SPEED
The T of TRED is this word
What is Target Setting and Communication?
The Single, most important way to prevent sicknesses from spreading
What is Handwashing?
The temperature of beef, chicken and steak from the rethermalizer.
What is 165?
The percent of Time the MIC should spend in the MIC Zone.
What is 80%?
The number of folds in a Crunchwrap.
What are 6?
The R of TRED are these 2 words
What is Rush Ready?
This is the first item to complete on the Food Safety Audit
What is Calibrate the Thermometer?
The weights of a Taco and a Crunchwrap.
What is 2.8 and 9.2?
The 4 Step Priority Sequence, in order, listed on MIC Card.
What is Safety, Service, Cleaning and Stocking?
The holding time for Bottled Sauces and Nacho Cheese on the line.
What is 8 hours?
The 3rd letter of TRED is this word
What is Equipment?
The Temperature Range of the Cold Line Ingredients
What is 33 to 41 degrees?
The way to ensure a Quesadilla is cut into 4 equal pieces AND cut all the way through
What is using the arrows (dots) on the wrap to place the cutter AND use Rock and Roll?
The MIC completes this before each daypart, I.E. 11:00am, and as needed.
What is a Zone Walk?
The correct order of the 4 products added to the pan to make a batch of Rice.
What is Water, Seasoning, Oil and Rice?
The 4th letter of TRED is this word
What is Deployment?
The water temperature of the Hand Washing Sinks
What is 100 degrees?
The length of time clean dishes need to soak in the sanitizer solution sink.
What is ONE Minute?
When 2 Managers are working, one oversees this _____________ and the other oversees this _______________.
What is food and service?
The 3 "buckets" on our W.I.N. document, in the correct order
What is Team, Guests and Financials?
All Stations are Stocked is in this part of TRED.
What is Rush Ready?
The length of time carry-over needs to be in the ice bath to ensure temp is reached?
What is 45 Minutes
The A is serving mas stands for
What is accurate orders?
The 4 areas of the restaurant that are checked during a Zone Walk.
What are Front Counter, Drive-Thru, On the Line and Frying & Prepping?
These are used to coach Team Members on their Primary and Secondary Tasks.
What are the Own Your Zone Cards?
The tool the MIC uses to assign Team Members a specific position for their shift.
What is the Deployment Chart?
The only Product from the Cold Line that Can be Carry-Over
What is Sour Cream?
Guide the way forward means
What is helping guest create a seamless experience by providing clear, direct and helpful info to the guest
"I'll see you at the window"
"Let me help you over on this kiosk"
This style of coaching works best on line for improving speed and accuracy
What is communication?
The TOOL used when Opening or Closing our Restaurants
What is the PLAYBOOK?
How do you communicate speed goals with speed with team members
What is shift huddle?
This is the Temperature range a Calibrated Thermometer needs to be within
What is 30 to 34 degrees?
According to the Standards, Water needs to be added to this Cold Line product and these 2 Hot Line products only.
What are Lettuce, Black Beans and Beans?
List the three buckets in MM$
What is labor, oveertime, ICOS
The 2 reasons water is added to the lettuce.
What is flavor and improving yield (weight, ICOS)?
The LEADER BOARD tracks this.
What is SPEED?
The only Towels used to clean the Bathrooms
What are Paper Towels?
Complete this sentence from our BIG 4, Friendly section.
No _______ hits the _____________!
What is No TRAY hits the COUNTER?
List three main tasks a MIC should complete before shift change?
-dishes
-food safety
-drawers
-zone walk
-communicate with oncoming MIC
Encouraging our guests to use the Kiosks improves this
What is Order Accuracy?
There are 4 bags of food waiting to be handed out at the Drive-thru window.
What is a Bottleneck at the Drive-thru window?
These 4 items must be at every Hand Washing sink
What is Hand Soap, Sanitizer, Paper Towels and Gloves?
The M in serving mas stands for
What is meaningful moments?
The main success guideline on your MIC card
What is leave the restaurant better than you got it?
The S in serving mas stands for
What is seamless experience?
The number of TM's deployed when the Front Counter Cashier position is added.
What is when 8 people are deployed?
The only thing you have to temp on the food safety audit?
What is tomatoes?
List the expected 4, in order
What is greet with a smile, engage with eye contact, speak with friendliness, and guide the way forward?
List three MIC success guidelines on MIC oyz card
- ensure safety and quality standards are met
-coaching thru conflict
-be the role model and coach teams to deliver standards
-hold team member accountable or "own your zone"
-right people- good balance of food and service
-handwashing to standard
What is the main initiative of the 2025 storyboard?
What is improve .3 Stars for FTB to achieve a collective 4.1+ star?