Self-Evaluation

GS11 - Team Members and Managers use 'Please' and 'Thank You'

GS12 - Team Member behaviour at the start of the Guest interaction meets Standards.

GS13 - Team Member behaviour through the duration of Guest interactions meets Standards.

GS14 - Team Member behaviours support Speed of Service.

GS14C - Team Member behaviours support Speed of Service.

GS15 - DSS is executed properly.

GS16 - Team Member behaviors support Accurate Orders

GS17 - Team Member closes the transaction in a positive manner.

GS18 - Receipt is included with the Order.

GS21 - Manager or Team Member conducts table visits.

GS22 - Travel Paths completed effectively & appropriate corrective action taken.

GS31 - Popeyes HEART method is used in case of a Guest Complaint.

GS32 - Team Members behave in a manner that demonstrates to Guests they are welcome at Popeyes.

GS33 - The restaurant team is aware of Voice of the Guest® Results

GS41 - All Menu Items are available.

GS42 - Dining room music meets standards.

GS52 - Dine-In Prep Time is 2:15 or below.

GS61 - SOS tools are in place and working properly.

GS62 - Multi-conventional Front Counter.

GS71 - The Restaurant is using Baseline Integration for off premise orders.

GS72 - Delivery orders are prepared and handled appropriately.

GS81 - Self-order Kiosks are setup correctly.

GS82 - Digital Channels are updated with the latest menu and offerings.

FQ11 - Chicken Prepped Correctly.

FQ12 - Batter Table meets standard.

FQ12C - Batter Table meets standard.

FQ13 - Proteins are battered Properly.

FQ13C - Proteins are battered Properly.

FQ14 - Side Items are prepared properly.

FQ21 - Items Cooked in the Fryer are Cooked Properly.

FQ22 - Buns meet standard.

FQ31 - Ordered Products are Prepared Correctly

FQ32 - Side Items are Portioned, Packed, and Served according to Ops Procedures

FQ41 - All Products are Labeled and not Expired

FQ42 - Produce meets Holding and Quality Standards.

FQ43 - Products in the PHU & Bird Cage meet Quality Standards.

FQ44 - Product Holding Temperatures meet Standards.

FQ51 - Expired PHU & Bird Cage Products are Discarded.

FQ52 - Guests are not served Expired French Fries, Hash Browns, or Side Items.

FQ53 - Guests are not served any other Expired Items.

FQ61 - PHU's and Bird Cage are Programmed and Used Properly.

FQ62 - Equipment and Products are Stored Properly.

FQ63 - Frozen Products are stored at -10°F to 5°F or -23°C to -15°C.

FQ71 - Shortening meets standards.

MA11 - Manager behaviours support realistic conditions

MA21 - Restaurant acts appropriately to problems.

MA31 - Huddleboard is active and in use.

MA32 - Shift management tools are available and in use.

MA41 - Restaurant is properly organized as required.

MA42 - Effective Waste Management System is in Place.

MA43 - Production management tools are present and in use.

MA51 - Uniform elements are approved, worn appropriately, and in good condition.

MA62 - Team Members working in position have been verified and certified in that position on POPEYES ACADEMY, Restaurant Training Plan is in place.

MA63 - Manager-in-Charge has current Popeyes Shift Manager Badge

GC11 - Paved Exterior areas meet standard.

GC12 - Landscaping and Furniture meets standard.

GC13 - Trash Receptacles meet standard

GC14 - Exterior Building Structure meets standard.

GC15 - Exterior Signage and Lighting meets standard.

GC16 - Menu Boards meet standard.

GC17 - OCU Screen and OCU overhang meets standard.

GC18 - P.O.P. meets Popeyes Standards.

GC21 - Dining Room and Restroom meets standard.

GC22 - Dining Room and Restroom Lights and Ceilings meet standard.

GC22 - Dining Room and Restroom Lights and Ceilings meet standard.

GC23 - Guest facing Trash Receptacles meet standard.

GC25 - Beverage and Condiment Stations meets standard

GC26 - Front Counter and Menu Boards meet standard.

GC27 - Dining Room Furniture and Décor meets standard

GC28 - Fixtures and Dispensers meet standard

GC29 - Self-Order Kiosks are in acceptable physical condition

BC11 - Back of House Building Structure meets standard.

BC12 - Sinks and Shelves meet standards.

BC13 - Trash Receptacles in the Back of House meet standards.

BC21 - Batter station equipment , Fryers and their Hood meet standard.

BC21 - Batter station equipment , Fryers and their Hood meet standard.

BC23 - Walk-in Coolers and Freezers meet standard.

BC24 - Reach-In Coolers and Freezers meet standard.

BC25 - Holding equipment meet standard.

BC26 - Fry Holding Station meets standard.

BC27 - Smallwares (Non-Food Contact Surfaces) meet standard.

BC28 - Sandwich Boards meet standard.

BC41 - Ice Machines (Non-Food Contact Surfaces) meet standard.

BC42 - Drive-Thru Beverage and Coffee/Tea Stations meet standard.

BC43 - Other beverage Stations meet standards.

BC44 - Other Cleanliness & Maintenance standards

BC45 - Required equipment is in place.

FS11 - Personal Hygiene Practices meet Standard.

FS21 - Cooking Practices are adequate.

FS31 - Contamination Protections are in place.

FS41 - Holding Practices are implemented appropriately.

FS41E - Holding Practices are implemented appropriately

FS51 - Equipment Protected from Contamination.

FS61 - Purchases are from Approved Sources.

FS71 - Pest Issues are not observed.

Food Safety Systems are in place and implemented appropriately.

Critical issues on the Health Department Inspection are corrected within 10 days or the timeline specified on the inspection

Food excellence and HACCP Log observed complete for last 30 days

Soda nozzles are properly cleaned with no build-up observed

Sanitizing solution strength meets minimum strength requirement

Smallwares and PHU pans are properly maintained and not burned, no evidence of cracks on the food contact surface

Excessive fly activity is not observed