Key Point for Day 3 MDP Gold Standard Quality - Appearance - Temperature / texture - Taste

Troubleshooting French fries Limp, greasy, soggy fries - Vat temperature/timer setting incorrect change all settings ASAP - Oil is old check and change as needed - Fries thawed and refrozen discard as close, never re-freeze - Fries pulled early when cooking check crew procedures - Rocovery time incorrect check recovery time - Product left over the vat for too long only drain 5 10 seconds - Holding time exceeded check holding times and discard old times Light / dark fries - Oil level incorrect top up if required - New oil oil will color after several runs - Vat temperature/timer setting incorrect change all settings ASAP - Oil is old check and change as needed Sticking together - Basket not seasoned season basket in oil prior to filing up - Not shaken check procedures, shake after 30 seconds - Baskets overfilled check crew procedures - Low oil level top up if required Cold, bland, improper salting - Fries over held holding time only 7 minutes, package fries just before serving - Front 2 ribbon racks used check procedures: do not use cold zone - Fries not salted, under salted salt fries immediately after dumping into the dump area - Too much salt or too little salt use triple arch motion to salt fries. Salt each basket separately Short Fries / low yield - Improper delivery and storage handles fried with TLC. One drop from waist high will reduce yield by 10%. Check for excessive ice crystals. - Incorrectly handling basketing fries observe double pass method for manual fry basketing, criss -cross for fry dispensers. Observe FIFO for basketed fries mproper cooking ensure fry vat set at nsure vat recovery time is seconds or less for electric, 145 seconds of less for gas fryers - Improper holding and serving do not hold cook fries longer than 7 minutes. Observe FIFO.

Oil quality and troubleshooting Taste attributes that indicate oil needs to be changed burnt, bitter, rancid, or slightly soapy with a harsh after taste. Possible causes of short oil life not skinning frequently or filtering daily. Carbon built up in vat

Services system map Key Success Factor Service employees are courteous to guests and attentive to the guests needs Service employees effectively communicate with guests All orders are double checked for accuracy. Guest recovery process is in place and followed DT: order take/casher responsibilities are split if 4 or more crew are scheduled in DT Shift/service manager responds appropriately where there are 3 or more cars in line at the DT order point FC, shift/service manager responds appropriately when there are 3 or more guests in line at a register

Shift management system map Key Success Factor system impacted: Production & Services Managers visible on floor actively managing by observing service and production barriers, danger zones and crew positions. Pre-shift checklist is used Shift manager is shift certified Crew are positioned according to the positioning guide and stay in position Shift targets/information are communicated to all employees Crew recognized and rewarded for meeting targets or excellent performance Shift manager interacts with guest, follows guest recovery process when necessary and role models hospitality Travel path is conducted by manager every half hour, priorities are set and action taken

Production system Map Key Success Factor system impacted: Services Initiator stay in position French fries person stays in position according to the positioning guide All stations are properly stocked for 24/2 Restaurant manager ensures MFY procedures are executed according to standard Restaurant maintains UHC charts and ensures cabinet levels match Shift manager responds appropriately where there are 3 or more orders on KVS or 3 or less orders of fries prepared