Region 9 Kitchen Efficiency - Equipment Placement

• Goals: 1) Place equipment & ingredients within arm's reach of the employee primarily responsible for the work content. 2) Reduce the amount of cross-over & footsteps taken in order for an employee to perform their work content. 3) Place higher usage items in the easiest to reach location with a POU.

• JIB#:

• Conducted on

  Date

• Prepared by

• Location
  Address

• PIC Name:

Grill- Equipment placement in order of priority: Efficient ( Y/N )

• POU freezers at grill workstation for storing frozen proteins

  Yes

  No

  N/A

• POU refrigerator or side door access to the walk in cooler at grill workstation for storing refrigerated proteins

  Yes

  No

  N/A

• PHC, ideally placed where employees do not have to bend or reach up for access to drawers. If in the same area as toasters, place closer to grill to minimize crossover with position 5.

  Yes

  No

  N/A

• If grill cook is responsible for assembly setups: <br>Microwave and Rice cooker should be close to the set up <br>Refrigerator.

  Yes

  No

  N/A

Assembly - Equipment placement in order of priority: Efficient ( Y/N )

• PHC, ideally placed where employees do not have to bend or reach up for access to drawers.<br>If in the same area as toasters, place closer to grill to minimize crossover with position #2.

  Yes

  No

  N/A

• Contact toaster, there needs to be enough space to allow for a bag of jumbo and regular buns by the toaster. Dual contact toasters is an alternate option.

  Yes

  No

  N/A

• PFW/AHU adjacent to position 4 and 5 so they have easy /quick access. AHU is preferred to PFW because better quality and longer hold times.

  Yes

  No

  N/A

• Sourdough Bread Griller, with a place for an opened bag of bread. For kitchens with good adjacencies for a single toaster, the new dual contact toaster is even more beneficial,is space saving and cooks sourdough bread faster.

  Yes

  No

  N/A

• POU refrigerator allowing position 5 to access

  Yes

  No

  N/A

Set ups : Efficient ( Y/N )

• If assembly position is responsible for assembly setups, Microwave and Rice cooker should be close to the setup refrigerator

  Yes

  No

  N/A

• Batch Toaster with corresponding bread storage

  Yes

  No

  N/A

Fryer Workstation - Equipment placement in order of priority: Efficient ( Y/N )

• Fry bin adjacent to fry fryer

  Yes

  No

  N/A

• POU freezer under fry bin

  Yes

  No

  N/A

• Dual temp POU refrigerator /freezer adjacent to fryer for product storage

  Yes

  No

  N/A

• Taco assembly adjacent to taco fryer

  Yes

  No

  N/A

• PFW/AHU adjacent to positions 4 and 5 so they have easy/ quick access. AHU is preferred to PFW because better quality and longer hold times.

  Yes

  No

  N/A

Drive-thru & Front counter workstation -equipment placement in order of priority: Efficient ( Y/N )

• Appropriate amount of coffee brewers, airports, and iced tea urns.

  Yes

  No

  N/A

• Adequate POU refrigeration at both stations to accommodate the menu.

  Yes

  No

  N/A

• Drive -thru: OJ, Milk, Desserts, sauces, Creamers, etc.

  Yes

  No

  N/A

• Front Counters: same as DT, plus salads

  Yes

  No

  N/A

• Smoothies / Shakes

  Yes

  No

  N/A

• Order handout directly across from pass-thru or fry bin, with POS system closer to dinning room/ kitchen door, reducing footsteps for positions 6 & 8

  Yes

  No

  N/A

• Manager Signature

  Sign

References :

• 
  POU planograms, can be utilized by most Mark styles, as they are designed for specific POU's.
  You may access all planograms via the portal:
  Restaurant Portal>Resources>Job Aids>search TDC 1286