Quality Check-All Star Meals

Title Page

POP Posting

Confirm all interior and exterior POP is posted correctly as outlined in the marketing POP instructions.
Verify the NEW Fresh Baked Chocolate Chip Cookie display card is posted.

Cashiers know how to key in the $5 All Star Meals and describe to the Guests what is included in each meal.
Confirm Frontline and Drive-Thru Scripting, “Hi, Would you like to try one of our $5 All Star Meals today?”
Cashiers allow Guests the time to place their order; employees are listening carefully to Guests; the Guest is not rushed or interrupted.
Cashiers are able to assist Guests with special request orders.
$5 All Star Meals are upsized to “Medium or Large” upon Guest request only.
Cashier Menu Job-Aids are posted at Cashier Station for reference.
Frontline/Centerpost Stations are set-up to standard. Supplies are stocked - Boxes, Quick Wrap, Mustard Packets, Orange Transfer Tray, Pan with Tongs, China Marker, Cookies, Cookie Display Case, etc.
Cashier is confirming the $5 All Star Meal number or Combo number with the Guest for order accuracy.
Frontline employees are smiling and displaying Super Star Service to all Guests.
Dine-In and Drive-Thru service times are within standards.

Entrée is place on the “Left Side” of the box
French Fries are placed “Front Center” of the box. (poured out into box)
Four Onion Rings (Meal #3) are placed towards the “Back Center” of the box.
Bagged Fresh Baked Chocolate Chip Cookies are placed on the “Right Side” of the box.
The appropriate hole     on top of the box is selected to identify $5 All Star Meal.
A china marker is used to write table or to-go numbers and to identify special orders or as needed.
Assembled meal boxes are handed directly to Guests. Meal boxes of 3 or more are being placed flat into a T-shirt bag with appropriate condiments and napkins.
Employees anticipate Guests needs and offer appropriate condiments.

Hand washing policy observed and performed to standard. Disposable Gloves are used to handle PHF and Ready-To-Eat Foods.
Heatwell is set up with appropriate pans and lids.
Cook line assembly table(s) clean & sanitized per standards and surfaces heated.
Employees and stations are clean, stocked and organized for the rush period.
Cook line is set-up and stocked with needed ingredients for best efficiency. Backline Charts and Job-Aids are used as a reference as needed.
Using designated tongs, 3-Hand-Breaded Chicken Tenders (for Meal #2) are placed onto the orange transfer tray in the heated holding area.

Trayed, single layers of packaged Jumbo Hot Dogs are labeled with a 7-day discard date in the walk-in below ready to eat products and above raw products.
The right amount of Jumbo Hot Dogs are thawing to meet projected sales volume and allow for a 24-hour thaw time.
No more than 16 Jumbo Hot Dogs (2rows of 8) are heated on one pan.
Thawed prepped Jumbo Hot Dogs are on a covered tray with 7-day discard date (no more than 16 per pan), held under refrigeration.
Up to 3 biscuit pans (48 Jumbo Hot Dogs) are placed into 400°F Blodgett oven and cooked for 6-minutes.
No more than 32 Jumbo Hot Dogs are held in a 6” deep 1/3 size pan and 20 Jumbo Hot Dogs in a 4” deep
1/3 size pan. Pans are covered with a non-slotted lid.
2-hour hold time is monitored using red timing numbers or another approved timing system.
Jumbo Hot Dogs are assembled PLAIN for the $5 All Star Meal, and packaged with Quick Wrap.

Jumbo Hot Dogs are served heated. Microwave chart is posted and followed for no more than 6 buns at a time.
Heated Hot Dog Buns are used immediately, no hold time.

12 pieces of frozen cookie dough are placed flat side down onto a biscuit pan. 4 lengthwise and 3 across the width of the pan.
3 biscuit pans are placed into the 325-˚F oven. To prevent cookies from sliding, the pan is kept level when placing into the oven. Cookies are baked for 9-minutes.
Cooked cookies are light brown in appearance and are not under cooked, burnt broken etc.
Cookies are allowed to cool for 10-minutes before packaging.
A round tip spatula is used to loosen the cookies from the pan.
Clean, sanitized gloved hands are used to place the cookie into a kids French fry bag.
Bagged cookies are placed flat into 1/3 size pan or NSF approved container with lid no more than 8 high or on a tray no more than 24.
Trays/Containers are marked with a 36-hour discard date.

$5 All Star Meal Support Material, Charts and Job Aids are posted/available to reference for proper procedures and standards.

Person in Charge knows $5 All Star Meals sales projections (ADQs) and Production Levels are set and maintained.
Person in Charge is Modeling - Coaching – Requiring. Praising good performance/correcting and addressing performance opportunities.