FSE
SPA
Avs.T
Kitchen knowledge
100

Passing minimum fse score, MNN score goal

What is 80 pts. And 94 pts

100

Store with the top SPA score in MNN, top in D9?

What is st. Cloud 960. Forest Lake 953

100

This list shows items lost during a given Inventory period

Top X report

100

This process ensures we have proper temperatures, no out of date product, and a correct par amount for a given shift.

What is a linecheck(checklist)

200

Temperatures of the DANGER ZONE

41*-135*

200

steak doneness temperatures 

r-115*

mr-125*

m-135*

mw-145*

w-155*

200

This list shows product variance for the last 8 inventory cycles.

What is the Product  A vs. T 8 - week review

200

This process of labeling ensures, food quality and safety.

What is LDIRTS

300

Point system for fse violations

What is minor -1 pt

Major -3 pts

Critical-5 pts


300

Fries and breadsticks can be held this long

What is 4 minutes.

300

This list shows you top losses of non depleting items

What is the Q-factor comparison

300

Having accurate (blank) and writing accurate (blank) everyday are two ways to help reduce food loss.

What are freezer pulls and preplists

400

proper lowboy placement for impossible patty

where nothing that has to be cooked over 145* can be drug over top of them.

400

without scoring 100% in category, your store cannot receive at Service promise Champion

what is Food Safety

400

Top 3 food losses in MNN by dollar amount

What are boneless wings, chicken breasts, chx tenders

400

What is our next menu campaign for C7

AYCE boneless

500

Proper food hierarchy from top to bottom

What is RTE foods, seafood, raw beef, raw pork, raw ground beef, raw chicken.

500

pasta and sides must be at this Temperature when leaving the kitchen before arriving to guests

what is  145*

500

Your store's Food variance this month. (PTD) P7

ER- -.69%

MG- -.89%

PLY- -1.58%

NH- -1.71%

FL- -.77%

WBL- -1.03%

500

These are Big 8 Allergens

What are Dairy, Egg, Fish, Gluten, Nuts, Peanuts, Treenuts, Soy.