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Curbside + BTC
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25
Questions
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1
Store Location
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Beverly
McConnelsville
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Beverly
McConnelsville
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2
Is the exterior of the restaurant clean and free of litter? (parking lot, landscaping, sidewalks, corral area, trash cans are not full and are clean, curbside signage clean)
YES
NO
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3
Are crew wearing uniforms that are clean and in good condition? (include cleanliness of the vest)
YES
NO
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4
Were curbside spaces clearly signposted, easily identifiable and positioned near the restaurant entrance doors, and a minimum of 2 curbside spaces available?
YES
NO
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5
Was presenter friendly and greet you by name, and say thank you?
YES
NO
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6
Did presenter have condiments readily available in apron, cart, tray, etc. and did they ask if you had everything you needed? Was the presenter wearing a high visibility vest?
YES
NO
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7
Speed (when number is entered and "done" is selected, until last item is presented)
135 seconds or less
136-162
163-188
189-214
215-240
241 seconds or more
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8
Did you receive all the fodo and drink you ordered and were they properly prepared? (correct ingredients, properly filled)
YES
NO
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9
Did you receive condiments if requested, along with utensils, napkins, and straws?
YES
NO
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10
Was your entree served neat, at proper temperature, and did it taste good? (cheese tempered, ingredients well distributed, etc)
YES
NO
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11
Were french fries or hash brown hot and crispy? (fries not over or under salted)
YES
NO
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12
Was your drink served neat, at proper temperature, and did it taste good?
YES
NO
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13
Was your dessert served neat, at the proper temperature, and did it taste good? (check pies for expired)
YES
NO
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14
BTC: Were product levels sufficient per eProduction monitor for the volume of business? (eproduction monitors being used correctly -- check grill monitor, bake monitor, etc)
YES
NO
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15
BTC: Were products correctly labeled and within secondary shelf lives? (table, cheese, sauce, and thawed items)
YES
NO
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16
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)
YES
NO
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17
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,
YES
NO
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18
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)
YES
NO
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19
BTC: Were orders assembled correctly and checked for accuracy? (in the correct sequence: entree, fries, drinks, condiments) (receipt pick slip used correctly on orders)
YES
NO
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20
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)
YES
NO
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21
BTC: Are employees positioned and adjustments made as conditions dictate?
YES
NO
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22
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)
YES
NO
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23
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)
YES
NO
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24
Total drive thru only score
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25
Manager On Duty
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