DT + BTC CFV

1

Store Location

2

Before you order: Is the exterior of the restaurant clean? (parking lot, sidewalks, landscaping, corral area, menu boards, windows)

YESNO

3

At the DT speaker: Did order taker interact in a prompt, friendly and effective manner, providing clear instructions and asking clarifying questions where needed? Is order displayed clearly on the screen? (greeted within 10 seconds, asked if everything looked correct, used effective order taking - suggested LARGE W COKE or BBQ instead of asking what size, drink, sauce, knew how to recall mobile orders, order taker could answer questions, did not interrupt you,audio quality was good, was knowledgable about the app, screen was working)

YESNO

4

At the DT speaker: Did the order taker ask if you are using the app, and acknowledge you by name at the order point?

YESNO

5

At the pay window: Did the employee greet promptly, and interact in a polite, friendly and effective manner, including using your name to connect and provide clear instructions? (greeted promptly, name used, asked if you wanted receipt or gave receipt, thanked customer)

YESNO

6

At present: Presenter was friendly and effective and did they provide clear instructions? If you were pulled forward, were you provided the 3 W's? (greeted promptly, thanked, farewall, 3 Ws)

YESNO

7

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

YESNO

8

OEPE (begins when the order taker states "your total is..." and ends when the last item is presented to you)

120 or less

121-140

141-160

161-180

181-190

191 or greater

9

Did you receive all the food and drink you ordered, and were they properly prepared? (received everything correctly, received correct sizes, requested an item that wasn't available, sandwich had all ingredients)

YESNO

10

Did you receive condiments you requested, along with utensils, napkins and straws?

YESNO

11

Was your sandwich served neat at the proper temperature and did it taste good? (good temperature, good taste, good apperance, bun was soft and tender, muffin/bun properly toasted or steamed, biscuit not dry hard or flaky, beef/chicken is juicy, cheese tempered, produce fresh, ingredients well distributed, bacon crispy, eggs fluffy and moist

YESNO

12

Was french fries hot salted and crisp, or was hash brown hot and crisp (check salt for not enough salt or too much salt)

YESNO

13

Was your drink neat, at the proper temperature, and taste good?

YESNO

14

Was your dessert served neat, at the proper temperature, and taste good? (for pies check date and temperature

YESNO

15

Were staff wearing uniforms that are clean and in good condition?

YESNO

16

BTC: Were product levels sufficient per eProduction monitor for the volume of business? (eproduction monitors being used correctly -- check grill monitor, bake monitor, etc)

YESNO

17

BTC: Were products correctly labeled and within secondary shelf lives? (table, cheese, sauce, and thawed items)

YESNO

18

BTC: Were UHC product holding times and levels being adhered to? (check UHCs against eproduction levels. observe the replenishment of the UHC to confirm it's being done correctly per eProduction. The level might not match if it's actively in use or being cooked)

YESNO

19

BTC: Were french fries/hash browns available to meet demand, following cooking and holding procedures and rench fires station set up and maintained correctly? (fry monitor being followed, oil skimmed, divider in place, fry station staffed when conditions dictate, cooking procedures followed, not over holding or under holding, oil quality is good, salt shaker used correctly,

YESNO

20

BTC: Were drinks placed on appropriate cart/table identified? Were drinks placed separately grouped by order? (flavor indicator on cups pressed down, beverage stickers being used, 3 or more drinks served in a carrier)

YESNO

21

BTC: Were orders assembled correctly and checked for accuracy? (in the correct sequence: entree, fries, drinks, condiments) (receipt pick slip used correctly on orders)

YESNO

22

BTC: Did the restaurant display general cleanliness in employee areas, without a negative impact on operations and safety? (check evidence of clean as you go systems. area includes kitchen, service, and beverage cells)

YESNO

23

BTC: Are employees positioned and adjustments made as conditions dictate?

YESNO

24

BTC: Shift and area leaders conduct travel paths, identify danger zones and take actions to prioritize and reduce barriers that deliver gold standard products and a great customer experience. (are travel paths being done? If a travel path is done every 30 minutes, observing for this question is not necessary)

YESNO

25

BTC: Was the shift leader aware of the restaurant's priorities, goals and actions and progress? (ask the manager what they are working on related to the restaurants priorities. Manager must be able to share in their own words what is the progress. i.e., if they are improving against the restaurants goals)

YESNO

26

Total drive thru only score

27

Manager On Duty