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Master QSR Project Tracker Training Planner

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Master QSR Project Tracker   Training Planner Powered By Docstoc
					                  GRAND OPENING
   TIMELINE       EVENT PLANNER                                 WHO


  12 Weeks      Define Method of Public        DFMWR, BOD, Manager
                Opening Style- Soft and/or
   Prior to     Grand Opening (see E3 for
  Opening       definitions)


                Formulation of Grand           FMWRC Trainer, BOD, Manager, M&A
                Opening Planning Team          Rep, Commercial Sponsorship Rep,
                                               Protocol Rep (PAO)
                Order "Now Open" &             Manager, FMWRC Trainer
                "Coming Soon" Banners


  10 Weeks      Conference Call w/ Grand       FMWRC Trainer, BOD, Manager, M&A
                Opening Planning Team          Rep, Commercial Sponsorship Rep
   Prior to
  Opening
                Coordinate Grand Opening       All Staff to include JC Manager, AFRC
                Set-Up Requirements-           Trainers
                Quantify Needs for
                Additional Entertainment
                Formulate Equipment            BOD, Manager, NAF Contracting Rep
                Requirements- an needed
                Garrison Commander             DFMWR, BOD, Manager
                Calendar- Coordinate

8 Weeks Prior   Formulate Grand Opening        FMWRC Trainer, BOD, Manager, M&A
                Staffing Plan- Coordinate w/   Rep
 to Opening     Other MWR Facilities as
                needed
                Formulate Grand Opening        FMWRC Trainer, BOD, Manager, M&A
                Menu & Ordering Plan-          Rep
                Coordinate w/ FMWRC
                Trainer

                Formulate Pre & Post           BOD, Manager, M&A Rep
                Opening Advertising Plan-
                What, When, Who, How
                Coordinate List of Key          BOD, Manager, M&A Rep, Protocol Rep
                Participants w/ Protocol Staff- (PAO)
                as needed


6 Weeks Prior   Conference Call w/ Grand   FMWRC Trainer, BOD, Manager, M&A
                Opening Planning Team- IPR Rep
 to Opening     to include Review of Ad
                Campaign Plan
6 Weeks Prior
 to Opening

                Coordinate Grand Opening      BOD, Manager, M&A Rep, Protocol Rep
                Invitations via M&A Rep       (PAO)


4 Weeks Prior   Conference Call w/ Grand   FMWRC Trainer, BOD, Manager, M&A
                Opening Planning Team- IPR Rep
 to Opening
                Hang "Coming Soon"         Manager
                Banners- Prominent Outside
                Locations


3 Weeks Prior   Confirm MC, Garrison or
                Installation Commander &
 to Opening     VIP Attendance- Draft
                Agenda where required
                Develop Grand Opening F&B
                Prep Schedule

                Develop Grand Opening Staff
                Schedule

                Arrange for Event
                Photographer- where needed



 Day Before     Receipt of All Required
                Equipment- as planned
   Grand
                Advance F&B Preparation-
                Execute Prep Schedule
                Perform Event Run Thru w/
                Key Grand Opening Staff- as
                needed

                Grand Opening Setup- Clean
                & Decorate Facility


  Grand         Hang "Now Open" Banner-
                Remove "Coming Soon"
Opening Day     Banners
                Police Parking & General
                Grounds
                Execute Grand Opening
POC's
                                         NOTES

Soft Opening- Open to public and fully operational, but pre-Grand Opening, typically
employed to work thru any remaining "service bugs" prior to Grand Opening
Grand Opening- "Open House" observance of new operation, in many cases
implying a public ribbon cutting, entertainment and free food offering. Can be structured
as a "delayed" date, after a soft-opening period.
Determine role of Commercial Sponsorship in Grand Opening event




Review: Opening Style (Soft and/or Grand Opening) to include Planned Dates,
Programming Requirements to Include Menu, Pre & Post Opening Advertising
Campaign, POC's & Responsibilities; QSR Brand Central Webpage to include
downloadable logos, graphics, menu templates, comment cards, frequency cards,
recipes...etc.; LTO Promotion Program;, "How to Launch a Promo" Guide
Tables/Chairs, Podium/Mics, Stages, Tents, Ribbon/Ceremonial Scissors, Banquet
Tables/Chafing Dishes/Skirts/Sterno, Hot Boxes (Holding Units), Refrigeration, Ice,
Serving Trays/Utensils…etc.
Event MC, DJ/Band, Contests




*TIP: Consider providing your Grand Opening guests with mini-samples of different menu
offerings in lieu of all-you-can-eat buffets….i.e. slivers of pizza, Philly cheese steak
wedges...etc. Have staff work the crowd with these mini-samples on trays which also
provides for an interactive staff-guest experience, with the added bonus of reducing the
overall expense
Determine the Promotions Plan for opening and beyond, with specific Advertising
Plan to support…i.e. WHAT Promo, WHEN do I Run the Promo, WHO is the Target
Audience, HOW do I Reach the Target Audience with Advertising
Review: Grand opening menu & service style, service times, staffing; Hours of operation
for post Grand Opening (evening or following day); Post-opening promotions and
advertising plan




*TIP: Devise all F&B and supply orders in advance for ordering & receipt in plenty of time
before Grand Opening; Ensure you have enough time to react to any product or supply
shortfalls
*TIP: Determine role of each staff member for Grand opening event; Publish schedule
well in advance so planning can occur, and hold short staff meeting with all personnel to
establish expectations for Grand Opening day




MC to stage the Grand Opening event as needed: Prize Drawings, Music/Entertainment,
Contests, VIP Protocol, Any Staff Awards or Recognition, F&B Service Times, Table
Bussing & Service Considerations, Restroom Policing, Parking Lot & General Grounds
Maintenance….etc.
                                                                        TRAINING PLANNER - FT XX
                                                                      TASKS 60-75 Days from Opening                                                                                    COMPLETION DATE   NOTES
Start In Progress Review (IPR) for Grand Opening: Project and/or Grand Opening Coordinator(s) as lead(s) w/ PAO, Marketing rep, Chief-Business Operations Division (BOD),
GM….etc.
Coordinate & establish tentative schedules for all training requirements to include but-not-limited-to Administrative, Alcohol Server Intervention Program (ASIP)- ServSafe Alcohol,
Customer Service (FMWR Team Member Orientation, Operation Excellence), Safety, Hazard Analysis Critical Control Point (HACCP)/ServSafe, Fire, POS, Verifone, Coffee
Brewer & Espresso Makers (where applicable), Starbucks Beverage Training (where applicable)….etc.- confirm space & audio-visual requirements
Project Coordinator: Complete Renovation & Install Schedule (to include any beer/soda systems) published for organizational awareness & use
Point of Sale (POS) system hardware requirements identified & ordered in coordination w/ Information Systems Officer (ISO)- including remote printers
Budget established & approved
Develop operating staff schedules based on projected hours of operation, budgeted sales forecasts & pre/post opening training requirements
Personnel Requirements Document (PRD) established & approved- Recruitment timelines & hiring plan devised in coordination with CPAC personnel
Employee performance standards, job descriptions & Individual Development Plans (IDP) reviewed and approved
Menu board layout completed & board ordered
Post/Hire Supervisor staff to start No Later Than (NLT) 60 days out
Grand opening sponsorship coordinator identified
Safety Office consulted for pre-opening walk-thru and any needed training
Vets consulted for pre-opening walk-thru and tentative pre-opening training requirements scheduled
Verifone credit card processor order confirmed
PRD & recruitment plan refined and ready for execution
Job Fair Dates Established 60 days out for non supervisory staff (2 fairs may be appropriate)
Order Starbucks Point of Purchase (POP) kit (where applicable)
Marketing work order requests placed
Blanket Purchase Agreements (BPA) and/or ordering mechanisms established for all vendors to include BNLT- Prime Vendor (or otherwise), Pepsi/Coke, Snack, Pastries,
Cleaning Supplies, Beer, Liquor, Produce, Laundry Service, Landscaping, Bingo Supplies
Contact Prime Vendor to discuss menu items/ingredients required to support menu- Repeat process for each vendor as needed
Hours of Operation signs ordered
Order all applicable interior safety signage for bathrooms, hand washing sinks, dishwasher solutions, safety signs, etc.
Order all applicable interior directional signage for bathrooms, snack bar, meeting rooms, order here/pick up here, game rooms…..etc.
Order Starbucks POP Kit- Java Café (where applicable)
Menu & menu pricing finalized- order printed menus as needed
Recipe Files Received for entry into POS
Quick Serve POS Menu Programming Guide received- for use in programming POS
Solidify advertising plan in coordination w/ local M&A rep- coordinate ad placement for local news periodicals
Sponsorship solidified for Grand Opening event & beyond
Smallwares identified & ordered for receipt NLT 45 days out
Coordinate w/ Club, CAC and/or Catering facility for any catering supplies required for Grand Opening….i.e. tables, skirts, chafers, props…..etc.
PAO consulted for any media coordination
Review all Internal Controls requirements- order forms, establish bank deposit & change fund procedures
Order required uniforms to include nametags
Solidify birthday party program (where applicable)- Order all printed program & service related materials
Approve hiring of General Manager (GM)/Manager for specified date
Establish International Merchant Purchase Authorization Card (IMPAC) authorities
Begin developing events calendar
1st order quantities for all vendors refined *NOTE: Europe- AMI estimates required for AAFES 120 days out
Begin coordination of acquiring new beer & soda systems thru local vendors as needed
Janitorial service contract established (where applicable)
Complete online Marketing Plan Training course (www.mwraonline.com)
DSN & commercial line installs tracking
Time Labor Management System (TLMS) tentative install date established
Order "Coming Soon" and "Grand Opening" banners
Order business cards & other printed products as needed
Defense Switched Network (DSN) & commercial telephone lines ordered
Trash receptacle requirements (dumpster) & trash removal service coordinated
Visit: http://www.armymwr.org/programs/busops/branded_restaurants.aspx *NOTE: This site offers reference materials to assist you in your restaurant operations.
Review MWR Brand Central web pages to include "How to Launch a Promo" Guides w/ FMWRC Rep- http://www.mwrbrandcentral.com/QuickService/
                                                                              TRAINING PLANNER - FT XX
                                                                           TASKS 45-60 Days from Opening                                                                       COMPLETION DATE   NOTES
Job Fair selections & all hiring actions tracking toward in-processing/orientation
Grand opening IPR's conducted
Marketing work order requests tracking
Starbucks POP Kit received & inventoried (Java Café- where applicable)- Shortfalls identified for local purchase
All BPA's or ordering mechanisms completed for immediate use
Smallwares order received & inventoried- Shortfalls identified for local purchase
All Interior safety signage received for install
All interior directional signage received fir install
Menu board received
POS & remote printers programmed and ready for install
Review all Internal Controls requirements- forms received, bank deposit & change fund procedures coordinated and established
IMPAC Cards received
Schedule Administrative Training & Office Set-Up (see 10 Days Out Schedule)- Internal Controls & Administrative Setup-SF 700, SF 702, Fund Authorization Letter, DA 1994, DA
1993, Pre-#'d Forms, DA 1992, Cash Overage/Shortage Logs, DA 4082, Daily Activity Report (DAR), Surprise Cash Counts, Employee Meal Register, DA 5163-R, DA 5462-R,
Management Information System (MIS), Key Control Appointment Letter, Access Roster, Key Depository, Master Key Inventory, Key Control Register, DA 5513-R, DA 4083-R,
Inventory-EOM & Automated Inventory Procedures, Bartender Variance Logs, Sensitive Item Inventories, Scatter Sheets, Breakage & Spoilage, Army Recreation & machine
Program (ARMP) Payouts (where applicable), Standard Operating Procedures (SOP), Opening/Closing Checklists, IMPAC Card Holder Procedures, Meeting Room Booking
Procedures, Birthday Party Contracts, Security Monitoring & Awareness, TLMS Procedures, TBA's, Preventive Med Inspections, Delivery Inspection Procedures, Audits, Record
Keeping, Property Book & Asset Inventories, PRD
Coordinate plan to correct any equipment or facility deficiencies
Create/finalize pre-opening Training Schedules, Room & Training Aid Requirements for: Administrative, ASIP (ServSafe Alcohol), Customer Service (FMWR Team Member
Orientation, Operation Excellence), Safety, HAACP/ServSafe, Fire, POS, Verifone, Coffee Brewer, Espresso Makers, Starbucks Beverage Training (where applicable)
Order Frozen Food for delivery 1 week out- Consider time for second order if necessary- Not-in-Stock (NIS)/oversight
Confirm POS install schedule & training- Training must include dedicated on-site peak hours assistance during scheduled dry-run days, opening day & day after opening
Coordinate HACCP/ServSafe training w/ local Preventive Med-Vet reps
Mail Very Important Person (VIP) Grand Opening invitations- where applicable
Ensure receipt of "Coming Soon" & "Now Open" logo banners
Execute advertising plan to include articles in local MWR publication & events calendar; begin running radio/TV spots accordingly
Finalize Grand Opening menu & coordinate supporting equipment/implements needed from other facilities…..i.e. Podium & microphone, chafers, tables, smallwares….etc.
E-mail accounts install dates established
Uniform orders received
Confirm DSN, commercial telephone & internet service installation
Confirm TV programming service installation
TLMS install coordinated
Finalize event calendar for publication
Training Implements Ordered: TV, DVD, Easels
Finalize grand opening plan to include VIP invitation mailing list
Confirm all training dates for: Administrative, ASIP (ServSafe Alcohol), Guest Service, Safety, HAACP/ServSafe, Fire, POS, Verifone, Coffee Brewer & Espresso Makers (where
applicable), Starbucks Beverage Training (where applicable)….etc.- confirm space & audio-visual requirements
Receive business cards, birthday party program & any other printed products required
Order office supplies and POS/Verifone paper & ink cartridges
Trash receptacles delivered (dumpsters & recycling containers) & trash removal service initiated
Visit: http://www.armymwr.org/programs/busops/branded_restaurants.aspx *NOTE: This site offers reference materials to assist you in your restaurant operations.
Review MWR Brand Central web pages to include "How to Launch a Promo" Guides w/ FMWRC Rep- http://www.mwrbrandcentral.com/QuickService/
DATE   DAY                     TRAINING PLANNER - FT XX                                              WHO             TIMES   INSTRUCTOR/POC                                      DETAILS
                               ***1 Month from Opening***
                                           POC DATA
             Name, Phone #, Email




                              (FACILITY NAME) PRE-MENU TRAINING
             Conference Call w/ FMWRC Trainer & Facility Management to                FMWRC Trainers/BOD/Facility                             *NOTE: Discuss & Confirm Limited-Time-Offer (LTO) Plan/Schedule for
             Review Progress- Also Review Brand Central Promotions & LTO              Manager/ Manager/M&A Rep                                Opening & Post-Opening; Review any questions related to Grand Opening
             Program Components; Grand Opening Marketing & " How To Launch a                                                                  Marketing & "How to Launch a Promo" Guides
             Promo" Guides
             Hang "Coming Soon" Logo Banners- Choose High Impact Gate or High         Manager
             Traffic, Low Speed Locations
             Re-Confirm RecTrac POS & Verifone Training for 2/2 & 2/3/11 (w/ 2/5/11   Manager & POS Trainer
             as needed) & POS/Verifone Refresher Training on 2/12/11 as needed
             Confirm Initial Inventory of All Products in RecTrac                     Manager & POS Trainer

             Receipt of Office Supplies- to include POS/Verifone Paper & Ink          Manager & POS Trainer                                   Printer paper, POS roll-receipt paper, VeriFone roll paper, ink cartridges, office
             Cartridges                                                                                                                       supplies

                           (FACILITY NAME) PRE-MENU TRAINING
             Management Office Operational- Personnel Files & IDP's Complete, Staff Manager
             Schedules Established, Phones & Computers Fully Functional
             Gather All Equipment Warranty & Maintenance Manuals                                                                              *NOTE: Place all manuals into 3 ring binders for future use, as Opening
                                                                                                                                              Training Chef will need to reference these manuals to properly program new
                                                                                                                                              equipment…i.e. Fryers, Neico Broiler, Pizza Conveyor Ovens…etc.

                              (FACILITY NAME) PRE-MENU TRAINING
             Staff Facility & Operations Orientation- Where Required                  All Staff                                               Welcome all staff to Java Cafe team. Briefly review recipes as non-negotiable
                                                                                                                                              standards; Spoilage/breakage procedures reviewed; Designated Driver
                                                                                                                                              Program, Uniforms & Personal Grooming, Training Plan, Medical & Life
                                                                                                                                              Insurance, NAF Retirement & 401K Plans, Probationary Period,
                                                                                                                                              Pay/Leave/Holidays/Meals, Equal Employment Opportunity (EEO) Program,
                                                                                                                                              Prevention of Sexual Harassment (POSH), Performance Standards, Annual
                                                                                                                                              Performance Evaluations, Individual Development Plans (IDP), Cell Phones,
                                                                                                                                              Safety, Fire Equipment & Evacuation Procedures, Sanitation & Personal
                                                                                                                                              Hygiene, Sick Leave Procedures, Employee Recognition Program,
                                                                                                                                              Communication, Staff Meetings, Staff Break Room Rules, Safety Awareness,
                                                                                                                                              Security Awareness...etc.

                             (FACILITY NAME) PRE-MENU TRAINING
                                   ***3 Weeks from Opening***
             Review, Coordinate All Scheduling & Training Requirements- Prime         BOD/Facility Manager/Manager                            *NOTE: Equipment install certifications & programming by individual
             Vendor Ordering, RecTrac Programming & Training, OpEx Training,                                                                  manufacturer reps will be required for Middleby-Marshall Pizza Ovens,
             ServSafe Training, Equipment Install & Equipment                                                                                 Frymaster Fryer & Neico Broiler
             Certifications/Programming, Complete Kitchen Burn-In,
             Post & Review Training Schedule w/ Staff                                 All Staff including Manager

                            (FACILITY NAME) PRE-MENU TRAINING
      A      B                                         C                                                           D                   E             F                                                    G                                             H
1    DATE   DAY                       TRAINING PLANNER - FT XX                                                  WHO                 TIMES      INSTRUCTOR/POC                                        DETAILS
2                                                POC DATA
                  Name, Phone #, Email




3
4
5                              (FACILITY NAME) PRE-MENU TRAINING
                  Conference Call w/ FMWRC Trainer & Facility Management to Review FMWRC Trainers/BOD/Facility Manager/ 1330 CST                                *NOTE: Discuss 1st order coordination for placement following day (Tuesday); final
                  Progress                                                         Manager                              1430 EDT                                equipment installs, burn-in progress, fire & preventive med inspections and any
                                                                                                                                                                programming related issues; Discuss promotional coordination required as noted in C7
6
                  Coordinate POS Programming & Advertising Requirements for LTO's-             Manager/RecTrac Trainer/M&A Rep
                  Based on confirmation of Conference Call as noted above in C6


7
                  RecTrac POS- Coordinate Plan to Correct Any Programming or Hardware          Facility Manager/ Manager/RecTrac
8                 Deficiencies as needed                                                       Trainer
                  Reconfirm Training Schedules, Room & Training Aid Requirements for:          Manager
                  Guest Service (Op Excellence), POS & VeriFone Training, ServSafe
 9                Training
10                Reconfirm Preventive Med Inspection for (DATE)                               Manager
11                Receipt of Uniform Order via Cintas                                          SZ Manager
12
13                               (FACILITY NAME) PRE-MENU TRAINING
                  DROP-DEAD DAY: Any Remaining Equipment to be Installed, Tested &             Manager                             0800-1200                    *NOTE: Ensure that all equipment is fired up in entire kitchen for 3-4 hours and
                  Fully Operable- Complete General Kitchen "Burn-In" w/ Manufacturer                                                                            monitored to determine where any issues arise…i.e. breakers; Ensure that any
                  Installs Completed for Items noted in G14                                                                                                     remaining equipment installers train preventive maintenance & daily cleaning
                                                                                                                                                                procedures. Equipment install certifications & programming by individual manufacturer
                                                                                                                                                                reps will be required for Middleby-Marshall Pizza Ovens, Frymaster Fryer & Neico
14                                                                                                                                                              Broiler
                  ServSafe Training                                                            All Staff including Manager         0800-1200                    Proper food labeling demonstrated; handwashing/gloves procedures reviewed; use of
15                                                                                                                                                              thermometers & calibration demonstrated, thermometers issued…etc.
                  All Hours of Op, Directional & Interior Signage Installed- to Include Menu   Manager                             0800-1200
16                Board
17                Cross Reference POS, Menu Board & Any Printed Menus for Accuracy             Manager/RecTrac Trainer             1200-1300
18                As Needed: Clean Facility; Unpack & Wash Any Smallwares                      All Staff                           1300-1500
19
20                                 (FACILITY NAME) PRE-MENU TRAINING
21                DROP DEAD DAY for Receipt of All Smallwares                                  Facility Manager/Manager            0800-1000
22                Review Smallwares- Identify Any Shortfalls for Local Purchase                Manager                             1000-1100
23                Post & Review Training Schedule w/ All Staff                                 All Staff including Manager         1200-1230
                  Place Initial Prime Vendor(s) Order Based on Order Guide- 1st (PRIME         Manager/Facility Manager/FMWRC      1230-1330                    To be coordinated telephonically w/ FMWRC Trainers; Dairy may require advance
                  VENDOR)- to incl. Dairy where needed; Bottled/Canned Beverages (as           Trainers                                                         notice to vendor rep to include half & hallf pc's; Canned & Bottled Sodas, Bottled
                  listed in row G)- For Delivery (DATE) as noted in C36 (or (DATE) at latest                                                                    Waters (12 & 24 oz), Bottled Teas (Snapple), Red Bull & Other Energy Drinks, Bottled
24                as noted in C40)                                                                                                                              Starbucks Frappuccino
25                Courtesy Preventive Med Inspection                                           Manager/Preventive Med Rep          1330-1430
                  Facility Walk Thru w/ Preventive Med Reps- Review Equipment & Identify       Manager/Preventive Med Rep          1430-1500
26                Any Issues for Resolution
27                Fire & Safety Courtesy Inspection                                            Manager/Fire & Safety Rep           1500-1600
28                RecTrac POS & VeriFone- On Site Instruction                                  All Staff including SZ Manager      1330-1500
29
                               (FACILITY NAME) PRE-MENU TRAINING
30                                    ***2 Weeks from Opening***
31                RecTrac POS & Verifone Training- On Site Instruction- Continue Practice All Staff including Manager              1000-1130
                  Place Produce Order in Coordination w/ FMWRC Trainer- for Receipt on         Manager/FMWRC Trainer               1200-1230                    Fresh Produce to include: Tomatoes, Iceberg Lettuce, Greel Leaf Lettuce, Red Onions,
32                (DATE) as noted in C65                                                                                                                        Yellow Onions, Celery, Cucumbers, Green Bell Peppers, Mushrooms
33                Staff Guest Service- Operations Excellence (OpEx) Training                   All Staff to include Manager        1230-1600
34
35                                 (FACILITY NAME) PRE-MENU TRAINING
                  Receipt of Initial Prime Vendor(s) Orders- (PRIME VENDOR), Pepsi             All Staff to include Manager        0800-1000
36                and/or Coca-Cola, Ecolab…etc.
                  As Needed: Clean Facility; Unpack & Wash All Smallwares; Position            All Staff to include Manager
                  Refrigerated & Dry Goods Accordingly Ensure All Coolers Have Internal
37                Thermometers Installed
38
39                            (FACILITY NAME) PRE-MENU TRAINING
                  DROP DEAD DAY for Receipt of Initial Prime Vendor Orders- (PRIME             Manager                             0800-1100
40                VENDOR), Pepsi and/or Coca-Cola, Ecolab…etc.
     A   B                                        C                                                         D                         E       F                                              G                                           H
             DROP DEAD DAY: RecTrac POS & VeriFone- Supplemental Make-Up              All Staff to include Manager as needed     1200-1400
41           Instruction as needed
42           Final Cleaning of All Preparation & Guest Service Areas- incl. Bathrooms All Staff                                  1400-1600
43
44                            (FACILITY NAME) PRE-MENU TRAINING
45           Staff Off
46
47                             Travel Day- FMWRC Trainer(s) Arrive
             Facility Cleaning & Unpacking of Smallwares (Where Needed)               All Staff including Manager                0930-1200
48
             Facility Walk-Thru & Equipment Review                                    FMWRC Trainers/BOD/Facility                1300-1400
                                                                                      Manager/Manager
49
             Review Food Items, Smallwares, Supplies…etc.                             FMWRC Trainers/BOD/Facility                1400-1500
                                                                                      Manager/Manager
50
             Discuss Training Schedule                                                FMWRC Trainers/BOD/                Facility 1500-1600
                                                                                      Manager/Manager
51
             Ensure Produce Order Delivery- for Following Day (DATE)                  FMWRC Trainers/BOD/Facility                1600-1700        Fresh Produce to include: Tomatoes, Iceberg Lettuce, Greel Leaf Lettuce, Red Onions,
                                                                                      Manager/Manager                                             Yellow Onions, Celery, Cucumbers, Green Bell Peppers, Mushrooms
52
53           Hotel Check-In                                                           FMWRC Trainers                             1700-1800
54
55                              (FACILITY NAME) MENU TRAINING
56           All Staff Report                                                         All Staff                                  0800-0830
             Staff Introductions & Training Review                                    All Staff to include Manager               0830-0930        *NOTE: Provide details on what to expect for days leading up to Opening (DATE)
57
             Smallwares Cleaning & Placement                                                                                                      *NOTE: Review receipt of all smallwares to determine any shortfalls
58
59           Review Reach-in Set Up and Stocking Procedures                           All   Staff   to include Manager           0930-1030
60           Equipment Usage and Safety Training                                      All   Staff   to include Manager           1030-1130
61           BREAK                                                                    All   Staff   to include Manager           1130-1230
62           Sanitation Procedures- Brief Review                                      All   Staff   to include Manager           1230-1300
             Set Up All Work Areas ro Include 3 Compartment Sink-                                                                                 *NOTE: Review chemicals to ensure all are available
63           Smallwares/Utensils & Paper Products
             Placement of Products on Production Line- Stock All Reach-In Freezers,                                                               *NOTE: Review 1st order for completeness & accuracy; Begin formulating complete
64           Display Coolers, Reach-In Coolers                                                                                                    Plating Guide for all menu items
65           Fire All Equipment- Fryer, Pizza Ovens, Flat Top Grill…etc.
66           Recap Training & Expectations for Following Day                          All Staff to include Manager               1530-1630
             Place 2nd Prime Vendor Order by 3 pm Deadline for Next Day Delivery-
67           Based on Any 1st Order Shortfalls
             M&A Review- LTO & Promotions Planning                                                                                                *NOTE: Discuss opening w/ LTO, and plans for ongoing post-opening promotions
68                                                                                                                                                execution
69
             Receipt of Produce Order                                                 Manager                                        ___          *NOTE: Review 1st order for completeness & accuracy; Fresh produce to Include:
                                                                                                                                                  Tomatoes, Iceberg Lettuce, Green Leaf Lettuce, Red Onions, Yellow Onions, Celery,
70                                                                                                                                                Cucumbers, Green Bell Peppers, Mushrooms
71           Discuss Schedule & Training Update                                       Facility Manager/Manager/BOD               1630-1700
72           Review Recipe Flip Charts                                                FMWRC Trainers                             1700-1800        *NOTE: Recipe books (2) to be built in advance of arrival
73
74                              (FACILITY NAME) MENU TRAINING
75           All Staff Report                                                         All Staff                                  0800-0830
             Set Up Work & Prep Areas- Fire-Up All Equipment, Placement of            All Staff to include Manager               0830-0930        *NOTE: Review proper firing procedures of all equipment, and times for each to reach
76           Smallwares/Utensils, Paper Products                                                                                                  proper temperature
             Stock Beverage, Ice Cream Cooler & Condiment Station- Beverages into     All Staff to include Manager               0930-1130        *NOTE: Determine layout of Condiment & Beverage Bar with staff's input, and record
             Display Coolers, Ice Cream into Display Freezer, Load BIB & Organize                                                                 for use in Condiment & Beverage Bar Layout chart to be posted following morning-
             Placement of Backup BIB & CO2 for Fountain Soda, Stock & Organize                                                                    Friday; Determine what items are to be placed for restocking purposes below counter,
             Placement of Backup Condiments                                                                                                       in what quantities & how it is to be restocked during peak periods
77
78           BREAK                                                                    All Staff                                  1130-1200
             Prep Pizza & Wing Sauce- Per Recipe Flip Charts; Place Into Proper       All Staff to include Manager               1200-1300        *NOTE: Reinforce proper prepared food labeling, handwashing/gloves procedures and
79           Storage Containers                                                                                                                   use of thermometers
             Clean & Prep Vegetables- Pizza; Place Into Proper Storage Containers     All Staff to include Manager               1300-1400        FRESH- Sliced Mushrooms, Sliced Yellow Onions, Sliced Green Bell Peppers;
80                                                                                                                                                CANNED- Sliced Black Olives, Jalapenos, Pineapple
             Clean & Prep Vegetables- Sandwiches; Place Into Proper Storage        All Staff to include Manager                  1400-1500
81           Containers                                                                                                                           FRESH- Shredded Iceberg Lettuce, Sliced Tomatoes, Sliced Red Onions, Celery Sticks
             Clean & Prep Vegetables- Salads & Wicked Wings (Celery); Place Into   All Staff to include Manager                  1500-1530        FRESH- Chopped Iceberg Lettuce or Iceberg Salad Mix, Green Leaf Lettuce, Sliced
82           Proper Storage Containers                                                                                                            Cucumbers, Sliced Red Onions; CANNED- Sliced Black Olives
             Thaw Pizza Toppings & Bread Products- for Following Day (DATE); Place All Staff to include Manager                  1500-1630        Pepperoni, Crumbled Sausage, Pre-Cubed Ham, Hot Dog Rolls, Hoagie (Philly) Rolls,
83           Into Proper Storage Containers & Place on Sandwich Prep Line                                                                         Hamburger Buns
      A   B                                     C                                                               D                 E        F                                         G                                              H
              Begin Programming Specific Kitchen Equipment- Fryer, Pizza Conveyor                                                              *NOTE: Reference equipment manuals as needed
84            Ovens, Neico Broiler, TurboChef…etc.
85            Place Product & Supply Orders as needed                                     Manager                            1530-1630         (FMWRC Trainer) provides order guidance
86            Equipment Breakdown and Cleanup- Sanitation Procedures Recap                All Staff to include Manager       1530-1630
87
                                 (FACILITY NAME) MENU TRAINING
88                                  ***1 Week from Opening***
89            All Staff Report                                                            All Staff                          0800-0830
              Set Up Work & Prep Areas- Fire-Up All Equipment, Place                      FMWRC Trainers                     0830-0930         *NOTE: Begin to formulate all Layout & Setting Charts
              Smallwares/Utensils, Stock Paper Products, Set-Up Sandwich & Prep
90            Tables
              Prep House & Side Salads Per Recipe Flip Charts- Place Underneath           All Staff to include Manager       0930-1030
91            Sandwich Prep Line & In Display Cooler
              Prep Pizza Products- Cube Ham Per Recipe Flip Chart; Place Thawed           FMWRC Trainers                     1030-1130
92            Products into Proper Insert Pans & Into Pizza Prep Table
93            BREAK                                                                       All   Staff                        1130-1200
94            Review Pizza Training Module- Laptop Presentation                           All   Staff to include Manager     1200-1230
95            Prep Pre-Sheeted Pizza Dough- per Powerpoint Pizza Training Module          All   Staff to include Manager     1230-1330         *NOTE: Review dough prep slides
              Stock Cooks Line Reach-In Freezer & Refrigerated Base                       All   Staff to include Manager     1330-1430         FREEZER: French Fries, Onion Rings, Chicken Wings, Chicken Tenders
                                                                                                                                               REFRIGERATED BASE: Hamburgers, Philly Meats (Beef & Chicken), Grilled Chicken
96                                                                                                                                             Breast, Sliced Green Bell Peppers, Sliced Yellow Onions
              Prep Chili, Nacho Cheese- Place Products into Proper Storage Containers All Staff to include Manager           1430-1500
97
              Prep Portions of Salsa, Sour Cream, Wing Sauce & Dressings per Flip         All Staff to include Manager       1500-1600
              Chart Recipes- Demonstrate Use of Portion Control Cups & Portion
98            Scoops for In-House and Take-Out Orders
99
100           Equipment Breakdown and Cleanup- Sanitation Procedures Recap                All Staff to include Manager       1600-1630
101           Review Correct Packaging for All Food & Beverage Products                   All Staff to include Manager       1600-1630         *NOTE: Review & post Quick Service Plating Guide
              Placement of Any Refrigerated & Dry Goods Orders- (PRIME VENDOR)            All Staff to include Manager       As Required
102           Pepsi, Ecolab…etc.- for Delivery (DATE) as noted in C121
103
104                              (FACILITY NAME) MENU TRAINING
105           All Staff Report                                                            All Staff                          0800-0830
              Set Up Work & Prep Areas- Fire-Up All Equipment, Place                      All Staff to include Manager       0830-0900
              Smallwares/Utensils, Stock Paper Products, Set-Up Sandwich & Prep
106           Tables
              Neico Broiler Training (w/ Flat Top Griddle)- Burgers/Chicken Preparation   All Staff to include Manager       0900-1000
107           & Plating per Flip Chart Recipes
              Middleby-Marshall & Dough Pro Training- Pizza & Calzone Preparation &       All Staff to include Manager       1000-1100
108           Plating per Flip Chart Recipes
109           BREAK                                                                       All Staff                          1100-1130
110           Salad & Sandwich Preparation & Plating per Flip Chart Recipes               All Staff to include Manager       1130-1300
              Flat Top Griddle Training- Philly Cheese Steak Preparation & Plating per    All Staff to include Manager       1300-1400
111           Flip Chart Recipes
              Frymaster Fryer Training- Chicken Tenders/Wings, Fries, Onion               All Staff to include Manager       1400-1500
112           Rings…etc. per Flip Chart Recipes
113           Restock & Prep- as needed                                                   All Staff to include Manager       1500-1600
              Post All Layout & Setting Charts                                            FMWRC Trainers                     1500-1600         Temperature Control Log, Frying Times, Grill Drawer Layout, Hot Holding Times, Hot
                                                                                                                                               Food Wells Layout, Pizza Prep Table Layout, Sandwich Prep Table Layout, Pizza
114                                                                                                                                            Topping Charts, Slicer Blade Settings, Temp/Speed Control Charts
115           Place Product & Supply Orders as needed                                     Manager                            1530-1630         (FMWRC TRAINER) provides order guidance
116           Uniform Issuance                                                            All Staff                          1600-1630
              Discuss Grand Opening Plan                                                  FMWRC Trainers/BOD/Facility        1630-1700         Review plans for Grand Opening (post-opening ribbon cutting where applicable)
                                                                                          Manager/Manager/Region Rep/M&A Rep

117
118
119                              (FACILITY NAME) MENU TRAINING
120           All Staff Report                                                            All Staff                          0800-0830         *NOTE: All staff in proper today & from here forward
              Set Up Work & Prep Areas- Fire-Up All Equipment, Place                      All Staff to include Manager       0830-0930
              Smallwares/Utensils, Stock Paper Products, Set-Up Sandwich & Prep
121           Tables
              Neico Broiler Training (w/ Flat Top Griddle)- Burgers/Chicken Preparation   All Staff to include Manager       0930-1030
122           & Plating per Flip Chart Recipes
              Middleby-Marshall & Dough Pro Training- Pizza & Calzone Preparation &       All Staff to include Manager       1030-1130
123           Plating per Flip Chart Recipes
124           BREAK                                                                       All Staff to include Manager       1130-1200
125           Salad & Sandwich Preparation & Plating per Flip Chart Recipes               All Staff to include Manager       1130-1300
              Flat Top Griddle Training- Philly Cheese Steak Preparation & Plating per    All Staff to include Manager       1300-1400
126           Flip Chart Recipes
              Frymaster Fryer Training- Chicken Tenders/Wings, Fries, Onion               All Staff to include Manager       1400-1500
127           Rings…etc. per Flip Chart Recipes
      A   B                                      C                                                          D                    E      F                                              G                                            H
128           Restock & Prep- as needed                                               All Staff to include Manager          1500-1600
              Receipt of Refrigerated & Dry Goods Orders- (PRIME VENDOR), Pepsi,      All Staff to include Manager          1500-1600
129           Ecolab…etc.- as noted in C94
              RecTrac POS & Verifone Training- On Site Instruction- Make-Up Training All Staff to include Manager           1500-1600
130           as needed
              Review All Layout & Setting Charts- Recap as needed                    FMWRC Trainers                         1500-1600       Temperature Control Log, Frying Times, Grill Drawer Layout, Hot Holding Times, Hot
                                                                                                                                            Food Wells Layout, Pizza Prep Table Layout, Sandwich Prep Table Layout, Pizza
131                                                                                                                                         Topping Charts, Slicer Blade Settings, Temp/Speed Control Charts
              Discuss Grand Opening Plan                                              FMWRC Trainers/BOD/Facility Manager/ 1600-1630        Review plans for Grand Opening (post-opening ribbon cutting where applicable)
                                                                                      Manager/Region Rep/M&A Rep
132
133
134                            (FACILITY NAME) MENU TRAINING
135           Staff Off
136
137                       (FACILITY NAME) MENU TRAINING- w/ Dry-Run
138           All Staff Report                                                        All Staff                             0800-0830
139           Set Up Work & Prep Areas- Prep as Required                              All Staff to include Manager          0830-1000       (MANAGER) leads while (FMWRC TRAINER) coaches
              Afternoon Dry-Run- In-House Practice (w/out Invited Guests)             All Staff to include Manager          1000-1330       *NOTE: All systems go; Call orders from guest side of counter to replicate conditions
140                                                                                                                                         during peak service times
141           BREAK                                                                   All   Staff                           1330-1400
142           Dry Run Review- Hot Wash to Discuss Improvements                        All   Staff to include Manager        1400-1430       (FMWRC TRAINER) facilitates discussion of improvements to be made
143           Restock & Prep- as needed                                               All   Staff to include Manager        1430-1530       (MANAGER) leads while (FMWRC TRAINER) coaches
144           Equipment Breakdown and Cleanup                                         All   Staff to include Manager        1530-1630       (MANAGER) leads while (FMWRC TRAINER) coaches
145
146                       (FACILITY NAME) MENU TRAINING- w/ Dry-Run
147           All Staff Report                                                        All Staff                             0800-0830
148           Set Up Work & Prep Areas- Prep as Required                              All Staff to include Manager          0830-1000       (MANAGER) leads while (FMWRC TRAINER) coaches
              Afternoon Dry-Run (w/ Invited Guests)                                   All Staff to include Manager          1000-1330       *NOTE: Replicate normal operating conditions; Invite guests to visit in controlled 15
149                                                                                                                                         minute intervals; (FMWRC TRAINER) coaches w/ (POS TRAINER) available
150           BREAK                                                                   All Staff                             1330-1400
151           Dry Run Review- Hot Wash to Discuss Improvements                        All Staff to include Manager          1400-1430       (FMWRC Trainer) facilitates discussion of improvements to be made
152           Restock & Prep- as needed                                               All Staff to include Manager          1430-1530       (MANAGER) leads while (FMWRC TRAINER) coaches
153           Equipment Breakdown and Cleanup                                         All Staff to include Manager          1530-1630       (MANAGER) leads while (FMWRC TRAINER) coaches
              Complete Review of QSR Scorecard Summary, QSR Scorecard, QSR            FMWRC Trainer/BOD/Facility Manager/                   *NOTE: Review by walking facility & reviewing each component of scorecard, while
154           Scorecard Scoring Guidance- Tabs Below                                  Manager/Region Rep                    1430-1630       using QSR Scoring Guidance as rating criteria.
155
156                       (FACILITY NAME) MENU TRAINING- w/ Dry-Run
157           All Staff Report                                                        All Staff                             0800-0830
158           Set Up Work & Prep Areas- Prep as Required                              All Staff to include Manager          0830-1000       (MANAGER) leads while (FMWRC TRAINER) coaches
              Afternoon Dry-Run (w/ Invited Guests)                                   All Staff to include Manager          1000-1330       *NOTE: Replicate normal operating conditions; Invite guests to visit in controlled 15
159                                                                                                                                         minute intervals; (FMWRC TRAINER) coaches w/ (POS TRAINER) available
160           BREAK                                                                   All Staff                             1330-1400
161           Dry Run Review- Hot Wash to Discuss Improvements                        All Staff to include Manager          1400-1430       (FMWRC Trainer) facilitates discussion of improvements to be made
162           Prepare Facility for Opening to General Public                          SZ Manager                            1400-1630       Complete Set-Up of Facility for Following Day Grand Opening
163           Equipment Breakdown and Cleanup                                         All Staff to include Manager          1600-1630       (MANAGER) leads while (FMWRC TRAINER) coaches
              Receipt & Placement of Any Refrigerated & Dry Goods Orders- (PRIME      Manager                                   ___
164           VENDOR), Pepsi, Ecolab…etc.
165
166                                 Open to General Public
167           Prepare for Opening                                                     Regularly Scheduled Staff             0930-1100       (MANAGER) leads while (FMWRC TRAINER) coaches
              Regularly Scheduled Operations                                          Regularly Scheduled Staff             1100-           (MANAGER) leads while (FMWRC TRAINER) coaches w/ (POS TRAINER) available
168                                                                                                                                         during peak hours
169           Equipment Breakdown and Cleanup                                         All Staff to include Manager          2200-2300       (MANAGER) leads while (FMWRC TRAINER) coaches
170
171                                  Open to General Public
172           Prepare for Opening                                                     Regularly Scheduled Staff             0930-1100       (MANAGER) leads while (FMWRC TRAINER) coaches
173           Regularly Scheduled Operations                                          Regularly Scheduled Staff             1100-           (MANAGER) leads while (FMWRC TRAINER) coaches w/ (POS TRAINER) available
174           Equipment Breakdown and Cleanup                                         All Staff to include Manager          2100-2200
175
176                          Travel Day- FMWRC Trainer(s) Depart
177           Regularly Scheduled Operations                                          Regularly Scheduled Staff
178
                     Program Scorecard - Quick Service Operations

GARRISON
ACTIVITY
DATE
Quarter


HQ-REGION
TEAM MEMBERS


LEGEND:                                          100% - 90% =
                                                 89% - 75% =
                                                  74% - 0% =


                                                                  TOTAL        TOTAL
                     ACTIVITY SUMMARY                            POINTS       POINTS       %
                                                                AVAILABLE     EARNED

TOTAL SCORE                                                        200           0        0%
1    -   GUEST SERVICE                                              45            0        0%
2.   -   SANITATION and MAINTENANCE                                 41            0        0%
3    -   PRODUCT QUALITY                                            33            0        0%
4    -   MANAGEMENT and ADMINISTRATION                              81            0        0%




COMMENTS:




NOTE: If any area or item within an area is non-applicable, enter 99 into the Grey "N/A" column.
This will deduct the allotted points for that Section from the Total Points available.
                         Program Scorecard - Quick Service Operations
    GARRISON                  0                                                                                         PAGE 1 OF 3
    ACTIVITY                  0
    DATE                      0-Jan-00                                                                Quarter



1 GUEST SERVICE                                                                                 YES   INCOMPLETE   NO      N/A      Score
  a. All Guest Entry and Service Areas Well Lit                                                  3        1         0
  b. Team Uniforms Neat, Complete and According to Standard                                      3        1         0
  c. Team Members Fully Understand menu and Assist Guests with Orders                            3        1         0
  d. Staffing Levels Adequate for sales Volume                                                   4        2         0
  e. Service is Friendly and Efficient                                                           4        2         0
  f. Ticket Times Within Acceptable Standard                                                     4        2         0
  g. Departmental and Position Cross Training Encouraged and Practiced                           3        1         0
  h. Promotions and Limited Time Offers Planned and Properly Executed                            4        2         0
  i. Stage is Set at Opening and Each Shift                                                      3        1         0
  j. Annual Guests Surveys Are Conducted via Marketing & Advertising                             2        1         0
  k. Annual Guest Service Training Conducted and Documented                                      3        1         0
  l. Annual Alcohol Server Intervention Program (ASIP) Training Conducted and Documented.        3        1         0
 m. Product Merchandising Well Placed and Effective                                              2        1         0
  n. Manager is Fully Engaged During Peak Service Periods                                        4        2          0
                                                                         Total Pts Available:   45              Total Pts Earned:      0
                                                                                                                                      0%

    NOTES:
2 Sanitation and Maintenance                                                                     YES   INCOMPLETE   NO     N/A      Score
  a. Parking Lot, Dumpster Enclosure, General Grounds and Entryways Properly Maintained            4       2         0
  b. Facility and Equipment Clean and Properly Maintained.                                         5       3         0
   c. All Foodservice and Stockroom Areas Clean and Orderly                                        4       2         0
   d. Restrooms Cleaned, Stocked and Routinely Attended To                                         5       3         0
   e. All Dining and Guest Service Areas Cleaned, Stocked and Routinely Attended To                5       3         0
   f. All Staff Observing Proper ServSafe Techniques                                               6       3         0
   g. Chemicals Stored Properly                                                                    2       1         0
   h. Manager ServSafe Certified                                                                   2       1         0
   i. Annual Staff ServSafe Training Conducted and Documented.                                     4       2         0
   j. Staff is Afforded All Necessary Tools and Supplies to Perform Tasks Properly                 4       2         0
                                                                          Total Pts Available:    41            Total Pts Earned:       0
                                                                                                                                       0%
     NOTES:




                              Program Scorecard Food - Beverage & Entertainment                                          PAGE 2 OF 3

3 Product Quality                                                                                YES   INCOMPLETE   NO     N/A      Score
   a. Menu Item Ingredient Specifications Strictly Adhered To                                      4       2         0
   b. Recipes Consistently Adhered to Including Promotions                                         5       3         0
   c. Annual manager and Team Member menu Refresher Training Conducted                             2       1         0
   d. All Applicable layout and Setting charts Posted, Up-to Date and Followed                     3       1         0
   e. All Advertised Products Available for Sale                                                   5       3         0
   f. Plating Guidance Adhered to for All Menu Items                                               4       2         0
   g. Proper Portion Control Displayed on All Menu Items and Promotions                            5       3         0
   h. Posted Hot Holding Times Adhered To                                                          2       1         0
   i. Appearance of All Menu Items Appealing and According to Standard                             3       1         0
                                                                          Total Pts Available:    33            Total Pts Earned:       0
                                                                                                                                       0%
     NOTES:
4 Management and Administration                                                               YES   INCOMPLETE   NO     N/A      Score
  a. Internal Controls in Place and Monitored Daily                                            6        3         0
      Manager Formally Trained in Financial Management to Include Annual Budget/Business
   b. Plans                                                                                    3        1        0
  c. Inventory Levels Appropriate for Sales Volume and FIFO Applied                            3        1        0
  d. Manager Reviews Monthly Financial Statements and POS Reports                              4        2        0
  e. Daily MIS Reporting Complete and Utilized to Correct Operational Deficiencies             4        2        0
   f. Coding of Departmental Income and Expenses Accurate and Appropriate                      3        1        0
  g. Recipe Database and Inventory Vehicle Maintained.                                         4        2        0
  h. Complete Menu Pricing Review Conducted No Less Than Annually                              4        2        0
   i. POS, Menu Board, Promotional Materials and Printed Menus Complete/Accurate               3        1        0
   j. Personnel Requirements Document Updated and Accurately Reflects Staffing Needs           4        2        0
  k. Actively and Aggressively Recruiting thru All Viable Staffing Methods                     4        2        0
   l. Individual Development Plans in Place for All Managers and Supervisory Staff             4        2        0
  m. Hours of Operation Reflect Sound Business Practice                                        3        1        0
  n. POS Maintained to Ensure Proper Data Gathering Capability and Order Processing            4        2        0
  o. All Point-of-Purchase Materials Conspicuous and Professional                              4        2        0
  p. Facility Signage Adequate, Appropriate and Professional                                   4        2        0
  q. Local Advertising Efforts Well Rounded and Timely                                         4        2        0
  r. Communication with Area Manager Appropriate and Timely                                    4        2        0
  s. CPMC Submissions Adequate and Appropriate                                                 4        2
   t. Financial Standards and Benchmarks Met                                                   8        4        0
                                                                       Total Pts Available:   81             Total Pts Earned:     0
                                                                                                                                  0%
      NOTES:
                         Program Scorecard Food - Beverage & Entertainment                                                PAGE 3 OF 3

5
    FOOD & BEVERAGE STANDARDS
                                   BM/STD    YTD XXX%                               ≥ 80%      79-50%        <50%            N/A      SCORE
    a. Prime Vendor usage              80%                                              10         5              0

                                                                                        Last   Current            Variance
                                                                                        Year    Year
                                                                                        > 5%   >2 <5%            <2%         N/A
                                                                                        10         5              0
    b Actual Net Revenue vs. Actual Prior Year Net Revenue                          $      -   $       -     $        -     #DIV/0!
    .
                                                                                    >10% >10% <15% >15%                      N/A      SCORE
    c Actual NIBD vs. Budgeted NIBD                                                     10         5              0
    .
                                                                                                              NO-
                                                                                    WITH IN       IN-       PROGRES          N/A      SCORE
                                                                                    4 YEARS    PROGRESS        S

    d Management Certification                                                          10         5              0


                                                             Total Pts Available:       40                 Total Pts Earned:             0
                                                                                                                                        0%

    FOOD & BEVERAGE BENCHMARKS              Summary;
    Non-Rated
                                                                                        Last   Current            Variance
                                                                                        Year    Year
      Contribution Margin (NIBD)   %                                                                             0%         #DIV/0!


      Contribution Margin (NIBD)   $                                                                         $        -     #DIV/0!



                                                                                        Last   Current            Variance
    PROGRAM ROLLUP                           Actual %                                           Year
                                                                                        Year
    a. Labor                           42%                                                                       0%         #DIV/0!
    b. COGS                            40%                                                                       0%         #DIV/0!
    c. OOE                             10%                                                                       0%         #DIV/0!


    SNACK BAR BENCHMARKS
    a. Labor                           35%                                                                       0%         #DIV/0!
    b. COGS                            35%                                                                       0%         #DIV/0!
    c. OOE                             10%                                                                       0%         #DIV/0!


    CATERED FOOD BENCHMARKS
    a. Labor                           30%                                                                       0%         #DIV/0!
    b. COGS                            30%                                                                       0%         #DIV/0!
    c. OOE                             10%                                                                       0%         #DIV/0!


    BAR BENCHMARKS
    a. COGS                            25%                                                                       0%         #DIV/0!
    b. Labor                           30%                                                                       0%         #DIV/0!
    c. OOE                             10%                                                                       0%         #DIV/0!


    CATERED BAR BENCHMARKS
    a. COGS                            25%                                                                       0%         #DIV/0!
    b. Labor                           25%                                                                       0%         #DIV/0!
    c. OOE                              5%                                                                       0%         #DIV/0!


    BINGO BENCHMARKS
    a. *NIBD                           15%                                                                       0%         #DIV/0!
PROGRAM SCORING GUIDANCE                                         Quick Service Operations

1. GUEST SERVICE
a.   All Guest Entry and Service Areas Well Lit
     Yes         All facility entryway points securely lit and guest service areas well lighted.
     Incomplete Entryway and/or service area lighting inadequate or poorly maintained as noted.
     No         Numerous deficiencies in lighting as noted.
b.   Team Member Uniforms Neat, Complete and According to Standard
     Yes        Everyone is in uniform, looks sharp and is wearing their logo shirt, apron, hat and nametag as specified.
     Incomplete A majority are incomplete uniform with exceptions to standard as noted.
     No         A majority are not in complete uniform.
c.   Team Members Fully Understand menu and Assist Guest with Orders.
     Yes        All team members are well versed in menu product knowledge and actively suggest items.
     Incomplete Some team members don't yet fully understand menu or proper production procedures and can't assist guests as a result.
     No           Team members are consistently left to work alone with inadequate or no training.
d.   Staffing Levels Adequate for Sales Volume
     Yes          All team members busy and guests are well served. Overall staffing is adequate and payroll is commensurate to sales volume.
     Incomplete Some team members standing around or spread too thin as noted.
     No           Understaffing resulting is compromised standards or sub-standard guest service.
e.   Service is Friendly and Efficient
     Yes          All guests greeted promptly, staff tenor positive, serving guests in a professional and brisk fashion. Guest complaints handled professionally
                  and promptly.
     Incomplete   Inefficient procedural errors, POS related issues, poor staff demeanor and/or lack of adequate staffing causing guest stir and/or complaints as
                  noted.
     No          Complete lack of adequate staffing or poor behaviors leading to intolerable guest service and/or inability on the part of staff to address guest
                 complaints promptly or appropriately.
f.   Ticket Times Within Acceptable Standard
     Yes         Ticket time tolerances established and optimized during all service periods to include peak times.
     Incomplete Ticket time tolerances arbitrary, not applied and/or tolerances not consistently maintained shift-to-shift as noted.
     No          No Ticket time standards established and times inadequate to provide appropriate service as noted.
g.   Departmental and Position Cross-Training Encouraged and Practiced
     Yes         All staff members within foodservice activity have an active understanding and can perform all functions consistently and with confidence.
                  Where applicable, departmental cooperation is realized through active cross-training and all staff members are encouraged to assist one
                  another in all aspects of operations.
     Incomplete   Only some staff members within foodservice activity have an active understanding of various functions and/or little-to-no departmental cross-
                  training leading to inability to properly serve guests as noted.
     No         Complete lack of both foodservice staff member and/or departmental cross-training severely hampering ability to adequately serve guests.
h.   Promotions and Limited Time Offers Planned and Properly Executed
     Yes          Promotions and Limited Time Offers planned well in advance, executed on-time with team members fully trained in preparation standards,
                  POS programmed and applicable advertising in place. Management familiarized with promotional tools and materials via
                  "http://www.mwrbrandcentral.com/QuickService/" website.
     Incomplete Promotions planned but not offered in a consistent or professional manner as noted.
     No           No steps taken to plan or execute promotions in any meaningful way or promotion(s) not being offered at all. Management has no knowledge
                  of the availability of the tools and materials via "http://www.mwrbrandcentral.com/QuickService/" Website.
i.   Stage Set at Opening and Each Shift
     Yes          Staff is ready to serve in full attire, pizzas are in display case, doors are unlocked, cash drawer is in POS, restroom floors are dry, music &
                lights are on - Stage is fully set.
     Incomplete Numerous shortcomings getting in the way of a positive guest experience as noted.
     No         Staff clearly scrambling to serve on time.
j.   Annual Guest Satisfaction Surveys Conducted Via Marketing & Advertising
     Yes        Surveys conducted and utilized in annual Business Plan.
     Incomplete Previous years survey data available and utilized in current annual Business Plan.
     No         No surveys available for use.
k.   Annual Guest Service Training Conducted and Documented
     Yes        All new recruits trained within mandatory 30 day period and all team members trained a minimum of annually.
     Incomplete Not all new recruits trained within mandatory 30 day period and/or only some team members trained.
     No         New recruits not trained within mandatory 30 day period and/or all but 1 or 2 staff team members trained.
l.   Annual Alcohol Server Intervention Program (ASIP) Training Conducted and Documented
     Yes        All new recruits trained within mandatory 30 day period and all team members trained a minimum of annually.
   Incomplete Not all new recruits trained within mandatory 30 day period and/or only some team members trained.
   No         New recruits not trained within mandatory 30 day period and/or all but 1 or 2 staff team members trained.
m. Product Merchandising Well Placed and Effective
   Yes        Bottled/Canned Beverages, Hot Dogs, Slice Pizza, Candy/Chips … etc., are always available and neatly merchandised for easy, convenient
              sale at order point.
     Incomplete Most items are appropriately merchandised for quick sale with exception of 1 menu item.
     No          More than 1 item not merchandised properly as noted.
n.   Manager is Fully Engaged During Peak Service Periods
     Yes         Management is actively involved during peak service times.
     Incomplete   Management engages only when requested to.
     No           Management is in office or unavailable during peak service times.
2. SANITATION and MAINTENANCE:
a.   Parking Lot, Dumpster Enclosure, General Grounds and Entryway Properly Maintained
     Yes          All areas clean and orderly and by all appearances monitored throughout the day.
     Incomplete Some areas require more thorough and frequent attention as noted.
     No           All areas sorely lacking in appearance due to obvious neglect.
b.   Facility and Equipment Clean and Properly Maintained
     Yes          An organized and systemic maintenance and cleaning program is in place and clearly evident.
     Incomplete Most equipment is working and clean, but program lacks drive to properly maintain equipment in accordance with equipment service
                 standards.
     No          No program in place where some equipment is unserviceable.
c.   All Foodservice and Stockroom Areas Clean and Orderly
     Yes         Kitchen and Stock rooms immaculate and organized in a logical, orderly fashion.
     Incomplete Kitchen and/or stockrooms require additional attention as noted.
     No          Kitchen and/or stockrooms are in a state that could result in a safety and/or health hazard.
d.   Restrooms Cleaned, Stocked and Routinely Attended To
     Yes          Restrooms sparkles. All areas to include condiment station are neat, fully stocked and routinely cleaned/stocked throughout the day.
     Incomplete   All areas begin clean at start of day, however, more focused attention is needed during peak service periods and/or throughout the day as
                  noted.
     No           Some areas require a great deal of attention as noted, or all areas dirty and lacking basic stock. Management and team members show lack
                  of concern.
e.   All Dining and Guest Service Areas Cleaned, Stocked and Routinely Attended To
     Yes          Place sparkles. All areas to include condiment station are neat, fully stocked and routinely cleaned/stocked throughout the day.
     Incomplete   All areas begin clean at start of day, however, more focused attention is needed during peak service periods and/or throughout the day as
                  noted.
     No           All areas dirty and lacking basic stock. Management and team members show lack of concern.
f.   All Staff Observing Proper ServSafe Techniques
     Yes          Manager clearly enforcing ServSafe precepts in all areas of operation to include food labeling, heating/reheating & holding temps, hand
                  washing, mitigation of cross-contamination, proper cleaning & sanitizing procedures, proper thawing, FIFO applied…etc., Where applicable,
                  last 3 sanitation inspections denote satisfactory compliance with standards.
     Incomplete Numerous areas of improvement require the immediate and on-going attention of management as noted. Where applicable, a recent
                  sanitation inspection resulted in a less than satisfactory score.
     No           We are endangering the health of our guests through unsafe practices and/or we have been closed since previous evaluation due to
                  unsatisfactory sanitation practices.
g.   Chemicals Stored Properly
     Yes          All chemicals properly stored away from food and supplies.
     Incomplete   One chemical item unsafely used or stored as noted.
     No           Chemicals stored in an unsafe fashion as noted.
h.   Manager ServSafe Certified
     Yes           Manager verifiably certified.
     Incomplete Manager yet to be certified, but verifiably scheduled for certification completion with 6 months.
     No            Manager not certified nor scheduled for certification in next 6 months.
i.   Annual Staff ServSafe Training Conducted and Documented
     Yes           All staff trained within past year via MWR Academy, MWR Academy On-Line Course, Certified Manager, Area Manager or Preventive
                   Medicine representative.
     Incomplete More than 30% of crew not trained in last year.
     No            Entire crew not trained.
j.   Staff is Afforded All Necessary Tools and Supplies to Perform Tasks Properly
     Yes           All proper smallwares and cleaning supplies are on-hand and provided consistently in sufficient quantities.
     Incomplete Only sporadic replacement of smallwares and/or cleaning supplies in evidence, with portion control and/or sanitation being compromised as a
                   result.
     No           Replacement of smallwares completely inadequate to ensure proper portion control and cleaning supplies insufficient to maintain adequate
                  sanitation.
3. PRODUCT QUALITY:
a.   Menu item ingredient Specifications Strictly Adhered To
     Yes         All items purchased according to specifications as outlined in verifiable order guideline.
     Incomplete Multiple items substituted in lieu of specifications where quality of more than 1 menu item has been compromised.
     No          Wholesale and/or deliberate deviations in specifications resulting in less than acceptable quality, appearance or taste, or no order guideline in
                 evidence.
b.   Recipes Consistently Adhered to including Promotions
     Yes         Recipe manual readily available to all team members and in use as a training tool. Recipes consistently followed from person-to-person, shift-
                 to-shift to include proper plating guidance. Promotion recipes trained and followed by all staff. Management aware of recipes available via
                 http://www.armymwr.org/programs/busops/branded_restaurants.aspx Web pages.
     Incomplete Management and staff preparing items that in some cases deviate or don't resemble recipe standard.
     No          Management and staff deliberately preparing items that are not consistent with recipe specifications or developing their own recipes in lieu of
                 standards.
c.   Annual Manager and Team Member Menu Refresher Training Conducted
     Yes         All Management and team members trained annually. Management familiarize with training resources available at
                  "http://www.armymwr.org/programs/busops/branded_restaurants.aspx " web pages.
     Incomplete   Manager not in attendance and/or only some team members trained annually.
     No           Managers and/or all but 1 or 2 team members are completely untrained.
d.   All Applicable Layout & Setting Charts Posted, Up-to-Date and Followed
     Yes          All charts posted, up-to-date and in-use.
     Incomplete Some charts posted, up-to-date and in-use with exceptions as noted.
     No           Multiple charts missing, inaccurate and/or ignored as noted.
e.   All Advertised Products Available for Sale
     Yes          All menu items readily available for sale.
     Incomplete Multiple substitutions were made, yet of an adequate variety to meet the short-term requirement as noted.
     No          Numerous items out of stock and driving business away as noted.
f.   Plating Guidance Adhered to for All Menu Items
     Yes         All specified paper and plastic ware is on-hand and in use. All menu items are served in accordance with Specified Standards.
     Incomplete Multiple deviations in paper/plastic ware or multiple deviations to Specified Standards in evidence.
     No          Neither paper/plastic ware or Specified Standards adhered to in any way.
g.   Proper Portion Control Displayed on All Menu items and Promotions.
     Yes         All weights and measures consistently adhered to through the use of proper scales and portioning devices.
     Incomplete Inconsistent adherence to more than 1 recipe portion standard as noted.
     No          Wholesale deviations in consistent recipe portion control and/or non-use of critical portioning devices resulting in elevated COGS.
h.   Posted Hot Holding Times Adhered To
     Yes         All items to include slice pizza, hot dogs, french fries, chili, cheese, and soup… etc. are held in accordance with posted Standardized Hot
                 Holding Times chart.
     Incomplete 1 item held beyond applicable posted holding times as noted.
     No          More than 1 item held past proper posted holding times as noted.
I.   Appearance of All Items According to Standard
     Yes         All menu items are appetizing and prepared/plated in accordance with recipe production procedures.
     Incomplete Deviation to preparation or plating standards resulting in more than 1 menu item served in less than appealing fashion as noted.
     No          Numerous deviations to preparation and plating cause for more formalized training to correct.

4. MANAGEMENT and ADMINISTRATION:
a.   Internal Controls in Place and monitored Daily
     Yes
                Thorough program in place defining all responsibilities and standards to include credit card procedures, key control, safe accountability,
                cashier overage/shortage logs, employee meal registers, controlled forms…etc. Controls practiced at all levels and cash counts in evidence.
     Incomplete Limited internal controls adhered to for minimum of cash, key and inventory. A more robust program is advisable in defined areas but surprise
                cash counts are conducted as a matter of routine.
     No         No evidence of internal controls in place or surprise cash counts conducted.
b.   Manager Formally Trained in Financial Management to include Annual Budget/Business Plan
     Yes        Manager has verifiably received formalized Financial Management training and is fully engaged in annual budget and business plan process.
     Incomplete Manager has verifiably received formalized Financial Management training but not fully engaged in annual budget and business plan process.
     No         Manager has not received any formalized Financial Management training and is nit involved in the annual budget and business plan process.
c.   Inventory Levels Appropriate for Sales Volume & FIFO Applied
     Yes         All food products and supplies are on-hand in sufficient quantities based on delivery frequency and sales volume. FIFO rotation applied.
     Incomplete Some food products or supplies aren't on-hand in sufficient quantities based on delivery frequency and sales volume as noted and/or FIFO
                  rotation not followed as noted. Business may be suffering or complaints lodged as a result of shortages or poor rotation practices.
     No         Wholly insufficient quantities of food products/supplies on-hand as noted to the detriment of business.
d.   Manager Reviews Monthly Financial Statements and POS Reports
     Yes        Facility manager fully engaged in routine financial reviews. Manager monitors monthly statement and POS monthly analysis/reporting and
                provides remedies in solving related financial issues.
     Incomplete Manager has basic understanding of financials yet does not review monthly POS menu analysis and does not act to implement changes
                based on sales mix.
     No           Manager does not review financial statements, complete POS reporting and/or understand basic elements of GLAC's, COGS, Labor, OOE or
                  NIBD as noted. Full blown training or retraining is required.
e.   Daily MIS Reporting Complete and Utilized to Correct Operational Deficiencies
     Yes
                 Daily MIS reporting is completed, reviewed daily for accuracy and utilized effectively in evaluating business trends and cost center oversight.

     Incomplete  Daily MIS reporting is completed yet not necessarily reviewed by management on a daily basis. Usefulness of MIS as a management tool is
                 questionable.
     No          Daily MIS reporting is incomplete and cannot be relied upon by management to assist in operational control in any meaningful measure.
f.   Coding of Departmental Income and Expenses Accurate & Appropriate
     Yes        All income and expenses are appropriately applied to correct departments and GLAC's.
     Incomplete Some income and/or expenses are incorrectly accounted for as noted.
     No         Numerous accounting deficiencies identified as noted.
g.   Recipe Database and Inventory Vehicle Maintained
     Yes        FOOD-TRAK or commensurate inventory vehicle utilized for all database, inventory and reporting functions.
     Incomplete FOOD-TRAK or commensurate inventory vehicle ill-maintained as an accurate recipe database and/or inventory vehicle.
     No         Recipes and/or inventory items or costs not consistently updated.
h.   Complete Menu Pricing Review Conducted No Less Than Annually
     Yes
                Costs are accurately compiled from year-to-year making proper comparisons in menu costing and recommending nominal pricing adjustments
                based on competition and internal facts and figures. No use of across-the-board blanket % increases in lieu of accurate, rational pricing.
     Incomplete Price change recommendations neglected for up to 1 year causing elevation in COGS and eroding NIBD.
     No         No price adjustments for more than 2 years.
I.   POS, Menu Board, Promotional Materials and Printed menus Complete/Accurate
     Yes
                All POS, menus, menu boards and printed promotional materials match in content and are complete, professional and effectively displayed.
     Incomplete POS, menu board, printed menus and/or promotional materials are missing or require improvements as noted.
     No         Numerous flaws in POS and menu device accuracy exist as noted and/or devices don't exist to promote.
j. Personnel Requirements Document (PRD) Updated and Accurately Reflects Staffing Needs
   Yes          PRD reflects an adequate number of positions and position types based on facility requirements, business volume and local dynamics.
   Incomplete PRD is outmoded and requires adjustments as noted.
   No           PRD is dramatically understated in order to achieve proper staffing complement as noted.
k. Actively and Aggressively Recruiting thru All Viable Staffing Methods
   Yes          All positions currently filled.
   Incomplete No more than 16 - 25% current vacancy rate and/or actively recruiting thru all available staffing methods with exception as noted.
   No           Current vacancy rate is beyond 30%. Recruiting thru all available staffing methods has not yet been undertaken as noted.
l. Individual Development Plans (IDP) in Place for All Managers & Supervisors
   Yes          All managerial staff individual Development Plans (IDP) are current and active.
   Incomplete All individual Development Plans (IDP) are current but not active for 2 or more managers and/or supervisory staff members.
   No           IDP's have yet to be formulated and activated for all managers and supervisory staff.
m. Hours of Operation Reflect Sound Business Practice
   Yes          POS and/or guest count data is accurate and utilized as the primary determining factor in setting responsible hours of operation.
   Incomplete POS data accuracy questionable to use as the primary determining factor in setting responsible hours of operation.
   No           No sales or guest count data utilized as primary determinant of current hours of operation.
n. POS Maintained to Ensure Proper Data Gathering Capability and Order Processing
   Yes          All pricing and programming to include entire menu, promos, forced and modifiers accurate and programmed/removed in a timely fashion.
                Data readily available in order to analyze essential sales mix data.
   Incomplete Numerous maladies in programming or processing and/or inability to readily gather menu sales data or data accuracy questionable.
   No           Programming is almost non-existent and no availability of accurate sales mix data.
o. All Point-of-Purchase (POP) Materials Conspicuous and Professional
   Yes          POP materials are accurate, effectively placed, clean and of professional quality.
   Incomplete POP materials haphazardly placed, inaccurate, dirty or unprofessional as noted.
   No           No effort at all and non-existent sales of "promoted" items as a result .
p. Facility Signage Adequate, Appropriate and Professional
   Yes          All signage is accurate, effectively placed, clean and of professional quality.
   Incomplete Signage haphazardly placed, inaccurate, dirty or unprofessional as noted resulting in less than optimal image.
   No           No effective signage in place at all.
q. Local Advertising Efforts Well Rounded and Timely
   Yes          Management works well with local Marketing and Advertising (M&A) staff to promote program. M&A team take full advantage of both in-
                house and outside ad sources to include but not limited to marquees, base news periodicals, print materials, web pages, coupons...etc. Cross-
                marketing also planned and conducted.
   Incomplete Program in evidence, however, could improve as noted.
   No           Coordinated efforts sorely lacking as noted and overall ad program requires a great deal more emphasis.
r.   Communication with Regional Representative Appropriate and Timely
     Yes          Frequent communication well-established. Manager takes full advantage of Regional Representative's ability to coordinate with various
                  agencies to solve various operational difficulties. AM requests for unit data is provided in a timely and accurate manner.
     Incomplete Lines of communication are open but infrequent and/or working relationship is professional and productive yet could improve as noted.
     No           Little to no communication with Regional Representative hindering efforts to operate properly.
s.   CPMC Submissions Adequate and Appropriate
     Yes          Based on current FY CPMC and Business Plan submissions, reinvestment in facility and program has been well planned and is clearly a local-
                  regional priority.
     Incomplete Current FY CPMC submissions are logical but lacking in a specific area or given little priority as noted.
     No           No current CPMC submissions in evidence.
t.   Financial Standards and Benchmarks Met
     Yes          Hit or exceeded targets in all measured criteria.
     Incomplete NIBD standard met. Hit or exceeded target in 1 or 3 benchmarks.
     No           NIBD standard not met. All measured criteria are not met in benchmarks.

				
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