Audit

C.A.R.E.

Team members and managers use please and thank you with every guest

Team members provide a quick and courteous greeting to each guest

Manager in charge successfully conducts table touches during travel paths

Team provides a positive guest interaction (Parting phrase used, tray or bag presented to guest)

Team members and managers meet uniform and hygiene standards

Guest feedback program is active and in use (Team is aware of Guest Trac results, most recent period end report posted)

FOOD QUALITY

French fries and hashbrowns are cooked and held properly

Kitchen management system is present and PHU monitoring system is properly executed

Guests orders are accurately prepared and delivered (Sandwiches marked correctly)

Restaurant does not have any expired product

Sandwich buns meet quality standards and are properly toasted (Toasted to order and not held more than 30 seconds)

All produce and products meet holding and quality standards (Produce held at 65 - 85 degrees)

Products/condiments are stored properly

Specialty products and multi pot items are cooked and held properly

Shortening in all french fry and multi pot fryers meet standard (Oil test kit available, all fryers pass test, free of excess crumbs)

PROFITABILITY AND SHIFT MANAGEMENT

Suggestive selling is effectively used to maximize sales

What is your current MTD upsell percent?

All menu items are available

Management command station is present, up to date and in use (Current SOS tracker posted and updated)

P.O.P. elements are posted, current and correctly placed, P.O.P. is clean and in good condition

Fresh and ready system is present and effective waste management system is in place

Travel paths are effectively completed as required (Minimum of 1 per hour)

Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.