ECOSURE
How often do you wash your hands?
How do you track it?
Every hour
Squadle/Sheet
What does CFV stand for?
Customer First Visit
Explain the process for changing towel buckets and how often
Take buckets to the mop sink, replace water with clean water and add 1 sanitize packet. Every 2 hours
What is our highest food cost item?
Oil
What is labor %
The % of money each hour going to pay the employees
What is the container used for McFlurry mix-ins that contain allergies?
Orange Allergen Container
How many seconds do you have to present a curbside order?
135
Staggered Opening and Closing
Opening- One manager scopes out restaurant, signals to rest of team that it is safe, all employee come in together, lock door behind them.
Closing- One employee goes out to make sure area is safe, signals to rest of team it is safe to leave, manager locks door upon departure.
What does food cost percentage represent?
A percentage that measures how much of a menu items price goes towards ingredients.
What is Linen?
Linen is uniforms bought for the restaurant
What temperature should all fridges be?
32- 40 Degrees
What are the three W's for parking cars
Where am I going to be parked
What product am I waiting on
When will my order be ready
Lay, pull and seasoning proceadure of 10:1
Lay 10:1 (Show Procedure), Season, Onion, Pull
When should you count inventory according to your truck schedule?
The day before truck or after it is delivered and order has been manually posted.
Examples of Maintenance and Repair
AAA, Clay's, Roto Rooter, Franke, Parts Town, H&K, Coke, DSL, ect.
What are the 5 ILLNESSES that someone cannot work with:
SSEHN- Send Sick Employees Home Now
S- Salmonella
S- Shigella
E- E Coli
H- Hep A
N- Norovirus
What are the six categories of an RGR?
Quality
Service
Cleanliness
Shift Leadership
Food Safety
Health and Safety
How do you build a Sausage Egg Muffin
Muffin crown
Egg
Sausage
Cheese
Muffin heal
What can impact your unexplained stat?
Order not posted or food counts not being correct.
Three most important controllable items
Food Cost, Paper Cost, Labor
Name 5 SYMPTOMS that you are required to send someone home from work if they have?
Vomiting
Diarrhea
Jaundice
Fever WITH sore throat
Open cuts and wounds
Describe how to properly execute a curbside for PACE standards:
Sticker in middle of bag
Greet the customer by name
Delivered on a tray/caddy that contains basic condiments
Ask "do you need anything else"
Thank the customer
Explain the process for when product does not meet temperature during food safety
Discard product
Wash, rinse, sanitize utensils
Try again
If product still does not meet, discard product, wash, rinse, sanitize utensils
Dial up grill/Increase cook time 2 seconds
What are the six components of food over base?
Completed waste, Raw waste, Condiments, Employee/Manager meals, Variance stat, Unexplained.
What is PAC stand for and what does it mean
Profit after controllables.
The money left over after all the controlled bills are paid.