Podcast
Questions and Answers
What does BLAST stand for?
What does BLAST stand for?
- Apologize (correct)
- Believe (correct)
- Listen (correct)
- Thank (correct)
- Satisfy (correct)
When do you use BLAST?
When do you use BLAST?
For customer issues, give a drink cup because it takes time to fill while remaking the issue.
What does CHAMPs stand for?
What does CHAMPs stand for?
- Maintenance (correct)
- Product Quality (correct)
- Accuracy (correct)
- Speed With Service (correct)
- Hospitality (correct)
- Cleanliness (correct)
What's the most important attribute of CHAMPs?
What's the most important attribute of CHAMPs?
How much does a taco weigh?
How much does a taco weigh?
What goes on a taco?
What goes on a taco?
What's our best selling product?
What's our best selling product?
If a taco doesn't weigh 2.9oz, how do you fix it?
If a taco doesn't weigh 2.9oz, how do you fix it?
What are our speed service goals?
What are our speed service goals?
What does VOC stand for?
What does VOC stand for?
What are our VOC goals?
What are our VOC goals?
What is a celebration alert?
What is a celebration alert?
What is the best rating for VOCS?
What is the best rating for VOCS?
What is the deployment for 4 employees?
What is the deployment for 4 employees?
Where does the manager go for a 4-person deployment?
Where does the manager go for a 4-person deployment?
What is the deployment for 5 employees?
What is the deployment for 5 employees?
Where does the manager go for a 5-person deployment?
Where does the manager go for a 5-person deployment?
What is the deployment for 6 employees?
What is the deployment for 6 employees?
Where do 2 managers go for a 6-person deployment?
Where do 2 managers go for a 6-person deployment?
What is the 8-step priority sequence?
What is the 8-step priority sequence?
Who is Tracy?
Who is Tracy?
What are our labor goals?
What are our labor goals?
What are our ICOS goals?
What are our ICOS goals?
What are our Learning Zone Goals?
What are our Learning Zone Goals?
What is the acceptable range in temperature for cold products?
What is the acceptable range in temperature for cold products?
What is the minimum temperature for hot food coming out of the Rethermalizer or on the line?
What is the minimum temperature for hot food coming out of the Rethermalizer or on the line?
What is the proper procedure for pulling food from the Rethermalizer?
What is the proper procedure for pulling food from the Rethermalizer?
How do you take the temperature of products in the walk-in?
How do you take the temperature of products in the walk-in?
What is the minimum temperature of handwashing sinks?
What is the minimum temperature of handwashing sinks?
What is the minimum temperature of any other sink besides handwashing sink?
What is the minimum temperature of any other sink besides handwashing sink?
How many parts are there to the CORE?
How many parts are there to the CORE?
What are passing scores for the CORE?
What are passing scores for the CORE?
What does C.O.R.E. stand for?
What does C.O.R.E. stand for?
What are the six items CORE requires us to make on the line?
What are the six items CORE requires us to make on the line?
How many COREs do we get a year?
How many COREs do we get a year?
Name 3 significant food safety violations for CORE.
Name 3 significant food safety violations for CORE.
Flashcards
BLAST
BLAST
A customer service strategy: Believe, Listen, Apologize, Satisfy, Thank
CHAMPs
CHAMPs
Quality standards: Cleanliness, Hospitality, Accuracy, Maintenance, Product Quality, Speed
Crunchy Taco Weight
Crunchy Taco Weight
2.9 ounces, including 1.5 ounces beef
Service Speed Goal
Service Speed Goal
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VOC Goal
VOC Goal
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Highly Satisfied
Highly Satisfied
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4 Employee Deployment
4 Employee Deployment
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5 Employee Deployment
5 Employee Deployment
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6 Employee Deployment
6 Employee Deployment
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Priority Sequence
Priority Sequence
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Learning Zone Trainer
Learning Zone Trainer
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Labor Goals
Labor Goals
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ICOS Goals
ICOS Goals
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Cold Product Temp
Cold Product Temp
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Hot Food Temp
Hot Food Temp
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Food Safety Temperatures
Food Safety Temperatures
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C.O.R.E. Program
C.O.R.E. Program
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C.O.R.E. Food Safety Passing Score
C.O.R.E. Food Safety Passing Score
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C.O.R.E. Operations Passing Score
C.O.R.E. Operations Passing Score
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CORE Required Items
CORE Required Items
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Food Safety Violations
Food Safety Violations
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Learning Zone Goals
Learning Zone Goals
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Study Notes
Customer Service Principles
- BLAST: Believe, Listen, Apologize, Satisfy, Thank for addressing customer issues.
- Offer a drink cup or Cinnamon Twists while remaking orders to enhance customer satisfaction and speed up service.
Quality Standards
- CHAMPs: Cleanliness, Hospitality, Accuracy, Maintenance, Product Quality, and Speed With Service; accuracy is the most critical attribute to ensure correct orders.
Product Knowledge
- A taco weighs 2.9 ounces, which includes 1.5 ounces of beef, 2 finger pinches of lettuce (1/2 ounce), and 1 finger pinch of cheese (1/4 ounce).
- The best-selling product is the Crunchy Taco.
Service and Operational Goals
- Speed service goal is 75 seconds per order.
- Voice of the Customer (VOC) aims for a satisfaction goal of 75%, with an area goal of 85%.
- The highest VOC rating is "Highly Satisfied" (5).
Employee Deployment Strategies
- Deployment for 4 employees: 1 at the Drive-Thru (DT) line, 1 on the Front Line, 1 at DT, and 1 on the Front Register; with manager stationed at the Front Line.
- A 5-person deployment includes 2 on the DT line and a manager at the DT Expediter.
- For 6 employees, 2 on the DT line, 2 on the Front Line, and managers at DT Expediter and Front Line Expediter.
Priority Operations Sequence
- The 8-step priority sequence: Serve Guests, Stock and Clean, Outside and Restrooms, Sweep and Mop, Hot Prep, Dishes, Cold Prep, Scheduled Cleaning.
Training and Regulation
- Tracy is identified as the Learning Zone Trainer.
- Labor goals are set to 0 hours or better, while ICOS goals are a maximum of 2.80.
- Learning Zone Goals require 100% training completion across all categories.
Food Safety Standards
- Acceptable temperature range for cold products is 33-40 degrees; hot food from the Rethermalizer or line must be at least 165 degrees.
- Proper procedures for food safety include checking temperatures and the use of thermometers.
- Minimum temperatures: handwashing sinks at 100 degrees, other sinks at 120 degrees.
C.O.R.E. Program
- C.O.R.E. (Customer Operations Review and Evaluation) consists of two parts: Food Safety and Operations.
- Passing scores for the C.O.R.E. program: Food Safety - 0-9 (pass), 10-14 (success plan), 15 or more (fail); Operations - Green (85%), Yellow (73-84.99%), Red (0-72.99%).
- Six essential items required to be made on the line for CORE include Bean Burrito, Crunchy Taco, Crunchwrap Supreme, Mexican Pizza, Chicken Quesadilla, and 5 Layer Burrito.
- Three CORE evaluations happen each year.
Food Safety Violations
- Significant food safety violations to avoid include: not temping food from the Rethermalizer, not washing hands, and improperly functioning thermometers.
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