Window 1 – A1 Double Deal & Steakhouse Angus Thickburger™

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OPERATIONS QUALITY CHECK

• Use this Operations Quality Check to verify your restaurant is serving a HIGH-QUALITY product & maximizing sales through Operational Excellence

A1 STEAK SAUCE

• The 12 oz. clear plastic squeeze bottle of A1 Steak Sauce is labeled with “A1.”

  Yes

  No

  N/A

• Opened jug of A1 Steak Sauce is re-sealed, marked with a 30-day discard date, and held under refrigeration

  Yes

  No

  N/A

• Opened pouch of A1 Steak Sauce are tightly sealed, marked with a 7-day discard date, & held under refrigeration

  Yes

  No

  N/A

• 45 oz. of A1 Steak Sauce is spiraled on the top bun of Steakhouse Angus ThickburgerTM builds

  Yes

  No

  N/A

• 31 oz. of A1 Steak Sauce is spiraled on the top bun of A1 Double Cheeseburger (9:1) builds

  Yes

  No

  N/A

BACON

• Bacon is prepared to standard

  Yes

  No

  N/A

• Heated Bacon is held for 6-hours at room temperature in a covered 1/3 size pan near the cook’s line OR for 2-hours on a biscuit pan with grate on the overshelf

  Yes

  No

  N/A

• Bacon is crisscrossed on the top bun of all Angus Thickburger™ builds

  Yes

  No

  N/A

CANADIAN STEAK SEASONING

• Canadian Steak Seasoning is held in a 10 oz. Clear Plastic Shaker with Yellow Lid at the cook’s line

  Yes

  No

  N/A

• The shaker of Canadian Steak Seasoning is no more than half-full and is labeled with “Steak.”

  Yes

  No

  N/A

• The 10 oz. Shaker with Yellow Lid is only used for Canadian Steak Seasoning (not for Salt/Pepper blend or to salt fries)

  Yes

  No

  N/A

• Patties are seasoned over a dedicated orange transfer tray to avoid transferring seasoning to other ingredients on the cook’s line

  Yes

  No

  N/A

• 1/3 lb. Angus Patties are seasoned with 2-shakes (.10 oz.) of Canadian Steak Seasoning

  Yes

  No

  N/A

• 9:1 Beef Patties are seasoned with 1-shake (.05 oz.) of Canadian Steak Seasoning

  Yes

  No

  N/A

• The dedicated orange transfer tray used for Canadian Steak Seasoning is washed, rinsed, & sanitized every 4-hours

  Yes

  No

  N/A

ASSEMBLY & PACKAGING

• All products are packaged to standard

  Yes

  No

  N/A

GUEST SERVICE & EXECUTION

• Cashiers are properly trained & have TASTED the new products so they can describe them to Guests

  Yes

  No

  N/A

• Cashiers are following standard scripting & RGMs have labeled add-on items onto Scripting Cards as needed

  Yes

  No

  N/A

TRAINING MATERIALS

• Nutritionals are available for Team Member reference

  Yes

  No

  N/A

• Product Builds Charts are posted at the cook’s line for Team Member reference

  Yes

  No

  N/A

PERSON IN CHARGE (Restaurant General Managers, Shift Leaders, Station Leaders)

• Person in Charge knows the sales projections (ADQs) for the new products

  Yes

  No

  N/A

• Person in Charge is demonstrating MODEL-COACH-REQUIRE as needed to enforce proper standards & procedures to deliver a HOT, HIGH-QUALITY product to Every Guest, Every Time!

  Yes

  No

  N/A

POP POSTING

• POP is posted correctly, in a timely manner, & with correct pricing

  Yes

  No

  N/A

• NOTE ANY CORRECTIVE ACTION REQUIRED:

  Yes

  No

  N/A

Restaurant Unit #

• Restaurant General Manager Signature

  Sign

• District Manager/Above Restaurant Leadership Signature

  Sign

• Date

  Date

• Date

  Date