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Restaurant OAR
Restaurant OAR
Jesse Ferner

Restaurant OAR

Operations Assessment Report

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Title Page

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location

  • Personnel

  • Most recent Health Inspection available?

  • American Flag in good condition?

  • Trainers

  • Discounts Offered?

  • Unauthorized and non spec items?

Building Exterior 2 Points Each

  • Parking lot is maintained

  • Patio Furniture and concrete are clean and in good condition

  • Exterior trash receptacles are in good condition

  • Doors and Windows are clean and in good condition

  • Exterior Lighting is clean and in good condition

  • Dumpster area is clean and in good condition

  • Landscaping is manintained

  • Drive-Thru menu and speaker box are clean and in good condition

Dining Room 2 Points Each

  • Dining Room ambience is appropriate

  • Dining room furniture is clean and in good condition

  • Custard Freezer is clean and in good condition

  • Ceiling clean and in good condition

  • Walls, sills, ledges, pictures, and frames are clean and in good condition

  • Beverage and condiment stations are clean and in good condition

  • Trash receptacles are clean and in good condition

  • Floor is clean and in good condition

Restrooms 2 Points Each

  • Restroom Walls, floors, stall dividers, and ceiling are clean and in good condition

  • Plumbing fixtures are clean and functioning properly

  • Restroom doors are clean and in good condition

  • Restroom fixtures are clean, stocked, and functioning properly

Coldline Facilities and Equipment 2 Points Each

  • Custard Expo and Front Counter areas are clean, organized, and in good condition

  • Custard machine and dipping cabinet are clean and functioning properly

  • Walls, floors, and ceilings to include menu board, and light fixtures are clean and in good condition

  • Custard make and cabinet storage areas are clean and in good condition

  • Blenders, Hot Fudge, and Hot Caramel pumps are clean and functioning properly. (Both set to 140)

  • Custard utensils (collars, scoops, cone disp.) clean, in good supply, and functioning properly

  • Drive-Thru area and window is clean and in good condition

  • Drive-Thru beverage station clean and functioning properly

  • All registers (both in-house and drive-thru) are in use and functioning properly

  • Supplemental Cooler in good condition and functioning properly

Coldline Food Safety Critical Items 5 points Each

  • Back-ups not stored in opened cans. Back-ups in clear containers with lid and clearly labeled to include a date. No cups or scoops stored in containers (all areas)

  • Coldline pumps are properly broken down, cleaned, and allowed to air dry nightly

  • Ice scoop is properly in use and not left in ice bin

  • Red buckets with towels are filled with sanitizer and are available for use by the CL team. PPM maintained according to instructions.

Hotline Facilities and Equipment 2 Points Each

  • Meat cooler is in good condition and functioning properly

  • Ceiling, hoods and filters are clean and in good condition

  • Grill clean and functioning properly

  • Bun Toaster is clean and functioning properly

  • Steaming Devices are in good condition and functioning properly

  • Make table is in good condition and functioning properly

  • Shelf above make table is clean, stocked, and organized

  • Hotline floors are clean and in good condition

  • Fry Freezer is in good condition and functioning properly, stocked for air flow

  • Fryers are in good condition and functioning properly

  • Oil life is managed by changing based on need instead of a set schedule. Logged

  • Fry Station is in good condition and functioning properly

  • Expo Station and fry sauce pumps are clean, stocked, and organized with microphone functioning

  • Hotline walls are clean and in good condition

Hot Line Food Safety Critical Items 5 Points Each

  • General sanitation practices, no evidence of cross contamination with tongs, knives, cutting boards, pressing/serving spatulas, etc

  • Red buckets with towels are filled with sanitizer and are available fro use by each station on the HotLine. PPM maintained according to instructions

  • Proper hand washing practices and single-glove usage

  • Drink cups with lids and straws in designated area

  • Walk-ins: No raw meats stored above Ready-To-Eat foods

  • Insects, rodents, & other pests controlled. Evidence of removal

Temperature Food Safety Critical Items 5 Points Each

  • Retail Freezer holding at or below 10 degrees

  • Custard machine left hopper cold holding between 33>41

  • Custard machine right hopper cold holding between 33>41

  • Meat cooler holding between 33>41

  • Make coolers holding between 33>41

  • Fry Freezer temperature is at or below 10 degrees

  • Supplemental Cooler holding between 33>41

  • Walk-in cooler cold holding between 33>41

  • Walk-in Freezer temperature at or below 10

  • Fryer oil temperature set at 350

Back of House Area and Equipment 2 Points Each

  • Dry Storage shelving and area clean and in good condition

  • Shelving for chemical storage and area are clean and in good condition. Chemicals labeled and stored properly

  • Three-compartment sink and/or dishwasher is clean and functioning properly

  • Shelving for dishes and area are clean and in good condition

  • Slicers, dicers, dishes, etc. are functioning, cleaned, and stored properly

  • Prep Table and Prep Area are clean and in good condition

  • All trash cans, hand sinks, and soap dispensers are clean and functioning properly

  • Secondary ice-machine is clean and functioning properly, with bucket&scoop

  • Soda BIB rack area is organized, in good condition, and functioning properly

  • Mop Sionk/Chem. Dispenser area is in good condition and functioning properly

Walk-In Cooler and Freezer 2 Points Each

  • Walk-in Cooler area is clean with product organized

  • Walk-in Cooler is in good condition

  • Walk-in Freezer area is clean, organized, and in good condition

Security 4 Points Each

  • Back Door security measures are in place and being followed

  • Office security measures are in place and being followed

  • Proper safety procedures are followed when leaving the building, either for the night or for taking trash to dumpster

  • If Video and Alarm systems are installed, then they are functioning properly

Freddy's Prep Specifications 5 Points Each

  • Lettuce properly prepped: fresh heads of iceberg lettuce cut into 1/2 inch strips. Properly rinsed, cored, labeled and stored. NO BAGGED/BROWN LETTUCE.

  • Tomato properly prepped: 3/16 inch slices, no cores or skinned ends. Properly labeled and stored. NO GREEN TOMATOES.

  • Onions properly prepped: 3/16 inch slices, separated into whole slices, whole rings (not hears or broken pieces) 1/4 in diced, and grilled onions.

  • Proper meat procedure, based on local vendor, to include proper dating methods. Refer to the appropriate document per local vendor. Dates will always include: a box date, a date the seal is broken, OR thaw date, and an expiration date. Wrapped and stored properly. NO EXPIRED MEAT.

  • Hot dogs are steamed fresh and hot in appropriate amounts per volume; ready to go by opening; not wrinkled and shriveled or other evidence of holding at too high a temp or for too long. DO NOT USE HOT DOGS FROM THE PREVIOUS NIGHT. Hot Holding 140 to 160 internal Hot Dog temp.

  • Chili is prepared according to spec. Heated to 165 prior to serving, hot holding 160.

Freddy's Food Specifications 5 Points Each

  • Burger patties are pressed and peeled properly: 4.5in diameter, dome-shaped, seasoned evenly, crispy edges, not dried out or burnt, not re-pressed/smashed, and with good, intact carmelization. Following time standards of 10, 45, and 30 seconds and left on grill to cook thoroughly without needing to flip or handle to check if done.

  • Buns are full, not smashed or ripped, and free of food particles, sauces, or greasy shine.

  • Butter toasting on burger/ hot dog buns, and sliced bread, even, not too light or too dark.

  • Grilled Chicken and Veggies Patties cooked with a quarter sized amount of butter on grill, steak weight placed on top. Grilled Chicken not burnt, dried out, or otherwise over-cooked, served grill mark side up. DO NOT PRESS/PUNCTURE.

  • Toppings and condiments are whole, good quality, not sliding out from under the bun, centered.

  • Fries are prepared to order, FRESH, HOT, & EVENLY SEASONED.

  • Fries are properly portioned for both dine-in and carry-out. (Fry cups filled full, heaping.)

  • Focus on Presentation: Burgers and fries properly plated and placed neatly in basket; no stray fries or food particles on top of sandwich or tray.

  • Fried items properly prepped, portioned, and cooked in good quality oil (as determined by test kit/observation/etc.). Fries/Fried Pickles 2:15, O-rings 2:30, Tenders cook time per vendor specification.

  • CONSISTENT PROPER FOOD CONSTRUCTION AND PORTIONS.

Freddy's Custard Specifications 5 Points Each

  • Custard made fresh and of the right consistency: firm, not soft or runny. No soft or runny product on frozen slides during startup/shutdown .

  • One to two hour shelf life adhered to during low volume shifts. Make less, more often or as appropriate per expected business.

  • Custard 101: Scoops, Slides, & Buckets frozen.

  • Custard portioned properly: full scoops, spheres, balls of custard.

  • Custard pressed into the bottom of dishes; centered. Custard/Toppings contained within the dish/cup, no overflow or messy dishes/cups.

  • Concretes being blended correctly (3-5 seconds). Not being over-blended.

  • Presentation of Whipped Cream and Cherry should be appealing. Whipped Cream should be fluffy not runny, with the Cherry centered and stem up.

  • Candies and Brownies (2in x 2in) prepped according to specifications; properly labeled and stored.

  • Cakes, Oreo & Nutter Butter Custard Cookies, Pints and Quarts fully stocked. Variety of cakes available, including standard display: At least 2 Turtles & at least 2 single topping candy. Supplement with known local top-selling cakes. Freezer should appear full.

  • All retail freezer items properly labeled to include Product/Ingredient labels, date, and Federal retail address sticker.

  • PROPER CUSTARD CONSTRUCTION.

Freddy's Cashier Hospitality 5 Points Each

  • Genuine welcome with smile; within reasonable distance, not scripted, shouted.

  • Cashiers making eye contact, using complete sentences when interacting with guests.

  • Both registers in use as appropriate, guests not made to wait.

  • Correct questions asked for each and every item, every time; no assumptions.<br>

  • 'PLEASE' with totals and 'THANK YOU' with change. Placing coins, then bills/receipt in hand.

  • Cashiers clearly explain food, custard, & hold procedure when giving receipt and number.

Freddy's Dining Room Hospitality 5 Points Each

  • Lobby personnel and management using table-touches to interact with guests & pre-bus baskets.

  • Taking trays and baskets from guests headed to trash cans. Team Members allowing guests to pass in front them.

  • Acknowledge regulars & develop rapport with them, while attending to lobby.

  • Thanking or greeting guests as they leave or enter; when opportunities are presented.

  • Focus on Guest Perspective Standards (GPS) throughout the shift to have tables promptly cleaned and available to guests at all times, including floors and seats.

  • Focus on Guest Perspective Standards (GPS) throughout the shift: Condiment stations stocked, clean countertops, and presentable trash receptacles.

Freddy's Custard Expo Hospitality 5 Points Each

  • Should say 'GUEST' before number and use the words 'CUSTARD' and 'PLEASE' repeat number for clarity. Do not say 'Re-Call', Repeat number 3 times max, then manager or other available Team Member to deliver food.

  • Making sure cups and dishes are clean/wiped off.

  • Expo person or other positions are aware of custard on expo counter and makes self available to GENUINELY THANK and assist guests as appropriate. Custard treats pushed to front of counter or handed to guests. Hand delivered when appropriate.

  • Focus on Guest Perspective Standards (GPS). ColdLine area kept clean throughout the shift.

Freddy's Drive Thru Hospitality 5 Points Each

  • At the speaker: Proper Greeting extended immediately. Clearly and with a smile.

  • Order repeated or directed to Order Confirmation Display for accuracy.

  • Guest is greeted/acknowledged immediately upon arriving at the window. Not made to wait. The total is given with another 'Please'. Proper cash handling procedures followed to ensure a fully correct transaction; coins are placed in palm of guest, THEN the bills. Receipt placed in bag.

  • Team member coverage appropriate to meet hospitality standards to restaurant set-up and volume of restaurant. 2 headsets in use at a minimum. Double Drive-Thru locations attending to both terminals with dedicated window cashier (3 Team Members minimum) when second lane is open.

  • Focus on Guest Perspective Standards (GPS). Sense of urgency in Drive Thru window: no leaning, good cleanliness, positive attitude and smiling.

  • DT Cashier double checks order for accuracy, napkins, ketchup, salt, knives, forks, spoons, etc. before handing out.

  • Guest is genuinely 'Thanked' and another genuine pleasantry is extended.

Freddy's Kitchen Expo Hospitality 5 Points Each

  • Should say 'GUEST' before # and use the word 'ORDER' and 'PLEASE', repeat # for clarity. Should not say 'Re-Call', instead repeat 2 times max, then manager or other available Team Member to deliver food.

  • Food is arranged neatly on clean trays, pushed to the front of the counter or handed to guests upon arrival to pick-up food or food is delivered to guests' tables as appropriate.

  • Expo person or other positions are aware of food in the expo window and makes self available to assists guests as appropriate. i.e. sauces, to-go containers, corrections, etc.

  • All guests genuinely 'Thanked' upon arrival to pick up their food.

  • Focus on Guest Perspective Standards (GPS). HotLine area kept clean throughout the shift.

Freddy's Teamwork and Communication 5 Points Each

  • Good communication used on HL and CL; 'Chatter', 'Echoes', 'Fly', etc.

  • Casual communication among Team Members must be respectful and appropriate.

  • Team Member line-up posted, with ACES in Places, before shift to include Managers' areas of responsibility: FOH, BOH, DT, or any combination thereof based on staffing.

  • Understanding each others' positions and backing each other up as necessary.<br>

  • Sense of urgency.

  • Team Members executing appropriate checksheets on a regular basis, throughout the day.

Freddy's Management Awareness 5 Points Each

  • Management Team with professional appearance. i.e.: approved manager shirts tucked in, clothing wrinkle/stain free, hair restrained, trimmed facial hair, etc. Team Member Uniform Standards enforced.

  • Managers creating a culture of Team Building and high morale. No autocratic notes/messages posted on communication board.

  • GM demonstrates knowledge of Sales Trends, Labor, & Food Costs.

  • Attending to facility and equipment issues promptly.

  • CheckSheets: Manager follow through, proper execution of mgrs. daily open/close check sheets.

  • Temp Logs: properly executed (minimum 3 times/day) to include corrective action.

  • Manager's awareness: Impacting the shift. MOD placement in key areas of restaurant to include Floating MOD, HotLine MOD, ColdLine MOD, Double DT MOD (as appropriate) based on volume, management, and Team Member proficiency.

  • Handling guest issues with genuine concern and urgency. Employ LEARN TO method: Listen, Empathize, Apologize, Resolve, Notify Manager, Thank, Overcompensate.

  • Shift staffed and scheduled to ensure proper preparation for and coverage of revenue period.

  • Evidence of clear communication with staff, managers, vendors, etc. Schedules posted in a timely manner. Schedules must be posted by:________

  • Sense of urgency/ticket times managed/proper execution.

  • Evidence of Pre Shift meetings being performed.

  • Reviews and Evaluations conducted per franchise policy.

  • Full Menu Offered.

  • Store prepared and ready to go by 10:25/start of revenue period (evening). Product properly prepped and at serving temp.

Freducation Execution 5 Points Each

  • Onboarding of new Team Members is deliberate via proper scheduling with a trainer; not counted to staffing pars.

  • Proper execution of Team Member training program. Head Trainers taking notes, filling out Freducation books, using practice tests in books to further coach trainees. Continued support by trainers of recent graduates of Freducation.

  • Learning Zen set up and properly executed, to include watching training videos and taking tests.

  • Trainees not working positions solo during their Freducation.

  • Trainer Certification process in place with appropriate documentation and trainer certificates posted in a conspicuous place. Position of trainer upheld to the highest standards and recognized as such.

Freddy's Marketing Execution 5 Points Each

  • Limited Time Offers: proper execution of Current LTO Food and Custard. Not executing concurrent LTO's.

  • Proper display of Current LTO Marketing Collateral: LTO Specs Posted, OCD's, Counter Cards, DT Translites, Table Tents, Etc. To-Go Menus stocked and easily accessible.

  • Executing community events, fundraisers, donations, etc. per LSM plan. All marketing approved by National Headquarters Director of Marketing.

Restaurant OAR
Jesse Ferner

Restaurant OAR

Operations Assessment Report

Use this Template
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