In Restaurant + BTC

1

Store Location

2

Was the interior of the restaurant clean? (look at floors, lobby windows, beverage bar, see if trash cans are overflowing, visible kitchen areas, and lobby tables)

YESNO

3

Are the restrooms clean? (look at walls, floors, sinks, faucets, hand dryers, toilets, urinals, and mirror). Mark no if the toilets/urinals/faucets/hand dryers are not functioning. Mark no if soap, toilet paper, or paper towels are not stocked.

YESNO

4

Were employees wearing clean uniforms that were in good condition?

YESNO

5

FC: Did order taker provide digital prompt, friendly, use your name and provide clear instructions? MUST PROVIDE NEXT STEPS IN CUSTOMER JOURNEY "you go have a seat, and your order will be out to your table in a moment." is an example. Kiosk: Was the kiosk in working order, including table tents, and product outage managed correctly? MOP Table Service: Was the MOP table marker in place and in good condition and the product outage managed correctly? (FC-watch for card reader not working, scanner reader not working, order taker knowledgeable about mymcd rewards, gave receipt) (kiosk-watch for card reader not working, scanner working, receipt printer working, table tents available) (MOP- watch for table marker in good condition)

YESNO

6

Was the presenter of your food friendly and greet with name? IF TABLE SERVICE: did the presenter have condiments readily available and ask if you had everything you needed, and say thank you?

YESNO

7

Did you observe genuine hospitality in the dining are? (employees are prioritizing customers, actively looking for opportunities to connect and assist, smiling and polite)

YESNO

8

Was your wait time to order 90 seconds or less? Wait time begins when you get in line, and ends when you arrive to your order point.

YESNO

9

Table service: was your R2P 135 seconds or less? NON TABLE SERVICE: was your R2P 90 seconds or less?

YESNO

10

Did you receive all the food and drink items as ordered, and were the properly prepared? (Correct ingredients and not under filled)

YESNO

11

If you had a table service, was your drink provided already filled? If no table service, mark yes anyway.

YESNO

12

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

YESNO

13

Was your entree served neat at proper temperature and did it taste good? (cheese tempered, etc)

YESNO

14

Were french fries or hash brown hot, salted, cripsy, and did they taste good? (not under or over salted)

YESNO

15

Was your drink served near, at the proper temperature, and did it taste good?

YESNO

16

Was your dessert neat, at the proper temperature, and did it taste good? (Check pie expiration dates)

YESNO

17

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

18

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

YESNO

19

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

20

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

21

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

22

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

23

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

24

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

YESNO

25

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

26

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

27

Total drive thru only score

28

Manager On Duty