This JITB FY21 observation checklist helps QSR teams evaluate guest service, drive-thru ordering and handoff, speed of service, and product quality across the shift. Review packaging and labeling for limited-time items, confirm fryers, grills, and holding units meet time and temperature standards, and verify build-to charts, precook levels, and discard practices. Assess OTD target times, fryer and grill cook stages, bun toasting, and hot and crispy fillets. Check training completion, POP condition, team deployment, oil quality, and manager shift leadership to drive consistent operations excellence.
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