Equipment

General Restaurant performance

- Review Business Recap for key performance metric (Print from Restaurant PC, Business Management)
- Review SOS Total Time (Print from Restaurant PC, SOS application)
- Review VOG Restaurant Report
- Evaluate routine POM observations to determine how guest service, cleanliness or other issues may impact efficiency
- Ensure that no parking cars policy is enforced, and that SOS manipulation is not occurring

Equipment
Headset

Condition

Audio In

Audio Out

# Is the following equipment in working condition and programmed correctly? Note any issues found.

Drive-Thru OCS

Drive-Thru Speaker (Verify audio quality)

Drive-Thru Mic (Verify audio quality)

Grill Timers/Conditions

Flat Grills

Sausage Patty (C) 4:30 mins (F) 2:15 mins
(P) 1:40 mins (F) 0:50 mins

Sirloin Patty (C) 5:30 mins (F) 2:45 mins
(P) 2:30 mins (F) 1:15 mins

Jumbo Patty (C) 5:40 mins (F) 2:50 mins
(P) 2:10 mins (F) 1:05 mins

Grill Chicken Fillet (C) 4:35 mins (Cool Cover) (F) 2:17 mins
(P) 2:30 mins (F) 1:15 mins

Regular Patty (C) 3:20 mins (F) 1:40 mins
(P) 1:15 mins (F) 0:38 mins

Grill Chicken Tenders (C) 3:00 mins (Cool Cover) (F) 1:30 mins

Grill Onion (C) 2:45 mins (F) 1:50 mins

Breakfast Ham 0:35 mins
Note: There is no timer button programmed for Ham. Manually count and visually check for browning on each side

Chicken Fajita (P) 1:40 mins (F) 0:45 mins

Scrambled Eggs Visual

Fried Eggs Visual

Flat Grill Stage Times

flat

Clamshell Grills

Sausage Patty 100 sec
Gap setting 0.335

Sirloin Patty 120 sec
Gap setting 0.600

Jumbo Patty 110 sec
Gap setting 0.390

Grill Chicken Fillet 125 sec
Gap setting 0.555

Regular Patty 60 sec
Gap setting 0.270

Grill Chicken Tenders 90 sec
Gap setting 0.470

Grill Onion 180 sec

Breakfast Ham 35 sec
Note: There is no timer button programmed for Ham. Manually count and visually check for browning on each side

Chicken Fajita 76 sec
Gap setting 0.315

Scrambled Eggs Visual

Fried Eggs Visual

Clamshell Stage Times

clam

Fryer Timers/Conditions

Chicken Strips : 3:00 mins
(TR and PH DC only)

Chicken Strips : (C) 2:45 mins (S) 1:45 mins
(BP, DAL, NW and DV only)

Homestyle Chicken : 3:00 mins

Chicken Patty : (C) 2:15 mins

Spicy Chicken : 3:00 mins

Fish : 3:00 mins

Potato Wedge : (C) 2:45 mins (S) 1:45 mins

Eggs Rolls : (C) 2:35 mins (S) 1:35 mins

Jalapeños : (C) 2:35 mins (S) 1:35 mins

Cheese Sticks : (C) 2:35 mins (S) 1:35 mins

Chicken Nuggets : (C) 2:15 mins (S) 1:15 mins

French Fries : (C) 2:15 mins (S) 1:15 mins

Season Curly Fries : (C) 2:05 mins (S) 1:05 mins

Hash Brown Planks : 2:05 mins

Onion Rings : (C) 1:55 mins (S) 0:55 mins

Churros (W/out Sugar) : 1:15 mins

Tacos (Fully assembled): 0:50 mins

Fryer Cook Times

Fryer

Holding/Staging equipment Timers/Conditions

Grill Flat/ Clamshell Holding Times

Sausage Patty PHC: 45 mins PFW: 60 mins AHU: 30 mins
HFHU: 60 mins

Sirloin Patty PHC: 20 mins

Jumbo Patty PHC: 20 mins

Grill Chicken Fillet PHC: 30 mins PFW: 15 mins AHU: 30 mins

Regular Patty PHC: 15 mins

Grill Chicken Tenders PHC: 30 mins PFW: 15 mins AHU: 30 mins
HFHU: 30 mins

Grill Onion PHC: 45 mins HFHU: 45 mins

Breakfast Ham PHC: 8 mins

Chicken Fajita PHC: 30 mins

Scrambled Eggs PHC: 30 mins

Fried Eggs PHC: 12 mins

Flat Grill

flat

Clamshell

clam

Fryer Holding Times

Chicken Strips : FB # 15 mins PFW # 15 mins
(TR and PH DC only) (W/ screen) (W/ screen)

Chicken Strips : FB # 15 mins PFW # 15 mins
(BP, DAL, NW and DV only) (W/ screen) (W/ screen)

Homestyle Chicken : PFW # 15 mins AHU # 15 mins

Chicken Patty : PFW # 15 mins AHU # 45 mins UHC # 45 mins

Spicy Chicken : PFW # 15 mins AHU # 30 mins

Potato Wedge : FB # 7 mins PFW # 15 mins AHU # 30 mins

Fish : FB # 15 mins PFW # 15 mins

Eggs Rolls : FB # 30 mins PFW # 30 mins

Jalapeños : FB # 20 mins PFW # 20 mins

Cheese Sticks : FB # 15 mins PFW # 15 mins

Chicken Nuggets : FB # 15 mins PFW # 15 mins AHU # 15 mins

French Fries : FB # 10 mins

Season Curly Fries : FB # 7 mins

Hash Brown Planks : FB # 10 mins PFW # 10 mins AHU # 10 mins

Onion Rings : FB # 5 mins

Churros (W/out Sugar) : FB # 15 mins PFW # 15 mins AHU # 15 mins

Tacos (Fully assembled): FB # 5 mins PFW # 5 mins

Fryer Holding Time

Fryer

Toaster Timers/Conditions

Jumbo Bun : 0:55 mins

Regular Bun : 0:45 mins

Bakery Style : 0:55 mins

Tortillas : 0:20 mins

Biscuit : 0:55 mins

Croissant : 0:30 mins

Waffle : 0:45 mins

Microwave Timers

#1 Exploding Chicken 0:35 mins

#2 Grill Sandwich 0:35 mins

#3 Bacon Cheddar●Steak&Egg 0:27 mins
Pancakes ●Load Nuggets
Stacked Grilled Cheese

#4 Grilled Onions●Meaty Burrito 0:14 mins
/Side of peppers

#5 Pita Bread●Grilled Cheese 0:08 mins

#6 SD Cheesesteak Melt●Extra Bowl 0:45 mins

#7 Mini Cookies 0:09 mins

#8 Bacon 0:55 mins

#9 Blank

#10 Teriyaki Bowls (1 complete setup) 1:36 mins

Staffing & Training

Staffing

Is variance in Sales Forecasting for the last 6 weeks +/- 2%?

Is the restaurant staffed with appropriate numbers of management and team members?

Is management scheduled according to the Management Scheduling Policy?

Management Scheduling

MS

Is color coding used for non-SG activities?

Are half-hour meal breaks scheduled?

Are SG hours scheduled equal to the recommended number or +1?

Is 15-minute scheduling used?

Review CBT Workstation Certification Report, Cross Training percentage should be at 80% or above.

Training - Evaluate training needs through observation of performance and review of CBT Report Card.

Employee Name

Employee Name

Primary Position

Drink

Guest Service

Fryer

Grill

Kitchen

Cleaning

Preparation

Maintenance

Build-To Chart

Build-To Charts: Observe execution of continuous cooking and use of Build-To Charts.

Is manager consistently printing and posting accurate Build-To Charts for the grill and fryer daily?

Do employees understand how to read Build-To Charts and are they using them? Ask questions to validate.

- What is a build-to? (Ans: It tells me how many ingredients to have available during peak times)
- Why do we use build-to? (Ans: We can prepare products quicker if we have the ingredients available)
- Haw many jumbo patties are you supposed to be staging at this time frame? (Ans: Refer to grill Build-To Chart)
- How many chicken patties are you supposed to be staging at this time frame? (Ans: Refer to fryer Build-To Chart)

Does communication occur to ensure Build-To Chart are adjusted and maintained throughout peak periods?

Does person-in-charge of the shift manage to use Build-To Chart?

Are staging systems used according to procedures?

Are continuous cooking procedures understood and followed? Ask questions to validate.

- What is continuous cooking? (Ans: Using either turn & place or remove & place for patties)
- why do we use continuous cooking? (ans: So we always have available during peak times)
- How do I know what turn & place or remove & place amount to use? (Ans: Refer to grill Build-To Chart)
- If during peak time, what remove & place or turn & place level, are you using? (Ans: I'm using a T&P of 2 patties)

Workstation Positioning

Workstation Positioning

Do management and team members understand workstation positioning? Ask questions to validate.

- Why do we use Workstation Positioning? (Ans: Everyone knows what their primary job and what tasks to perform and when they don't have any tasks it tells them what they should be doing. It balances the workload among all employees)
- Whatnposition are you in? What are your primary duties? (Ans: Example - Position 4, primary duties are to cook fryer products)
- What are your secondary duties? (Ans: Back-up and grill assembly)
- What do you do if you do not have any primary duties? (Ans:!Do my secondary duties, back-up and grill assembly)
- What does it mean to "Slide"? (Ans: To move to a different position to perform secondary duties)

Do employees stay in positions?

Is Double-bubble used appropriately?

Is there a visible sense of urgency to produce guest's order?

Mark 8 Workstation Positioning Chart

Workstation Positioning

# Rate observed productivity level of each person during peak period.

(1) DT Order Taker Name:

1 = Low, 5 = High

(2) Grill Production Name:

1 = Low, 5 = High

<3> Front Order Taker Name:

1 = Low, 5 = High

(4) Fryer Name:

1 = Low, 5 = High

(5) Kitchen Production Name:

1 = Low, 5 = High

<6> DT Back Up Name:

1 = Low, 5 = High

(7) Kitchen Production Name:

1 = Low, 5 = High

<8> Front Back Up Name:

1 = Low, 5 = High

(9) DT Order Taker Name:

1 = Low, 5 = High

(10) Taco Production Name:

1 = Low, 5 = High

(11) Front Order Taker Name:

1 = Low, 5 = High

Pre-Rush Ready

Pre-Rush Ready

Are Workstation Daily Planners used and understood? Ask questions to validate.

- What information is listed on the planner? (Ans: Stocking and cleaning tasks and some prep tasks)
- How do you use the planner to do your job more effectively? (Ans: Use to see what needed to be stocked at my station prior to rush)
- Why is it important to stock your station before the rush? (Ans: I will have all the ingredients I need to get through the rush and will not have to leave my station. If I have to leave my station is will cause me to get behind on my job)

Are employees consistently ready for each rush?

Does the person-in-charge of the shift effectively manage Pre-rush, Rush and Post-rush activities?

Are prep, maintenance and admin activities avoided during peak periods?

Floor Communication

Floor Communication

Does the person-in-charge of the shift create a sense of urgency and motivate/influence the team?

Are floor communication processes (TIP-TAP-TOP) used?

Do employees understand use of headsets to help expedite orders? ask questions to validate.

- Do you know which positions should wear headsets at all times? (Ans: 1,2,4, PIC)
- Why should you wear headsets at all time? (Ans: Helps to expedite orders, Allow multiple employees to assist guests)
- Why is the headset better than relying on the grill speaker? (Ans: Can hear order immediately even if in the back)

Does the person-in-charge of the shift analyze bottlenecks and coach to correct issues?

Analyze bottlenecks - Use the Blocker log to analyze bottlenecks.

Describe observed issues such as staffing, ingredients, specific workstations, equipment capacity or packaging.

Blocker Log is being used.

Blocker Log Form

Blocker
Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.