Guest Experience
What is the maximum time to acknowledge a guest at the speaker?
5 seconds
Food excellence and HAACP logs are completed for the last ___ days.
14 days
What is the max TPM for oil before it needs to be discarded? How many times should friers be filtered daily? Where should TPMs be recorded (2 places)?
28 TPMs. Twice a day. HACCP A and Oil Tracker
What is the maximum variance of active TMs in PA vs schedule?
5
True or False: Dish soap and sanitizer in NOT a Zero Tolerance item as long as there is hand soap in the restaurant.
False. There should be dish soap, sanitizer AND hand soap in the restaurant.
What should we FIRST ask a guest once she pulls to the window?
A team member should ask to scan the Popeyes Reward app
All product stored at least ___ " from the floor. Sanitizer buckets kept ___ " from floor and at least ____ " from open food
6"
6", 12"
When battering BIC, what is the maximum # of pieces we can batter at one time (for breast, thigh, legs and wing)?
8 breasts, 8 thighs, 15 legs, or 15 wings
Describe the perfect team and manager uniform.
What must you do if employee is not in uniform?
Approved, clean, tucked shirts. Black slip-resistant shoes. Hat, visor, or hair net. Name tag. Black pants with belt
Send him/her home
Restaurant should have at least ___ fryers that are working, operational, and available for use.
Four
Order should be ready within how many seconds of pulling to the Pick-up Window?
90 seconds
Sanitizer buckets must meet proper Quat PPM of ____
150-400
What is the maximum holding time for BIC, Tenders (Bird Cage), Nuggets (PHU) and Wings (Bird Cage)
BIC - 30 min
Tenders - 20 min
Nuggets - 30 min
Wings - 30 min
What are the 5 components of the REV Binder?
REV Program cover sheet • Most recent monthly pest control report • Most recent Health Department Inspection report • All Exception letters • All Work Orders
What is the minimum water temperature in all hand sinks to avoid a Zero Tolerance? What should you do if sink does not meet temp?
100 degrees, -1 degree allowance
Place "Do Not Use" label AND call plumber
For mobile orders, guest should be acknowledged within how many seconds?
10 seconds
Hot food must meet minimum of ____ F and cold food must meet maximum of _____ F, with ___ F variance
140F
40F
-1F
What is the hold time for side items in the CVAP? What is the PHU hold time for mashed, beans, mac?
4 hours
2hrs for mash and beans; 1.5hr for mac
What is the time tolerance to prepare Delivery orders once they fire in the KDS/printer
They should be done immediately
What is the minimum FSS score you should get in a Period (round) so as not to have 3 REVs the next round?
3.0
What is the proper packaging for fries? What is the proper packaging for wings?
Fries are in a fry bag or carton in a separate (6#) paper bag. Sauced wings are in a black clamshell with flavor sticker. If boneless wings, then boneless sticker used.
Chicken temperature should be at least ___F after draining ___seconds over the fryer and ____ minutes in the bird cage.
165F
10 seconds
1 minute
What is the maximum BIC (bird cage), Tenders (bird cage), Fillets (PHU), Wings (bird cage); Biscuits
BIC - 30; Tenders 20; Fillets 45; Wings 30; Biscuit
What are the 5 elements needed in the Huddle Board?
Restaurant Star Score
Weekly VOG report
Performance tracking updated daily
Positioning guide
Image calendar
What are the 4 items needed in a Work Order? Who is responsible for submitting and following up with all Work Orders until equipment is fixed?
Date of technician visit (or ticket date in MaintainX); equipment diagnostic; parts needed; estimated completion range date.
GM is responsible to follow up