Physical Security Standards

Revised: July 2007

These standards are to be maintained at all times to ensure the protection of physical and human assets and to protect against loss due to theft or fire.

Doors and Hatches

All exterior doors are to be equipped with substantial dead bolt locks, unless prohibited by code. All doors and hatches are to be properly secured at closing. Prior to opening and after closing, front and side doors are to be kept locked except to admit on-duty employees, recognized vendors, or others known to have business with the restaurant. If Guests remain in the restaurant after closing, the exit door is to be kept unlocked until they have left. Roof and freezer hatch doors and/or external attic doors are to be equipped with padlocks.

Restaurants whose doors are equipped with panic bars in which the doors are locked from the exterior (barring entry), but which can be opened from the inside in case of emergency, do not need to keep the doors unlocked. However, any door the Guest could not open by pushing against it must remain open while Guests are present, according to fire code.

Back Door Security

The back door is to be locked at all times. It is to be opened during daylight hours only to remove trash, to admit recognized vendors who have business with the restaurant, and to conduct other restaurant business. The back door should never be propped open and/or left unattended. Food & paper deliveries may be accepted at the back door until 9 p.m., even though it may be after dark. Under no circumstances is the back door to be opened when the safe is open or unlocked, when the manager is preparing a deposit, or when the time delay compartment has been activated. In the event of an emergency, the back door may be used to exit the building. Suspicious activity in the vicinity of the back door is to be immediately reported to the police.

All back doors are to be equipped with an emergency alarm. The alarm is to be engaged at all times, except during authorized openings of the back door. Back doors are to be solidly constructed and equipped with a peephole easily accessible to personnel. Back doors are to conform to all local ordinances and fire codes.

All exterior hatch doors (including those locking from the inside) or freezer doors and attic doors requiring padlocks are to be equipped with padlocks.

Admittance into the Building

Before opening and after closing, only authorized personnel are to be admitted into the building. Authorized personnel include scheduled Associates, recognized vendors, and others known to have business with the restaurant, such as job applicants with confirmed appointments. All personnel are to enter and exit the restaurant through front doors only. Friends, family members, off-duty Associates, and others may not enter or remain in the restaurant before opening or after closing, for any reason.

Vendors are to be accompanied by a manger or Associates while performing their services. Unauthorized persons are prohibited from entering non-public sections of the restaurant (any area other than the dining room and restrooms) without the specific consent of the restaurant manager. Unauthorized persons include unscheduled Associates, friends or relatives of Associates, Associates from other restaurants, and job applicants without appointments.

The internal audit staff will periodically perform physical verification of inventories, verification of cash on hand, and other audit activities as deemed necessary. When a restaurant is visited, the internal auditor(s) must present a letter of authorization signed by a member of executive management, specifying the authorized date of the audit. If the auditor(s) cannot furnish an item listed above or if there is any reason to suspect that the person(s) is not a bona fide Fazoli’s auditor, immediately contact the Area Supervisor or Director of Operations.

Auditors from the Company’s public accounting firm may visit the restaurant to verify physical inventory. They must present a letter of authorization from the Vice President of Finance. If there is any reason to suspect that the people are not bona fide auditors authorized by the Company, immediately contact the Area Supervisor, Director of Operations, or Vice President of Operations.

Trash Disposal

During daylight hours, trash can be removed through the back door. The door is not to be left open and unattended during trash removal. After sunset, trash must be removed through the front door. If possible, most trash is to be removed immediately after the dinner rush. The manager must authorize the removal of trash, even through the front doors. A final trash run should be conducted just before closing time. Two Associates, one wearing a wireless headset for emergency communications, should carry all trash to the dumpster via the front door only. Trash is not to be removed after closing time.  All remaining trash should be stored in a trash receptacle near the front door and removed by the opening crew.

Associates removing trash after dark should be alert for suspicious persons or vehicles in the vicinity of the restaurant and report any suspicious activity to the management person on duty, who will request an immediate police patrol.

Windows

Except for drive-thru windows, all restaurant windows are to be secured permanently closed. To provide maximum visibility into the restaurant, shades, blinds, or drapes are to be fully open after sunset.

Locks and Keys

Restaurant, register, and safe keys are to be kept in the possession of the appropriate restaurant management personnel (general manager, restaurant manager, or associate manager) at all times. The Area Supervisor is to have a current door key. Keys are not to be left unattended. They are not to be left in clear view, in drawers, hanging on hooks, or lying on desks. Keys are not to be loaned or copied. Extra keys are to be kept in the time-delay section of the safe only.

All locks and padlocks are to be changed the same day when a member of restaurant management (general manager, restaurant manager, or associate manager) or the Area Supervisor terminates or transfers, when an unauthorized, unforced entry has been made into the restaurant, or when a key has been lost. If the restaurant is burglarized with no sign of forced entry, the locks are to be changed on the day the burglary is discovered.

Landscaping

Exterior plants, trees, and shrubs should be trimmed and maintained at waist height or below. When landscaping new restaurants, low-profile landscaping should be selected. Outside plantings that are large enough to provide a hiding place for robbers or burglars are not to be selected for new restaurants.

Lighting

All exterior areas of freestanding restaurants, including parking lots, are to be well-lighted from sunset through closing procedures. The management person on duty is to maintain good outside lighting from sunset until closing. Burned out interior and exterior light bulbs are to be replaced immediately. Malfunctioning light fixtures are to be repaired or replaced as soon as possible. The manager is to leave on the security light circuit at closing.

If restaurant lighting is deemed insufficient, the Area Supervisor is to make recommendations for improvements and request a budget. A cost effective way to add high intensity/low energy exterior lighting is to attach a lamp to an existing utility pole near the restaurant. (The local utility company can provide information on this method.)

Fire Extinguishing System

Each restaurant is to have a minimum of three (3) portable fire extinguishers and/or conform to the local fire code. Manufacturer’s instructions are to be followed for proper maintenance of the fire extinguishing system. Portable fire extinguishers are to be inspected and tagged annually. Discharged extinguishers are to be charged immediately. The manager is to train all restaurant personnel in the proper use of the entire fire extinguishing system.

Weapons

No weapons are permitted in the restaurant or in the possession of Associates while on Company premises or conducting Company business (except by individuals legally entitled, by state law, to possess a firearm in their vehicle). Infraction of this policy is cause for immediate termination. Weapons include, but are not limited to, firearms, switchblades or similar sharp, offensive weapons, mace, pepper spray, explosives, etc.

Alarms and Security Devices

It is prohibited to purchase, lease, or use fake or non-functional security equipment or to post decals suggesting the presence or use of nonexistent security equipment or services.

To ensure the quality and consistency of security equipment or services and to preclude Company liability, installation of security equipment (including alarms, cameras) requires the prior review of the Director of Operations and approval by the Vice President of Operations. Contracts for security services are to be reviewed by the Director of Equipment Services and approved by the Vice President of Operations.

Restaurant management is to ensure that any and all security equipment is in working order at all times and that contracted security services are performed. All restaurant personnel are to be familiar with the location and operation of all security equipment or services used by the restaurant. Management is to notify the Area Supervisor of all irregularities or deficiencies in the security equipment or services. The Area Supervisor is to document and resolve these irregularities or deficiencies.

The Company contracts the services of ADT, a national security supplier, to protect its people and assets from the threat of crime. As part of each restaurant’s security system, four (4) wireless pendants, also known as Personal Protection Devices, are included.

Each salaried manager is assigned a Personal Protection Device. It is the manager's responsibility to maintain the device in working order and wear it at all times while on duty or on Fazoli's premises. The pendant is to be worn around the neck, on a chain, under the uniform shirt. The pendant may be activated in the event of emergency to send a silent signal to ADT, who, in turn, summons the police.

If a restaurant has more than four (4) salaried managers, the Area Supervisor is responsible for obtaining enough Personal Protection Devices through ADT for each salaried manager.

Associate Managers who close a restaurant without a salaried manager present must also wear a Personal Protection Device while on duty or on Fazoli's premises.

Alarm systems must be tested by restaurant management once a month. Alarm systems occasionally malfunction and send false alarms. Management is responsible for ensuring timely service calls are made to the alarm company in order to avoid false alarm fines.