2017 brand standard visit - bsv checklist

Template Questions

• Questions Q1-Q8 should be completed ahead of time by restaurant and then each question verified by consultant during visit. Verify the calibrations between, not during, rush times in the restaurant.
• What depart is being evaluated?
• Q15 To receive points for this question, product must meet all the standards for appearance, temperature, taste and texture. {3pts.}
• ADB: Evaluate Breakfast Sandwich/Entree
• ADB: Evaluate Hash Brown
• Hash Brown #1
• Hash Brown #2
• Egg McMuffin
• Breakfast Sausage Burrito
• Bacon Egg & Cheese Biscuit
• Sausage Egg & Cheese McGriddle
• Big Breakfast with Hotcakes or Sausage Biscuit (Evaluate Sausage Biscuit if restaurant does not sell Big Breakfast with Hotcakes)
• Hot McCafe Drink-Hot Mocha
• Coffee
• Cold McCafe Drink
• Q29 Is rotation and stacking being done properly in freezers and refrigerators and for perishable dry goods? {1pt.}
• Other (describe)
• COOKING AND HOLDING
• Q34a-US RECORD THE DATE OF THE MOST RECENT CERTIFICATION Grill #1 Date
• Q34a-US-01 RECORD THE DATE OF THE MOST RECENT CERTIFICATION Grill #2 (if applicable) Date
• Q34a-US-02 RECORD THE DATE OF THE MOST RECENT CERTIFICATION Grill #3 (if applicable) Date
• In order to make the visit as efficient as possible, please have the following information ready for
• Update as needed: The following ongoing Service elements should be happening and observed throughout
• SHIFT MANAGEMENT
• PRODUCT OBSERVATIONS
• DRIVE-THRU
• Before scoring questions S11-US through S13-US, take ample time to observe customer experience throug
• FRIENDLY-CUSTOMER EXPERIENCE OBSERVATIONS
• S19-US Over the course of your visit, interact wit 3 customers (recommendation is to focus interactio
• "HI. I'm with McDonald's and I'd like to get some feedback form young how we are doing?" "How was you
• If they appears to be interested and communicative, continue with:
• How was your service experience?What was the best thing about your experience today?What could we hav
• (DRIVE-THRU): Speak with drive-thru customer when they first enter the line, asking if you can talk t
• Text for S19-US will appear in GDCT as such:Over the course of your visit, interact wit 3 customers (
• How was your service experience?
• What was the best thing about your experience today?
• What could we have done better?
• ACCURACY
• S24 Record 10 Service Times in FC (during peak, if possible).
• If restaurant does not have a drive-thru, take 20 times at the FC.
• If restaurant has self order kiosk or table service, evaluate the number of orders to align with the
• Capture Wait Time, Order/Pay Time (unsecured), Service Time, and Fulfillment Time (where applicable)
• WAIT TIME - 5 POINTS: Timing begins when customer gets in line and ends when customer arrives at orde
• ORDER/PAY TIME- UNSCORED: Timing begins when the customer arrives at the order point (includes FC, Se
• SERVICE TIME-5 POINTS: Timing begins on receipt and ends when the last item is presented to customer
• FULFILLMENT TIME-2 POINTS: (for Table Service) Timing begins when the entire order is ready to delive
• Time 1:
• Time 2:
• Time 3:
• Time 4:
• Time 5:
• Time 6:
• Time 7:
• Time 8:
• Time 9:
• Time 10:
• FRONT COUNTER
• Calculation: Compute average time for all 10 customers (average all 20 times for FC-only restaurants)
• Wait Time:
• Order/Pay Time:
• Average Service Time:
• Average Fulfillment Time:
• S25 Record 10 Service Times in DT (during peak, if possible).
• -Capture Line Time, Order Time (unsecured), and Order End to Present End (OEPE) Time for same custome
• LINE TIME FROM 3RD CAR BEHIND THE ORDER POINT - 5 POINTS: Timing begins when the customer's wheels st
• ORDER TIME - UNSCORED: Timing begins when the customer's wheels stop at the order point (includes Han
• ORDER END TO PRESENT END (OEPE) TIME - 5 POINTS: Timing begins when customer completes their order (i
• Calculation: Compute average time for all 10 customers:
• Line Time from 3rd car behind the order point:
• DRIVE THRU
• Order Time:
• Average OEPE:
• The following ongoing Cleanliness elements should be observed being maintained throughout the visit a
• Front counter and drive-thru (Question C1)
• Kitchen (Question C5)
• Beverage/condiment bar (Question C34)
• Dining area - chairs, tables, floors (Questions C38 & C40)
• Windows and doors (Question C42)
• Restrooms (Question C46)
• Exterior of the restaurant (Questions C52, C54-US, C55)
• C1 are the front counter/Drive-thru areas (floors, baseboards, walls, ceiling, vents and lights) clean and maintained throughout the visit? {1pt.}
• Part:
• Visual signs of build-up
• C24 Is ice transported from the ice machine to ice bins using only clean ice buckets and are ice buckets stored properly when not in use? {1pt.}
• PLEASE NOTE: The US BSV Safety & Security section starts with Question SS-2-US
• Occupational Safety (Crew)
• CHEMICAL SAFETY
• SLIP AND FALL PREVENTION
• FIRE PREVENTION
• CARBON DIOXIDE ( CO₂ ) SAFETY
• SECURITY
• BUILDING SAFETY
• PLAYPLACE OR PLAYLAND SAFETY
• Hand washing procedures, cross contamination prevention and sanitation supplies
• Have the restaurant manager (or staff assigned to complete the checklist) demonstrate procedures for
• Temperature Standards and Controls
• For items FS12-FS15, if any item is missed, the restaurant is considered un acceptable on food safety
• If item FS16-US or FS25-US are missed, the restaurant is considered unacceptable on food safety proce
• Procedures, Programs, Standards and Training
• STORE OPENING OR REBUILD DATE:
• Highest Peak Hour Guest Count:
• Highest Peak Hour Sandwich Count:
• If restaurant has addendum(s) for equipment, etc., note them here and which questions they relate to:
• BE1 Indicate the building configuration:
• BE2 Does restaurant recycle used cooking oil?
• BE4 Do the inside waste receptacles offer sorting for different types of waste beyond general trash? Check all waste bin options that apply.
• Does this Restaurant have a Drive-thru?
• BE24 What Front Counter service system does the restaurant have?
• BE25 What additional service systems does this restaurant have?
• BE26 How many POS key stations does the restaurant have?
• BE27 Does restaurant have 1 printer per front counter register?
• BE29 How many self order kiosks does the restaurant have?
• BE30 How many grills does the restaurant have?
• BE31 Does restaurant have forced air meat freezers?
• BE32-US Does restaurant have the ability to toast both sides of the Big Mac Club in the prep line? Select all the toasters used in the restaurant:
• BE33 Does restaurant have 2-sided HEATED prep table?
• BE34 Does restaurant have a high density prep table with overshelf?
• BE35-US Does the restaurant have sticky printers in use for McCafe and the prep line? How many are located on the prep line?
• BE36c Mark the number of KVS monitors on the prep line for the REGULAR MENU & BREAKFAST MENU.
• BE36d Mark the number of bump bars on the prep line for the REGULAR MENU & BREAKFAST MENU.
• BE37-US In the French Fry station area, are there at least 3 vats (Full/Full/Full) available? If not, indicate how many are available:
• BE37a-US Please use question BE37-US to indicate the manufacturer
• BE38 Does restaurant have a frozen fry dispenser?
• BE39 Does restaurant have 2 AccuSalt Dispensers with BLUE inserts for French Fries?
• BE41-US In the Fried Product (non-French Fry) station area, are there at least 3 vats (split/split/split) available? If not, indicate how many are available:
• BE41a-US Please use question BE41-US to indicate the manufacturer
• BE42 How many fryers does the restaurant have?
• BE43 Does restaurant have an automated fire suppression system (Ansul) installed over all fryers and grills:
• BE44 How many heat-treat shake, sundae or combo machine does the restaurant have?
• BE45-US Does Restaurant have an Ice Machine that produces solid cubes
• BE46 How many Initiation Points are there in the Kitchen?
• BE47-US Does restaurant have monitor redesign (w NP6 or later)?
• BE49 How many safes does the restaurant have?
• BE50-US Is there an energy efficient management system )EEMS) in the restaurant, controlling HVAC, lighting and signage from an approved global supplier (Siemens & Franke are currently approved suppliers)?
• BE52 Indicate what type of play facility the restaurant has:
• BE53 Do any entrances/exits open into or adjacent to a Drive-Thru or other traffic lane?
• BE56-US Does the restaurant participate in the Good Neighbor program? If yes, indicate which program(s) is used:
• BE57-US Does the restaurant have LED Lighting? Mark all that apply:
• BE58-US Select all of the following nutritional items that are posted and available: