1.1 - Cleaning completed
1.2 - FIFO completed
1.3 - Restocking completed
1.4 - Closed ready to start the following day
2.1 - Deliveries put away in an appropriate time
2.2 - Prep list complete and accurate
2.3 - Start times adhered to?
2.4 - Pre shift brief complete?
3.1.1 - Is the bacon crispy?
3.1.2 - Is the bacon being prepared to Five Guys standards?
3.1.3 - Are the correct practices being followed?
3.2.1 - Is the lettuce between 1 - 2 inches?
3.2.2 - Is the lettuce free from hard and brown bits?
3.2.3 - Is the lettuce being maintained too ensure product quality?
3.3.1 - Do the tomatoes all meet Five Guys standards?
3.3.2 - Are the tomatoes being stored to Five Guys standards?
3.4.1 - All jalapeños and peppers are prepared to Five Guys standards?
3.5.1 - Onions are prepared to Five Guys standards?
3.5.2 - Onions are being semi cookery to golden colour before going into Bain Marie?
3.6.1 - Patties are within weight guide 3.5 - 3.7 oz?
3.6.2 - Patties are packed without cracks?
3.6.3 - Patties are prepped one box at a time, within ten minutes?
3.6.4 - Patties are being smashed as to Five Guys standards?
3.6.5 - Poor quality meat is being rejected?
3.7.1 - Dogs are all cut to Five Guys standards
3.8.1 - Mushrooms are being completely drained prior to being grilled?
3.8.2 - Mushrooms are being semi cooked to golden before going into Bain Marie?
3.8.3 - Mushrooms are being opening with clever cutter or scissors?
3.9.1 - Appropriate amounts of sauces and mayonnaise prepped?
3.9.2 - Sauces are out minimum 45 mins prior to service?
3.9.3 - Soufflé cups and condiments are prepped, where applicable?
4.1 - The atmosphere is calm and productive.
4.2 - The restaurant is ready prior to opening time.
4.4 - Fry calibrations are occurring.
4.5 - Business is set for success.
4.6 - Ordering levels are accurate.
5.1 - Team is energised and engaged.
5.2 - Music levels are appropriate.
6.1 - Produce and meat are separated.
6.2 - Prepped food is stored in appropriate containers.
6.3 - Fridges, including chef base and dressing station are clean and organised.
7.1 - Preparation is broken down into pans for ease of service.
8.1 - All equipment is calibrated
8.2 - Fridge seals are all in good condition.
8.3 - All equipment is working properly.
8.4 - Business has back up equipment.
8.5 - Bain Marie is working to tempurature.
9.1 - Right people in the right place at the right times.
10.1 - everyone know which section they are working.
11.1.1 - Bun are toasted golden brown and soft.
11.1.2 - Veggies and Cheese Veggies are well executed.
11.1.3 - Buns are pre toasted.
11.1.4 - Grilled Cheese are well executed.
11.2.1 - Dressing ingredients are applied in an even layer.
11.2.2 - Correct ingredient amounts.
11.2.3 - Bottom bun is being dressed first.
11.3.1 - Grill sections are being followed.
11.3.2 - Patties are being evened out correctly.
11.3.3 - Families are being followed.
11.3.4 - Patties are well done, juicy and glistening.
11.3.5 - Forecasting Patty sales is accurate.
11.4.1 - QC has 'head on a swivel'
11.4.2 - Communication is appropriate.
11.4.3 - Wrapping is well executed.
11.4.4 - All condiments are accurate.
11.4.5 - QC is engaging customers that are waiting.
11.5.1 - Pre cooks meet the mush test.
11.5.2 - Final cook is correct.
11.5.3 - Seasoning is correct.
11.5.4 - Portions are correct.
11.6.1 - Bagging is neat
11.6.2 - Ticket is presented on the front of the bag.
11.6.3 - Customers are greeted and thanked.
12.1 - Restaurant is kept clean.
12.2 - Floor staff are engaging guests.
12.3 - Condiments are all full.
12.4 - Freestyle machine is clean and all drinks are availible.
12.5 - Toilets are clean.
12.6 - All signage is up and working.
12.7 - Bins are emptied as needed.
13.1 - Cashiers are engaging and energetic with guests.
13.2 - Customers are receiving full Five Guys service.
14.1 - Mystery shopper scores are on display.
14.2 - All staff are aware of mystery shopper and food alert scores.