7 day planner

The original 7 Day Planned

First Published in 2002

Purpose:

The purpose of this planner is to provide you with the tools and resources needed to be a successful shift running manager. With proper planning and execution, managing the shift can be as easy as 1, 2, 3.

Our goal is to help you run consistent shifts. By following these steps, you will run better shifts, put less pressure on your crew and fellow managers, and impress your customers with the speed and service, McDonald’s is famous for.

Floor Control:

Good floor control is an art. Great shift running managers do three things very well. The three things they do well are planning, execution, and follow-up. By positioning and directing people, product and equipment, you can deliver great service to your customer every time. When we lose focus in one area, the result is a chain reaction that leads to poor quality, slow service and unhappy customers.

Our mission is a simple one; “We’re out to make you smile!” The goal for each and every one of us, is to make McDonald’s the first and only choice, for our customers. To do this, we promise to our customers the following –

“With a sense of fun and youthful spirit, we will proudly serve an exceptional McDonald’s eating

experience that makes all people feel special and makes them smile”

We promise this to – Every Customer, Every Time!

You have the power to fulfill this promise to our customer, every time you run the shift. How successful you are depending on how well you execute your shift plan.

In the following pages, you will find tools, resources, and routines to help you be a successful shift running manager. These resources will help you plan and execute your shift, to deliver outstanding customer service.

These resources include –

Planning and people skills. Crew positioning. Daily restaurant follow-up.

Remembering that planning, execution, and follow-up are the three keys to successful floor control, the better you become at all three of these, the better manager you will become.

6 Steps to Successful Floor Control

Step 1. Prepare for your shift 24 hours in advance, focusing on the following – Shift setup and crew positioning – position your crew, based on the current

schedule, as if you were running the shift now. Verify product levels and secondary stock – are levels appropriate for sales

volume, and do we have enough frozen product defrosted. Equipment working properly – any broken or missing equipment is

being addressed and taken care of within 48 hours. Are there any events or promotions upcoming – new products, promotions,

or local events going on in the area that will impact the restaurant.

Step 2. Before arriving at the restaurant, consider the following – Your actions and attitude affects others – if you come to work in a bad mood,

you can affect others in the same way. Your personal appearance says a lot about you – a clean pressed uniform

makes you look sharp and professional, and sets the standard for the crew in the restaurant.

Step 3. When you arrive at the restaurant, look for the following – Litter in a one-block radius from the restaurant – it’s your job to maintain the

image of McDonald’s as a good neighbor. Check the condition of the building – lighting, appearance, and

building condition are important to the McDonald’s image. Check the parking lot and landscape – is it clean, safe, free of litter, and in

good condition.

Step 4. Entering the restaurant, do the following – Say hello to every crew person – use his or her first name, and show that

you appreciate them being there. Check the lobby – is it clean, neat, friendly, and temperature appropriate for

time of year. Check the rest rooms – are they clean, stocked and odor free.

Step 5. Get ready to run the shift – Check management communication log – talk with other managers, find out

what’s new, see if there are any problems, and get direction. Verify administrative tasks are complete and up to date – food safety, hourly

updates, store checklists and safe controls. Complete pre-shift checklist – complete a full pre-shift before every shift,

verifying people, product and equipment. Adjust crew positioning – make adjustments for call-ins, no shows,

and changes in personal. Give direction to crew and managers – crew positioning, primary

and secondary duties, and tasks to be completed. Establish and communicate shift targets – set targets for TTL, TPCH, car

counts, and any other measures that are important to the restaurant.

Step 6. Shift follow-up and delegation – Complete travel path – lobby and restrooms every 15 minutes, full lot and

lobby every 30 minutes, and capture to-dos on paper to communicate later. Delegate to-dos to crew and managers – use please and thank you every

time, to every person. Follow-up on shift targets – check and track targets, verify performance, and

adjust shift plan accordingly.I.

Basic People Skills

Leadership Have I been a role model? Have I been worthy of other people’s trust? Have I been worthy of other people’s respect? What type of image do I project? What “shadow” have I been casting? Have I been appropriately directive or participative?

Communication / Delegation Did I clearly communicate my request? Was my request clearly understood? Did I “Be Here Now”? Did I use the person’s name? Did I ask, rather than tell? Did I say “please” and “thank you”? Was the person capable of doing what I asked? Did the person have what was needed to do what I asked?

FeedbackWhen the person did what, I asked: Did I appreciate the feedback?

“I appreciate … (describe behavior)” When the person did not do what I asked: Did I “assume innocence”?

Was my request work-related?Can I use behaviors to describe what the person has done or has not done?Did I give constructive feedback?

“You would be more effective if … (describe behavior).”

Basic Human Relation Skills

Greet the person. Use the person’s name. Make eye contact. Say “please” and “thank you”. Ask, don’t tell. Be sensitive to the other person’s feelings. “Be Here Now” Treat others the way they want to be treated.

Basic Communication Skills

Speak clearly. Use an appropriate tone of voice. Use an appropriate rate of speech. Use familiar terms. Make clear request.

II.

HAVE FUN!

Creating a relaxing, fun and enjoyable environment in the restaurant is what we are trying to do for our managers and crew, so they can make it fun and enjoyable for our

Feedback and follow-up are two critical success factors in improving performance.Positive feedback motivates and rewards the actions and behaviors you are looking for in the restaurant from your crew.

When you communicate, consider it an opportunity to train. Keep in mind that people retain information in the following manner.

By Hearing = 10% Retention By Seeing = 25% Retention By Doing = 90% Retention

Remember - People work for People.As the shift running manager, you are the person your people work for.Always follow the basic human relation Skills.

10 Commandments to Customer Service

Remember that the most important people in your restaurant are your customers. Understand that customers don’t depend on you. You depend on them. Don’t think of customers as interruptions. They’re the whole point of your work. Recognize that customers do you an honor when they eat at your restaurant. View customers as part of your business, not as outsiders. Treat customers, as people with feelings just like yours. Never argue or match wits with a customer. Fill customer needs in every way you can. Give customers courtesy and attention. Make sure your crewmembers are as neat and clean as customers expect them to be.

5 Steps to Customer Recovery

1. Be accessible – If you are going to address your customer’s questions and concerns, you have to be available. If you leave the floor, let your crew know where you are going. If a customer needs your attention, they can get you.

2. Listen and empathize – Remember the customer is the number one reason for our business. Listen to what the customer has to say. Look at the situation from the customer’s point of view. Listen carefully. Repeat in your own words, what you think the customer’s situation is.

3. Keep it friendly and apologize – Be pleasant. If the customer is disruptive, move them to the end of the counter, or to the lobby to talk. Most important, apologize.

4. Thank the customer for the feedback – Always take the time to thank the customer for their comments. Let them know you will follow-up right away.

5. Fix the problem and follow up – Fix the problem immediately. Quick follow up will ensure other customers don’t have the similar experiences.

6 Steps of Employee Counseling

1. State your purpose – Get to the point, and state your purpose.2. Describe the problem – Describe the problem as an observed behavior. Be careful not to

judge.3. Listen – As you listen, understand the employee’s point of view. You may gain additional

insight into the problem.4. Agree on the problem – You can’t reach a solution until you agree on the problem. Ask the

employee to restate the problem as they see it. Once you agree, go to the next step. If you can’t agree, go back to step 2.

5. Involve the employee in determining the solution – Ask the employee “What can we do to solve the problem?” By getting them involved, they are more likely to support the decision, and be committed to the solution.

6. Have the employee sum up – Have then tell you, what will happen next. It is critical that you both have the same expectation of what will happen next.

G.A.M.E Model

Gather facts. Analyze why the situation occurred. Make a plan to correct the problem. Execute your solution and evaluate your results.

Weekly Zone Management Timeline

Restaurant Manager Maintenance

Food Cost Manager Grill Zone

Labor Manager Drive-Thru

Retention Manager Front Counter Zone

Sunday

5:00-6:00 Full food and condiment inventory, transmit on Telxon to ISP.6:00-6:30 Review inventory and generate stat.6:30-7:30 Generate QCR and analyze components.7:30-8:00 Identify top two-dollar loss items, and create action plan.8:00-8:30 Pull payroll exception report, and release payroll.8:30-9:00 Complete pre-shift and shift setup.9:00-2:00 Run the floor.

Monday8:00-11:00 Complete review day packet.11:00-1:00 Worklunch, complete a MOC on shift manager.1:00-2:00 Complete managers meeting agenda.2:00-4:00 Swingmanagement class. 4:00-5:00 Complete sales and TC projection with scheduling manager.

4:00-5:00 Complete sales and TC projection with scheduling manager. 5:00-7:00 Conduct crew orientations.7:00-10:00 Complete crew schedules.10:00-Close Run the floor.

Tuesday8:00-9:00 Review completed crew schedules for next week.9:00-11:00 1st. Zonewalk-thru, review zone goals and objectives.11:00-1:00 Worklunch1:00-3:00 2nd. Zonewalk-thru, review zone goals and objectives.3:00-4:00 Managers meeting.4:00-6:00 3rd. Zonewalk-thru, review zone goals and objectives.

4:00-6:00 Zonewalk-thru, review zone goals and objectives.

1:00-3:00 Zonewalk-thru, review zone goals and objectives.4:00-7:00 Conduct initial crew training, on new hires.

9:00-11:00 Zonewalk-thru, review zone goals and objectives.

Thursday4:00-7:00 Verify all new hires with SOC, and make hiring decision.7:00-8:00 Conduct second interviews.

IV.

CHECKLIST/TIPS FOR TANDEMMake sure both CODs work and are functioning properly.

Make sure all managers and crew know how to program headsets.

Tandem key must be installed on register before day of “roll-out.”

Set up the POS system for tandem ordering by going into manager mode. When the bar at the bottom pops up, press the “tandem” key, and then press ordering. This is a onetime only process.

Label all DT monitors and registers with colored tape for each of the order points.

Ex. Red for all monitors/registers corresponding to order point 1 Yellow for all monitors/registers corresponding to order point 2

Train managers on how to change the key station to and from CO and OT if using only one booth 3rd shift.

The fifth person in DT should be the dedicated secondary order taker, under five crew in DT, the secondary order taker becomes a secondary duty, which can be shared by the fry/hash brown person, DT runner when there is no fry/hash brown person, and the manager .

Split the order taker and cashier functions for the primary order taker before assigning a dedicated person to be the secondary order taker. If this does not happen, then the secondary order taker may be waiting on the primary order taker to press “TANDEM” in turn slowing down service.

Train cashier in back booth to look at the previous order on the right and current order on left of the screen to ensure that the orders are in sequential order, if not then the cashier should press the next car key.

The secondary order taker should be directing cars to the primary order taker if there are no cars at the primary order point. If the customer does not pull to the next order point take the order.

Train secondary order taker to look at the DT monitor and wait for the primary order taker to press the “TANDEM” key.

Train secondary order taker to look at the DT monitor after their customer’s order is complete to check and see if the primary order taker has stored their order (the primary order taker’s order will have “TOTAL” above it once the primary order taker has stored their order).

Know the four rules of tandem:

1) Hit the tandem key.2) Do not hit store on order point two until the order has been stored on order point one.3) Always in tandem.4) Communicate, Communicate, Communicate

QSC Travel Path (Customer's Perspective)Complete this travel path during your visit to the restaurant. It will help to identify opportunities for improvement in areas that are most relevant to our customers. Review the results with the manager on duty. Encourage the manager to post the completed travel path form in the crew room.

Completed by: _ Phone: _

Manager on duty:

---------------------- Date

completed: Day part: B L D

L Area Criteria Comments:

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O Approach Exterior lot

Restaurant and signage clearly visible (not blocked by trees, landscaping, etc.)

Clean area, curbs, signage and lights (special sites: immediate area around partner's facility is free of McDonald's debris. Restaurant signage in remote areasare clean and working properly)[ (·vl. ··l··"·"''

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backyard

Lot free of cracks and potholes

Trash receptacles are clean and not overflowing

Corral and area is litter-free and odor-free

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2 Corral and

3 Drive-thru (exterior)

Corral doors and dumpster lids are closed

Drive-thru lane, landscaping, menu board and booth are clean and clutter-

free Drive-thru speaker/COD is working and clean

Presentation windows are clean

Service time is 90" or less, total experience time is 3'30" or less (your experience)

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No more than three cars at order point (danger zone)··, L.,

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4 Customers' Dining Area

Floor, tables, doors, windows, POP display, customers' dining area trays and high chairs are clean

Trash bins are not overflowing

Caution signs are used after mopping

Self-serve beverage bar is cleaned and stocked

8 Corral and backyard

Interact with customers - inquire about their dining experience• Drive-thru (exterior)0 Customers' Dining Area

8 Play Place/Playland• Restrooms• Front Counter/Drive-thru (interior)• Crew appearance and hygiene

8 Production/assembly area

Use the back of this form for additional comments

5 Play Place and Playland6 Restrooms

7 Front counter and Drive-thru (interior)

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Equipment, door

s and tables ar

e clean and odor-free

Floor, mirrors, sinks, toilets and urinals are clean and odor-

free Hand dryer works properly and/or paper towels are

stocked

Soap dispensers are filled with M.D AMH or equivalent and toilet paper dispensers are

filled Floor, counters and stalls are litter-free

Front counter surface is shiny; counter tops are organized/clutter-free; and floor is

clean Correct number of crew are in position

Service time is 90" or less, total experience time is 3'30" or less (your

experience) Crew friendly and following proper procedures

Shift manager manages from observation post

Shift manager responds appropriately to danger zones (3 or more in line or 3 or more on the counter)

© 2003 McDonald's Corporation. All rights reserved. Proprietary information, unauthorized use is prohibited. 10/3/03 Version IRC/Franke Part # 8213057

QSC Travel Path (Continued)Area Criteria Comments:8 Crew

appearance and hygiene

9 Production and assembly

areas

Crew are in clean and complete uniforms

Crew members are healthy and have good personal hygiene

Disposable gloves are worn when preparing food (if required by local

regulations) 2-sided prep table is being utilized

Sandwich/entree appears neatly assembled and packaged (no finger impressions or squeezed)

Sandwich/entree is hot (must taste the product to evaluate temperature)

Sandwich is fresh (moist meat, fresh eggs, fresh bread, fresh cheese, crisp lettuce)

area is clean (no French fries or oil on the floor)

French fry box is full (hold box by front and back, properly salted)/hash browns not

broken French fries/hash browns are hot (you must taste the product to evaluate

temperature) Drink tastes good (soda not flat and not too strong or weak, coffee

hot to the taste)

dictional Comments

Restaurant Opening Routines: Manager

Timeframe Activity15 min Staggered method of opening by all employees.

Deactivate alarm system. Turn on interior lights. Change videotape in security camera, where applicable.

5 min Begin opening ISP. Gather daily paperwork and crew schedule. Read managers communication log.

10 min Complete safe count, and sign for safe. Continue with opening paperwork on ISP.

10 min Complete Opening paperwork. Edit time punches. Run daily store report. Post reports.

5 min Place clean tills in front counter and drive-thru cash drawers. Activate registers for opening.

15 min Complete pre-shift checklist – breakfast portion. Review crew-positioning worksheet – set up 24 hours

in advance.

5 min Complete lobby portion of travel path, and follow-up on maintenance checklist.

Verify restaurant is ready to open.

5 min Begin daily food safety checklist. Verify cabinet levels are appropriate for open.

5 min Turn off or on exterior lights as needed. Unlock the doors and drive-thru windows.

Restaurant is open.

30 min Serve customers. Ensure all crew know primary and secondary duties. Pull product mix report, to determine daily builds too for

salads, fajitas, parfaits, bagels, and bacon. Complete outside portion of travel path, and verify

maintenance checklist is up to date.

Note: Assumes 1 hr. / 15 min open, with 1 manager and 2 crew.

V.

Restaurant Opening Routines: Production Area


Begin fire-up schedule for grill area. Check with manager for any specific tasks or duties to

perform.

10 min Verify all equipment is in place, and working properly. Get and needed equipment, and verify prep line set up. Ready bagels for initial runs.

15 min Stock grill area with breakfast product. Stock prep line with needed items for breakfast (ensure

both sides of the prep line are ready to go at open.) Stock wraps, breakfast bases and lids. Cook initial run of bagels.

10 min Complete regular menu stock for back line freezers. Verify bun rack is stocked and ready to go for lunch.

10 min Begin batch-cooking bacon. Begin cooking initial run of biscuits.

10 min Begin cooking initial product runs for UHC cabinets, starting with the products that has the greatest holding time.

5 min Begin daily food safety checklist. Verify grill area is ready for open.

Open the restaurant.

30 min Serve the customer. Continue to build cabinet levels. Continue cooking bagels, until build too level is reached. Continue with daily food safety checklist.


VI.

Restaurant Opening Routines: Service Areas


Begin fire-up schedule for front counter and drive-thru areas. Check with manager for any specific tasks or duties to

perform.

10 min Verify all equipment is in place, and working properly. Get and needed equipment, and verify set up. Verify heat treat shake machine is on and running.

20 min Stock front counter and drive-thru areas with breakfast product.

Stock condiment center with needed items for breakfast Stock cups, lids, and bags at front counter and in drive-thru.

15 min Complete regular menu stock for front counter and drive-thru.

5 min Fill ABS and front counter ice bins.

5 min Begin brewing initial pots of coffee. Verify menu board is changed to breakfast.

5 min Drop initial run of hash browns. Double check service areas and lobby, are we ready to open.

Open the restaurant.


Extended Hours and 24-Hour Security ProceduresThese policies and practices have been developed to ensure good cash/deposit controls, safety and security of customers, crew and managers. Safety is of paramount importance in late night operations.

• The rule of three must be followed during all hours of operation. SPODs must adhere to security guidelines approved by the Regional Security and Operations Departments.

• Robbery and emergency policy and procedures reviewed in full.• Restaurant alarm procedures explained and reviewed, including silent wireless panic alarms. Wireless alarms must be worn

or carried by a manager and the drive-thru person when the restaurant or drive-thru is open (if wireless alarm is installed in the restaurant).

• A drive-thru window person or front counter person will also wear or carry a wireless panic alarm (if installed).• Ensure all security equipment is functioning and operational.• All deposits must be secured in the drop safe inside the safe;• Back doors and basement doors will not be opened during nighttime hours (unless for delivery from distribution centers).• Trash will be taken out through the side lobby doors before closing - any additional trash after 9:00p.m. is to be stored

inside until open.• Final lot pick-up must be completed by 9:00 p.m.• Skims must be done every two hours and/or when sales exceed $200.• Ensure lot lighting is bright enough to enhance security.• Manager on duty must be up front and visible.• Manager will report to the police any suspicious persons or cars loitering on or around the restaurant and its parking

lot.• Manager on duty must be up front near the front counter to monitor customers and potential problems.• No cash drawers will be left unattended up front for any reason.• The manager must maintain control of the store keys at all times.

24-Hour Security

• May need to hire security guards or police for crowd control or other special situations.• Recommend having local police increase patrol of restaurant. Consider promo food and/or coffee for officers patrolling the

area.• Schedule experienced manager(s) to work more difficult shifts.• Close off parts of lobby to keep customers out front where we can better serve them, i.e. side lobbies, upstairs

seating, downstairs seating.• Install and/or utilize convex mirrors so that the manager can see into the side lobby area from the front counter.• Managers should war clip-on ties for problem late night shifts.• If vandalism occurs in washrooms, they may need to be locked. Customers will obtain key from manager or manager will

open as necessary.

Restaurant Closed I Drive-thru Open

• Cars may be moved closer to the exit door from which you leave before close.• No one goes out the back door, basement door(s) or lobby doors after close.• Do not let anyone into the restaurant after the restaurant is closed.• Cash registers must be closed and locked when not in use.• Drive-thru window must be locked when left unattended for any length of time (including late night drive-thru window in

the lobby).• There will be no walk-up customers.• No parking cars after the dining room is closed. Customers must remain at the window until served.• One order per car.• Execute the staggered close procedures when the restaurant is officially closed for business.

Customer Recovery Log

Date Time Manager on Duty

Customer's Name and Address

Phone Number

Incident Action Taken

Manager Follow-up

Secondary Lobby Cleanliness Sheet

INITIALS DAY DUTYMGR./MAINT / / / / / / / / / / / / / / / / / / / / / / / / / / / / /

Air filters on roof changedWipe down air returns & vents in lobby Wash all light covers in lobbyRemove gum from underside of tables Wash all seats - Scrub vinyl seat back Wash & scrub free standing seats &backs Wash ironwork on tables & chairsWash dining room woodwork & decor Scrub dining room baseboardsWash & scrub inside & out of dining room trash containers Wash & scrub interior trash container then sanitizeScrub crew room baseboards Sweep, hi/low & mop crew room floor Scrub table, chairs & ironworkWipe clean light coversPull & scrub walk-in refrigerator & freezer Scrub exterior of mop bucketsWash & organize broom closet Clean sink grease trapWash & scrub underneath back sink Polish pipes, walls, base boards Wash entrance/exit signsCheck all restaurant lighting for burnt out light bulbs Remove & scrub soffit light coversCheck exhaust fan belts Wash exhaust fan housingWash HVAC condensers, straighten fins Wash & wax outside trash can covers Hose out interior of trash cans

Weekly Equipment Pulling Schedule

/ / / / / /

Monday Pull Quarter Grill(s)Tuesday Pull Fry FryerWednesday Pull Filet & Crispy Chicken Vat Thursday Pull Sundae MachineSaturday Pull Shake MachineSunday Pull 10:1 Grill(s)

C:\McOpCo\McOpCo Zone Management\Shift Leadership\Daily Shift Planner\Daily Maintenance Checklist.DOC

Shift Managers Responsibility Day: Date:Opening Manager❒ Follow staggered method of opening.❒ Complete all opening paperwork.❒ Complete safe control.❒ Fill out hourly tracking form for sales and TPCH.❒ Complete opening portion of pre-shift checklist.❒ Turn off lot lights.❒ Begin daily food safety checklist.❒ Perform register skims.❒ Count breakfast waste.❒ Insure deposit is to bank by 11:00am.❒ Edit time punches and update tracking form hourly.

Mid-Shift Manager❒ Verify hourly tracking form and all checklists are updated.❒ Complete safe control.❒ Complete mid-shift portion of pre-shift checklist.❒ Verify daily food safety checklist is complete.❒ Perform register skims.❒ Edit time punches and update tracking form hourly.❒ Count lunch waste.❒ Complete day deposit, and verify it's to the bank by 7:00pm.

Closing Manager❒ Verify hourly tracking form and all checklists are updated.❒ Complete safe control.❒ Complete closing portion of pre-shift checklist.❒ Turn on lot lights.❒ Verify daily food safety checklist is complete.❒ Perform register skims.❒ Edit time punches and update tracking form hourly.❒ Count dinner waste.❒ Complete night deposit.❒ Complete closing paperwork.❒ Verify completion of closing checklists.❒ Follow staggered method of close.

3rd Shift Manager❒ Verify appropriate levels of stock for shift.❒ Complete safe control.❒ Enter completed / raw waste in ISP.❒ Clean and sanitize waste bins.❒ Ensure daily inventory is complete in ISP.❒ Verify Walk-in and freezers are clean and organized.❒ Perform safe count and verify deposits are complete.❒ Assign secondary cleaning duties.❒ Set targets for shift and communicate them to the crew.❒ Perform register skims.❒ Place all POS & ISP reports in daily envelope.❒ Verify shift plan is complete for next day.❒ Count shift waste.❒ Stock Breakfast Products and set egg grill temperatures.❒ Prepare biscuit Prep Area.

Opening Manager Results: Open - 11am

Targets Results

Peak TTL (7-10)

Labor Hrs +/-

Raw Waste $

Completed Waste $

Mid-Shift Manager Results: 11am - 4pm

Targets Results

Peak TTL (11-2)

Labor Hrs +/-

Raw Waste $

Completed Waste $

Closing Manager Results: 4pm - 11pm

Targets Results

Peak TTL (5-8)

Labor Hrs +/-

Raw Waste $

Completed Waste $

3rd shift Results: 11pm - Open

Targets Results

Peak TTL (11-2)

Labor Hrs +/-

Raw Waste $

Completed Waste $

Restaurant Travel PathDuring your shift, look for and correct the following danger zones-- Production area: 3 or more orders on the KVS.- Fries / Hash Browns: 3 or less orders prepared.- Front Counter: 3 or more customers per line.- Drive-thru: 3 or more cars past the order point.

Complete all 15 areas, every 30 minutes - This should take no longer than 5 minutes.

❒ Exterior Lot - Check safety and cleanliness of lot, sidewalks, lighting and signage.❒ Corral - Doors closed, trash in dumpsters, areas clean and organized.❒ Drive-thru - Check cleanliness of drive-thru lane, landscaping, menu board and speaker

clarity.❒ Lobby - Check cleanliness of floors, tables, windows, doors, and trash bins. Make sure

condiment center is clean and stocked. Check if the Music is on. Talk to a customer.❒ Play Place - Children under adult supervision, equipment clean and safe.❒ Restrooms - Check cleanliness of floors, mirrors, sinks, toilets, and urinals.❒ Front Counter I Drive-thru Interior - Are customers happy, are they in the danger zones.

Do we have clean sanitized towels available, are areas clean, and are stock levels appropriate?

❒ Crew Appearance I Hygiene - Uniforms are clean and neat, crew are courteous, andproper hygiene and sanitation is being followed.

❒ Production Area - Proper operational procedures are being followed, raw and completedproduct meets McDonald's standards, areas are clean and organized, and proper sanitation practices are being followed.

❒ Salad Prep Area - Proper operational procedures are being followed, raw and completedproduct meets McDonald's standards, areas are clean and organized, and proper sanitation practices are being followed.

❒ Back Room - Areas are clean and organized, proper dish washing procedures are beingfollowed, and back door security is being followed.

❒ Back Office - Ensure safe is locked and secure.❒ Walk in Cooler I Freezer - Cooler at or below 40 degrees, Freezer at or below 0 degrees,

doors locked, and opened product is covered or wrapped.❒ Stock Room - Areas are clean and organized, stock is put away.❒ Crew Room - Clean and organized.

Record actions that need to be taken below.

Open Shift Mid Shift Close Shift

Pre-Shift Checklist Day: Date:Completed by: (open) I (mid) I (close) (3rd)

Administration - Perform each task at 0pen, Mid shift, Close shift, and Overnight shift.0 M C 0/N❒ ❒ ❒ ❒ Perform safe count, and sign for safe.❒ ❒ ❒ ❒ Verify hourly tracking sheet is complete and up to date.❒ ❒ ❒ ❒ Verify food safety checklist is complete and up to date.

People - Perform each task at open, mid shift, close shift and Overnight shift.0 M C 0/N❒ ❒ ❒ ❒ Read manager's communication log.❒ ❒ ❒ ❒ Check sales patters, and review daily sales.❒ ❒ ❒ ❒ Determine positioning, based on crew positioning guide.❒ ❒ ❒ ❒ Check employee appearance, health, and hand-washing procedures.❒ ❒ ❒ ❒ Communicate primary and secondary responsibilities to all crew.❒ ❒ ❒ ❒ Communicate sales rates and patterns to production team, and fry person.

Breakfast Production Area Equipment - Check cleanliness, stock, and operation.❒ Fry vats - Oil level and condition of hash brown vat, filters, timers and temperature.❒ Grills - Platens, release sheets, timers, temperatures, equipment, and UHC trays.❒ Toasters - Timers, temperatures, and stock.❒ Prep Table - Product tempering for lunch, heated rails on, clean and stocked for lunch.❒ UHC Table - Heated rails on, spatulas, tongs, clean and stocked with wraps.❒ Computers &Timers - Grill and UHC timers and temperatures properly set.❒ Grill Printer - Working properly and stocked with paper and ribbon.❒ Biscuit and Q-ing Oven - Clean and working properly.❒ Freezers - Proper temperature, clean, and stocked.

Breakfast Production Stock List - To be filled at open.❒ Eggs - PWE and Whole eggs.❒ Meats - Bacon, Sausage, Ham, Canadian bacon and Steak.❒ Breads - Biscuits, Muffins, Bagels, Hotcakes and Tortilla Shells.❒ Cheese - American and Cheddar Jack.❒ Condiments - Butter, Biscuit Dressing, Spray Oil, and Breakfast Sauce.❒ Paper Products - Wraps, Breakfast Bases and Lids.

Breakfast Front Counter Area Equipment - Check cleanliness, stock, and operation.❒ Fry Station - Hash browns, tongs and bags.❒ Orange Juice - Full and properly calibrated.❒ Coffee - Pots, timers, filters, and coffee packets.❒ Shake and Sundae - Syrup and mix stocked and calibrated.❒ Pie Merchandiser - Turned on, clean, and properly lit.❒ Salad Display and Coolers - Clean and properly stocked.❒ HLZ - Turned on, clean, and at proper temperature.❒ Center Island - Cup and lid dispensers filled, ice bins filled, and product stocked to build-to.❒ Under Counter - Stocked and organized to build-to amounts.❒ Registers and Printers - Clean, supplied and working properly.❒ Customer Conveniences - Napkins, straws, condiments, and high chairs clean and stocked.❒ Menu Board - Proper day part, clean, and in good condition.

Breakfast Drive-Thru Area Equipment - Check cleanliness, stock, and operation.❒ Drive-Thru Assembly Table - Clean and stocked with condiments and paper products.❒ Drive-Thru Assembly Table - Happy meal toys stocked.❒ ABS - Stocked and working properly.❒ Orange Juice - Full and properly calibrated.❒ Coffee - Pots, timers, filters, and coffee packets.❒ Registers and Printers - Clean, supplied and working properly.❒ Communication System - COD, speaker, headsets and batteries working properly.

E:\Customer Documents\McDonalds\word natives\Pre-shift checklist.doc

Regular Menu Production Area Equipment - Check cleanliness, stock, and operation, at mid and close.M C 0/N❒ ❒ ❒ Fry vats - Oil level and condition of back line vats, filters, timers and temperature.❒ ❒ ❒ Grills - Platens, release sheets, timers, temperatures, equipment, and UHC trays.❒ ❒ ❒ Grill area - Spatulas and scrapers clean and sharpened. Grill tool organizer andsqueegee.❒ ❒ ❒ Toasters - Proper compression and caramelization, temperatures, and stock.❒ ❒ ❒ Prep Table - Product tempering, heated rails on, clean and stocked.❒ ❒ ❒ UHC Table - Heated rails on, spatulas, tongs, clean and stocked with wraps.❒ ❒ ❒ Computers &Timers - Grill and UHC timers and temperatures properly set.❒ ❒ ❒ Grill Printer - Working properly and stocked with paper and ribbon.❒ ❒ ❒ Biscuit and Q-in Oven - Clean and working properly.❒ ❒ ❒ Freezers - Proper temperature, clean, and stocked.

Regular Menu Production Stock List - To be filled at changeover and after lunch.❒ ❒ ❒ Prep Table Dispensers - Mustard, ketchup, mayonnaise, tarter, and Mac sauces.❒ ❒ ❒ Condiments - Cheese, pickles, onions, lettuce, and tomatoes.❒ ❒ ❒ Meats - 10:1, 4:1, Grill Chicken, and Bacon.❒ ❒ ❒ Buns - Regular, Mac, Quarter, and McRib.❒ ❒ ❒ Paper Products - Wraps and boxes.❒ ❒ ❒ Back Line Products - Crispy chicken, Filet and nuggets, and Chicken Strips.

Regular Menu Front Counter Area Equipment - Check cleanliness, stock, and operation.❒ ❒ ❒ Fry Station - Fries, scoop, salt, boxes and bags.❒ ❒ ❒ Arch Fry - Stocked and working properly.❒ ❒ ❒ Orange Juice - Full and properly calibrated.❒ ❒ ❒ Coffee - Pots, timers, filters, and coffee packets.❒ ❒ ❒ Shake and Sundae - Syrup and mix stocked and calibrated.❒ ❒ ❒ Pie Merchandiser - Turned on, clean, and properly lit.❒ ❒ ❒ Salad Display and Coolers - Clean and properly stocked.❒ ❒ ❒ HLZ - Turned on, clean, and at proper temperature.❒ ❒ ❒ Center Island - Cup and lid dispensers filled, ice bins filled, and product stocked to build-to.❒ ❒ ❒ Under Counter - Stocked and organized to build-to amounts.❒ ❒ ❒ Registers and Printers - Clean, supplied and working properly.❒ ❒ ❒ Customer Conveniences - Napkins, straws, condiments, and high chairs clean andstocked.❒ ❒ ❒ Menu Board - Proper day part, clean, and in good condition.

Regular Menu Drive-Thru Area Equipment - Check cleanliness, stock, and operation.❒ ❒ ❒ Drive-Thru Assembly Table - Clean and stocked with condiments and paper products.❒ ❒ ❒ Drive-Thru Assembly Table - Happy meal toys stocked.❒ ❒ ❒ ABS - Stocked and working properly.❒ ❒ ❒ Orange Juice - Full and properly calibrated.❒ ❒ ❒ Coffee - Pots, timers, filters, and coffee packets.❒ ❒ ❒ Registers and Printers - Clean, supplied and working properly.❒ ❒ ❒ Communication System - COD, speaker, headsets and batteries working properly.

Lot, Lobby and Sanitary Conditions - Check each item at open, mid, and close.0 M C 0/N❒ ❒ ❒ ❒ Check for litter within 1 block of the restaurant.❒ ❒ ❒ ❒ Check for litter on the lot and in the landscape.❒ ❒ ❒ ❒ Flags, lot lights, and road signs - clean, good repair and working properly.❒ ❒ ❒ ❒ Check trashcans, empty or full, are skins showing.❒ ❒ ❒ ❒ Check lot, drive-thru pad and sidewalks - clean and good repair.❒ ❒ ❒ ❒ Windows, doors, and mullions - clean and in good repair.❒ ❒ ❒ ❒ Check lobby floors, baseboards, ceiling tiles, and vents - clean and in good repair.❒ ❒ ❒ ❒ Check seating, decor, temperature, and music - clean and in good repair.❒ ❒ ❒ ❒ Check condiment center - clean, stocked, and organized.❒ ❒ ❒ ❒ Check restrooms - clean, stocked, and in good repair.❒ ❒ ❒ ❒ Hand sinks stocked with AMH and paper towels.❒ ❒ ❒ ❒ Clean, sanitized towels and grill cloths, and buckets for clean and dirty towels.❒ ❒ ❒ ❒ Back room, sinks, and stock areas clean and organized.

E:\Customer Documents\McDonalds\word natives\Pre-shift checklist.doc

Floor Control Worksheet Date TTL Target 05:00 06:00 07:00 08:00 09:00 10:00 11:00 12:00 13:00 14:00 15:00

Crew

Manager Manager Manager Manager Manager Manager Manager Manager Manager Manager Manager

1FC – REGISTER 1 FC – REGISTER 1 FC – REGISTER 1 FC – REGISTER 1 FC – REGISTER 1 FC – REGISTER 1 FC – REGISTER 1 FC – REGISTER 1 FC – REGISTER 1 FC – REGISTER 1 FC – REGISTER 1

2DT – ORDER TAKER DT – ORDER TAKER DT – ORDER TAKER DT – ORDER TAKER DT – ORDER TAKER DT – ORDER TAKER DT – ORDER TAKER DT – ORDER TAKER DT – ORDER TAKER DT – ORDER TAKER DT – ORDER TAKER

3GRILL GRILL GRILL GRILL GRILL GRILL MEAT MEAT MEAT MEAT MEAT

4INITIATOR INITIATOR INITIATOR INITIATOR INITIATOR INITIATOR INITIATOR INITIATOR INITIATOR INITIATOR INITIATOR

5DT - PRESENTOR DT - PRESENTOR DT - PRESENTOR DT - PRESENTOR DT - PRESENTOR DT - PRESENTOR DT - PRESENTOR DT - PRESENTOR DT - PRESENTOR DT - PRESENTOR DT - PRESENTOR

6INITIATOR SIDE2 INITIATOR SIDE2 INITIATOR SIDE2 INITIATOR SIDE2 INITIATOR SIDE2 INITIATOR SIDE2 GRILL - ASSEMBLER GRILL - ASSEMBLER GRILL - ASSEMBLER GRILL - ASSEMBLER GRILL - ASSEMBLER

7FC – RUNNER FC - RUNNER FC - RUNNER FC - RUNNER FC - RUNNER FC - RUNNER FRIES FRIES FRIES FRIES FRIES

8GRILL – TOAST GRILL - TOAST GRILL - TOAST GRILL - TOAST GRILL - TOAST GRILL - TOAST FC - RUNNER FC - RUNNER FC - RUNNER FC - RUNNER FC - RUNNER

9DT – RUNNER DT - RUNNER DT - RUNNER DT - RUNNER DT - RUNNER DT - RUNNER GRILL – Bun Buffer GRILL – Bun Buffer GRILL – Bun Buffer GRILL – Bun Buffer GRILL – Bun Buffer

10GRILL - MEATS GRILL - MEATS GRILL - MEATS GRILL - MEATS GRILL - MEATS GRILL - MEATS DT - RUNNER DT - RUNNER DT - RUNNER DT - RUNNER DT - RUNNER

11HASH BROWNS HASH BROWNS HASH BROWNS HASH BROWNS HASH BROWNS HASH BROWNS GRILL – SIDE 2 ASSEMBL GRILL – SIDE 2 ASSEMBL GRILL – SIDE 2 ASSEMBL GRILL – SIDE 2 ASSEMBL GRILL – SIDE 2 ASSEMBL

12DT - CASHIER DT - CASHIER DT - CASHIER DT - CASHIER DT - CASHIER DT - CASHIER DT - CASHIER DT - CASHIER DT - CASHIER DT - CASHIER DT - CASHIER

13GRILL - ASSEMBLER GRILL - ASSEMBLER GRILL - ASSEMBLER GRILL - ASSEMBLER GRILL - ASSEMBLER GRILL - ASSEMBLER FRIED PRODUCTS FRIED PRODUCTS FRIED PRODUCTS FRIED PRODUCTS FRIED PRODUCTS

14FC - REGISTER 2 FC - REGISTER 2 FC - REGISTER 2 FC - REGISTER 2 FC - REGISTER 2 FC - REGISTER 2 FC - REGISTER 2 FC - REGISTER 2 FC - REGISTER 2 FC - REGISTER 2 FC - REGISTER 2

15* DT* DRINK DRAWER * DT* DRINK DRAWER * DT* DRINK DRAWER * DT* DRINK DRAWER * DT* DRINK DRAWER * DT* DRINK DRAWER GRILL – SIDE 2 ASSEMBL GRILL – SIDE 2 ASSEMBL GRILL – SIDE 2 ASSEMBL GRILL – SIDE 2 ASSEMBL GRILL – SIDE 2 ASSEMBL

16GRILL – ASSEMBLER 2 GRILL – ASSEMBLER 2 GRILL – ASSEMBLER 2 GRILL – ASSEMBLER 2 GRILL – ASSEMBLER 2 GRILL – ASSEMBLER 2 * DT* DRINK DRAWER * DT* DRINK DRAWER * DT* DRINK DRAWER * DT* DRINK DRAWER * DT* DRINK DRAWER

17GRILL – SECOND EGG GRILL – SECOND EGG GRILL – SECOND EGG GRILL – SECOND EGG GRILL – SECOND EGG GRILL – SECOND EGG FRIES – COOK, DUMP FRIES – COOK, DUMP FRIES – COOK, DUMP FRIES – COOK, DUMP FRIES – COOK, DUMP

18FC – RUNNER 2 FC – RUNNER 2 FC – RUNNER 2 FC – RUNNER 2 FC – RUNNER 2 FC – RUNNER 2 FC – RUNNER 2 FC – RUNNER 2 FC – RUNNER 2 FC – RUNNER 2 FC – RUNNER 2

19DT – RUNNER 2 DT – RUNNER 2 DT – RUNNER 2 DT – RUNNER 2 DT – RUNNER 2 DT – RUNNER 2 GRILL – MEAT 2 GRILL – MEAT 2 GRILL – MEAT 2 GRILL – MEAT 2 GRILL – MEAT 2

20GRILL – TOAST 2 GRILL – TOAST 2 GRILL – TOAST 2 GRILL – TOAST 2 GRILL – TOAST 2 GRILL – TOAST 2 DT – RUNNER 2 DT – RUNNER 2 DT – RUNNER 2 DT – RUNNER 2 DT – RUNNER 2

* Skip this position if you have an ABS – Move to the next crew position.

Floor Control Worksheet Date TTL Target 16:00 17:00 18:00 19:00 20:00 21:00 22:00 23:00 24:00 1:00 2:00

Crew

Manager Manager Manager Manager Manager Manager Manager Manager Manager Manager Manager

1FC – REGISTER 1 FC – REGISTER 1 FC – REGISTER 1 FC – REGISTER 1 FC – REGISTER 1 FC – REGISTER 1 FC – REGISTER 1 FC – REGISTER 1 FC – REGISTER 1 FC – REGISTER 1 FC – REGISTER 1

2DT – ORDER TAKER DT – ORDER TAKER DT – ORDER TAKER DT – ORDER TAKER DT – ORDER TAKER DT – ORDER TAKER DT – ORDER TAKER DT – ORDER TAKER DT – ORDER TAKER DT – ORDER TAKER DT – ORDER TAKER

3MEAT MEAT MEAT MEAT MEAT MEAT MEAT MEAT MEAT MEAT MEAT

4INITIATOR INITIATOR INITIATOR INITIATOR INITIATOR INITIATOR INITIATOR INITIATOR INITIATOR INITIATOR INITIATOR

5DT - PRESENTOR DT - PRESENTOR DT - PRESENTOR DT - PRESENTOR DT - PRESENTOR DT - PRESENTOR DT - PRESENTOR DT - PRESENTOR DT - PRESENTOR DT - PRESENTOR DT - PRESENTOR

6GRILL - ASSEMBLER GRILL - ASSEMBLER GRILL - ASSEMBLER GRILL - ASSEMBLER GRILL - ASSEMBLER GRILL - ASSEMBLER GRILL - ASSEMBLER GRILL - ASSEMBLER GRILL - ASSEMBLER GRILL - ASSEMBLER GRILL - ASSEMBLER

7FRIES FRIES FRIES FRIES FRIES FRIES FRIES FRIES FRIES FRIES FRIES

8FC - RUNNER FC - RUNNER FC - RUNNER FC - RUNNER FC - RUNNER FC - RUNNER FC - RUNNER FC - RUNNER FC - RUNNER FC - RUNNER FC - RUNNER

9GRILL – Bun Buffer GRILL –Bun Buffer GRILL – Bun Buffer GRILL –Bun Buffer GRILL – Bun Buffer GRILL –Bun Buffer GRILL – Bun Buffer GRILL –Bun Buffer GRILL – Bun Buffer GRILL –Bun Buffer GRILL – Bun Buffer

10DT - RUNNER DT - RUNNER DT - RUNNER DT - RUNNER DT - RUNNER DT - RUNNER DT - RUNNER DT - RUNNER DT - RUNNER DT - RUNNER DT – RUNNER

11GRILL – ASSEMBLER 2 GRILL – ASSEMBLER 2 GRILL – ASSEMBLER 2 GRILL – ASSEMBLER 2 GRILL – ASSEMBLER 2 GRILL – ASSEMBLER 2 GRILL – ASSEMBLER 2 GRILL – ASSEMBLER 2 GRILL – ASSEMBLER 2 GRILL – ASSEMBLER 2 GRILL – ASSEMBLER 2

12DT - CASHIER DT - CASHIER DT - CASHIER DT - CASHIER DT - CASHIER DT - CASHIER DT - CASHIER DT – CASHIER DT - CASHIER DT - CASHIER DT – CASHIER

13FRIED PRODUCTS FRIED PRODUCTS FRIED PRODUCTS FRIED PRODUCTS FRIED PRODUCTS FRIED PRODUCTS FRIED PRODUCTS FRIED PRODUCTS FRIED PRODUCTS FRIED PRODUCTS FRIED PRODUCTS

14FC - REGISTER 2 FC - REGISTER 2 FC - REGISTER 2 FC - REGISTER 2 FC - REGISTER 2 FC - REGISTER 2 FC - REGISTER 2 FC - REGISTER 2 FC - REGISTER 2 FC - REGISTER 2 FC - REGISTER 2

15GRILL – ASSEMBLER 2 GRILL – ASSEMBLER 2 GRILL – ASSEMBLER 2 GRILL – ASSEMBLER 2 GRILL – ASSEMBLER 2 GRILL – ASSEMBLER 2 GRILL – ASSEMBLER 2 GRILL – ASSEMBLER 2 GRILL – ASSEMBLER 2 GRILL – ASSEMBLER 2 GRILL – ASSEMBLER 2

16* DT* DRINK DRAWER * DT* DRINK DRAWER * DT* DRINK DRAWER * DT* DRINK DRAWER * DT* DRINK DRAWER * DT* DRINK DRAWER * DT* DRINK DRAWER * DT* DRINK DRAWER * DT* DRINK DRAWER * DT* DRINK DRAWER * DT* DRINK DRAWER

17FRIES – COOK, DUMP FRIES – COOK, DUMP FRIES – COOK, DUMP FRIES – COOK, DUMP FRIES – COOK, DUMP FRIES – COOK, DUMP FRIES – COOK, DUMP FRIES – COOK, DUMP FRIES – COOK, DUMP FRIES – COOK, DUMP FRIES – COOK, DUMP

18FC – RUNNER 2 FC – RUNNER 2 FC – RUNNER 2 FC – RUNNER 2 FC – RUNNER 2 FC – RUNNER 2 FC – RUNNER 2 FC – RUNNER 2 FC – RUNNER 2 FC – RUNNER 2 FC – RUNNER 2

19GRILL – MEAT 2 GRILL – MEAT 2 GRILL – MEAT 2 GRILL – MEAT 2 GRILL – MEAT 2 GRILL – MEAT 2 GRILL – MEAT 2 GRILL – MEAT 2 GRILL – MEAT 2 GRILL – MEAT 2 GRILL – MEAT 2

20DT – RUNNER 2 DT – RUNNER 2 DT – RUNNER 2 DT – RUNNER 2 DT – RUNNER 2 DT – RUNNER 2 DT – RUNNER 2 DT – RUNNER 2 DT – RUNNER 2 DT – RUNNER 2 DT – RUNNER 2

* Skip this position if you have an ABS – Move to the next crew position.C:\McOpCo\McOpCo Zone Management\Shift Leadership\Daily Shift Planner\Floor Control Worksheet.doc

Hourly Tracking Form

DATE

MANAGERS Open Mid Close 3rd

DAILY PROJECTED TRANSACTIONS USE THE RULE OF 9 WHENDETERMINING LABOR NEEDS

DAILY PROJECTED LABOR %

Mgr Initials

Hours Actual Transactions

Projected Transactions

+ or - Transactions

Total Labor Hours Used

Total Labor Hrs

Scheduled

+ or – Total Hours

KVSTime

Car Count

TTL HLZTime

2 -3am

3 - 4am

4 - 5am

5 - 6 am

6 - 7 am

7 - 8 am

8 - 9 am

9 - 10 am

10 - 11 am

11 - 12 pm

12 - 1 pm

1 - 2 pm

2 - 3 pm

3 - 4 pm

4 - 5 pm

5 - 6 pm

6 - 7 pm

7 - 8 pm

8 - 9 pm

9 - 10 pm

10 - 11 pm

11 - 12 am

12 - 1 am

1 - 2 am

TOTALS

Daily Restaurant Stock List

Stock List Item

AM / PMNeeded

Stock List Item

AM / PMNeeded

Stock List Item

AM / PMNeeded

Milk /Apple Juice /Salad Dressing /Ranch Dressing /Cesar Dressing /Cobb Dressing /Parfaits /Creamers /Butter Pats /Shake Mix /Sundae Mix /Chocolate Syrup /Vanilla Syrup /Strawberry Syrup /Hot Fudge Topping /Carmel Topping /Cones /Nuts /Sundae Cups /Sundae Lids /M&M Topping /Butterfinger Topping /Oreo Topping /Flurry Spoons /Flurry Cups /12 oz Cold Cups /16 oz Cold Cups /21 oz Cold Cups /32 oz Cold Cups /44 oz Cold Cups /12 oz Cold Lids /16/21 oz Cold Lids /32 oz Cold Lids /44 oz Cold Lids /12 oz Hot Cups /16 oz Hot Cups /20 oz Hot Cups /12/16/20 oz Hot Lids /

/

A – Bags /B – Bags /C – Bags /D – Bags /Danish /Muffin /Sugar /Equal /Stir Sticks /Tea Bags /Coffee Packets /Decaf Packets /Strawberry Jelly /Grape Jelly /Hot Picante Sauce /Mild Picante Sauce /Hot Cake Syrup /Salt Packets /Pepper Packets /Ketchup Packets /Barbecue Sauce /Sweet-n-sour Sauce /Hot Mustard Sauce /Honey Sauce /Mayo Packets /Forks /Spoons /Knives /Salad Spoons /Napkins /Straws /4 – Cup Carriers /44 oz Cup Carriers /Ice /Lemons /Tray Liners /Cookies /Happy Meal Bags /Happy Meal Toys /

Small Fry Bags /Medium Fry Boxes /Large Fry Boxes /Supersize Fry Boxes /Hash Brown Bags /Shortening /Fry Salt /Breakfast Wraps /Lunch Wraps /4pc Boxes /6pc Boxes /10pc Boxes /20pc Boxes /Mac Boxes /Quarter Boxes /Crispy Boxes /Grilled Boxes /Dbl Qtr Boxes /Apple Pie Boxes /Hash Browns /Fries /Apple Pies /Filet-o-Fish /Chicken Nuggets /Crispy Chicken /10:1 /4:1 /Grill Chicken /Ketchup /Mustard /Pickles /Recon Onions /Slivered Onions /Leaf Lettuce /Shred Lettuce /Cheese /Tomatoes /Grill Seasoning /Chicken Strips /

Date:

Daily Completed Waste Sheet

$ Target for Completed Waste $

Manager – Open: Mid: Close: 3rd:

Completed Item #

Item Description

UOM Unit Cost

31 Hotcakes Only Ea. .2732 Hotcakes/Sausage Ea. .3664 Bisc Ea. .1046 Egg McMuffin Ea. .3262 Sausage Bisc. Ea. .2178 Saus Mc w/o Egg Ea. .2283 Saus Mc w/ Egg Ea. .3185 Bac Egg Ch. Bisc Ea. .3987 Saus Egg Ch. Bisc Ea. .3492 Saus Egg Bisc Ea. .29

107 Big Breakfast Ea. .43334 Burrito Ea. .32

1603 Bac Egg Ch. Bagel Ea. .631631 Folded Egg Ea. .095918 Steak Bagel Ea. .906110 Saus McGriddle Ea. .359841 SEC McGriddle Ea. .489840 BEC McGriddle Ea. .53

1 Hamburger Ea. .233 Cheeseburger Ea. .284 Double Cheese Ea. .475 Big Mac Ea. .567 Quarter Cheese Ea. .6060 6 Nugget Ea. .4361 20 Nugget Ea. 1.41

5280 10 Nugget Ea. .715969 Crispy Chicken Ea. .845967 Grilled Chicken Ea. .923426 Dbl Qt. Cheese Ea. .956009 Big Tasty Ea. .671466 Big Tasty w/ Ch. Ea. .724148 Parfait Ea. .365926 Filet-o-Fish Ea. .448776 Cobb Salad Ea. 1.078777 Caesar Salad Ea. 1.068957 Bac Ranch Salad Ea. 1.038759 Garden Salad Ea. .551185 Fiesta Salad Ea. 1.034314 McChicken Ea. .353830 12oz Flurry Ea. .473836 16oz Flurry Ea. .64337 Sundae Ea. .22

4312 Special Pie Ea. .18

Open to 11:00

11:00 to4:00

4:00to Close

Total Units Wasted

Total Dollars Wasted

Date:

Daily Raw Waste Sheet

$ Target for Raw Waste $

Manager – Open: Mid: Close: 3rd:

Raw Item #

Item Description

UOM Unit Cost

1 Bun-Reg. Ea. .07122 Bun-Qtr. Ea. .07623 Bun-Mac Ea. .08234 Mac Fries Lb. .41395 Meat 10:1 Ea. .13476 Meat 4:1 Ea. .34318 Filet Ea. .28389 Sauce - Tarter Tube 1.126

13 Cheese Slc. .047214 Muffins Ea. .068415 Bacon-Can Ea. .108316 Eggs Ea. .083618 Lettuce-Shred Lb. .96028 Onions - Sliver Lb. .748055 Sauce – Mac Tube 1.17963 Pickles Cont 2.43370 Hash Browns Ea. .074971 Sausage Ea. .096394 McRib Meat Ea. .2117407 Nuggets Ea. .0069510 Milk Ea. .23441000 Bagel Steak Ea. .42961004 Sauce-Breakfast Oz. 1.731116 Sauce-Mayo Tube 1.011242 Crispy Chicken Ea. .52062525 Country Ham Ea. .31322599 Bagels Ea. .18242793 McRib Bun Ea. .09653210 Baked apple pie Ea. .183439 Chicken Grill Ea. .59413952 Liquid Eggs Qt. 1.6534430 Chicken Strips Ea. .25975358 Hotcakes - Frozen Ea. .06675819 Lettuce –leaf Lb. .95606159 Tomato Ea. .09136294 Mix-Van Gal. 3.417131 Bacon-Strip Ea. .15368161 Salad Mix Bag. 5.940

Open to 11:00

11:00 to4:00

4:00to Close

Total Units Wasted

Total Dollars Wasted

Daily Maintenance ChecklistINITIALSMgr. Maint.

TIME DAILY MAINTENANCE -

Non- Snow Months

DAILY MAINTENANCE -Snow Months

I 10 min. Complete towel washClean employee hand sinks O&T CSM p.12

I 30 min. Sweep & mop dining room O&T CSM p.39

Restroom-women's I 20 min. Check fill soap & toilet paper dispensers

Wash ceiling ventsWash & scrub bowls with cleanser Clean & shine wallsScrub baseboardsEmpty trash container & polishWash & polish mirror, sink top & door dividers Sweep & mop floor O&T CSM p.41

I 15 min. Spray drive-thru pad with degreaser(Temperature above freezing) O&T CSM p.46

Restroom - Men's I 30 min. Check fill soap & toilet paper dispensers

Wash ceiling ventsWash & scrub bowls & urinals with cleanser Check urinal blockClean & scrub walls Scrub baseboardsEmpty trash container & polishWash & polish mirror, sink & door dividersSweep & mop floor O&T CSM p.41

• Shovel salt side walks• Salt as needed

I 25 min. Complete trash run I pick-up parking lot • Remove snow from roof Sweep up cigarettes empty butt cans • Shovel snow from walks Change outside trash cans O&T CSM p.46 • Shovel snow from curbs

I 60 min. Wash inside windows O&T CSM p.44

I 60 min. Wash outside windows, mullions & panels(Temperature above freezing) O&T CSM p.46

• Window wash solution 18° 4:1 APSC: isopropanol 5° 3:2 APSC: isopropanol

I 30 min. Break -8° 2:3 APSC: isopropanol-18° 1:4 APSC: isopropanol

I 30 min. Hilo sidewalks & hose off(Temperature above freezing) O&T CSM p.47

• Detail clean lobby when below freezing

O&T CSM p.53 & 54

I 60 min. Scrub drive-thru pad & hose off(Temperature above freezing) O&T CSM p.47Police landscaping

I 60 min. Wash corral - scrub pad, wash down dumpster, Grease container, organize bun trays

• Organize stock room

Hose out corral (Temperature above freezing)

I 45 min. Stockroom - cut open box tops • Maintain lobby for customerWash Multiplex & washer dryerEnsure soda tanks are fullSweep & mop floor I baseboardsOrganize freezer I walk-in refrigerator

I 15 min. Take out trash

Daily Maintenance Checklist End Espanola

INITIALSMgr. Main. I

Tempo

10 min.

Maintenimiento Del Dia

(Mesas Sin Nieve)Preparar cubos de toallasLimpiar los lavabos de manos en la cocina

I 30 min. Barrer y trapear el "Lobby"

Servicios de Mujer y Hombre I 50 min. Llenar habon y papel higienco

Lavar las rejilla de ventilacionLavar los asientosLavar las paredesCepillar los (rodapie)Botar la basura y limpiar los cestosLimpiar el espejo tocador y puertasBarrer y trapear el piso

I 15 min. Aplicar "degreaser" en la area del Drive-Thru

I 25 min. Reunir basura en los estaciones de (carros)Barrer los cigarillos y botar los cestos de cigarillosCambiar las bolsas de basura en toda las afueras

I 60 min. Limpiar las ventanas - por dentro

I 60 min. Limpiar las ventanas - por dentro(con la temperatura mas de 50F grados)

I 30 min. Break

I 30 min. HiIlow - Cepillar las aceras y lavar con jabon y agua

I 60 min. Cepillar el "Drive-Thru" y lavar con agua

I 60 min. Limpiar el "Corral" - cepillar la area y lavar los tiraderos

I 45 min. ElCuarto de Mercancia - corta las tapas de cajasLimpiar la lavadoraAsegurar los tanques de soda enstan llenosBarrer y lavar los pesos"clean-up" congeldor y refrigerador

I 15 min. Sacar la basura y cajas

Breakfast Prep Position

Changeover 10:30 am

Changeover 11:00 am

Responsibility Initial When

Complete

5:30 6:30 Prep

6:30 7:10 Temper Products:CheeseSauce (Mac, Tarter, Mayo)

7:10 7:40 Prepare Dehydrated Onions:Prepare onions to procedures on package, and store in cooler.

7:20 7:50 Setup Salad / Parfait Area:Stock cambro containers, stock cups/lids, and organize area.

7:30 8:00 Assemble Fruit and Yogurt Parfaits:Refer to product mix, to determine the quantity needed to make, for 12hr. period.

7:45 8:15 Assemble Salads:Refer to product mix, to determine the quantity needed to make, for 8hr. period.

8:30 9:00 Sort Premium Leaf Lettuce:Cover tightly and store in walk in cooler, with 8hr. holding time.

9:45 10:15 Setup Prep Table:Dehydrated onions, slivered onions, pickles, lettuce, ketchup, and mustard.

10:00 10:30 Grill Area Stock:10:1, 4:1, Grill Chicken, Nuggets, Crispy Chicken, Filet, Chicken strips, and Pies.

10:20 10:50 Pull Breakfast and Salad Product for Tomorrow:Hotcakes, Muffins, Burrito mix.

10:30 11:00 Complete Breakfast Wash:Take all breakfast dishes back to sink, wash, rinse, and sanitize. Put wash away.

Afternoon Prep Position

Prep Time Responsibility Initial When

Complete

4:00 Produce Salads, and Parfaits for Dinner: (1Hr.)

Restaurant Closing Routines: Grill Area

Responsibility

Grill Station: C - Clean upper and lower cooking surfaces, using Hi-Temp Cleaner. P - Clean grill hood, stack, and sides. C - Clean lower part of grill, to include inside doors. P - Pull and clean filters and grease traps. P - Sharpen grill spatulas and scrapers. C - All spatulas, scrapers, squeegees, egg rings, and egg ladles are

set-up on grill, with Teflon’s installed.

Freezers: C - Return all frozen product to walk-in freezer. P - Defrost and clean, back-line freezers. C - Defrost and clean meat freezers.

Back-line Vats: P - Filter and scrub all vats. P - Clean back splash. C - Clean all nugget, crispy and filet baskets. P - Clean station hood, stack, and sides. C - Clean lower part of vats, to include inside doors. P - Pull and clean filters and grease traps.

Prep Line: P - Toasters cleaned and rotated nightly. P - Toaster table cleaned. P - Bun rack cleaned and restocked. C - Prep table cleaned, including wheels, and restocked. C - UHC table cleaned, including wheels, and restocked. C - UHC cabinets and trays cleaned. P - Q-in oven cleaned and wiped out. C - Install muffin toasters in prep line, at their proper place. C - All breakfast equipment is arranged on prep table, to include all

spatulas, tongs, biscuit cutter, bagel slicer, prep table containers, and butter brushes.

Walls and Floors: P - Wipe down all wall surfaces in the grill area. C - Clean inside of all grill area trashcans. C - Sweep, hi-low, and vacuum all floor areas, with hi-low brush and wet

vac. (Remove and move all grill equipment to do so.)

Biscuit Oven: P - Clean oven, exterior surface. P - Clean inside of oven as needed.

Verify that all equipment is accounted for, to include both breakfast and regular menu.

Notes:P - Indicates tasks that can be completed as part of pre-close, and don’t effect customer service or product quality.C - Indicates tasks that should be completed as part of final close, because they effect customer service or product quality. Manager and crew person must initial box when completed.

Manager Crew

Restaurant Closing Routines: Drive-thru / Front Area

Responsibility

Center Island and Front Counter: P - Clean top and sides, with stainless cleaner. P - Clean all legs and wheels. P - Clean and wipe out all storage areas. C - Coffee machines wiped down, pots cleaned, and burners off. C - Pie merchandiser, cleaned and wiped out. P - Hot chocolate or cappuccino machine cleaned. P - Orange juice machine cleaned. C - Clean and sanitize shake and sundae machines. C - Clean counter tops. C - Change all regular menu POP to breakfast.

Coolers: P - Clean and wipe down all center island coolers. P - Clean and wipe down salad display case, to include glass.

Fry Vats: P - Filter and scrub all vats. P - Clean back splash. C - Clean mirror. P - Clean station hood, stack, and sides. C - Clean lower part of vats, to include inside doors. P - Pull and clean filters and grease traps.

Drive-thru: P - Drive-thru table cleaned, and stocked. P - Drive-thru booth cleaned and organized.

Walls and Floors: C - Wipe down all wall surfaces in the drive-thru and front counter areas. C - Clean inside of all trashcans. C - Sweep, hi-low, and vacuum all floor areas, with hi-low brush and wet

vac. (Remove and move all equipment to do so.)

Lobby: C - Sweep floor. C - Sweep, hi-low, and mop all customer areas. P - Clean all table tops and legs. C - Clean all chair cushions and legs, stacking chairs on top of tables. P - Clean and stock condiment or self-serve areas. P - Clean and sanitize all trays.



Manager Crew

Restaurant Closing Routines: Wash

Responsibility

P/C - Wash, rinse and sanitize all dishes.

C - Wash, rinse and sanitize all shake and sundae parts.

P - Clean filter machine.

C - Clean back sink area, and drain sinks.

Walls and Floors: P - Wipe down all wall surfaces at the back-sink area. C - Clean inside of all trashcans. C - Sweep, hi-low, and vacuum all floor areas, with hi-low brush and wet-

vac. (Remove and move all equipment to do so.)

Crew Room: P - Sweep, hi-low, and mop floor. P - Clean all table tops and legs. P - Clean all chair cushions and legs, stacking chairs on top of tables. P - Remove any trash.

C - Empty and rinse inside of wet-vac.

P/C - Complete towel wash, and wash grill aprons.



Manager Crew

Post-Shift Analysis / Issue Log

Opening Manager:Things to do better on next shift:

Problem issues management team needs to know:

Mid Manager:Things to do better on next shift:


Closing Manager:Things to do better on next shift:


3rd. Manager:Things to do better on next shift:
