Transition Checklist

• Welcome to the Transition Checklist. This document is used as a resource to aid you in your transition task and is not submitted. Please use this as a guide only as some items may vary due to promotions.

Service Area

• Fry Boxes Stocked

• Fry Salt

• Fry Scoop Cleaned

• Franke Filled

• Shake Syrups

• Coke Syrup

• BIM Filled

• Dry Stock (B Bags, Napkins, Cup Trays, Cone Holders)

• Perishables (Cones, Flakes, Waffle Cones, Toppings, Sauces)

Production Area

• Side Freezers Stocked

• Filet Freezer Stocked

• Dressing Bench Stocked

• Sauce Guns Replenished

• Steak Staged

• Dry Stock (Clams & Wraps)

• Perishables (Pickles, Ketchup Mustard)

• MFY Fridge Stocked

• Fryers Turned On

Food Safety

• Calibrate Pyrometer

• Prepare REW

• Test Fried Products

• Test Grilled Products

• Sign Off

Transition Finale

• Menu boards

• Reg Menus Changed

• Front Fryers changed