☐ TOP BEHAVIORS

• • • Food Safety - Handwashing, Washing Produce properly, clean equipment/utensils

    • Food Costs - Using utensils, scale for chicken, accurate portioning, monitors time/temp

    • Food Quality - inspects ingredients, use kanbans to reduce over-production

    • Speed - moves at a fast pace, stays focused on tasks, proactive to anticipate needs

☐ FOOD SAFETY

• • • REQUIRED HAND WASHING - The TM washes hands upon first entering a work zone, & then as necessary throughout.

    • TM pulls and stocks chicken according to lean rotation

    • TM calls for another TM to drop & pick up product, or changes gloves & washes hands, to avoid cross-contamination.

    • Sanitize - TM maintains a clean breading zone: hennys are wiped, thawing cabinet & breading table door handles are clean & sanitized, floor is clean & free from coater, trash and oil.

☐ PRODUCT QUALITY

• • • FILETS - TM breads amounts prescribed by the iPad unless directed otherwise

    • FILETS - TM breads filets by the tips, applies adequate milkwash and drip time, and uses adequate body weight to press the fillet

    • FILETS - TM loads filets into the basket not overlapping, with tips toward the center line, & touches nothing else (like handles)

    • NUGGETS - TM separates nuggets completely in the milkwash and allows 10 seconds to drip

    • NUGGETS - TM maintains properly sifted coater, and a clean breading table

    • STRIPS - TM breads strip properly like nuggets & places them in the basket with tips toward center line & “on their backs not on their sides”

    • GRILL - TM ensures the grill is oiled & places filets & nuggets correctly on grill (not touching); ensures nugget racks don’t obstruct top, & timer is set & final product is picked up without cross-contamination

☐ TOP BEHAVIORS

• • • Food Safety - Hand-washing standards, clean equipment/utensils

    • Food Costs - Inspects for accurate portion size, monitors time/temp

    • Food Quality - time/temp timer followed, inspects ingredients, use kanbans to reduce over-production

    • Speed - moves at a fast pace, stays focused on tasks, proactive to anticipate needs

☐ FOOD SAFETY

• • • REQUIRED HAND WASHING - The TM washes hands upon first entering a work zone, & then as necessary throughout.

    • Sanitize - All Hennys, grills & dump stations are clean & sanitized on tops & fronts; TM wipes machines after dropping/picking-up product

    • TM sets a timer for each & every product they pick up

    • TM changes gloves for gluten-free red flags if observed

    • TM closes Hennys not in use during non-peak times

    • TM maintains a clean floor & clean zone free of trash, crumbs, smudges & oil; all food contact surfaces cleaned & sanitized

☐ PRODUCT QUALITY

• • • TM stirs nuggets in an “X” formation before setting timer, closing & securing lid

    • TM drops all chicken in tiered baskets by lowering basket, raising > 4”, lowering again, closing & securing lid

    • TM raises & sets basket for 10 seconds before dumping

    • TM ensures whoever preps grill brushes off debris prior to oiling; oils

    • If observed, the TM correctly filets chicken to spec; rotates chicken according to lean

    • TM shows willingness to support breaders so that breaders do not load their own chicken, but continuously bread to ensure maximum production

    • TM responds promptly with time updates & requests

☐ TOP BEHAVIORS

• • • Food Safety - Handwashing, Washing Produce properly, clean equipment/utensils, follows AHA timers

    • Food Costs - Using utensils, scale for chicken, accurate portioning, monitors time/temp

    • Food Quality - inspects ingredients, use kanbans to reduce over-production

    • Speed - moves at a fast pace, stays focused on tasks, proactive to anticipate needs

☐ FOOD SAFETY

• • • REQUIRED HAND WASHING - The TM washes hands upon first entering a work zone, & then as necessary throughout.

    • TM maintains a clean floor & clean zone free of trash, crumbs, smudges & oil; all food contact surfaces cleaned & sanitized

    • TM ensures timers are set for all pans as they arrive; has an active timer correctly set for each pan in their zone (centerline hot holding & Merco station); follows AHA

    • Expired product is promptly moved to cool-down & empty pans are placed in the cue correctly

☐ PRODUCT QUALITY

• • • TM uses the fork to move chicken & ensures that fillets meet bun coverage requirements

    • TM ensures 2 pickle on sandwiches( 3 if small), with the “cup” of the fillet facing down

    • If there are no deluxe-pans available, TM uses the correct amout of lettuce & tomatoes on Deluxe sandwiches

    • TM folds foils bags neatly and precisely, 1/2" fold & bags are free of oil stains

    • TM uses sleeve for all grilled products, & places special stickers straight & square on all products

    • TM demonstrates respect for others when communicating, & displays a helpful attitude when responding to an audible or off-screen request from the front

    • TM communicates with breading regarding abnormal product demand (rush on strips) & communicates with baggers promptly regarding any waits on food, including the order # & how long

☐ TOP BEHAVIORS

• • • Food Safety - Handwashing, Washing Produce properly, clean equipment/utensils, follows AHA timers

    • Food Costs - Using utensils, scale for chicken, accurate portioning, monitors time/temp

    • Food Quality - inspects ingredients, use kanbans to reduce over-production

    • Speed - moves at a fast pace, stays focused on tasks, proactive to anticipate needs

☐ FOOD SAFETY

• • • REQUIRED HAND WASHING - The TM washes hands upon first entering a work zone, & then as necessary throughout.

    • TM ensures timers are set for all pans as they arrive; has an active timer correctly set for each pan in their zone (nuggets, strips, BKI catering warmer, & Duke holding station); follows AHA; expired product is promptly moved to cool-down, & empty pans are placed in the cue correctly

    • TM changes gloves for gluten-free red flags if observed

    • TM maintains a clean floor & clean zone free of trash, crumbs, smudges & oil; all food contact surfaces cleaned & sanitized

☐ PRODUCT QUALITY

• • • TM uses the spoon for regular nuggets, & tongs for strips & grilled nuggets

    • TM uses specials stickers for all printable special items, placing the stickers neat and straight and faced for the guest

    • TM presses the correct tab for strip or nuggets & ensures packaging is free from excessive oil stains

    • TM responds to cues for bacon & follows bacon procedures; responds to kanban cues

    • TM demonstrates respect for others when communicating & displays a helpful attitude when responding to an audible or off-screen request from the front

    • TM communicates with breading regarding abnormal product demand (rush on strips) & communicates with baggers promptly regarding any waits on food, including the order # & how long

☐ TOP BEHAVIORS

• • • Food Safety - Hand-washing, clean equipment/utensils

    • Food Costs - Using utensils, accurate portioning

    • Food Quality - monitors time/temp, correct salt portion

    • Speed - moves at a fast pace, stays focused on tasks, proactive to anticipate needs

☐ FOOD SAFETY

• • • REQUIRED HAND WASHING - The TM washes hands upon first entering a work zone, & then as necessary throughout.

    • TM maintains a clean floor & clean zone free of trash, crumbs, smudges & oil; all food contact surfaces cleaned & sanitized

☐ PRODUCT QUALITY

• • • TM never drops more than a 1⁄2 bag per basket

    • TM understands & drops for “1 basket every 1 minute” as opposed to “2 baskets every 2 minutes”

    • TM can recite hold times (5 min in pan, 2 up top), but can also recite “But here at Buda, we scoop to order at all times”...& you observe that they actually scoop to order & watch the bagger

    • TM agitates fries within 30 seconds of dropping

    • TM allows fries to drain 10 seconds before dumping

    • TM does not leave coked or uncooked fries above oil

    • TM follows lean rotation procedures using separator

    • TM salts fries correctly

    • Fries are full in appearance

    • During peak times, fries are stacked ‘vertically,” not side-by-side, to tell the bagger which fry to take next

    • TM demonstrates respect for others when communicating, & displays a helpful attitude when responding to an audible or off-screen request from the front

☐ TOP BEHAVIORS

• • • Food Safety - Handwashing, Washing Produce properly, cleans equipment/utensils, monitors time/temp

    • Food Costs - Using utensils, scale for chicken, accurate portioning, minimize waste in trash

    • Food Quality - inspects ingredients, use kanbans to reduce over-production, follow recipes

    • Speed - moves at a fast pace, stays focused on tasks, proactive to anticipate needs

☐ FOOD SAFETY

• • • REQUIRED HAND WASHING - The TM washes hands upon first entering a work zone, & then as necessary throughout

    • UTENSILS - All utensils are stored properly, with handles not touching food, or stored unused, cleaned & sanitized

    • If prep sink is in use, all food safety procedures are being followed; if not in use, prep sink is clean, sanitized & spotless

    • All product pans in prep-top are covered with plastic wrap or lids when not in use

    • Prep-top table lid is closed when not in use

    • All kanbans in use are correctly labeled; all kanbans <4 hours temp <40 ̊

    • All holding pans & trays are labeled under the prep-top fridge, the second prep fridge and the walk-in cooler

    • TM maintains a clean floor & clean zone free of trash, crumbs, smudges & oil; all food contact surfaces cleaned & sanitized

☐ PRODUCT QUALITY

• • • Fill appears correct on all kanbaned salads; TM is observed using the scale 100% of the time to measure the amount of chicken going onto entree salads

    • TM Fill appears to be correct on all kanbaned fruit cups, yogurt parfaits, & superfood salads

    • Wraps are the within the correct length & width range

    • LEAN - TM correctly manages NO REFILL & NORMAL USE kanbans

• REQUIRED HAND WASHING - The TM washes hands upon first entering a work zone & then as necessary throughout

• Catering personnel have coordinated to ensure all deliveries have a delivery person coming in with plenty of time to prepare and execute all deliveries, and that the person isn’t borrowed from the current operational shift

• Catering personnel have ensured that all relevant tickets have been printed & posted to the main ticket holder, prep ticket holder if there are cold trays, & in raw.

• Catering personnel have called all orders that morning to confirm

• Catering personnel have prepared all condiment boxes ahead of time

• Enough thank you bags are available for all orders for the next 2 days

• When pick-up guests arrive, there is only minimal wait; all cold trays are ready; gallons are ready; setups are ready; hot trays are ready

• Deliveries

  • • Deliveries leave no later than 10 minutes prior to delivery time + drive time

    • We arrive early

    • We set up the order in a professional, attractive presentation

    • Presentation has a plush cow

    • Setups are present & have been arranged in a logical, attractive manner

    • Table cloths are set up if requested

    • If gallons were ordered, a gallon jug of filtered water is present

    • A catering folder is left with the presentation or left with the client

    • We stayed behind for a few minutes to ensure the client is 110% pleased

• Catering personnel have called large pick-up orders over $200 & all delivery orders within 24 hours to follow up

• Catering personnel have check the next day’s orders; made arrangements

• Catering TM demonstrate respect for others when communicating, & displays an encouraging attitude when audibly requesting any surprises; Catering personnel personally thank kitchen staff sincerely & regularly