Restaurant Focus 2020

• Prepared by

• Client / Site

• Rest:

• Date and Time of Audit

  Date

• Enter Number of Surveys for the Period as of Today:

• Enter Overall Satisfaction % Score on Surveys for the Period as of Today:

• Enter Order Accuracy % Score as of today's date.

• Enter Daypart

  Breakfast

  Lunch

  Afternoon

  Dinner

  Late Night

DT Experience

• Employee Greeted you within 5 seconds?

  Yes

  No

  N/A

• Employee Greeting Correct--offer new product?

  Yes

  No

  N/A

• Employee followed scripting - upsell combos, suggestive sell correctly?

  Yes

  No

  N/A

• Employee ended scripting with correct verbiage? Legendary Service?

  Yes

  No

  N/A

• What did you order-List Out?

• Employee Greeted at the window?

  Yes

  No

  N/A

• Staging evident through the window? Employee handed drink out when collecting for the order?

  Yes

  No

  N/A

• Employee handed order out correctly?

  Yes

  No

  N/A

• Receipt given and did Employee suggest survey on back of receipt?

  Yes

  No

  N/A

• Was food Hot and Fresh---French Fries salted correctly if ordered?

  Yes

  No

  N/A

• Enter Line Time Total:

DT Staging

• Good

  Fair

  Poor

  N/A

• DT Area staging area set up - efficient and being used - 2 lane minimum.

  Yes

  No

  N/A

• Condiments/Napkins prepared ahead of time.

  Yes

  No

  N/A

• DT Employee verifies order and inputs sauces/napkins in bag before passing out.

  Yes

  No

  N/A

• 4 DT Headsets being used?

  Yes

  No

  N/A

• DT Equipment working in good condition.

  Yes

  No

  N/A

Need for Speed Readiness

• Frontline Pre-Rush Completed?

  Yes

  No

  N/A

• All frontline stations ready for freeze time-verified by DM? (Use chart)

  Yes

  No

  N/A

• Backline Pre-Rush Completed?

  Yes

  No

  N/A

• All backline stations ready for freeze time-verified by DM? (Use chart)

  Yes

  No

  N/A

• Prep/Thaw Chart Completed?

  Yes

  No

  N/A

• Prep/Thaw Chart followed by employees--did they follow the amount of Prep/Thaw items listed?

  Yes

  No

  N/A

• Sales Planner Posted-Freeze Time Set (Highlighted)?

  Yes

  No

  N/A

• Sales Planner Completed with number of employees?

  Yes

  No

  N/A

• Production Charts Posted for employees--Biscuits, Cooks Line, Fry Station?

  Yes

  No

  N/A

• Production Charts - Are employees following them--are they aware?

  Yes

  No

  N/A

• Deployment/Staffing adequate for sales volume?

  Yes

  No

  N/A

• Both sides open if applicable for restaurant during freeze time?

  Yes

  No

  N/A

• Employees following Freeze Time Parameters - Aces in their Places - employees focused on "line time" expectation of 3:30 mins or less?

  Yes

  No

  N/A

• SL Walk around completed by current SL in Charge

  Yes

  No

  N/A

• Shift Huddle Completed and evidence of use.

  Yes

  No

  N/A

• Have Mgt. Person do shift huddle in front of you to verify completion.

  Good

  Fair

  Poor

  N/A

• Do employees know hat First Five is? Ask them.

  Good

  Fair

  Poor

  N/A

• First Five Procedures - followed - do you see evidence of employees completing?

  Good

  Fair

  Poor

  N/A

• Are employees doing cleaning duty before going on break and or going home?

  Yes

  No

  N/A

• Pathing Chart Completed with correct information - Sales Goals, Actual Sales, Line Time.

  Yes

  No

  N/A

• Employee recognition evident? Who was recognized and why?

• PIC is in control of shift - coaching and adjusting based on sales volume - evidence of being in charge?

  Yes

  No

  N/A

• Enter Line Time for Daypart (Lunch or Dinner)

• Enter Line Time for last 5 days: For Example (Sat - 3:45, Sun-3:35, Mon-3:24, Tues-3:15 and so on)

Disinfecting Procedure

• Disinfecting Lobby/Dining Room every 3 - 4 hours evident?

  Good

  Fair

  Poor

  N/A

• Gloves used on Frontline?

  Yes

  No

  N/A

• Backline Disinfecting every 3 - 4 hours evident?

  Yes

  No

  N/A

• DT Equipment Disinfecting every 3 - 4 hours evident?

  Yes

  No

  N/A

• Employees washing hands correctly - minimum of an hour if wearing gloves?

  Yes

  No

  N/A

Food Quality

• Production Chart Followed - product held correctly?

  Yes

  No

  N/A

• Lettuce quality good - no white or brown lettuce, strainer used?

  Yes

  No

  N/A

• Tomatoes - good quality , strainer used?

  Yes

  No

  N/A

• Produce spread and prepared correctly on burgers/sandwiches?

  Yes

  No

  N/A

• Sauces Spread evenly on burgers/sandwiches?

  Yes

  No

  N/A

• Hold Times used for meat items - check for recycling of timers?

  Yes

  No

  N/A

• Oil Quality of fryers within standard - 70 or better?

  Yes

  No

  N/A

• Hold Time of fried products are followed?

  Yes

  No

  N/A

• Is the quality of the spicy chicken and tenders good?

  Yes

  No

  N/A

• French Fries - hot, crisp good quality?

  Yes

  No

  N/A

Exterior

• Follow up 1

• Add media

  Media

• Follow up 2

• Add media

  Media

• Follow up 3

• Add media

  Media

• Follow up 4

• Add media

  Media

Dining Room

• Follow up 1

• Add media

  Media

• Follow up 2

• Add media

  Media

• Follow up 3

• Add media

  Media

• Follow up 4

• Add media

  Media

• Follow up 5

• Add media

  Media

Kitchen Area

• Follow up 1

• Add media

  Media

• Follow up 2

• Add media

  Media

• Follow up 3

• Add media

  Media

• Follow up 4

• Add media

  Media

• Follow up 5

• Add media

  Media

Restrooms

• Follow up 1

• Add media

  Media

• Follow up 2

• Add media

  Media

• Follow up 3

• Add media

  Media

• Follow up 4

• Add media

  Media

• Due Date

  Date

• Mgt. Signature

  Sign