CFV: DT ->GM&Supe

Store*

Who Completed Shop?*

First NameLast Name

Time*

Hour Minutes

AM/PM Option

Cleanliness: Is the exterior of the restaurant clean and free of litter? *

Cleanliness: Were crew and managers wearing uniforms that are clean and in good*

Order: Did Order Taker interact in a prompt, friendly and effective manner? Is orderdisplayed clearly on the COD / Digital Menu Board? *

Order: Did Order Taker provide a digital prompt and acknowledge you by name?*

Pay: Did employee(s) promptly interact in a polite, friendly and effective manner,including using your name to connect, and provide clear instructions? *

Present: Were the employees you came in contact with friendly? If pulled forward, wereyou provided with the 3 Ws (why, wait, where)?*

Speed: Was “Line Time from the 3rd car behind the order point" 70 seconds or less? (LineTime begins when your wheels stop as the 3rd car behind the order point, not including the car at theorder point, and ends when you arrive at the order point. If the line is less than 3 cars behind the orderpoint, begin timing when your wheels stop). *

Speed: Was 'Order End Present End' time 120 seconds or below? (OEPE time begins whenemployee states "Your total is..." and ends when the last item is presented to you).*

Speed: Record the Total Experience Time. Total Experience Time begins when your wheelsfully stop at the back of the line or at the COD, and ends when the order is presented - nonscored *

Accuracy: Did you receive all the food and drink items as ordered and were they served asa full portion?*

Accuracy: Did you receive the condiments (if required or requested), along with a receipt,utensils, napkins, and straws?*

Quality: Was your sandwich/entrée served neat, at proper temperature, fresh, and did it taste good?*

Quality: Were the french fries hot, salted, and crisp -OR- hash browns hot and crisp and did they taste good?*

Quality: Was your drink served neat, at the proper temperature and did it taste good?*

Quality: Was your dessert served neat, at the proper temperature, and did it taste good? *

Tempering & Prep: Were product levels sufficient per posted product level charts/eProductionmonitor for the volume of business? *

Tempering & Prep: Were products correctly labeled and within secondary shelf lives? *

Were UHC product holding times and holding levels being adhered to? *

Fries/hash browns: Were french fries/hash browns available to meet demand, followingcooking and holding procedures and french fries station set up/maintained correctly? *

Beverages: Were drinks placed on appropriate cart/table identified? Were drinks placedseparately, grouped by order and served correctly?*

Order Assembly: Were orders assembled correctly, once all items were available? Wereassembly Stations/Landing Tables utilized appropriately and orders checked for accuracy?*

US General Cleanliness Production and Service Areas: Did restaurant display general shiftcleanliness in production and service areas?*

People Positioning: Are employees positioned and adjustments made, as conditions dictate,throughout the shift? *

Leading Operations: Shift and Area Leaders conduct travel paths, identify danger zones andtake appropriate actions to prioritize & reduce operational barriers to deliver Gold Standardproducts and a great customer experience.*

Operational Focus: Was the Shift Leader aware of the restaurant's priorities, goals and actions,and progress?*

Who was Shift Manager?*

First NameLast Name

Who was Kitchen Manager?

First NameLast Name

Drive thru CFV

Behind Counter