SPEED OF SERVICE TIPS

[Pages:4]SPEED OF SERVICE TIPS

FRONT LINE

1. Keep register stocked with coins, ones and fives. Ask for change from the manager before you need it.

2. Only repeat large orders or orders with multiple changes back to the customer.

3. Guide the guest through the transaction, use suggestive selling techniques to keep the order moving. Ask questions before you start ringing in the transaction. Remember, the clock starts ticking with the first button you push.

-Example, Guest orders a Medium RB You say "That's a Medium RB, would you like that with Curly fries and a Coke?....Large or medium?

4. Hand out cups as the drinks are ordered.

5. Ring in all modifications to sandwiches and immediately inform the QB of any modifications that can not be rung in.

6. Ask for what kind of sauce the customer would like with any order of chicken fingers.

7. Stay in position; remember your first priority is always to serve the customer. (cleaning and maintenance comes second).

8. Communicate with the QB and your teammate whenever you need to leave your register.

9. All Cashiers must learn to make change without depending on the register to calculate needed change.

10. Greet every customer when they enter, be at your register before the customer.

FRY STATION

1. Stock you Fry Freezer as soon as you arrive, open bags of Mozzarella, Jalapeno, Fingers and Chicken.

2. Know how many chicken breast you have on backline and sustain the desired par level, get the par from the QB

3. Stay in position and ask the QB before leaving for any reason.

4. Know what your par levels are, and maintain them. Be ready to adjust par levels whenever directed by the QB.

5. Never bump an item before it has been boxed.

6. Keep your area stocked, including salads/ dressing don't wait until you are out of something to fill it.

7. Listen to the QB. The QB will call out any special orders or needs.

8. Most guests order Fries, drop 1 order of Curly Fries for every 2 guests you see.

BACK LINE

1. Have a sense of urgency with every sandwich you make.

2. Prepare backups of lettuce and tomatoes and keep them in the reach in cooler. Have extra bottles of sauces full.

3. Stay in position, making sandwiches is always your top priority.

4. Listen to directions from the QB, any sandwiches requested by the QB needs to be made first.

5. Pay attention to both screens, if you are caught up on your side help your teammate.

6. Let the fry station know your need for more chicken or fish before you run out.

7. Do not bump a sandwich until after it is made.

8. Keep your area stocked, don't wait until you are out of something to fill it.

9. Set up line and have chicken and bacon cooked by 9:15am.

10. Stock and pre-fold all sandwich papers.

DRIVE THRU

1. All Cashiers must learn to make change without depending on the register to calculate needed change.

2. Any order with three or more drinks must receive a drink tray.

3. Do not ask the guest if they would like sauce unless they have ordered a dry sandwich (Arby's sauce) or potato products (ketchup).

4. Place correct number (one per food item) of napkins in the bag as soon as QB has order filled.

5. Order taker should only repeat large orders and orders with multiple changes. Give the total before directing the guest to pull forward.

6. Order taker must guide the order; use suggestive selling techniques to keep the transaction moving. When the guest indicates they're done ordering, (...that's all, that's it, etc), do not suggestive sell. Example, I'd like a Medium RB sandwich and that's it. Thank you, your total is xxx.

7. Keep your area stocked, don't wait until you are out of something to fill it.

8. Push the buttons down on all soda to indicate what that drink is.

9. Stay in position; listen to the needs of your teammates (shakes, QB requests, or assist fry station)

10. When you're handed a credit card, ask the users if they would like a copy of the credit card slip.

11. Keep register stocked with coins, ones and fives. Ask for change from the manager before you need it.

12. Order taker is to ask for what kind of sauce the customer would like with any order of chicken fingers.

13. Communicate with the QB and your teammate whenever you need to leave your register

14. At the window, complete the order with only 2 passes out the window 1-Greet and take their money, Hand them their drink and straw. 2-Thank and hand them their change and food

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