RESTAURANT VISIT RECAP

• Conducted on

  Date

• Prepared by

• Location
  Address

• UNIT LOCATION
  Address

• Restaurant Number

• Person in charge

Path The Store

• Designated person in charge is coaching

  Yes

  No

  N/A

• Directing the Crew

  Yes

  No

  N/A

• Daily Cleaning Assigned and Executed

  Yes

  No

  N/A

• Scripting

  Yes

  No

  N/A

• Correct scripting, Frontline, Phone

  Yes

  No

  N/A

• Surveys being said to guest

  Yes

  No

  N/A

& Dining Room

• Order Accuracy

  Yes

  No

  N/A

• Quoted Time 18 min

Product Quality

• temperature of chicken bone in

• Temperature of Ranch

• Walk in cooler at temp below 40

• Walk in Freezer at or below 10' degrees

Fried Product Quality

• Drink Quality

  Yes

  No

  N/A

Employee Appearance

• Recognize Good Performance

  Yes

  No

  N/A

• Sales % day

Prior Week +/-

• Red book completed

  Yes

  No

  N/A

• What’s Happening, In The restaurant

Section Below

• Restaurant Situation Analysis: What’s Right? What’s Not?

• Restaurant Situation Analysis: Why? Summarize the analysis

• Objective: What Needs to Happen?

• Restrooms clean and stock

  Yes

  No

  N/A

• Toilet paper, towels, soap and seat covers stock

  Yes

  No

  N/A

• Graffiti being clean ?

  Yes

  No

  N/A

• Yes

  No

  N/A

• Red book completed

  Yes

  No

  N/A

• Daily counts minimal or even

  Yes

  No

  N/A

• chicken counts being done

  Yes

  No

  N/A

• All products label correctly

  Yes

  No

  N/A

• Dry storage clean and organize

  Yes

  No

  N/A