Quality
What is the temperature range 10:1 and FRESH BEEF need to be on?
10:1 - 155-170F
FRESH BEEF - 175-190F
How often are you suppose to check the restroom?
Every 2 hours at a minimum
When should the presenter serve the order
When all items have been given out
How often in advance should you plan your shift?
24 hours in advance
What are all the ONMI channels
Kiosk, FC, DT, Curbside, Delivery, Table Service
How often should we be skimming our fryers?
At least every 30 min and 15 min during peaks
How many points do you loose if someone in the kitchen is wearing a bracelet?
5 Points
What are the 3 Ws
Why, Wait, Where
How often should a travel path be?
As a company what is the single most commonly missed item on a curbside visit?
Calling the customer by their name
What does FIFO stand for?
First In First Out
What is the required temperature on the back sink?
110F
What is the correct order when assembling an order
Hot items, Entrée, Fries, Condiments, Ice Cream, Napkin and straws
What is a danger zone?
How many points do you loose for having a bad positioning during a PACE visit?
4 points equals to 15 points
How fast should the initiator react to the KVS?
Five seconds reaction time
How long do you have to finish food safety?
1 hour after change over
When do you serve an order in front counter?
Once you have all the sandwiches in the bag or tray
What is R2P and how does it work?
Receipt to Present. From the time the receipt prints to when you serve it
What is the line time?
Third car behind the order point. 70 Seconds
What does UHC stand for. What is the password?
Universal Holding Cabinet
1955
What is the minimum Daily Food Safety completion rate needed to pass?
80%
What is a CLC?
Customer Location Cell
How do you know when your kitchen crew are double timing the product?
By clicking on the small clock on the top right corner
How many points do you loose for not meeting Curbside times
8 Points