Weekend Preparation

Date * +

Person Completing Form: *

Restaurant? *

People Equipment Product (PEP) BE PREPARED for a Great Weekend :)

Each Thursday by 4:00pm, please meet with your designated restaurant to discuss plans for the weekend.
Help the restaurant address any issues so that they are set up for success, and follow up again on Friday morning to ensure no issues.

Saturday for Supervisor should be 7-4 at the restarant barring any unforeseen circumstances.

Scheduling

Remember on Weekends call-ins may occur. PREPARE for this by staffing extra.

Saturday Staffing

Saturday Morning/Lunch - TOTAL number of people *

Scheduled Hours *

Allowed Hours *

Projected Sales Saturday: *

Are crew and managers positioned 24 hours in advance on DSPT and reviewed? *

Yes

No, indicate here: No, indicate here:

Who are your DT Order Takers for Breakfast and Lunch Saturday? *

Who are your Lobby/Hospitality Ambassadors for breakfast and lunch on Saturday? *

Are there any open shifts for Saturday that need to be placed on NEXT? *

No

Yes(how many?) Yes(how many?)

Sunday Staffing

Sunday Morning/Lunch - TOTAL number of People *

Scheduled Hours *

Allowed Hours *

Projected Sales Sunday: *

Are crew and managers positioned 24 hours in advance on DSPT and reviewed? *

Yes

No, indicate here: No, indicate here:

Any open shifts for Sunday placed on NEXT? *

No

Yes(how many?) Yes(how many?)

Who are your DT Order Takers for Breakfast and Lunch Sunday? *

Who are your Lobby/Hospitality Ambassadors for breakfast and lunch on Sunday? *

Any issues during the night shifts Fri/Sat/Sun? Are these shifts on NEXT? *

Also, take a preview to the FOLLOWING week's schedule. Do extra people need to be set up to fill shifts from other stores?

*

Operations

Peak period focus!

Remember to set targets for all shifts and have a good thorough pre-shift checklist completed prior to each shift.

What barriers do you foresee over the weekend to cause you not to hit service time targets? *

What are the possible solutions to your barriers? *

Grill Preparation and Food Safety

Are there any items that need to be addressed that could lead to a potential food safety issue over the weekend? (Not enough gloves, paper towels, handsoap, sanitizer, etc). Please provide texture either way in the box below. *

Both sides are set up every day and there are enough smallwares to do so properly. *

Burritos Rolled qty. *

Bacon Sleeves qty. *

Folded Eggs qty. *

Hotcakes qty. *

How much CO2 do you have? *

Do you have enough CO2 to get through the weekend? *

Yes

No, Call Helget or NuCO2

Check the cooler and freezer for adequate product. Review the order and make sure enough items have been ordered. RE-Check upon arrival to the restaurant on Sunday so that there is a complete checks and balances to ensure enough product is in the store.

What product do you see being out of or running low on over the weekend? *

Selling all products? *

Maintenance and Tech Items

All Critical technology equipment is working properly. Incl credit card readers, printers, registers, kiosks, digital menu boards, etc. *

Yes

No, indicate here: No, indicate here:

All Critical equipment is working properly. Incl UHC, HLZ, ovens, qing ovens, fryers, grills, etc. *

Yes

No, indicate here: No, indicate here:

Is your Ice Cream/Shake Machine Functioning Properly? * 🛈

YES

NO (and is it on MaintainX) NO (and is it on MaintainX)

Is your Blended Ice Machine Functioning Properly? * 🛈

YES

NO (and is it on MaintainX) NO (and is it on MaintainX)

Are your HVACs Functioning Properly? * 🛈

YES

NO (which one and is it on MaintainX) NO (which one and is it on MaintainX)

Are your Ice Machines Functioning Properly? * 🛈

YES

NO (which one and is it on MaintainX) NO (which one and is it on MaintainX)

Comments:

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