Thresholds,Windows, Walls, Floors, And Baseboards clean
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Restroom Fixtures, Walls, Partitions, & ceilings Clean
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Restrooms Stocked, No unpleasant odors
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BOH ceiling and Fixtures are Clean
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Ceiling, Lights, Vents, & trash receptacles clean
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All Furniture Clean
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Front Counter and Beverage Station clean
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BOH Walls, floors, trash cans, and baseboards are clean
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batter Station and fry station are clean
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Seasoning area and marinator are clean
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Walk-In and reach -in Coolers and Freezers clean
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Dry Storage, Ice Machine, & Small ware's clean
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Prep and Sandwich Station Clean
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Service line and Holding Equipment clean
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Other BOH Equipment Clean
Repair and Maintenance - 95 points
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Exterior Sidewalks, parking lot, dumpster, landscaping, in good condition and no safety hazards present
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Exterior Structure, exterior Lighting, ad Trash receptacles in good condition
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Exterior Signage and Drive-thru area in good condition
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Dining Room walls, windows, doors, floors, baseboards, & no safety Hazards
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FOH Ceiling, Lights, vents, & Trash Receptacles in Good Condition
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Furniture in good condition
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front Counter, Indoor Manu Boards, Beverage Station and Equipment in good Condition
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Front Counter,Indoor Menu Boards, beverage Station and Equipment in Good condition
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Restrooms in good condition
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BOH walls, doors, floors, baseboards, Fixtures in good condition and no safety hazards presents
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Kitchen Ceiling, lights, Ceiling vents, and trash cans are good condition
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other Back of the House (BOH) Equipment
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Batter Station and Fry station in good condition
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Seasoning station and marnator in good condition
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Prep and sandwich station, Service Line, and All Holding Equipment in good Condition
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Cooler and Frezers in Good Condition
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Dry storage, ice machine, and small ware's inn good Condition
Food Quality - 280 points
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Bone in chicken Properly Held, monitored and not expired
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Chicken Tenders Properly Held, monitored and not Expired
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LTOs, Seafood and Other Proteins properly held, monitored and not expired
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Chicken Fillets Properly Held, monitored and not Expired
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Chicken Nuggets properly Held, Monitored and not expired
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Biscuits and Fries monitored and not expired
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Heated side iteams are monitored using the appropriate method and hold time
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Bone-in chicken temperature meets standard
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Chicken Tenders meet temperature Standards
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Chicken Fillets meet temperature Standards
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Nuggets meet temperature Standards
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Inserted sides meet temperature Standards
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Bone-in Chicken is Seasoned Following Standards
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Thawed Boneless Chicken is available for production
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Batter table follows standard
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Bone-In Chicken battered and fried to standard
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tenders battedred and fried to standard
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Fillets battered and fried to standard
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Nuggets battered and fried to Standard
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Shortening Quality meets standard
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Biscuits and Desserts meet Quality Standards
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Product stored to Standard
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Cajun fries meet quality Standard
Shift Management - 70 points
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Huddleboard is active and in use
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Shift Manager Tools are available and in use
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P.O.P elements are posted, current, and correctly placed. P.O.P is clean and in good condition
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Production Management tools are Presented and in use. Effective Waste Management System in place
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Restaurant is properly Organized and labeled as required
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Team Schedule and Positioning
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Team Members and Managers meet uniform and Hygiene Standard
Training - 70 points
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Manager on Duty (MOD) has been certified in position
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Popeyes Academy Roaster Matches with the schedule
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Does The Restaurant have all Required Job aids/poster posted
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Training Completions for prmotion
Food Safety - 100
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Personal Hygiene Practice meet Standard
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Cooking Practices are adequate
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Protection from contamination is in place
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Protection from contamination is in place
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proper holding practices are implemented appropriately
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Equipment protected from contamination
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Equipment protected from contamination - Important
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Purchases are from approved Sources
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Purchases are from approved Sources - Important
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Pest issues are not Observed
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Pest Issues are not observed - Important
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Food Safety are in place and implemented appropriately
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Food Safety are in place and implemented appropriately - Important