This Operational Excellence Walk checklist helps quick service restaurants evaluate end-to-end performance and food safety. It covers front counter service behaviors, hot and cold holding temperatures, grill and fryer cooking standards, beverage and shake temperatures, equipment calibration, planograms for stations, and headset readiness. It also includes sanitation and compliance checks, personal hygiene, chemical storage, thermometers and test strips, storage and labeling, dry stock, and product rotation. Facility standards span dining room, restrooms, drive-thru, exterior, and parking areas. Use it to reinforce training, maintain quality, and meet QSR standards.
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