SUPERVISION REPORT

• Conducted on

  Date

• Prepared by

• Location
  Address

EXTERIOR

• The exterior walls are in good condition and clean

  Yes

  No

  N/A

• The windows are in good condition, clean, unobstructed, cleaned and without any unauthorized signs

  Yes

  No

  N/A

• The access doors are well adjusted, clean and with the authorized in store advertising

  Yes

  No

  N/A

• Sidewalks are in good condition, clean and unobstructed, (abrasive, if necessary)

  Yes

  No

  N/A

• The parking lot is in good condition, clean, swept, plowed (abrasive if necessary) with visible lines

  Yes

  No

  N/A

• The flower beds are in good condition, wintering done, weeds removed and no detritus is visible

  Yes

  No

  N/A

• The lawn is clean, in good condition, mowed and free of waste

  Yes

  No

  N/A

• The waste container area is clean, in good condition and has no waste on the floor

  Yes

  No

  N/A

• Street lights and exterior lights are in good condition and functional

  Yes

  No

  N/A

• The facade signs are in good condition and clean

  Yes

  No

  N/A

• The pylon sign is in good condition, clean and functional

  Yes

  No

  N/A

• Neons are in good condition, clean and quiet

  Yes

  No

  N/A

• The awning is in good condition and clean

  Yes

  No

  N/A

• The outdoor bins are in good condition, clean and do not overflow

  Yes

  No

  N/A

• No Smoking within 9 meters of the building

  Yes

  No

  N/A

• The low walls are in good condition and clean

  Yes

  No

  N/A

• There are no weeds in the parking lot

  Yes

  No

  N/A

• The fence of the garbage area is closed

  Yes

  No

  N/A

• The restaurant doors are closed at all times

  Yes

  No

  N/A

TERRACE ZONE

• The floor is in good condition, clean, without weeds in the joints and without waste on the floor

  Yes

  No

  N/A

• The fence is in good condition and clean

  Select Yes No N/A

  • Yes
  • No
  • N/A

• The plantation is in good condition and free of litter

  Yes

  No

  N/A

• The lighting in the terrace area is in good condition

  Yes

  No

  N/A

• There are no weeds in the terrace area

  Yes

  No

  N/A

• The bins on the terrace are in good condition, clean and do not overflow

  Yes

  No

  N/A

TERRACE EQUIPMENT

• The chairs are in good condition and clean

  Yes

  No

  N/A

• Tables are in good condition and clean

  Yes

  No

  N/A

• The parasol are in good condition and clean

  Yes

  No

  N/A

• Music on the terrace is tuned at Pizza Salvatoré radio station and has a pleasant volume

  Yes

  No

  N/A

• Wintering is done correctly. (the plants are tied and the furniture is well organized)

  Yes

  No

  N/A

INTERIOR

• The entrance grilles is in good condition, clean, well-drained and odorless

  Yes

  No

  N/A

• The vestibule is in good condition, clean, with adequate heating, adequate in store advertising and free of dust

  Yes

  No

  N/A

• The floor is in good condition, clean, unobstructed, swept and mopped daily

  Yes

  No

  N/A

• Floor drains are clean and odorless

  Yes

  No

  N/A

• The lighting is in good condition, clean and in a "warm white" color

  Yes

  No

  N/A

• The rails of lights are in sufficient quantity, in good condition, clean and well directed

  Yes

  No

  N/A

• The walls are in good condition and clean

  Yes

  No

  N/A

• The murals are in good condition and clean

  Yes

  No

  N/A

• The low walls are in good condition and clean

  Yes

  No

  N/A

• The ceiling is in good condition and clean

  Yes

  No

  N/A

• There are no unauthorized signs in the restaurant

  Yes

  No

  N/A

• The doorbell indicating the opening of the main entrance is functional

  Yes

  No

  N/A

• The heating system is in good condition, functional (the ideal room temperature is 22oC)

  Yes

  No

  N/A

• The air conditioning system is in good condition, functional. (The ideal room temperature of 22oC)

  Yes

  No

  N/A

• Emergency lighting devices are in good condition and functional

  Yes

  No

  N/A

• The lighting under the counter is in good condition and functional

  Yes

  No

  N/A

TOILET ROOM

• The mirrors are in good condition, clean

  Yes

  No

  N/A

• Lighting is in good condition and brightness is adequate

  Yes

  No

  N/A

• The ventilation is in good condition and functional

  Yes

  No

  N/A

• Hygiene supplies are sufficient

  Yes

  No

  N/A

• The toilet doors are fitted with a functional door closer

  Yes

  No

  N/A

• The toilet doors are clean

  Yes

  No

  N/A

• Cabinets are in good condition and clean

  Yes

  No

  N/A

• The walls are in good condition and clean

  Yes

  No

  N/A

• The hand dryer is in good condition and clean

  Yes

  No

  N/A

• Toilets and urinals are in good condition, clean and odorless

  Yes

  No

  N/A

• The sinks are in good condition and clean

  Yes

  No

  N/A

• There is sufficient hand soap and the dispenser is clean

  Yes

  No

  N/A

• The washroom is not used as a warehouse and the accessories are tidy

  Yes

  No

  N/A

• The toilet room is odorless

  Yes

  No

  N/A

• Waste containers are in good condition, clean and do not overflow

  Yes

  No

  N/A

Page 1

READY FOR BUSINESS

• Heated shelf lights are on from open to close

  Yes

  No

  N/A

• Employees eat and take their breaks outside the kitchen

  Yes

  No

  N/A

• Soft drink fridge is full, enough choice and inventory

  Yes

  No

  N/A

• Rags and dishcloths are clean and out of sight of customers

  Yes

  No

  N/A

• Opening hours are posted and respected

  Yes

  No

  N/A

• Personal consumption products are tidy and out of sight of customers

  Yes

  No

  N/A

• Partner purchases from authorized suppliers

  Yes

  No

  N/A

• Partner purchases authorized products

  Yes

  No

  N/A

• Refrigerated condiment table (filled at 11:00 a.m. and 4:00 p.m.)

  Yes

  No

  N/A

• Refrigerated condiment table (closed between peak hours)

  Yes

  No

  N/A

• (Buffet) Salad bar (full, cleaned)

  Yes

  No

  N/A

• The fryer is at 350F

  Yes

  No

  N/A

• Cleaning products (well stored, min: 1 bottle of Windex, sanitizer, degreaser, the method of preparation is followed)

  Yes

  No

  N/A

• Employee schedule (visible, up-to-date)

  Yes

  No

  N/A

• employees make eye contact with customers

  Yes

  No

  N/A

DINING ROOM

• The benches are in good condition and clean

  Yes

  No

  N/A

• The chairs are in good condition and clean

  Yes

  No

  N/A

• Tables are in good condition, clean and well adjusted

  Yes

  No

  N/A

• The table legs are in good condition and clean

  Yes

  No

  N/A

• (Buffet) Children's chairs are in good condition and clean

  Yes

  No

  N/A

• Hanging lights are in good condition, clean and at a safe height

  Yes

  No

  N/A

• The bins are in good condition, clean (inside and outside), emptied as needed

  Yes

  No

  N/A

• The utensil containers inserted in the garbage container are in good condition, clean and emptied as needed

  Yes

  No

  N/A

• Snow mats (if any) are in good condition, clean and color matched

  Yes

  No

  N/A

• Music is tuned at Pizza Salvatoré Radio, with pleasant volume

  Yes

  No

  N/A

• Garden and potted plants are in good condition, clean and well located

  Yes

  No

  N/A

• The interior sign is in good condition and clean

  Yes

  No

  N/A

• Decorative neon lights are in good condition, clean and quiet

  Yes

  No

  N/A

• The televisions are in good condition, the volume is closed and has a good choice of station (sport or new)

  Yes

  No

  N/A

SERVICE COUNTER

• The service counter is in good condition and clean

  Yes

  No

  N/A

• The bottom of wall are in good condition and clean

  Yes

  No

  N/A

• (Buffet) The utensil rack is clean and stocked

  Yes

  No

  N/A

• (Buffet) The soft drink fountain is in good condition, clean, functional and lighted

  Yes

  No

  N/A

• (Buffet) Soft drink fountain nozzle are in good condition, clean and functional

  Yes

  No

  N/A

• (Buffet) The pizza warmer is in good condition and functional. All 300W lamps are functional

  Yes

  No

  N/A

• (Buffet) The pizza warmer is clean (stainless steel). The stainless is mirror

  Yes

  No

  N/A

• (Buffet) Garlic bread / Fries warmer is clean and functional

  Yes

  No

  N/A

• The metal pan are in good condition and clean

  Yes

  No

  N/A

• The condiment dispenser is in good condition, clean and full

  Yes

  No

  N/A

• (Buffet) The spice & oil display is in good condition and clean. The bottles are clean and full

  Yes

  No

  N/A

• The interior menus are in good condition and clean. The prices are up to date and the picture is clear

  Yes

  No

  N/A

• (Buffet) The number of tray is sufficient. Tray are in good condition and clean

  Yes

  No

  N/A

• (Buffet) The coffee & thermos display stand are in good condition and clean

  Yes

  No

  N/A

• (Buffet) The salad bar is at the right temperature, the parallels, condenser and separator are cleaned

  Yes

  No

  N/A

• (Buffet) The dispenser with lids & straws are in good condition and clean

  Yes

  No

  N/A

• (Buffet) The ice cream machine is clean

  Yes

  No

  N/A

• (Buffet) The chocolate and caramel dispensers are clean inside out and functional

  Yes

  No

  N/A

• (Buffet) Confetti and peanut dispensers are in good condition and clean

  Yes

  No

  N/A

P.O.S

• The cash drawer is in good condition, clean and well located

  Yes

  No

  N/A

• Screens, keyboards and mouse are in good condition, clean and well located

  Yes

  No

  N/A

• The ticket printer is in good condition, clean and prints well

  Yes

  No

  N/A

• The computer is in good condition, clean and not cluttered

  Yes

  No

  N/A

• Moneris payment machines are clean, in good condition and functional

  Yes

  No

  N/A

CUT TABLE & EQUIPMENT

• The cut table is in good condition, clean and uncluttered

  Yes

  No

  N/A

• The pizza box cabinet is in good condition, clean and uncluttered

  Yes

  No

  N/A

• The grid container and the pizza pan container are well placed and not visible to customers

  Yes

  No

  N/A

PHONE COUNTER & EQUIPMENT

• The counter where the telephone is, is in good condition, clean and unencumbered

  Yes

  No

  N/A

• The drawers are in good condition, clean and not cluttered

  Yes

  No

  N/A

• The phones are in good condition, clean and the lines don't creak. The ringtone is loud enough to be heard throughout the restaurant.

  Yes

  No

  N/A

• The mandatory telephone speech is near the telephone and in good condition

  Yes

  No

  N/A

Page 2

KITCHEN / EQUIPMENT

• The restaurant uses the Bostitch Model B8 stapler as advised by the Franchisor

  Yes

  No

  N/A

• The Oven is in good condition, clean and the fans are well cleared. Cooking pizza looks great

  Yes

  No

  N/A

• The oven hood is in good condition, clean, functional and shiny

  Yes

  No

  N/A

• The hood of the fryers is in good condition, clean, functional and shiny

  Yes

  No

  N/A

• The dough trays are in good condition and clean

  Yes

  No

  N/A

• The stainless steel shelves are in good condition, clean and uncluttered

  Yes

  No

  N/A

• The mixer is in good condition and clean

  Yes

  No

  N/A

• The floor under the mixer is clean

  Yes

  No

  N/A

• The vegetable cutter is in good condition and clean

  Yes

  No

  N/A

• The microwave is in good condition and clean

  Yes

  No

  N/A

• Mop and wringer are in good condition, clean, odorless, emptied after use and out of sight of customers

  Yes

  No

  N/A

• The dishes are well washed and not visible to customers

  Yes

  No

  N/A

• Kitchen bins are in good condition, outside clean and emptied as needed

  Yes

  No

  N/A

• There is no music in the kitchen that the customer would be able to hear

  Yes

  No

  N/A

• The fryers are in good condition and clean

  Yes

  No

  N/A

• The stove or burner, is in good condition, clean and functional

  Yes

  No

  N/A

• The fries warmer is clean, in good condition, clean and functional

  Yes

  No

  N/A

• The sauce warmer is in good condition, clean, functional and the temperature of the sauces is at least 140oF / 60oC.

  Yes

  No

  N/A

• The refrigerated condiment table is clean and in good condition (door, seals, temperature 3oC)

  Yes

  No

  N/A

• The scale is in good condition, clean and functional

  Yes

  No

  N/A

• The make table is in good condition, uncluttered and clean

  Yes

  No

  N/A

• There is no staff speaker in the kitchen

  Yes

  No

  N/A

• Can opener is in good condition and clean

  Yes

  No

  N/A

• The sink is in good condition, clean and the taps are leak-free

  Yes

  No

  N/A

• The cold room is in good condition, clean, adequate storage and temperature of 2oC

  Yes

  No

  N/A

• The freezers are in good condition, clean, adequate storage and the temperature is -18oC

  Yes

  No

  N/A

• Thermometer (there is a thermometer in good condition in all refrigeration equipment)

  Yes

  No

  N/A

• The extinguishers are in good condition and checked annually

  Yes

  No

  N/A

• The extinguishers system (fryer hood) is in good condition, clean and checked annually

  Yes

  No

  N/A

• The evaporator grid of the cold table and the cold room is clean

  Yes

  No

  N/A

• The compressor grid of the cold table and the cold room is clean

  Yes

  No

  N/A

• The grids of the compressors of the frozen tables are clean

  Yes

  No

  N/A

• (Buffet) The salad bar compressor grill and evaporator grill are clean

  Yes

  No

  N/A

DELIVERY

• Delivery bags are in good condition, clean and tidy

  Yes

  No

  N/A

• The delivery domes are clean, they are put on by all the staff and are plugged in when put back

  Yes

  No

  N/A

• The delivery man's car has a nice image, the volume of his music is adequate

  Yes

  No

  N/A

STAFF PRESENTATION

• Employees eat and take their breaks outside the kitchen

  Yes

  No

  N/A

• All employees without exception have uniforms

  Yes

  No

  N/A

• All employees have their '' name tag ''

  Yes

  No

  N/A

• Cap (good condition, clean, worn, according to standards)

  Yes

  No

  N/A

• Pants (good condition, clean, according to standards)

  Yes

  No

  N/A

• Shirt (worn in pants)

  Yes

  No

  N/A

• Apron (good condition, clean, worn, according to standards)

  Yes

  No

  N/A

• Coat of delivery men (good condition, clean, worn)

  Yes

  No

  N/A

• Shoes (good condition, clean, according to standards)

  Yes

  No

  N/A

• Jewelry (according to standards)

  Yes

  No

  N/A

• All employees (except delivery men) wear hair and beard nets as needed

  Yes

  No

  N/A

PRESENTATION OF THE PARTNER

• Shirt worn in pants or clean t-shirt

  Yes

  No

  N/A

• Cap (good condition, clean, worn, according to standards)

  Yes

  No

  N/A

• All franchisees have their '' name tag ''

  Yes

  No

  N/A

• Pants (good condition, clean, according to standards)

  Yes

  No

  N/A

• Apron (good condition, clean, worn, according to standards)

  Yes

  No

  N/A

• Personal hygiene (hair, neat, shaved, odor)

  Yes

  No

  N/A

• Shoes (good condition, clean, according to standards)

  Yes

  No

  N/A

• Jewelry (according to standards)

  Yes

  No

  N/A

• Hair and beard nets

  Yes

  No

  N/A

PRODUCT

• (Buffet) Ice cream has a great taste, nice texture and nice color

  Yes

  No

  N/A

• (Buffet) The soup looks great. It is not too thin or too thick

  Yes

  No

  N/A

• The 5 and 12 lbs packing bags are well presented (well stapled)

  Yes

  No

  N/A

• The oil in the fryer has not expired

  Yes

  No

  N/A

• Each item has its own location

  Yes

  No

  N/A

• Crust: bubble-free, rounded, uniform and golden in color

  Yes

  No

  N/A

• Toppings: uniform and in place after pizza is cut

  Yes

  No

  N/A

• (Buffet) Pizza slice in the warmer: cut well to the bottom, right amount of slice and even topping

  Yes

  No

  N/A

• Pizza slices at the counter & delivery: well cut, uniform, right number of slices 7 "= 4, 9" = 4, 12 "= 6, 14" = 8, 16 "= 8

  Yes

  No

  N/A

• The box in which the customer receives his pizza is clean, of the correct size and well closed

  Yes

  No

  N/A

• 1 oz cups are put in the 12" , 14" and 18" boxes

  Yes

  No

  N/A

• Poutine: Recipee and packaging according to standards

  Yes

  No

  N/A

• All the elements of the same order must be ready at the same time

  Yes

  No

  N/A

Page 3

PRODUCT QUALITY

• Pizza sauce: quality, taste, inventory, consistency and proper storage

  Yes

  No

  N/A

• Poutine sauce: quality, taste, inventory, consistency, storage

  Yes

  No

  N/A

• Onions: quality, freshness, inventory, cut, appropriate storage

  Yes

  No

  N/A

• Green peppers: quality, freshness, inventory, cut and appropriate storage container

  Yes

  No

  N/A

• Mushrooms: quality, freshness, inventory, cut and appropriate storage container

  Yes

  No

  N/A

• Broccoli: quality, freshness, inventory

  Yes

  No

  N/A

• Pineapple: quality, freshness, inventory, storage

  Yes

  No

  N/A

• (Buffet) Lettuce: quality, freshness, inventory and storage

  Yes

  No

  N/A

• (Buffet) Cucumber: cut, fresh and stored in water

  Yes

  No

  N/A

• Marshmallows: in a 1/3 tray with lid

  Yes

  No

  N/A

• Bacon: dated, quality, inventory and storage

  Yes

  No

  N/A

• Ham: dated, quality, inventory and storage

  Yes

  No

  N/A

• Ground beef: quality, inventory and storage

  Yes

  No

  N/A

• Chicken: quality, inventory and storage

  Yes

  No

  N/A

• Hot dog sausages: 1 cm thick and cut diagonally

  Yes

  No

  N/A

• Poutine cheese curd: quality, freshness, inventory and date

  Yes

  No

  N/A

• Salt is put on the fries but not on the poutines

  Yes

  No

  N/A

• French fries: timer is respected, no more than 5 minutes in the warmer and packaging

  Yes

  No

  N/A

• Onion rings: timer is respected, inventory and packaging

  Yes

  No

  N/A

• Chicken wings: timer is respected, inventory and packaging according to standart with ranch dip (regular and Buffalo)

  Yes

  No

  N/A

• (Buffet) Dressings: inventory, storage and temperature below 4 oC once the bottle is open

  Yes

  No

  N/A

• (Buffet) Penne: al dente cooking, quality, inventory, storage and dated

  Yes

  No

  N/A

• Garlic bread: prepared and served according to the recipe

  Yes

  No

  N/A

• (Buffet) Coffee: fresh and sufficient inventory

  Yes

  No

  N/A

• (Buffet) Soft drinks in a fountain: very cold mixture.

  Yes

  No

  N/A

DOUGH

• The Salvatoré dough recipe is followed

  Yes

  No

  N/A

• The water temperature is 40oF (4.4oC) or the coldest available

  Yes

  No

  N/A

• The dough is brushed with oil

  Yes

  No

  N/A

• The 6 hour period in the cold room is respected before use

  Yes

  No

  N/A

• The dough trays came out around 11:00 a.m. and 4:00 p.m.

  Yes

  No

  N/A

• The dough taken out and unused after meal times are stored back in the cold room

  Yes

  No

  N/A

• The dough balls are round

  Yes

  No

  N/A

• The dough balls are layered with care (7 '' = 20 / tray, 9 '' = 12 / tray, 12 '' = 8 / tray, 14 '' = 6 / tray, 16 '' = 5 / tray )

  Yes

  No

  N/A

• Dough not used to make standby dough is pricked

  Yes

  No

  N/A

• The dough does not show a sign of having inflated and then deflated

  Yes

  No

  N/A

• The dough is not dry in the trays

  Yes

  No

  N/A

• Keep an airtight lid on the dough trays at all times

  Yes

  No

  N/A

RECIPE

• Proper use of the scale

  Yes

  No

  N/A

• The Salvatoré pizza sauce recipe is followed

  Yes

  No

  N/A

• The Salvatoré recipe for poutine sauce is followed

  Yes

  No

  N/A

• The Salvatoré BBQ sauce recipe is followed

  Yes

  No

  N/A

• (Buffet) The Salvatoré penne recipe is followed.

  Yes

  No

  N/A

• The Salvatore quantity charts are respected

  Yes

  No

  N/A

• The Salvatore quantity chart has not been modified

  Yes

  No

  N/A

• The food preparation is done with the maximum attention (follow-up of the PLV step by step)

  Yes

  No

  N/A

• Food is handled in the appropriate containers

  Yes

  No

  N/A

• All products for sale are approved by the Center of service Salvatoré

  Yes

  No

  N/A

• Extras (placed in the right places on the product)

  Yes

  No

  N/A

• The amount of inventories is adequate

  Yes

  No

  N/A

• There is a good rotation of inventories

  Yes

  No

  N/A

STAFF ATTITUDE

• Counter Attendants are friendly, courteous, lively, expressive and smiling towards customers

  Yes

  No

  N/A

• Counter attendants are punctual and assiduous

  Yes

  No

  N/A

• Counter attendants master the P.O.S and act with precision

  Yes

  No

  N/A

• Counter attendants have a good speed of execution

  Yes

  No

  N/A

• Counter Attendants follow the Partner's guidelines and act immediately

  Yes

  No

  N/A

• Counter Attendants are versatile and gladly help when needed

  Yes

  No

  N/A

• The Cooks are friendly, courteous and lively

  Yes

  No

  N/A

• The Cooks are punctual and diligent

  Yes

  No

  N/A

• Cooks master their task well, act with precision

  Yes

  No

  N/A

• Cooks have a good speed of execution

  Yes

  No

  N/A

• The Cooks respect the Partner's directives and act immediately

  Yes

  No

  N/A

• The Cooks are versatile and gladly help when needed

  Yes

  No

  N/A

• The Delivery Man (s) are friendly, courteous and lively

  Yes

  No

  N/A

• Delivery staff are punctual, flexible and diligent and affix the dome before their shift begins

  Yes

  No

  N/A

• The Delivery Man master their task (order verification)

  Yes

  No

  N/A

• The delivery staff have a good speed of execution while respecting the Highway Safety Code

  Yes

  No

  N/A

• The Delivery Man (s) respect the Partner's directives and act immediately

  Yes

  No

  N/A

• The delivery people are versatile and gladly help when needed

  Yes

  No

  N/A

• Employees have exceptional pride in their work

  Yes

  No

  N/A

• Employees accept constructive criticism

  Yes

  No

  N/A

• Employees help each other

  Yes

  No

  N/A

• Employees have a full smile (at least 6 teeth visible)

  Yes

  No

  N/A

• Staff keep a certain professional distance from the Partner

  Yes

  No

  N/A

• All customers are greeted, '' please and thank you '' after each question

  Yes

  No

  N/A

• (Buffet) All-you-can-eat pizza is suggested first

  Yes

  No

  N/A

Page 4

ATTITUDE OF THE PARTNER

• Attitude towards customer (kind, courteous, smiling towards customer)

  Yes

  No

  N/A

• Attitude towards the service center and the Operations Advisor (healthy, frank, collaborative)

  Yes

  No

  N/A

• Pride toward companies

  Yes

  No

  N/A

• Put the energy required for the success of their business

  Yes

  No

  N/A

• Has a lot of initiative

  Yes

  No

  N/A

• Always ready and on time

  Yes

  No

  N/A

STAFF MANAGEMENT / TRAINING

• (CORPO) Staff training is done with Salvatoré Evaluation documents and is filed in the employee files. (Instruction for the evaluator: 1 With the schedule check the number of employees of the restaurant, 2 In the file look at the employee files and make sure that 75% of the employees have their `` EVALUATION '' Completed Enter the names of employees who have completed their training and the percentage of training completed in the comments.

  Yes

  No

  N/A

• (CORPO) In the DCS, verify that the % of online training is completed. Award the point if at least 75% of the ''average of completed training'' and 100% of ''average owner training'' courses are completed.

  Yes

  No

  N/A

• (CORPO) The Partner uses the '' New employee '' form to hire his staff

  Yes

  No

  N/A

• The Partner opens a file for each employee. The form `` New employee '' is there

  Yes

  No

  N/A

• The Partner Communicates his requirements to employees well

  Yes

  No

  N/A

• The Partner acts towards the employees without using intimidation, hostility, outrage

  Yes

  No

  N/A

• The Partner Does not tolerate that an employee uses intimidation, hostility or indignation towards them

  Yes

  No

  N/A

• The Partner keeps a certain professional distance from his employees

  Yes

  No

  N/A

• The Partner sets an example in all his actions

  Yes

  No

  N/A

• Staff training is adequate according to the positions

  Yes

  No

  N/A

• Cellphones are only used by delivery people. No customer can see a cell phone

  Yes

  No

  N/A

• The Partner immediately deals with any breach of standards by employees

  Yes

  No

  N/A

• The Partner hires "Expressive" counter attendants

  Yes

  No

  N/A

• The Partner hires "Leaders" cooks

  Yes

  No

  N/A

• The Partner hires "Leader" Driver

  Yes

  No

  N/A

COUNTER ATTENDANT / DINING ROOM

• 2-second rule: The employee recognizes the presence of a customer at the counter (if busy, eye contact)

  Yes

  No

  N/A

• Customers are greeted cordially

  Yes

  No

  N/A

• Customers are answered in less than 30 sec at the counter

  Yes

  No

  N/A

• Orders are ready in less than 12 minutes. at the counter

  Yes

  No

  N/A

• Orders are complete and error free

  Yes

  No

  N/A

• We ALWAYS end by thanking the customer

  Yes

  No

  N/A

PHONE SERVICE

• The phone is answered in less than 3 rings

  Yes

  No

  N/A

• Customers waiting on the telephone lines are quickly picked up.

  Yes

  No

  N/A

• Staff respect the most recent ''mandatory telephone speech'' to the letter

  Yes

  No

  N/A

• Staff do suggestive selling

  Yes

  No

  N/A

• We mention the total of the invoice

  Yes

  No

  N/A

• We mention the delivery time

  Yes

  No

  N/A

• Staff are easy to understand

  Yes

  No

  N/A

• Customer complaints over the telephone are handled by the Partner

  Yes

  No

  N/A

DELIVERY SERVICE

• In the admin group, the latest delivery report indicates that 2 of the last 3 weeks are under the branch average delivery time.

  Yes

  No

  N/A

• The driver has one delivery bag per address

  Yes

  No

  N/A

• The delivery person has the Moneris devise at his disposal

  Yes

  No

  N/A

• Orders are complete and error free

  Yes

  No

  N/A

• The delivery man's car carries an illuminated mobile sign that works

  Yes

  No

  N/A

MARKETING

• Restaurant menu are up to date and stapled on each order

  Yes

  No

  N/A

• Delivery people leave menu in the lobby when delivering to an apartment / condo

  Yes

  No

  N/A

• The partner uses the beach flags and flags as needed, the equipment is in good condition and clearly visible.

  Yes

  No

  N/A

• Decorate his restaurant during popular and annual celebrations (with taste). Minimum Christmas and Halloween

  Yes

  No

  N/A

REPORTS & MANAGEMENT

• Net sales are well recorded in the DCS every day

  Yes

  No

  N/A

• Food cost data and number of customers are noted in the DCS

  Yes

  No

  N/A

• The partner makes his schedules according to the traffic of his restaurant

  Yes

  No

  N/A

• The partner is scheduled on the schedule

  Yes

  No

  N/A

• The place for administration is tidy and clean

  Yes

  No

  N/A

• The SRM time is 5 minutes different from the real time.

  Yes

  No

  N/A

Page 5

PENALTY SECTION

• Daily operations log tasks are tracked and initialized boxes are executed on each shift

  Yes

  No

  N/A

• Weekly and monthly operations log tasks are performed.

  Yes

  No

  N/A

• All the points of the last MAPAQ report have been corrected

  Yes

  No

  N/A

• Vegetable dishes and pasta are dated and initialized

  Yes

  No

  N/A

• All employees have their caps, t-shirts, nametag, pants or Bermuda shorts. The cooks have their hair and beard nets. The delivery person have Salvatoré coats.

  Yes

  No

  N/A

• The cheese is weighed, the beef and bacon are portioned with the ramekins

  Yes

  No

  N/A

• The timer is used at all times at the fryer station

  Yes

  No

  N/A

• The production schedule is respected

  Yes

  No

  N/A

• Manager's signature

  Sign

Page 6

• Take 50 photos of the restaurant, signs, pylon and exterior for the construction department.

  Media