This Operations Evaluation Report (Self OER) template supports quick service and restaurant teams in conducting a comprehensive in-store self assessment. It covers food safety controls such as refrigeration temperatures, product shelf life, handwashing, sanitation, cooking temperatures, and pest control. Product quality checks include dough management, bread preparation, approved ingredients, sides, portioning, bake quality, and toppings. Service performance tracks delivery times, late orders, single bag runs, and manipulation thresholds like order taking, load time, negative wait, on-time delivery, runtime, in-store timed orders, and reassigns. Brand image standards review uniforms, cleanliness, customer area condition, signage, equipment, walk-in cooler, makeline, and delivery vehicle presentation. Safety and security cover cash handling limits, caller ID and callbacks, safe use, till limits, and driver safety. Extremes and temperature benchmarks are highlighted, with sign off for accountability.
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