Popeyes Louisiana Kitchen Evaluation - duplicate

Manager and Team members are polite to each other

Lobby Service Team greets guests with a friendly Welcome

Lobby Service Team take order according to standards

Mobile guests and Drivers' Experience to standard

Team member presents Lobby order according to standards

Drive-thru order taker greets guest or delivery driver

Drive-thru Service at the menu board

Service at the Drive-thru Window

Dipping Sauces provided to the guests

Delivery and Mobile order Pickup

Delivery and Mobile orders prepared when fired a=on KDS, expo ticket

Guest Recover in action

All menu items are Available

All Speed of Service (SOS) Tools are working and in use

Team Demonstrates a sense of Urgency

Orders are organized to drive accuracy

lobby and DT cashiers repeat the order for accuracy

Orders are packaged and double checked for accuracy

Dine-In orders Packaged to standard

Take out and Drive Thru Orders are packeged to standard

Sandwich is built and Packaged to standard

Nuggets are Packaged to standard

Kid's meals are Packaged to standard

Delivery orders are Packaged to standard

Exterior Sidewalks, Parking lot, Dumpster and Landscaping clean

Exterior structure and lighting clean

Exterior Signage and Drive-Thru are Clean

Dining Room doors,Thresholds,Windows, Walls, Floors, And Baseboards clean

Restroom Fixtures, Walls, Partitions, & ceilings Clean

Restrooms Stocked, No unpleasant odors

BOH ceiling and Fixtures are Clean

Ceiling, Lights, Vents, & trash receptacles clean

All Furniture Clean

Front Counter and Beverage Station clean

BOH Walls, floors, trash cans, and baseboards are clean

batter Station and fry station are clean

Seasoning area and marinator are clean

Walk-In and reach -in Coolers and Freezers clean

Dry Storage, Ice Machine, & Small ware's clean

Prep and Sandwich Station Clean

Service line and Holding Equipment clean

Other BOH Equipment Clean

Exterior Sidewalks, parking lot, dumpster, landscaping, in good condition and no safety hazards present

Exterior Structure, exterior Lighting, ad Trash receptacles in good condition

Exterior Signage and Drive-thru area in good condition

Dining Room walls, windows, doors, floors, baseboards, & no safety Hazards

FOH Ceiling, Lights, vents, & Trash Receptacles in Good Condition

Furniture in good condition

front Counter, Indoor Manu Boards, Beverage Station and Equipment in good Condition

Front Counter,Indoor Menu Boards, beverage Station and Equipment in Good condition

Restrooms in good condition

BOH walls, doors, floors, baseboards, Fixtures in good condition and no safety hazards presents

Kitchen Ceiling, lights, Ceiling vents, and trash cans are good condition

other Back of the House (BOH) Equipment

Batter Station and Fry station in good condition

Seasoning station and marnator in good condition

Prep and sandwich station, Service Line, and All Holding Equipment in good Condition

Cooler and Frezers in Good Condition

Dry storage, ice machine, and small ware's inn good Condition

Bone in chicken Properly Held, monitored and not expired

Chicken Tenders Properly Held, monitored and not Expired

LTOs, Seafood and Other Proteins properly held, monitored and not expired

Chicken Fillets Properly Held, monitored and not Expired

Chicken Nuggets properly Held, Monitored and not expired

Biscuits and Fries monitored and not expired

Heated side iteams are monitored using the appropriate method and hold time

Bone-in chicken temperature meets standard

Chicken Tenders meet temperature Standards

Chicken Fillets meet temperature Standards

Nuggets meet temperature Standards

Inserted sides meet temperature Standards

Bone-in Chicken is Seasoned Following Standards

Thawed Boneless Chicken is available for production

Batter table follows standard

Bone-In Chicken battered and fried to standard

tenders battedred and fried to standard

Fillets battered and fried to standard

Nuggets battered and fried to Standard

Shortening Quality meets standard

Biscuits and Desserts meet Quality Standards

Product stored to Standard

Cajun fries meet quality Standard

Huddleboard is active and in use

Shift Manager Tools are available and in use

P.O.P elements are posted, current, and correctly placed. P.O.P is clean and in good condition

Production Management tools are Presented and in use. Effective Waste Management System in place

Restaurant is properly Organized and labeled as required

Team Schedule and Positioning

Team Members and Managers meet uniform and Hygiene Standard

Manager on Duty (MOD) has been certified in position

Popeyes Academy Roaster Matches with the schedule

Does The Restaurant have all Required Job aids/poster posted

Training Completions for prmotion

Personal Hygiene Practice meet Standard

Cooking Practices are adequate

Protection from contamination is in place

Protection from contamination is in place

proper holding practices are implemented appropriately

Equipment protected from contamination

Equipment protected from contamination - Important

Purchases are from approved Sources

Purchases are from approved Sources - Important

Pest issues are not Observed

Pest Issues are not observed - Important

Food Safety are in place and implemented appropriately

Food Safety are in place and implemented appropriately - Important