Client / Site
MOD / Other Managers
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
Is PIC coaching and directing?
Is PIC effectively Pathing?
Is ROS set up to OPS QSC 2.0 standards?
Is all pertinent information on ROS communicated and executed?
Does PIC understand and properly implement OPS QSC 2.0?
Burgers / Sandwiches Quality
Fried Product Quality
Ingredients Meet Standards
Feeder Station Temperature Standards Met
Beverage Temperature Standards Met
Grill Station Temperature Standards Met
Biscuit Station Temperature Standards Met
Fry Station Temperature Standards Met
Cook Station Temperature Standards Met
Hand Breaded Tender Station Standards Met
All Items Properly Presented to Guest
Orders are correctly rung up and verified
Orders are prepared correctly
Orders are correctly assembled at centerpost station
Table scripting is being used
Employees are friendly and cheerful, using "Please, Thank You, My Pleasure, etc."
Employees are Guest focused
Guest issues are handled correctly and pleasantly
Employee body language is appropriate
Guests are engaged at every opportunity
Employees hustle to serve guests.
Employees follow 10 foot rule at all times.
Breakfast Speed of Service Met
Lunch Speed of Service Met
Dinner Speed of Service Met
All employees are aware of service standards and current performance
When there is a delay guest is kept informed
Proper scripting is followed
Employee is properly suggestive selling
Interior areas are clean and in good repair
All facilities are properly operating (Lights, HVAC, Headsets, etc)
Exterior clean and free of debris, in good repair
Employee Appearance Meets Standards
Manager Appearace Meets Standards
Biscuit Baker Appearance Meets Standards
Front Counter and Lobby Clean
Dining Room Area Clean
Beverage Bar Clean