Curbside + BTC

1

Store Location

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)

YESNO

3

Are crew wearing uniforms that are clean and in good condition? (include cleanliness of the vest)

YESNO

4

Were curbside spaces clearly signposted, easily identifiable and positioned near the restaurant entrance doors, and a minimum of 2 curbside spaces available?

YESNO

5

Was presenter friendly and greet you by name, and say thank you?

YESNO

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?

YESNO

8

Did you receive all the fodo and drink you ordered and were they properly prepared? (correct ingredients, properly filled)

YESNO

9

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

YESNO

10

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

YESNO

11

Were french fries or hash brown hot and crispy? (fries not over or under salted)

YESNO

12

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

YESNO

13

Was your dessert served neat, at the proper temperature, and did it taste good? (check pies for expired)

YESNO

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)

YESNO

15

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

YESNO

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)

YESNO

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,

YESNO

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)

YESNO

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)

YESNO

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)

YESNO

21

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

YESNO

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)

YESNO

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)

YESNO

24

Total drive thru only score

25

Manager On Duty