Restaurant Visits + Opportunity Assessment

• Conducted on

  Date

• DM

• Prepared by

• Are you completing a Facilities visit today?

  No

  Yes

Facilities Visit

Exterior

• Is the exterior safe and wellmaintained? No safety hazards present, unkempt landscaping or damage to building or parking lot

  No

  Yes

• Are the parking stops in good condition, painted, and with no exposed rebar?

  No

  Yes

• Is the exterior furniture in good condition? No safety hazards present, no graffiti or damage on any of the furniture

  No

  Yes

• Is the landscapping neatly trimmed and free of excessive weeds?

  No

  Yes

• Is the parking lot free from leaves and other foliage from landscaping?

  No

  Yes

• Does the reader board contain the correct message?

  No

  Yes

• Are all the exterior lights working?

  No

  Yes

• Are the OCU screen and drive thru speaker clean and working properly?

  No

  Yes

Dining Room

• Are all door handles/knobs in good working condition?

  No

  Yes

• Are all dining room lights working?

  No

  Yes

• Are all dining area chairs and booths in good condition (no rips or tears)?

  No

  Yes

Restrooms

• Are all dispensers stocked and working properly?

  No

  Yes

• Are all toilets, urinals and sinks working properly?

  No

  Yes

Kitchen

• Are all coolers in good working order?

  No

  Yes

• Is all kitchen equipment in good working order?

  No

  Yes

• Are all shelves and fixtures in good working condition?

  No

  Yes

• Are all kitchen lights working and in good condition?

  No

  Yes

• Is the restaurant free of roof leaks in the kitchen?

  No

  Yes

Playground

• Is the playground compliant with all safety standards? Last playground inspection report is onhand and all opportunities corrected within 14 days of visit

  No

  Yes

• Are you completing a People Visit today?

  No

  Yes

People Visit

Training

• Do all active Team Members and Managers have a BK® Link account and are all terminated Team Members and Managers removed from BK® Link

  No

  Yes

• Are all Team Members working independently certified in that position in BK® Link?

  No

  Yes

• Are 2 Team Members able to login to BK® Link?

  No

  Yes

Uniforms

• Are all uniforms (including longsleeved undershirts) worn by Team Members and Managers approved image and in good condition?

  No

  Yes

• Are Team Members and Managers in complete uniform including BKC Marketing approved shirt, black pants/skirt, Whopper @stripes name tag, and belt if belt loops are present?

  No

  Yes

• Are all Team Members wearing all black leather or vinyl, slip resistant shoes that cover the entire foot?

  No

  Yes

• Are uniforms being worn at all times, freshly laundered, wrinkle free, and the appropriate size?

  No

  Yes

• Are all hats and visors being worn by Team Members clean and in good condition?

  No

  Yes

• Are piercing in ears only and less than 1/2 inch in diameter? Other visible piercings are not permitted

  No

  Yes

• Are all rings being worn limited to one on each hand, are plain, and unadorned? Rings may not be bejeweled or have other engravings that would impede proper handwashing

  No

  Yes

• Are all necklaces being worn inside of uniform, and watches are only worn by Managers?

  No

  Yes

• Is hair being pulled back and properly restrained, all hair and facial hair meet standard? Facial hair not covering more that 25% of face and neatly trimmed

  No

  Yes

• Are everyone's fingernails (real or artificial) less than 1/8 inch beyond the finger tip?

  No

  Yes

• Are Team Members with artificial finger nails wearing gloves while handling food?

  No

  Yes

• Are you completing a Cash Visit today?

  No

  Yes

Cash Visit

Restaurant Bank

• Is the safe properly locked?

  No

  Yes

• Is the safe properly reconciled against the set amount?

  No

  Yes

• Are the contents of the safe organized?

  No

  Yes

• Do all drawers contain the minimum amount of required change?

  No

  Yes

Cash Handling

• Is all cash secured in the safe or cash drawers unless it is being handled?

  No

  Yes

• Are you completing a Controllables Visit today?

  No

  Yes

Controllables Visit

Inventory Management

• Are products organized according to FIFO? Check 5 products between the cooler, freezer and dry storage to ensure they are stored according to FIFO

  No

  Yes

• Are products organized? Ensure products are stored together in one location

  No

  Yes

• Does the restaurant have all required waste buckets?

  No

  Yes

• Is the current day's waste log updated through the previous daypart?

  No

  Yes

• Is waste properly sorted? Check the waste buckets to ensure waste is placed in the proper bucket

  No

  Yes

• Is SICOM Chef working and being utilized properly?

  No

  Yes

• Is an oil quality test kit available in restauarant?

  No

  Yes

• Does the oil in each fryer vat meet the quality standard?

  No

  Yes

Labor Management

• Was the schedule submitted for approval ontime?

  No

  Yes

• Is the schedule built on an updated sales forecast? Considerations examples are product launches, coupons and promotions, local events, and holidays

  No

  Yes

• Does the target meet the weekly labor target?

  No

  Yes

• Are labor hours distributed throughout the week in proportion to forecasted sales? Most hours on highest sales day, least hours on lowest sales day

  No

  Yes

• Does the schedule meet all overtime targets?

  No

  Yes

• Are all managers scheduled to perform all assigned responsibilities?

  No

  Yes

• Have managers been scheduled with sufficient overlap?

  No

  Yes

• Has the restaurant properly scheduled each day for indirect tasks? Tasks to consider are cleaning, prep, and receiving deliveries

  No

  Yes

• Does the scheudule satisfy the requirements of all local labor laws? Consider breaks for minors, consecutive working hours, and overtime hours

  No

  Yes

• Are you completing a Product Launch Visit today?

  No

  Yes

Product Launch Visit

Communication

• Is the team aware of the new upcoming product launch? Ask 3 team members

  No

  Yes

Materials

• Does the restaurant have all the interior and exterior P.O.P for the new product launch?

  No

  Yes

• Does the restaurant have the necessary inventory of product and packaging materials to execute the new product launch?

  No

  Yes

• Does the restaurant have all necessary kitchen equipment to execute the product launch to brand standard?

  No

  Yes

Inventory

• Has the restaurant adjusted its ordering guide to ensure they have enough product to support the product launch?

  No

  Yes

Training

• Have all Managers and Team Members completed BK® Link training for the upcoming new product launch?

  No

  Yes

Procedures

• Does the restaurant have clear instructions on how to store, cook, and build the New Product? Verify that they received and understand these materials

  No

  Yes

Scheduling

• Has the manager adjusted the schedule, if necessary, to make sure the restaurant is properly staffed for the product launch?

  No

  Yes

• Are you completing an Operations Tour Visit today?

  No

  Yes

Operations Tour

Exterior

• Is the parking lot free of litter, debris, and in good condition?

  No

  Yes

• Is the exterior furniture clean?

  No

  Yes

• Are the landscaping areas free of trash and litter?

  No

  Yes

• Are all door frames, window sills, and windows clean and free of build up and fingerprints?

  No

  Yes

• Is the dumpster pad free of grease and rust stains?

  No

  Yes

• Are the dumpsters and exterior trash can clean and not overflowing?

  No

  Yes

• Is the exterior restaurant POP clean and posted properly?

  No

  Yes

• Are the sidewalks clean and free of gum?

  No

  Yes

• Is the exterior menu board clean?

  No

  Yes

• Is the drivethru lane clean and free of build up and litter?

  No

  Yes

• Is the drivethru window clean, free of fingerprints, buildup, and clutter?

  No

  Yes

• Is the drivethru pad in front of the window clean, free of litter, grease, and condiment buildup?

  No

  Yes

• Are all exterior lights clean?

  No

  Yes

• If the dining room is closed due to coronavirus, does the restaurant have the proper signs at every entrance explaining the closure found on BK Gateway?

  No

  Yes

Dining Room

• Does the playground area, if applicable, have the correct closure sign found on BK Gateway?

  No

  Yes

• Are all door handles/knobs free from build up?

  No

  Yes

• Are all window sills and windows clean and free of build up and fingerprints?

  No

  Yes

• Is the interior POP posted correctly and up to date?

  No

  Yes

• Are the walls in the dining room clean and free of build up?

  No

  Yes

• Is the dining room floor clean, safe, free of litter and spills?

  No

  Yes

• Are the baseboards clean and free of build up?

  No

  Yes

• Are the air vents clean and free of dust build up?

  No

  Yes

• Are the tables clean, free of litter, and gum free underneath?

  No

  Yes

• Are all dining area chairs and booths free of build up?

  No

  Yes

• Are the trash receptacles clean, odorfree, and not overflowing?

  No

  Yes

• Does the restaurant have a playground?

  No

  Yes

• Is the playground area clean and free of any safety hazards?

  No

  Yes

• Is the drink station (including soda machine) clean, organized, and properly stocked (lids, straws etc.)?

  No

  Yes

• If the restaurant's SelfServe Drink Station is open are they cleaning it after every guest use and if no guests, after every hour minimum?

  No

  Yes

• Is the front counter clean, organized, and free of clutter?

  No

  Yes

• Are the digital menu boards up to date, clean, and free of build up?

  No

  Yes

• Are the restrooms clean and free of debris?

  No

  Yes

• Are all restrooms properly stocked with soap, toilet paper, etc. and all fixtures properly working?

  No

  Yes

Compliance

• Is social distancing being observed by all Team Members, Managers and Guests in the restaurant? Observe and look for 6 feet seperation amongst everyone in the restaurant

  No

  Yes

• Is the restaurant in compliance with state/local regulations of the maximum occupancy limit?

  No

  Yes

• Are floor marks observed in the dining room and restroom to help communicate Guest spacing?

  No

  Yes

• Are tables arranged such that the distance from the back of one chair to the back of another is more than 6 feet apart?

  No

  Yes

• Does the restaurant have a Guest Ambassador overseeing the dining room operations?

  No

  Yes

• Is the self service station closed?

  No

  Yes

• Are tables and chairs being cleaned and disinfected after every Guest use?

  No

  Yes

• Are Team members washing their hands every 30 minutes? Observe 3 team members execute hand washing every 30 minutes

  No

  Yes

• Has the restaurant installed acrylic screens for each POS used at the Front Counter, as well as the DriveThru windows or window?

  No

  Yes

• Is the team utilizing the Decision Tree when making the decision to close down the restaurant?

  No

  Yes

• Has the team been trained on the Illness and Exclusion Policy including coronavirus symptoms? Verify that all clocked in Team Members have signed off for this training

  No

  Yes

• Is the restaurant screening each Team Member with the questions surrounding the coronavirus prior to their shifts and taking the appropriate actions? Ask 3 Team Members if he/she has been asked prior to their shift

  No

  Yes

• Is the restaurant having all their Team Members take their own body temperatures prior to start of shifts and taking appropriate actions following results? Verify that all clocked in Team Members have logged in temperatures on form recorded in restaurant

  No

  Yes

• Is the restaurant screening REV inspectors, dc drivers, maintenance personnel, and vendors with coronavirus questions as well as well selfbody temperature checks and taking the appropriate actions following results? Restaurant should have logged this information for verification

  No

  Yes

• Have all Team Members signed off on Hand Hygiene Commitment Form? Verify Team Member commitments have been signed off

  No

  Yes

Cleanliness

• Are Team Members utilizing the Kay Peroxide Multipurpose to clean all surfaces that have had human contact within 10 minutes, and clean all non human contact areas of the dinning room every 60 minutes?

  No

  Yes

• Are Team Members utilizing gloves when cleaning guest contact surfaces, changing garbage, and cleaning restrooms?

  No

  Yes

Kitchen

• Are walkin cooler and freezer clean? No buildup or mess on ceiling, walls, baseboards or floor

  No

  Yes

• Are products organized? Like products are stored together and there are no excessive quantities of products

  No

  Yes

• Is the kitchen area organized?

  No

  Yes

• Are all ceiling tiles and air vents clean and free of build up?

  No

  Yes

• Are all shelves and fixtures clean and free from build up?

  No

  Yes

• Are the kitchen walls clean and free of build up?

  No

  Yes

• Are kitchen floors and baseboards clean and free of build up?

  No

  Yes

• Is all kitchen equipment clean and free of build up?

  No

  Yes

Food Quality

• Are the fryers working correctly and properly programmed and labeled?

  No

  Yes

• Are products being cooked in the correct fryer vats?

  No

  Yes

• Are products drained for 5 seconds after cooking?

  No

  Yes

• Is the correct salt dispenser for the day part ready for use?

  No

  Yes

• Are hashbrowns/fries properly salted after cooking?

  No

  Yes

• Is the broiler working properly?

  No

  Yes

• Are Team Members properly loading the broiler?

  No

  Yes

• Are toasters in good condition, with proper settings and teflon sheets in use?

  No

  Yes

• Do the toasted buns meet the quality standard?

  No

  Yes

• Are boards stocked with enough product to handle the needs of the current daypart?

  No

  Yes

• Are all required smallwares present on the board?

  No

  Yes

• Are sandwiches built according to proper procedures?

  No

  Yes

• Are sandwich wraps properly marked?

  No

  Yes

• Is SICOM Chef working properly and actively being used?

  No

  Yes

• Are the PHU cavities and timer bars working properly and being actively used?

  No

  Yes

• Are the Team Members placing PHU's in the proper cavity that aligns with the CHEF control panel?

  No

  Yes

• Are products in the PHUs not expired and properly marked with a hold time?

  No

  Yes

• Are Team Members pulling products following FIFO from the PHU Units when building orders? Understanding the difference between green and yellow light on timer bar

  No

  Yes

Food Safety

• Does the restaurant have a properly calibrated thermometer?

  No

  Yes

• Are all employees wearing RSI approved masks?

  No

  Yes

• Do all working employees appear to be in good health?

  No

  Yes

• Are Team Members following proper handwashing procedures?

  No

  Yes

• Are Team Members washing hands every 30 minutes?

  No

  Yes

• Are the handwashing sinks working properly and stocked with gloves, soap, sanitizer and paper towels?

  No

  Yes

• Does the hot water in all sinks meet minimum temperature requirements?

  No

  Yes

• Are products held in the PHU above 140 degrees?

  No

  Yes

• Are the products stored in coolers at or below 40 degrees?

  No

  Yes

• Are sanitizer test strips available?

  No

  Yes

• Is sanitizer available at all required stations and at the minimum PPM requirement?

  No

  Yes

• Is the shake machine free of build up on and around the spindle?

  No

  Yes

• Is the product held in the shake machine hopper below 40 degrees?

  No

  Yes

• Are all required shake brushes stored properly, clean, and in good condition?

  No

  Yes

• Are foods held at room temperature properly marked and not expired?

  No

  Yes

• Is the team properly executing procedures to prevent crosscontamination?

  No

  Yes

• Is the restaurant free from any pest activity and is the current pest control report available?

  No

  Yes

• Is the current health inspection available and corrected?

  No

  Yes

• Are slicers clean and free of buildup?

  No

  Yes

• Is the ice machine clean and free of buildup?

  No

  Yes

• Are the soda machine nozzles and ice bin clean and free of build up?

  No

  Yes

• Are chemicals properly stored and labelled?

  No

  Yes

Dry Storage

• Are all needed chemicals onhand?

  No

  Yes

• Are products stored in assigned places? Like products are stored together and there are no excessive quantities of products

  No

  Yes

• Is the storage area clean? No build up on shelves, ceiling, walls, baseboards, fixtures or floor

  No

  Yes

Profitability & Shift Management

• Is the command station updated with an accurate positioning guide, 1/2 hour sales and SOS tracking sheet?

  No

  Yes

• Does the restaurant have all menu products on hand?

  No

  Yes

• Are Team Members wearing gloves while taking orders?

  No

  Yes

• Are restaurants utilizing a 1/3 ready size pan to receive payment, wearing gloves in front of house and using a tray or pan to deliver food and drinks? View 5 transactions for verification

  No

  Yes

• Are delivery stickers being used to seal bags on all delivery orders and placed on the counters to avoid contact with drivers?

  No

  Yes

• Are Managers and Team Members in uniform? Uniforms consists of a clean, wrinkle free Team Member shirt tucked in, BK visor, black belt, dark socks and black pants with slip resistant shoes

  No

  Yes

• Are Team Members handing the Guest a receipt at the end of each transaction? Observe 3 transactions

  No

  Yes

• When appropriate, did the expediter ask guest if he/she would like sauce? Observe 3 transactions and validate for orders with chicken nuggets, tenders, chicken fries and fries

  No

  Yes

Speed of Service

• Do the Team Members know the SOS goal for their shift? Ask 3 Team Members what the goal is

  No

  Yes

• Are at least 5 headsets available for use in the restaurant and are the appropriate number of headsets in use?

  No

  Yes

• Does the Manager use a headset to listen for bottlenecks and problems?

  No

  Yes

• Is the Team Member taking the order at the Drivethru inputting it into the POS as it is given to them?

  No

  Yes

• Does the Team Member begin preparing Guest's orders before they appear on the screen?

  No

  Yes

• Are the Team Members positions aligned with the plan on the Staffing and Position Guide that is posted?

  No

  Yes

• Are the Team Members keeping PHUs filled following CHEF cooking list?

  No

  Yes

Order Accuracy

• Are the OCU screen and speaker functioning properly?

  No

  Yes

• Are Kitchen Display Screens operational and setup correctly?

  No

  Yes

• Does the restaurant have all the needed sandwich wraps stocked on the boards?

  No

  Yes

• Are sandwich builds accurate?

  No

  Yes

• Are sandwich wraps properly marked?

  No

  Yes

• Can the Order Takers independently navigate and operate the POS?

  No

  Yes

• Do the Order Takers follow the correct script?

  No

  Yes

• Are orders being read back to the guest for confirmation?

  No

  Yes

• Is the order read back to guest as it is being handed to them?

  No

  Yes

• Are the expeditor receipt printers and / or Kitchen Display Screen functioning properly?

  No

  Yes

• Does the expeditor properly assemble orders?

  No

  Yes

• Does the restaurant have a landing zone to organize staged drivethru orders?

  No

  Yes

• Is the restaruant using the landing zone properly?

  No

  Yes

• No Guests observed returning an order

  No

  Yes