Information
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Store:
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Date and Time:
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Prepared by:
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Location
Hospitality
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CARHOP CUSTOMER INTERACTION - Did the carhop greet the customer smiling and look them in the eyes, introduce themselves, read back the order, tell the cost, offer them ketchup, thank, and close with "If you need anything else just press the red button"?
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DRIVE THRU - Is someone greeting the customer at the DT window with 10 seconds? Is the hop out door being utilized?
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CUSTOMER AWARENESS - Is anyone calling cars on (if appropriate)? Is the kitchen acknowledging this?
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SWITCHBOARD - Did the crew member use a proper greeting with their name? Did they read the order back, suggestive sell appropriately, tell the cost, thank, and use a proper closing? Is the SB and headset in good repair?
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CHECK BACK - Did the carhop ask the guest about their meal, service, or suggestive sell?
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CARHOP HUSTLE - Is the carhop hustling (walking with a purpose or running)? Is there a carhop certification filled out for every carhop working?
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SKATING - Is anyone wearing skates? Does the store have any skaters hired?
Service Speed
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Reply Time:
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Delivery Time:
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Late Ticket %:
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Critical Late # and %:
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COOK ISLE AWARENESS - Is the cook isle dropping what takes longest to cook first, working off of the "fly" monitors, and is there a kitchen QB taking care of business? The frontline should not be calling out food unless appropriate.
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RUSH PREP - Is the store stocked and ready for the next rush?
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POSITION CHART - Is the chart being used, and is the crew staying in their designated positions? Do you have "aces in their places"?
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SENSE OF URGENCY - Is every employee working quickly and with a sense of urgency? Does getting orders prepared and out to the customer take priority over other duties? Is the crew working as a team?
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SERVICE GOALS - Are the service time goals (reply, AV time, and late tickets) posted, and is the crew aware of them?
Exterior
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MARQUEE & EMC - Is this working and being utilized? Is the primary promotion posted or in rotation? For marquees, is this being changed weekly and is the message correct and legible?
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MENU HOUSINGS & DT - Is the menu (check ALL), clean, in good repair, and have the correct POP posted (does it match current kid toy)? Is the PAYS unit working?
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LANDSCAPE - Is the lawn mowed & trimmed (not lower than 3"). Is the lawn and landscaping free of weeds, trash and debris? Is the irrigation system operable. Do the flower pots (I/A) have something eye appealing in them?
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LOT & SURROUNDING AREAS - Is the lot, sidewalk, and dumpster area free of excessive grease, oil, litter, gum, clutter, etc? Is the concrete/asphalt in good repair? Does the striping on the parking lot look good? Is there a written lot program posted, and is it being followed? Are the trash cans clean, lined, and not overflowing? Are the dumpster gates closed and in good condition (Fence I/A)?
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PATIO - Is the patio area clean & organized? Is all furniture in good repair?
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EXTERIOR LIGHTING - 4' canopy bulbs, menus, DT, stall stars, enter/exit signs, security lights, barrel canopy, and all signs are working.
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WINDOWS - Are all windows clean (including doors)? Is there any clutter on the ledges?
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RESTROOMS - Interior, clean & odor free, sink, toilet, hand dryer/paper towel dispenser in good working order. Is there a hand washing sign posted? Is the trash can clean, lined, and have a lid?
Quality
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FREEZERS & COOLERS - Is everything in the freezers and coolers dated correctly? (FIFO, Temper Tags, daymark printer labels)
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ICE CREAM - Is the ice cream product being made according to the recipe (weighing, correct overrun, proper portioning)? The finished product has a good eye appeal
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DRINKS - Are the presets correct? Is the ice portioning correct and is quality of the ice good? Does the drink taste good? Are drink spills being wiped off?
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ENTREES & SIDES - Are all appropriate timers being used? Is the product hot, fresh, and taste good? Is it being made correctly and have good eye appeal?
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FRYER OIL - Is the oil in good condition, at the proper level, and being skimmed regularly? Are the fryers clean and being boiled out on a monthly basis?
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PRODUCTION & BUILD TO'S - Is management controlling the food production and aware of the current build to's?
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PREP CHART - Is the Prep Chart being completed by management only, accurately, and up to date? Are the build to's in line with store volume? List any problem areas or recommendations.
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SIGNAGE - Are the proper charts posted (tongs, cook/hold times, grill placement chart, filtering procedures)?
Miscellaneous
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NIGHTLY REPORT - Is management reviewing the Nightly Report daily?
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MANAGEMENT & CREW APPEARANCE - Uniforms/Grooming - clean and neat, any facial hair must be neatly trimmed. Does management and carhops have on name tags, are all employees FSA compliant, is everyone following the guidelines set forth in the employees hand book? No off duty employees hanging out.
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DESK, SURROUNDING AREA - Is this area clean, neat, and organized? Does the GM have an organized and effective routine for taking care of administrative duties?
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HOUSEKEEPING - The store is clean and organized (walls, ceiling, floor, racks, shelving, tables, etc).
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SCHEDULE - Review the schedule. Is management following the scheduling requirements? Is the schedule staffed properly for servicing the customer, keeping the store clean, and in a productive manner? Is the schedule being used correctly (hours being totaled, correct abbreviations, being filed away correctly, etc)
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MANAGEMENT - Is management effectively directing the crew and "running the store"? Are employee breaks affecting service in a negative way? Are the breaks being given in accordance to the Excel Handbook?
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SONIC SAFE - Is Sonic Safe and the meat temp log completed up to the hour?
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DUTY LISTS - Daily/Weekly/Monthly/Periodic duty lists - These are posted and being used (not just marked off)
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SAFETY - General safety and security procedures are being followed. (Ex. the store has a 1st aid kit properly stocked and a blood borne pathogen kit on hand, the crew is wearing slip resistant shoes, back and side doors are locked, cutting gloves on hand, 60/60 rule being followed, etc)
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EQUIPMENT - Is all equipment clean, well maintained, and in good working order. List any issues, and plan & timeline for repair/replacement of equipment.
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CASH LONG/SHORT - Look at MTD long/short. Do they need to be using the cash awareness chart?
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LSM - What has the store done since your last visit? Is management walking the lot and talking to customers? Does the GM have a written LSM plan?
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TANKLESS WATER HEATER - Has this been flushed in the last 30 days? (Ask management, and check and see if proper tools are on hand for doing this)
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PRODUCE PRICING - Does the pricing in RMS match the most recent produce prices (verify with last truck invoice)?
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EMPLOYEE DISCOUNTS - Are employees ringing up their personal orders correctly and using the correct discounts? Is there a receipt accompanying the item(s) purchased?
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FLOOR - The floors are dry and free of clutter, slip and fall hazards. The brooms, squeegees, dust pans, deck brush, and hoses are in good repair and put up properly.
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ADDITIONAL COMMENTS:
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MOD:
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Supervisor:
