Bottle Necks
Coaching Crew
Perfect Shift
CTF
RPS
100
What should be the first thing to check if there is a bottleneck in the restaurant? 

What is the CTF currently at and ensure we have enough product working for business flow. 

100

How do you coach crew to ensure dish is getting done in a timely manner? 

Various answers but looking for dish organization and follow up. 

100

What does KASADA stand for? 

KNOW ALL SEE ALL DO ALL

100

What is the difference between CTF and CTO 

Cook to Flow (Sequencing) is small consistent drops & CTO is used in low volume to ensure quality product. 

100
When can RPS arrive for an assessment? 

Any Day, Any time 

200

What steps should you take to prevent long ticket times from dine in orders? 

Review Smart Ordering

200

If a CM is holding on toast due to the balance f multi-tasking stocking the station, how would you coach? 

Fill time in between convert belt to ensure station is kept stocked and cleaned. 

200

How often should a food safety be performed? 

Once per shift before peak
200

What should we use during pre-shift to ensure the execution of this focus ? 

1LV Lab Digital Pre-shift topics 

200

How many points are all questions worth? 

5 points 

300

The drive thru has been wrapped since 12pm and it is 60 degrees and we have 16 cars back, what do you do next?

Deploy two tablets and ensure triangle is utilized, ensure BOH crew are doing back up drops and two on DT boards to ensure we are ready to execute the increase in orders. 

300

The CM on Dining Room Expo is having a difficult time remembering to bump tickets right away because they are trying to ensure the order is correct. 

Have a training flip book out and review the 3 P misses that are common misses. 

300

How often should the bird strainer be changed out ? 

Same frequency as flour pans

300

What is the goal of CTF Execution Excellence? 

To ensure that crew are focused on CTF to achieve low waste while serving quality product and good SOS. 

300

What category did they add to RPS? 

Regulatory 

400

You have 3 crew in drive thru and 4 crew in dining room, SOS times are still high and expos are getting out of order because all the crew continue to try to help, how would you fix this bottleneck ? 

Ensure secondary tasks are assigned out and huddle with crew to ensure they know what their tasks for the shift will be. 
400

Communication is completely out of sync with the crew on shift, how what steps would you take to fix and coach. Tenure of the crew is on average 3 years & you have 2 Service Specialists and 2 Bird Specialist on shift. 

Huddle and review with crew in each zone comm expectations and ensure that names are being used while demonstrating the 3 rs. 

400

What tools do we have to ensure we can anticipate the business flow to prevent panic drop and stops. 

CTF Bird Drop Forecaster and Labor Card 

400

How do the FOH and DT Crew play a part in CTF? 

Great communication and constant table touches to give feedback to the team. 

400

How do you enter and exit the building ? 

Enter: 1) Drive around 2) one manager enters the restaurant 3) If you have crew that walk have them wait in lobby while security check happens 4) Security Check walk in, dry storage, restrooms and then thumbs up to cam 5) Allow crew to enter in designated door. Exit: Ensure you check bathrooms when doors are locked, check the DT windows and ensure office is dead bolted, set alarm and exit with all crew. Ensure all crew leave before you leave and drive around the building one last time. 

500

It is an opening shift and you are aware the night before they were not able to get you to PAR & the close is not the best, what steps will you take to ensure a successful shift. 

Delegate tasks to crew for follow up and prep to ensure you can balance getting to PAR and taking into account the current shift business flow. Delegate the extra follow up cleaning throughout the open to ensure RPS readiness. 

500

Board set-up, how do you coach crew to ensure they can balance the communication and SOU aspect of the position. 

Communication needs to be the same every time and same order with the follow up question of the time on next product to ensure the communication continues (every 3 tickets ) 

500

What is a common issue currently causing it tougher to run perfect shifts?

Coaching and following up, timeframes and planning. 

500

Are large orders an excuse for high waste and high dine in times? 

No, proper use of CTF will help prevent this as long as we are following up with the bird droppers. 

500

Where the cleanliness hot the RPS assessment? 

It was moved into the WWD category.