QSC Quick Check

• Document No.

• Client / Site

• Prepared By

• Prepared on

  Date

• Began at

  Date
• Address
  Address

• MOD / Other Managers

• FOH

• BOH

• 1 - Drive Thru Cashier

• 2 - Kitchen 1

• 3 - Cashier

• 4 - Kitchen 2

• 5 - Centerpost

• 6 - Kitchen 3

• 7 - Drive Thru 2 (B)/ Kitchen 4

• 8 - Kitchen 4 (B) / Drive Thru 2

• 9 - Cashier 2

• 10 - Kitchen 5

• 11 - PIC

• 12 - Biscuit Baker 2 (B) / Cashier 3

• 13 - Cashier 3 (B) / Drive Thru 3

Who's in charge?

• Is PIC coaching and directing?

  Yes

  No

  N / A

• Is PIC effectively Pathing?

  Yes

  No

  N / A

• Is ROS set up to OPS QSC 2.0 standards?

  Yes

  No

  N / A

• Is all pertinent information on ROS communicated and executed?

  Yes

  No

  N / A

• Does PIC understand and properly implement OPS QSC 2.0?

  Yes

  No

Quality

Taste and Flavor of the Food

• Biscuit Quality

  Yes

  No

  N / A

• Burgers / Sandwiches Quality

  Yes

  No

  N / A

• Fried Product Quality

  Yes

  No

  N / A

• Beverage Quality

  Yes

  No

  N / A

• Add signature

  Sign

Fresh Ingredients

• Ingredients Meet Standards

  Yes

  No

  N / A

Temperature of Food

• Feeder Station Temperature Standards Met

  Yes

  No

  N / A

• Beverage Temperature Standards Met

  Yes

  No

  N / A

• Grill Station Temperature Standards Met

  Yes

  No

  N / A

• Biscuit Station Temperature Standards Met

  Yes

  No

  N / A

• Fry Station Temperature Standards Met

  Yes

  No

  N / A

• Cook Station Temperature Standards Met

  Yes

  No

  N / A

• Hand Breaded Tender Station Standards Met

  Yes

  No

  N / A

Product Presentation

• All Items Properly Presented to Guest

  Yes

  No

  N / A

Service

Order Accuracy

• Orders are correctly rung up and verified

  Yes

  No

  N / A

• Orders are prepared correctly

  Yes

  No

  N / A

• Orders are correctly assembled at centerpost station

  Yes

  No

  N / A

• Table scripting is being used

  Yes

  No

  N / A

Friendliness

• Employees are friendly and cheerful, using "Please, Thank You, My Pleasure, etc."

  Yes

  No

  N / A

• Employees are Guest focused

  Yes

  No

  N / A

• Guest issues are handled correctly and pleasantly

  Yes

  No

  N / A

• Employee body language is appropriate

  Yes

  No

  N / A

Guest Engagement

• Guests are engaged at every opportunity

  Yes

  No

  N / A

• Employees hustle to serve guests.

  Yes

  No

  N / A

• Employees follow 10 foot rule at all times.

  Yes

  No

  N / A

Speed of Service

• Breakfast Speed of Service Met

  Yes

  No

  N / A

• Lunch Speed of Service Met

  Yes

  No

  N / A

• Dinner Speed of Service Met

  Yes

  No

  N / A

• All employees are aware of service standards and current performance

  Yes

  No

  N / A

• When there is a delay guest is kept informed

  Yes

  No

  N / A

Suggestive Selling

• Proper scripting is followed

  Yes

  No

  N / A

• Employee is properly suggestive selling

  Yes

  No

  N / A

Cleanliness

Facility Appearance and Maintenance

• Interior areas are clean and in good repair

  Yes

  No

  N / A

• All facilities are properly operating (Lights, HVAC, Headsets, etc)

  Yes

  No

  N / A

• Exterior clean and free of debris, in good repair

  Yes

  No

  N / A

Employee Appearance

• Employee Appearance Meets Standards

  Yes

  No

  N / A

• Manager Appearace Meets Standards

  Yes

  No

  N / A

• Biscuit Baker Appearance Meets Standards

  Yes

  No

  N / A

Restaurant and Restroom Cleanliness

• Front Counter and Lobby Clean

  Yes

  No

  N / A

• Dining Room Area Clean

  Yes

  No

  N / A

• Beverage Bar Clean

  Yes

  No

  N / A

• Restrooms Clean

  Yes

  No

  N / A

• Evaluator

  Sign

• Manager In Charge

  Sign