Popeyes Patterns Of Management

• Restaurant #

• Patterns of Management

• Person in Charge

  Date

• Prepared by

• Location
  Address

Drive thru

• Was I greeted in a timely manner?

  Yes

  No

  N/A

• Did the employee use up selling techniques?

  Yes

  No

  N/A

• Was the employee friendly at both the speaker and pick up window?

  Yes

  No

  N/A

Exterior cleanliness

• Is the parking lot clean and free of trash?

  Yes

  No

  N/A

• Is the drive thru lane clean and inviting?

  Yes

  No

  N/A

• Is the drive thru window clean?

  Yes

  No

  N/A

• Is the building clean and in good repair?

  Yes

  No

  N/A

• Is the POP accurately displayed and current?

  Yes

  No

  N/A

Employee Appearance

• Are all employees in proper uniform and shirts tucked in?

  Yes

  No

  N/A

• Are name tags worn?

  Yes

  No

  N/A

• Is proper hair restraint used?

  Yes

  No

  N/A

• Are all grooming standards observed?

  Yes

  No

  N/A

• Jewelry standards are observed?

  Yes

  No

  N/A

Dining room

• Are tables clean and bussed I a timely manner?

  Yes

  No

  N/A

• Floors clean?

  Yes

  No

  N/A

• Walls and baseboards clean?

  Yes

  No

  N/A

• Lights clean and working properly

  Yes

  No

  N/A

• Entry doors and windows clean?

  Yes

  No

  N/A

Food Quality

• Are all hold timers properly ultilized?

  Yes

  No

  N/A

• Proper cooking procedures in place?

  Yes

  No

  N/A

• Is all raw products stored properly and below 40 degrees?

  Yes

  No

  N/A

• Is all dry storage items stored properly and no expired product?

  Yes

  No

  N/A

• Yes

  No

  N/A

Guest Service

• Are employees smiling and greeting the guest in a timely manner?

  Yes

  No

  N/A

• Are we consistently thanking our guest?

  Yes

  No

  N/A

• Do we interact with our guest in both the drive thru and lobby?

  Yes

  No

  N/A

• Are guest complaints handled properly? (Note check VOG prior to conducting audit to identify opportunities

  Yes

  No

  N/A

• Yes

  No

  N/A

Food Safety

• Is the HACCP complete for ALL shifts?

  Yes

  No

  N/A

• Are chicken temperatures properly annotated in the HACCP for days the restaurant receives chicken?

  Yes

  No

  N/A

• Is the food stored according to Food Code Hierarchy?

  Yes

  No

  N/A

• Hand washing procedures are in place

  Yes

  No

  N/A

• Hand wash sinks stocked and sinks are clean

  Yes

  No

  N/A

• Are chemicals properly stored? No unauthorized chemicals

  Yes

  No

  N/A

Floor Management

• Does the person in charge provide communication and leadership to the team?

  Yes

  No

  N/A

• Is the person in charge is a position to oversee floor operations and provide direction to the team? Not stuck in the fry position or drive thru for entire shift.

  Yes

  No

  N/A

Equipment

• Is all equipment clean and serviceable?

  Yes

  No

  N/A

• Fryer filtering daily and boil out schedule utilized

  Yes

  No

  N/A

Kitchen and storage areas

• Are the walls and floors clean and in good repair?

  Yes

  No

  N/A

• Walk in units clean and in good repair?

  Yes

  No

  N/A

• Prep area clean and serviceable

  Yes

  No

  N/A

• Yes

  No

  N/A

Labor

• Are we following processes to ensure we meet labor guidelines?

  Yes

  No

  N/A

• Are we providing breaks?

  Yes

  No

  N/A

• Are we fully staffed to meet all shifts business demands?

  Yes

  No

  N/A

Food Cost

• Are we meeting the weekly food cost? Goal 32% or less

  Yes

  No

  N/A

• Is there an action plan created to help the team reduce food costs? Does the team understand the action plan and are making efforts to reduce food cost?

  Yes

  No

  N/A

• Are we tracking waste?

  Yes

  No

  N/A

• Does the team understand the drop chart and are we cooling less more often?

  Yes

  No

  N/A

Cash/ Theft

• Is leadership reviewing items cancelled weekly?

  Yes

  No

  N/A

• All receipts accounted for?

  Yes

  No

  N/A

Communication

• Is the communication board up to date with the following items:<br>1. Scorecard<br>2. ECO-Sure<br>3. Popeyes Evaluation<br>4. VOG Action Plan<br>5. LTO training Tracker<br>6. Employee Schedule <br>7. Food cost action plan

  Yes

  No

  N/A