Region 9 - Fast Assessment Form version 2.0 08/30/13

Information

Restaurant #
Conducted on
Prepared by
Location
Restaurant Manager/Person in charge

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

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
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
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
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
Clamshell
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
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
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
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

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
# 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

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

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