This Drive-Thru CFV checklist helps restaurants evaluate end-to-end drive‑thru performance. It covers exterior cleanliness and crew appearance; service behaviors such as prompt greeting, name acknowledgement, clear digital menu display, and outage management; payment courtesy and instructions; speed targets from queue time; order accuracy including condiments, receipts, and utensils; and food quality across entrees, fries/hash browns, drinks, and desserts. Back-of-house checks include prep and labeling within shelf lives, UHC holding times, fry station setup, beverage placement, order assembly, and production/service area cleanliness. Leadership elements assess people positioning, travel paths, identification of danger zones, and operational focus on goals and progress to deliver a consistent guest experience.
With SafetyCulture you can
With SafetyCulture you can
About author
This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.
