Steritech Brand Standard

Title page

Store number
Prepared by
Conducted on
Manager on duty
Grade Score
A 90-100
B 80-89
C 70-79
D 60-69
F Minimum Standard
Location

Cleanliness (14 Points)

Exterior furniture, parking lot and sidewalks are clean, free of build up, litter and debris (2 points)

Parking lot free of trash and litter (5 or more large pieces; 10 cigarettes=1 trash) Parking lot free of an excessive amount of foliage (More than 2 days accumulation) Sidewalks free of trash and litter Sidewalks free from traffic and gum build-up ( 10 or more pieces of gum is a line item) Exterior furniture clean Trash cans are not overflowing All lids, chutes, and exteriors of trash cans clean and free of build-up Unfavorable odor present Trash cans lined Dumpster doors and lids closed Dumpster pad free of trash Dumpster pad free of grease and rust stains Exterior of dumpster clean and free of grease and build-up Drive-thru lane free from gum build up Drive-thru lane free from oil build-up No trash or litter in the Drive-thru lane Drive-thru windows free of fingerprints and build-up No visible clutter in windows Drive-thru wall free from food, condiment and debris build-up Landscaping free of trash or litter in grass or bushes Landscaping free of trash or litter in mulch Landscaping free of weeds

Drive-thru menu boards and OCU are clean and free of build up (1 point)

All bases and frames are clean and free of build-up All doors are clean and free of build-up OCU screen is clean and free of build up Walls free from build-up Doors and windows clean and free of fingerprints, build-up and cobwebs Window sills free from build-up and dead insects Roof free of build up All accessible parking lot lights and building lights free of bugs and build-up Signage clean and free of build-up

Dining Rooom and Play area (3 points)

Door handles/knobs free of build-up Window sills free of bugs and build up Thresholds free of debris and build-up Windows/doors free of fingerprints and build up Walls clean and free of build up Floors and baseboards clean and free of build up and trash Beverage station- countertop, dispenser, condiment area, nozzles, drains, shelving clean and free of build up Front counter- countertops, queue line, floor, mats, clean and free of build up Gum under tabletops Tables clean and free of build up Chairs Booths High Chairs
Ceiling clean and free of dust and soil build up Accessible lights clean and free of dead insects and build up Vents clean and free of dust and soil build up Exterior/Interior of trash cans clean with no build up Lids clean and free of build up Trash cans lined Unfavorable odor present

Restrooms are clean ( 2 points)

Walls Floors and baseboards Ceiling clean and free of dust build up Accessible lights clean and free of bugs Vents clean and free of dust and build up Exterior of sink and sink basin clean and free of build up Sink handles clean and free of build up Mirrors clean and free of fingerprints Fixtures clean and free of build up Doors clean and free of build up Handles/knobs clean and free of build up Exterior/interior of toilets clean and free of build up Exterior/interior of urinal clean and free of build up Unfavorable odor de to sewage, drainage or strong urine smell due to improper cleaning Restrooms are properly stocked (toilet paper, hand soap, paper towels)

Back of house is clean ( 6 points)

Ceiling clean and free of dust build up Accessible lights clean and free of bugs and build up Vents clean and free of dust and build up Shelves clean and free of build up Sinks clean and free of build up
Walls clean and free of build up Floors and baseboards clean and free of build up and trash (2 or more areas)
Broiler and Hood clean and free of build up Fryers and Hood clean and free of build up Ovens clean and free of build up Toasters clean and free of build up Microwaves clean and free of build up Egg Cooker clean and free of build up If 2 or more pieces of cooking equipment do not meet minimum standard take line item. Walk in Cooler and Freezer Floors, Walls, Ceilings clean and free of build up and/or mold Light Fixtures, fan guards and fan units clean and free of build up If walk in cooler or freezer does not meet minimum standard take the line item Reach in coolers/freezers Interior and exterior of coolers/freezer clean and free of build up Shelves clean and free of build up Gaskets clean and free of build up Light fixtures, fan guards and fan units clean and free of build up If 2 or more reach in coolers or freezers do not meet minimum standard PHU cavities and faceplates clean and free of build up (2 or more) Onion/tomato slicer clean and free of build up Lettuce Chopper clean and free of build up Prep tables clean and free of build up Main and specialty boards clean and free of build up
Smallwares clean and free of build up Smallwares are clean and stored in container or on rack, items must be dry before storage Containers, tongs, baskets, knives, and condiments Ice machine is clean and free of build up Drive-thru soda machine clean and free of build-up Smoothie station clean and free build-up Frozen coke machine clean and free of build-up Shake/soft serve machine clean and free of build up Iced tea urn clean and free of build up

Speed of Service (18 Points)

Drive thru total time is 2:45 or below (8 points)

Drive thru SOS time
Drive them time

Dine In total time is 2:45 or below (4 points)

Dine in SOS time
Record 7 manual times
Time starts when guest is ready to order
Do not count times where 4 or more combo meals are ordered.
Dine in time

Necessary SOS tools are in place and working properly (3 points)

Required number of working headsets in use Drive-thru timer is installed and working properly OCU speaker is working and can clearly be heard The order is displayed on the OCU screen

Manager in Charge Behavior Drives Speed of Service (3 points)

Team displays a sense of urgency Restaurant is rush ready

Food Quality (20 Points)

French fries/ hash browns are cooked and help properly ( 3 Points)

French Fries or hash browns are: loaded into the basket correctly Cooked properly Properly rotated Expired fries or hashbrowns are not served to guest drained, placed and salted in holding station with in 10 seconds
Procedures to evaluate
Correct fryer button pushed
Shakes basket after 30 seconds
Not over cooked
Not under cooked
Salted correctly
Rotated properly
No expired served to guest

Production Management System is Present and PHU Monitoring System is Properly Executed (3 Points)

Expired product discarded Product placed in correct PHU Team Members pushing correct button Production Management System is present and executed properly Manager in Charge can explain how to use and adjust Production Management System

Guests Orders are accurately Prepared and Delivered (3 Points)

Sandwiches built correctly Sandwiches are marked correctly Beverages and Desserts prepared according to BK Procedures Sales & Service Leaders repeat order when necessary Expediter uses tickets or screen to fill orders No Guest return with incorrect order Salads are prepared correctly

Restaurant does not have any expired product (2 points)

All thawed or opened products have hold times and are not expired

Sandwich buns meet quality standards and are properly toasted (1 point)

Buns are toasted to order and not held for more than 30 seconds Buns are toasted according to BK procedures and meet BK quality standards

All produce and products meet holding and quality standards (2 Points)

Produce is held at proper temperature range (65-85F) Prep procedures are properly executed Produce meets minimum quality standards Product in PHU meets quality standards

Products/Condiments are stored properly (1 point)

All equipment, ingredients and packaging stored at least 6 inches above the floor FIFO rotation system used Open bags and products are stored properly Frozen products are stored at 0 F +/- 10

Specialty products and Multi-pot side Items are cooked and held properly (3 Points)

Specialty products and side items are loaded into basket properly Specialty products and side items are cooked using proper procedures Multi vat fryers are correctly programmed Specialty products cooked from frozen Expired side items held in fry station are discarded Side items are portioned, packed, and served according to OPS procedures Specialty products placed in holding unit promptly after cooking (if the team member is building an order allow them to complete the current task before moving cooked product from fryer to the holding station)

Shortening in all French Fry and Mult-Pot Fryers meet standard (2 Points)

All fryers past shortening test Shortening test kit and skimmer are available Oil levels are not below fill line Excess breading and broken pieces are skimmed regularly (If the excess of breading covers 25% of the oil surface or more take the opportunity)

Profitability & Shift Management (15 Points)

Suggestive selling is Effectively Used to Maximize Sales (1 point)

Are they suggestive selling
If not observed on more than 2 occasions take the points

All menu items are available (3 Points)

Does restaurant have all required menu items

Management Command Station is Present, up to date and in use (4 Points)

Half hour sales posted and used to manage business flow MIC has Team Members positioned properly according to the staffing/position guide All cleaning tasks assigned and followed up on by Manager SOS performance tracked and SOS pace communicated by MIC throughout shift

P.O.P. (1 Point)

P.O.P. elements clean and in good condition No handwritten note or unprofessional P.O.P. posted

Fresh and ready system is present and effective waste management system in place (3 Points)

Current Fresh and Ready Chart posted Effective waste management system in place Condiment and thaw charts are posted and current Managers and Team Members able to demonstrate use of Fresh and Ready System Minimum of 1 travel path is observed during the visit Manager takes action on travel path opportunities during or after the travel path

Training (9 Points)

Team Members working in position have been trained in position (3 Points)

All modules have been completed for Team member working position

Manager in Charge has current foundations certificate (3 Points)

Foundation Certificate current?

Team member working in position have been verified/certified in position (3 Points)

Performance Scorecard has been completed for team member working position

C.A.R.E. (13 Points)

Please and thank you (3 points)

Please and thank you observed with every guest.
Observe a minimum of five interactions at the Front Counter and Drive-Thru

If not observed with one or more Guest, take the Opportunity

Team member provide a quick and courteous greeting to each Guest (2 points)

Team member is present when Guest arrives Guest is greeted within 5 seconds Greeting must include an initial welcome to the restaurant and offer to help the Guest Team member smiles at Guest Team member makes eye contact with Guest Team member gives Guest full attention
Observe a minimum of 5 Guests interactions at Front Counter and Drive-Thru

If observed on one or more Guest, take the Opportunity

Manager in charge successfully conducts table touches during Travel Paths (2 points)

Manager asks for specific feedback on visit from Guest Manager takes action on feedback Manager conducts at least 2 table touches during Travel Path
If no guests are present do not take the opportunity.

Team provides a positive Guest interaction (2 points)

Warm parting phrase used Tray or bag presented to the Guest Expediter asks Guest if they need additional condiments Receipt was included with the order L.A.S.T. is used in case of guest complaint

Team Member and Managers meet Uniform and Hygiene Standards (2 points)

All uniforms worn by the team members and managers are approved and in good condition Complete uniform consists of: tucked in uniform shirt, black pants/skirt and belt Uniforms must be: worn at all times, freshly laundered, wrinkle free, appropriate size Black long-sleeve shirts may be worn under uniform Shoes must be black leather or vinyl, slip-resistant, and cover the entire foot All team members use name tag, cap or visor, both clean and in good condition Hair is pulled back and properly restrained, and all hair and facial hair meets standards Vulgar/obscene tattoos must be covered up Necklaces must be worn inside of uniforms Piercings must be in ears only and less than 1/2 inch in diameter No more than one ring allowed - it must be a plain, smooth, unadorned band

Guest feedback program is active and in use (2 points)

The restaurant Team is aware of GUEST TRAC results Restaurant complaint with Guest Relations standards (Guest Relations phone number is posted on front door and drive-thru) Restaurant compliant with GUEST TRAC standards (receipt paper with website on it)

Repair & Maintenance (10 Points)

Exterior (2 Points)

Landscaping Plants trimmed (No dead plants) Grass trimmed Fencing Parking lot and lines Dumpster area Sidewalks Walls and exterior furniture Roof No hazards No graffiti
Drive thru lane Bumper Poles Windows Frames Latches/locks drive thru lane Signage and lights DT Menu board DT OCU Clearance sign and pole

Dining room (2 Points)

Doors, frames, handles, and thresholds Windows Walls, floors and baseboards Ceiling, lights, and vents No safety hazards No graffiti
Table tops and bases Booths Chairs and booths seats High chairs Front counter Beverage Station Condiment Station Trash receptacles Décor items Temperature is comfortable

Restrooms (2 points)

Walls Doors Floors Baseboards Ceiling Lights Vents
Sinks Counters Mirrors Soap Dispensers Paper towel dispenser Toilets Urinals Toilet paper dispenser Air freshening units are present and in good condition

Back of the house (4 Points)

Walls Floors and drains Baseboards Mop sink and drains
Lights Light shields Ceiling tiles Vents and fans Ceiling grids Sinks No safety hazards
All required equipment present Broiler Open fryers Fry filtering system Kitchen Minder PHU Toaster POS Ice Machine Shake machine Frozen coke Machine Oven Under counter reach in cooler Specialty/Meatwell freezer Walk-in Freezer Walk-in Cooler Egg cooker Water Filter Drive-thru beverage system Dining room beverage system Coffee Machine (BUNN) Grilled Dog Loader
All kitchen equipment is well maintained
Manager Signature
Inspectors signature

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Exterior furniture, parking lot and sidewalks are clean, free of build up, litter and debris (2 points)

Drive-thru menu boards and OCU are clean and free of build up (1 point)

Dining Rooom and Play area (3 points)

Restrooms are clean ( 2 points)

Back of house is clean ( 6 points)

Drive thru total time is 2:45 or below (8 points)

Dine In total time is 2:45 or below (4 points)

Necessary SOS tools are in place and working properly (3 points)

Manager in Charge Behavior Drives Speed of Service (3 points)

French fries/ hash browns are cooked and help properly ( 3 Points)

Production Management System is Present and PHU Monitoring System is Properly Executed (3 Points)

Guests Orders are accurately Prepared and Delivered (3 Points)

Restaurant does not have any expired product (2 points)

Sandwich buns meet quality standards and are properly toasted (1 point)

All produce and products meet holding and quality standards (2 Points)

Products/Condiments are stored properly (1 point)

Specialty products and Multi-pot side Items are cooked and held properly (3 Points)

Shortening in all French Fry and Mult-Pot Fryers meet standard (2 Points)

Suggestive selling is Effectively Used to Maximize Sales (1 point)

All menu items are available (3 Points)

Management Command Station is Present, up to date and in use (4 Points)

P.O.P. (1 Point)

Fresh and ready system is present and effective waste management system in place (3 Points)

Team Members working in position have been trained in position (3 Points)

Manager in Charge has current foundations certificate (3 Points)

Team member working in position have been verified/certified in position (3 Points)

Please and thank you (3 points)

Team member provide a quick and courteous greeting to each Guest (2 points)

Manager in charge successfully conducts table touches during Travel Paths (2 points)

Team provides a positive Guest interaction (2 points)

Team Member and Managers meet Uniform and Hygiene Standards (2 points)

Guest feedback program is active and in use (2 points)

Exterior (2 Points)

Dining room (2 Points)

Restrooms (2 points)

Back of the house (4 Points)

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Exterior furniture, parking lot and sidewalks are clean, free of build up, litter and debris (2 points)

Drive-thru menu boards and OCU are clean and free of build up (1 point)

Dining Rooom and Play area (3 points)

Restrooms are clean ( 2 points)

Back of house is clean ( 6 points)

Drive thru total time is 2:45 or below (8 points)

Dine In total time is 2:45 or below (4 points)

Necessary SOS tools are in place and working properly (3 points)

Manager in Charge Behavior Drives Speed of Service (3 points)

French fries/ hash browns are cooked and help properly ( 3 Points)

Production Management System is Present and PHU Monitoring System is Properly Executed (3 Points)

Guests Orders are accurately Prepared and Delivered (3 Points)

Restaurant does not have any expired product (2 points)

Sandwich buns meet quality standards and are properly toasted (1 point)

All produce and products meet holding and quality standards (2 Points)

Products/Condiments are stored properly (1 point)

Specialty products and Multi-pot side Items are cooked and held properly (3 Points)

Shortening in all French Fry and Mult-Pot Fryers meet standard (2 Points)

Suggestive selling is Effectively Used to Maximize Sales (1 point)

All menu items are available (3 Points)

Management Command Station is Present, up to date and in use (4 Points)

P.O.P. (1 Point)

Fresh and ready system is present and effective waste management system in place (3 Points)

Team Members working in position have been trained in position (3 Points)

Manager in Charge has current foundations certificate (3 Points)

Team member working in position have been verified/certified in position (3 Points)

Please and thank you (3 points)

Team member provide a quick and courteous greeting to each Guest (2 points)

Manager in charge successfully conducts table touches during Travel Paths (2 points)

Team provides a positive Guest interaction (2 points)

Team Member and Managers meet Uniform and Hygiene Standards (2 points)

Guest feedback program is active and in use (2 points)

Exterior (2 Points)

Dining room (2 Points)

Restrooms (2 points)

Back of the house (4 Points)

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