Territory Director Consultation v1

Information

Restaurant Number
Restaurant Number
Restaurant Manager
Stine Ranking / Focus Areas
Conducted on
Prepared by

Drive-Thru Visit

Was the parking lot clean upon arrival?
"Greet and Connect" Immediately?
Featured an item and introduced by name?
Used proper SMART selling technique?
"Complete and Confirm" Asked "Do I have your order correct on the screen?"
"Complete and Confirm" Provided a total and asked to pull forward?
Were the menu boards and directionals clean?
Drive-thru pad and window area is clean and organized?
"Re-connect and Confirm" Greeted at the window immediately.
"Re-connect and Confirm" Order was repeated?
"Receive Payment" Thanked Guest and drink was provided right after accepting payment?
"Received Payment" Provided a receipt?
"Received Payment" Offered condiments, condiments placed on napkin at window sill once prepared?
"Inform / Excuse, Bag and Check" I am going to get your order; I will be right back!
"Re-Connect, Re-Confirm & Deliver" Greets the guest, confirms the order a third time.
"Show your Gratitude" Was thanked and invited back?
Employee is friendly, engaging and smiling?
Employee Name
Total DT time was within the day part goal? Include actual time. Breakfast: 3:00 Lunch: 3:00 Snack: 3:15 Dinner: 3:45 Late Night: 4:15
Order was 100% accurate?
Proper bagging procedures were followed?
Sandwich has proper build and ingredients are of good quality? What product?
Products are properly wrapped and in proper packaging?
Side item was prepared properly and of good quality? What product?
Tacos were prepared properly and of good quality?
Drink was prepared properly and of good quality? What product?
Dessert item was offered / ordered?
Dessert item was prepared correctly and of high quality.
Rate your overall experience. What went well; what could have been better?
DT Visit Overall Comments:

Outside & Dining Room

Is proper POP displayed?
Parking lot is in good condition. Asphalt, striping, curb stops etc.
Dumpster area clean, lids closed, recycle boxes broken down, pallets secured?
Landscaping is fresh and inviting? ie. weeds, overgrown trees, cigarette buts, trash etc.
Sidewalks are clean and in good repair?
Windows, window ledges and doors are clean? Window blinds are at the same level, up or down when appropriate.
Hours of Operations are properly displayed; STINE phone number posted.
Building is clean, paint not faded, no damage to fascia or building.
Music is on and at an appropriate level?
Dining room is at an appropriate temperature?
Front counter area is clean and organized. Stainless polished, no excessive POP or communication in guest view.
Tables and chairs are clean and organized? Chairs have glides?
Ceiling vents are clean?
Freestyle Machines are properly stocked and clean. Light off, no outages or expired products.
Drink station is clean and stocked?
Walls, floors and baseboards are clean?
Door Chimes in place and working?
Employees were at the front counter to acknowledge guests immediately? "Hi, Welcome to Jack in the Box!"
" Greet and Connect" Guest are being greeted with " Hi welcome to Jack in the Box" ?
"Complete and Confirm" Proper SMART selling techniques are used at the front counter?
"Complete and Confirm" Order read back to the guest?
"Receive Payment" Employee politely asks for payment, hands out drink cups / drinks, provides receipt.
"Inform / Excuse, Bag & Check" I am walking away to assemble your order; I will call your number once ready.
Employee is friendly, engaging and smiling?
Employee Name
"Re-Connect, Re-Confirm & Deliver" Employees wait at the counter for guest to pick-up order and offer condiments and appropriate parting comment?
"Show your Gratitude" Thanks the guest and invites them back.
Proper procedures are followed with baskets for dine-in orders.
Table visits are conducted when appropriate?
Restrooms are cleaned and stocked?
Rate your overall dining experience; what went well what could have been better.
Outside and Dining Room Overall Comments:

Scheduling, Headsets and Pre-Shift Meeting

These items need to be verified immediately upon entering the BOH. Ensure the store has the proper staff. If not have the PIC get on the phone and get the proper staff necessary for a successful shift.
Is the store properly staffed for the rush today? Verify using the Hourly Sales and Staffing Report.
Are proper scheduling techniques being followed for the week? +1 scheduling, good forecast, duties assigned ie. prep maintenance, admin, delivery,etc. 15 minute scheduling utilized, within hour range for week?
What is the required staffing level?
Staffing Chart
Staffing Guide
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What is the actual staffing level shown on the schedule? (Employees with 15 or more hours)
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How many certified Team Leaders are on the schedule?
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How many Team Leaders are in development?
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If location is understaffed; all recruiting components are in place. -Hiring Banners -Open Interview Signs -Hiring Table with Applications and pens -Hiring Flyers
How many working headsets in the restaurant? Explain if less than 4.
Was the amount of headsets in use adequate for the shift?
Are the correct people scheduled to follow proper Workstation Positioning guidelines?
Pre-Shift HUDDLE occurs? Pull employees together and have a quick pre-shift meeting; set goals.
Rate the overall HUDDLE. Energy, enthusiasm, engagement, information...
Scheduling, Headsets and Huddle Overall Comments:

JIB Systems

Items in this section should be evaluated on practicality, professional appearance, and functionality.
All employees are in proper uniform. Hair ties, shirts tucked in, belts, name tags, shoes for crews, etc.
WSP charts used and proper guidelines are being followed?
Daily Planners are in use?
Build to charts are updated and in use?
Prep chart is utilized daily?
STINE Scoreboard is updated?
Photo of Stine Scoreboard
JIB Systems Overall Comments:

Food Quality

Proper timers are in use on products?
Does the product quality and product match the timers in use?
Buns are within proper dates?
Salads are of good quality and properly dated?
Proper labels are on products in the walk-in cooler and POUs.
All products were available for our guests?
Equipment is programmed properly for new product(s)?
Sourdough toaster is being used for sourdough bread.
Food Quality Overall Comments:

Training Systems & Bulletin Boards

Tablet is charged and updated with correct employees. Matches schedule.
Tablet is being utilized for training all employees. DM email is programmed in tablet, receives certifications in email.
When was the last certification completed? Who was it and what position, date?
Lockbox is available for tablet when not in use.
Trained and certified employees have received "Certification Pins"
Bulletin boards are decorated and updated with current information.
Filing system in place for employee P-108s

Health, Safety and Cleanliness Items

Food Safety Checklist is updated and properly completed?
Food Safety Knowledge Check of the PIC: 8 allergens to food Ask various questions about Food Safety to include temps, corrective action etc.
Allergens & Food Safety Job Aid
Previous Health Inspection violations have been corrected?
RED binder in place if applicable.
Food Handler cards are on file for all employees? If not list who needs them.
Inspect for pest activity; ask employees if they have seen any pests in the restaurant. Personally inspect the facility for potential concerns using a flashlight.
Burns Pest Elimination "Site Log" is available and used by the staff.
Burns Pest Elimination bait station(s) are available by the back door or dumpster area? One tin cat is inside the restaurant.
Proper grill procedures being followed? Final flip and visual checks? Employee on grill knows proper patty temp?
Assembly, Grill & Fryer area is clean and organized?
Behind equipment is clean, grill flue is clean, hood vents are clean?
Prep area is clean and organized?
Stored dishes are clean?
Walk-in Cooler and Walk-in Freezer are clean and organized? FIFO utilized, boxes dated.
Dry Storage area is clean and organized? FIFO utilized, boxes dated.
Breakroom is clean, organized and inviting? Comfortable chairs etc. (Neutral Paint)
Manager's office is clean, organized and inviting? Shelves organized, comfortable chair, file cabinet organized etc.
Health, Safety and Cleanliness Overall Comments:

Survey Items

How many working microwaves in the restaurant?
Stand bank log is completed daily 3 times? Safe is locked at all times?
Cash drops? Open drawers and verify contents.
All lighting is working? Both interior and exterior. Lights are on at dusk and off at sunrise.
Security System is secure and Management does have access.
Security System date and time match with the restaurant PC.
Security system is working properly? All cameras, audio, and recording.
Security system is getting at least 4 weeks of recording.

Safety Survey

Exterior: No slip or trip hazards to include uneven sidewalks, potholes, broken curbs, oil, grease etc.
Interior floors are dry or marked clearly with wet floor signs.
Floor mat is present at the drink station?
Life Safety: Exit signs are working?
Dining Room: in good repair; no hazards floor free of debris etc.
High Chairs; straps and buckles in good working condition?
Restrooms; In good repair, no hazards floors free of debris?
Baby Changing Stations: in good condition, buckles and straps working?
Fire Systems: Manual pull activator not blocked. Serviced within the last 6 months. Take photo of tag for verification.
Fire Extingishers: K-Type in kitchen and properly mounted and serviced. Take picture of tag for verification.
Fryers: no hazardous grease build-up in cabinets or around / behind fryers?
Grill: no hazardous grease build-up in cabinets or around / behind fryers?
Hoods: Clean with no grease build up; hoods have been serviced with last three months. Take photo of tag for verification.
Electrical; Wiring and breaker boxes appear in good condition.
Food Safety: Cooks wearing gloves, no foreign objects on shelves or in prep areas all product has labels.
All lighting have covers in place. Hoods, coolers, kitchen etc.