SPEED
The T of TRED is this word
What is Target Setting and Communication?
The only Product you must Temp every time when completing the Food Safety Audit
What is Tomatoes?
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 2.9 and 9.3?
The 4 Step Priority Sequence, in order, listed on MIC Card.
What is Safety, Service, Cleaning and Stocking?
The holding time for Bottled Sauces, Nacho Cheese, and Pizza Sauce 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 40 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?
Fryer, Rethermalizer, Heated Cabinet and Walk In/Freezer are all checked during the Zone Walk in this particular area.
What is Frying and Prep?
This is the "3rd" piece of the Two-Part CLOSING our Cashiers need to provide to our guests.
What is EYE CONTACT?
All Stations are Stocked is in this part of TRED.
What is Rush Ready?
The Three Products, from the Hot Line, that can never be carry-over
What are Rice, Black Beans and Shredded Chicken?
When 2 Managers are working, one oversees this _____________ and the other oversees this _______________.
What are Food and Service?
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 Two Products from the Cold Line that Can be Carry-Over
What are Sour Cream and Bottled Sauces?
The MIC can be deployed as needed, as long as they are not doing this or working this position on the line.
What is Prep and Griller (or Starter, or Steamer)?
"Ensuring Safety and Quality Standards are met", is one of these on the MIC - Own Your Shift Card.
What is a MIC Success Guideline?
The TOOL used when Opening or Closing our Restaurants
What is the PLAYBOOK?
The Line Position the MIC can not work at
What is Griller (or Starter, or Steamer)
This is the Temperature range a Calibrated Thermometer needs to be within
What is 30 t0 34 degrees?
According to the Standards, Water needs to be added to this Cold Line product and these 2 Hot Line products only.
What is Lettuce, Beans, and Black Beans?
Checking restrooms, dining room, drink station and parking lot are all listed under this part of the Zone Walk.
What is Front Counter?
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?
The MIC Verifies TM are washing their hands correctly, and the MIC is a role model, coaching their teams are two examples of this on the MIC - Own Your Shift card.
What is MIC Success Guidelines?
The two processes that need to be completed, on a Grub Hub, order to ensure the bag is Safe AND Completed
What are Sticker used to seal the bag and Receipt taped to bag?
The First step and the Last step from the 7 Best Practices for SPEED
What is Team Engagement and Repeat?
These 4 items must be at every Hand Washing sink
What is Hand Soap, Sanitizer, Paper Towels and Gloves?
Bell American "A" standard for OSAT and DisSatisfied are these Percents
What is >= 80% and < 6%?
Complete eRestaurant/BOH, assess each zone, review deployment, post daily goals and use the SWS form are all actions the MIC does during one of these.
What is at a Shift Change?
Encouraging our guests to use the Kiosks improves this
What is Order Accuracy?
This change occurs on Deployment when there are 6 working and you have 3 deployed on the Drive-thru Line instead of 2 deployed at the Drive-thru window.
What is a New Food Champion is working?
The Single, most important way to prevent sicknesses from spreading
What is Washing Your Hands?
These are the "BIG 4", in order, we execute to ensure an Outstanding Guest Experience
What are SAFE, FRIENDLY, FAST and CLEAN?
The 3 Primary Tasks for the MIC.
What are MIC zone 80%, Execute Zone Walks and TM's Owning their Zones?
The 3 "buckets" on our W.I.N. document, in the correct order
What is Team, Guests and Financials?