Positioning
Aces should be ...
in their places
What does SMART goal stand for?
Specific, Measurable, Achievable, Relevant, Time-Bound.
Beverages
Pour drinks as an order is being placed
Sandwich Station
What should be prepped
- Onions
- Pickles
- Tomato's
-Lettuce
- Sauces
- Promotional Items
Order Taker is ...
locked in position and not multi-tasking
What checklist should be completed before a rush?
Rush Ready Checklist
When should you provide feedback to your team?
Each shift
Headsets
Wear, listen and work from the headset
Employees should be demonstrating _ _____ __ ______ when preparing customer orders
a sense of urgency
Who should be notified if someone needs to leave the floor
OPS Leader
How many positioning guides (DOP) should be completed at a time?
Typically, 3 guides should be completed at a time (day-parts 1,2,3) or (day-part 4,5,6)
How often should you do a team huddle?
Start of every shifts
Scheduling (3 things)
- Write an effective schedule with non-service tasks and breaks planned
- Staff to sales demand
- Crew in proper positioning
Cash Registers should be
- Stocked with change
- Receipt Paper
Production Line
Serve meat to the bun within in ____
3 seconds
How do DOP help service times?
- Ensure employees are properly positioned to operate most effectively and deliver a great customer experience
- Allows the manager to see where gaps may exist and to plan effectively for their shift
- Provides clarity on primary and secondary service duties that each employee completes during that day part
How can you communicate goals to your team?
- Huddles
- TTM
Accessories (Forks, Knives, Sauce)
- Have them properly stocked
- Prepare as order is being placed
Problems can be traced to 3 key areas of the business
- People
- Procedures
- Systems
Sandwiches stations are set up according to _______
diagram to maximize efficiency
Name 3 production speed tips
- Headsets functional, available and in use
- Back-up batteries charged
- All Stations fully stocked and back-ups available
- Working off of the headset
- Crown to the condiments
- Meat to bun in 3 seconds
- Just in time fries
-Filtering during service breaks
Who should be working towards the stores goals?
The whole team!
Name 2 ways to be Rush Ready
- Stock Stations appropriately
- Stock equipment with back-up food products
- Check on raw, prepped and cooked product
- Employees in position
3 problem solving approaches to identify the root cause
- Review VOC around speed specific comments
- Determine the day-part(s) impacted
-Identify who and what position(s) may contributing to the issue
OPS Leader - People
Name 3 Tips
- Validate schedule and ensure shift is staffed to peak demand
- Set up DOP and positioning guide
- Aces in their places
- TTM all team members in, through and out of position
- Coach team members to stay locked in position