Accessing Team Member Training All Team Member training should be accessed via TeamKFC; this includes training for new hires, as well as incumbent Team Members that are being cross-trained. Follow these steps to log into and complete all Team Member training, 1. Log into TeamKFC (teamKFC.com) using your username and password. 2, Select Everything KFC in the top navigation bar reamed 6 ee 3. Scroll down and select the Training sectioi [ Browse By Topic 4, Select Team Member under the Take Training section. 5. Select the track or courses that the Team Training Member needs to complete ura (22038 KFCC. Propriety and confident information Do not copy or tribute nsAccessing Team Member Training This home page for Team Member training provides a road map for the courses that each Team Member needs to complete. Rt a ALL Team Members are required to take Team rr Tota Member Core. It includes cleanliness, safety, and the hospitality basics for KFC. Once Core is complete, Team Members have the option of selecting Guest Service or Cook. Once selected, the path of courses they need to take lights up All Guest Service Team Members are required to take Service Mastery. All Cooks are required to take Chicken Mastery. Team Member Core and their Mastery program must be completed in their first 28 days. ® SERUICE ieee Alia Team Member and/or job role. Once a track is selected (TM Core shown), the icons show Team Members the required courses and the order in which they are to be taken, Team Members are automatically registered for the Courses based upon their job role. Users may be prompted to click “Go to Registration,” then “Start Now.” A legend is shown in the bottom left to guide users through different prompts and progress updates. (Note: Progress not shown if using Internet Explorer 8 ‘on the BOH computer) Once a course is selected, Team Members can opt to watch the eLearning course, complete a simulation Uf applicable), or print their onthe-ob mission manual activity. These elements adh | Be 2vaaben both English and Spanish ss 2 ‘xpecrarions {82015 KFC. Proprey and confident information Oo net copy or dtr bute, psSUIT EEE LEE) NOLVINAIHO PELTED Tere ida1SVW LEY JU3H SLUVLS BET TU Ly EVITA WEIN rs) ce Loan npc pu nibs 4 st003 e2015 RGMs are the foundation of our restaurants and our brand. ‘The RGM Keystone Class focuses on having the right mindset to lead people in a positive way so we deliver the consistently great experience our Guests deserve, “This class made us think about how we not only can grow ourselves into better leaders, but how we can take others with us and grow them as well.” ee ‘SESSIONS INCLUDE: PLUS! cone aiciet | uatwén i Lene! oust tdresie erase 2015 SCHEDULE Leading Beskthough Leom mor aboutte cate J a) Tme Management @) Leasing Change recomien Paling t Together ‘Simulaton Ed Ss BUILD GREAT y MA, LEADERSHIP TO DRIVE (Nee BEST ON BLOCK “PERFORMANCE and history of KFC! Network with other RGMs February 17-20 March 17 - 20 ere across the U.S.! May 19-22 June 16-19 July 14-17 ets, ‘August 18-21 October 13- 16 Functional Champs Geeniness and Hospiaily | November 17 - 20, rears. rode Guay Avi, Speed and actiracy sans ~~ Learn more and sign up at CLASS INFORMATION: TeamKFC/Training! clase ntsn Lovet, x, a RSC Breakthrough University GF 8100 porpariipant Four day dee Tsay tou etey 9 (Stam Edom day wl ond att pn {Atel exe snes evening ned ‘Springhil Sues (near RSC) offers a $9s/gh room rate incl breakfast and 9 stl hat wil report od from RSC ‘Ak DisnetAtindee responsblo for class fe, reve holo and Wiscnesday evening mes4 ouepING juE//99xq “SII1¥S pure jeRUE}Od an INOA ezje0s NOA sayeW), "ONIAVS 3UV SLNVAIOLLYd sreau Sutuane Aepsiny ;Aepsen| pue ‘eI0y ‘ian “394 ssep0 10) sjqisuodsas aepuenyyeumo 184 toy pue oj uodsuey la eu eminys e pue yse)¥214 BuIpnou aqes woos 1yBLUIgEs e sioyo (SREFeou} Lanne HasdES Papniour Suivene Aepsiny pue Kepsany ydaoxe sieow ity lud 9 2 seuuip yo-yo yuBiu Kepuowy € 5} aay (wid 21 ve pus iw Kepu) wid 9 - we g Aepus UoNOAA AepSOn] Sur Sebo Keane juedioned 19d osyg SIMO UI pay Sse ‘NOLLYWHOANI SS¥10 OSUIE Ay ear =il< RE EE synsey yBnompyeaug Buroyoy iy90|g uo sag MOpEr ums see iso at Guajmnd= WD cuwvery youog wqchsimuinejsas |g? seneversa put vopequnaton sansa: miusbieapfel eas sno, Buy Anof ayjdsuj pue jeyuajod B79 1704 Buyeayoy snap Buping y90]UN 0} Kem J9n09sIq | Mm soueWo}ed YBnouyee1g BuIpeoy + Db naees bak | ES voor tav- "FONTONI SNOISSIS ‘Suonseseyu 241429443 pue n4ssooong « a me ‘Siueineise/ PUE sIWOY WIM mopeys diysiepee| BuoNs e BuNseD 0] JUSUUIWLUOD ue ‘eoUapyUCD ‘Aujiqedeo STyY BuIplING hq ssa00ns 10} uoHEpUNO} & Seleaio sousyadxe siy, ‘siepying pueig ewodeq 0} STyY 10} J9pI0 UI SINS Bsou) suadieys iol 0€ - 92 4eq0190 au pUe s|ID4S 1U01IN9 Jo JUaWISsasse-yjas YBNosYy ‘sping yeuy | sovatiadxe Uouidojenep enisuayaidiioo e sapiaoud oul “Tey BULL ‘sSa90NS s,puelA sno | Sz- Lz sequieydeg Burnup ur SWOY Jno pea} o} Autcisuodse1 jeei6 e eney siapeey jueINe|say anoaY INO ‘5 | be-uzémp | | fesse] | ‘Aussaatup yBnosypyeaig eb- 6 uoseW ‘Aumeat/ogywueay wednusis ‘TINGIHIS SIOZ ue ayow urea,How to Use the Enhanced TeamKFC Standards Library Overview The Standards Library is your go-to resource for all products or procedures in our restaurants. The left navigation makes locating and m ig between standards easy. In the Product section, you will find Prep. Cards, Build Cards, easy to follow training videos, and any related eLearning courses or downloads on the individual standards pages. The Standards Library is your one-stop-shop for all product related training resources. Navigation to the Standards Library 1. Click Quick Links at the top of the TeamKFC homepage. 4 TEAMKFC @ Ca ere a utd 2. Click Standards Library. ca CCM wT cle td Pare ae hisillelaiaaaid eat 3. Scroll to the bottom of the page. Different standards categories can be viewed by clicking on the Produet Equipment ‘lanagement MERIT 9) sipha respective tab, To view a standard, click the title in the list. | Doubliciu Esta Cnspy™ Tend ied Cocker {82015 KFC. Propriety nd confident information Do net copy or esbute anosBE YOUR BEST SELF! EDUCATION ASSISTANCE FOR TMs (CH ZFC EDUCTIONTL GRANT PROBATE ‘The REACH Educational Grant, a $2,000 award, helps ‘Team Member recipients pursue their educational dreams at accredited four-year and two-year colleges, a5 well as trade/vocational schools. Winners are selected via a competitive application process and may reapply each year. ‘The Foundation s providing college tuition assistance to ==HIGH ‘he Foundation now REACH HIGH gh Mombors and Sf sopettses a patpating covering their exam preparation and exam costs, as well as by guiding them through the process. By covering 100 percent of, test and test prep costs, the “When a company like KFC cares enough to offerthis kind ofopportunity, it makes the work seem more Cy OC arn Rice etter ara neat ees and aspirations.” Sey Foundation is committed tohelping recipients reach the next level through this new, year-round prograrn. Assistance is available to ‘Team Members in all 60 states for the GED?,HiSet® and TASC” exams 609 hourly Team Members and Shift Supervisors for the 2014-15 academic year, ‘The program also serves to assis franchisees in one of their business goals— recruiting and retaining higher caliber employees. Teo ee When surveyed, 93% of Team Member recipients said the REACH Educational Grant Program is a motivation to remain employed at a KFC restaurant. How to Participate/Support: Both programs are only available to TMs at restaurants participating in the Cole Slaw Donation Program. And we've found further evidence that the program. is sorving to retain quality employees 1 Tolearn more, including how your team can take advantage of the REACH Grant and REKCH HIGH opportunities, go to KFCFoundation.org 20% of 2014 REACH Grant winners also receive ie SIC een a orTeam KFC and search “Foundation. the scholarship in 2013. So, smart, driven, hard-working employees are staying employed at KFC restaurants. ie « Kentucly Fried Ghicken FOUNDATION pea eee Scot Rca eee ca aHHnEE AL v\~ AMP Assess & Measure — Potential — WHAT IS AMP? * AMP stands for ‘Assess and Measure Potential” andi a suite oftols to help select the bes alent and develop curent ‘alent o reach fll potential is specially designed forte election and development of Restaurant General Managers and Area Coaches, WHAT ARE THE BENEFITS OF AMP? AMP brings predictive science tiring and promotion decisions, * Removes some of the guesswork for figuring out which candidates have “the right stuf.” Additionally AMP, provides competency development guides to aid the performance: ‘management process — helping us develop those restaurant leaders already in position. AMP is FREE to the KFC system! WHAT’S NEW? * Coming by year end, AMP for Shift Supervisor and AUM postions il e availble, aac sacle ee es OR CONNECT WITH YOUR HR LEADER FOR MORE DETAILS— Your —— KFC VOICE Team Engagement Survey WHAT IS YOUR KFC VOICE? Your KFC Voice isan engagement survey forthe restaurant teams, ging them a voice for ther feelings about the brand, their ‘restaurant, their management team and each other, The process includes a baseline ‘survey and pulse survey each year. WHY IS IT IMPORTANT? * The survey reports provide the RGM and ARLs with a clear view of how engaged their restaurant teams feel, what is working well and what areas of focus to address, * Theresa direct corelation between a positive tam member experience and a positive guest experience. WHAT ARE THE BENEFITS? + Each restaurant receives a customized report and action planning tacties after each survey period. Allresponses re anonymous, allowing the team to participate via back of house computer or heir personal devices. ‘Your KFC Voice uses the same ARL login credentials to SMBs reporting site forthe VOC, wth restaurant reports emailed directly to each RGM. Your KFC Voice is FREE tothe KFC system! ETT he Casta eae ee DT OR CONNECT WITH YOUR HR LEADER FOR MORE DETAILSSuccess Routines Overview Purpose Success Routines are the foundation to establish proven practices that can help Franchisees, Senior Business Leaders, Above Restaurant Leaders (ARLs), and Restaurant General Managers (RGMs) achieve their goals and ‘manage their time. Using Success Routines will help leaders to: * Schedule and plan time to achieve consistent Breakthrough Results. Become Best on Block! + Toke a proactive approach vs. fighting fires * Focus on the Must Haves to drive the most important parts of the business, * Use the How We Visit a Restaurant roadmap to drive consistency and focus on what's important. * Use the Restaurant Visit Coaching Log (RVCL) to recognize, coach, measure improvement and document the restaurant's performance against standards as it relates to the Must Haves, + Achieve “greater work — life balance.” How We Visit A Restaurant This roadmap isa great too! to teach new and existin Mishow to mostfectiehvsiearetauranttodrve — Hrttatonen = consistency and ensure they are looking at the right ory things that most impact our business. This creates a routine on how to most effectively visit a restaurant by taking a consistent path that focuses on the right things in the correct order to make ARL visits most effective The Must Haves These are the vital systems and processes that drive the business and ensure we have a balanced approach with a focus on: + Having the best People + The Tools and Processes that ensure a great Guest experience. + The standards that drive consistency to maximize Sales & Profits The RCVL can be used during restaurant visits to track progress on the Big 2 Priorities, recognize continued improvement on the Must Haves, track trends, drive a accountability and leave a tangible document the team an use to drive overall performance of the restaurant to bbe Best on Block! (82014 KFCC Propriety ané consent ifarmation Do nt copy or stbute.c{suon>afoid saysiew puey uo yanpord Ayan) lwonusona4 yum ua SuoR2afoud Buymoyiy siueuneysas ay « auaunjuuios wed pue sense Wo s918e ‘GoW aim suo ‘TAY 2Up Uo suoREAIEqO INOA azeUiUUnS « ste oan obo ay ORIYA UBULIA ALT] PY sw sawsowros ruyoesorte ‘expunged pa eo) eo a8 Aw ves Ayayeg poo pue ‘Ayjiqeyieay ue Ayjenb uo suopsanb oyods sv « HBunpAde aus}, ‘957 « yonpolg ygay9 6 svequiaty Wea] Mau ANRUDD| « jedaud noA veld a>uaiajay « ous puna, ay wos, 40 aumeu anoge GOW 01 ¥eL « ‘onposd pazap10 snok Yoo> pue GOW aut mous « 48} 05 Aep sai anoge suogsanb papus-usdo ¥sy « ‘notype 02 adin ayetidoudde ue 2 sua ap19eq « ba ‘8ueIp ul uosiad ay) a8poimoUy>y & SIA NOY 40 asoding aeyg 6 ue aseaja, sasn’pue pyuit ie saab estes «nim sisan5 SaUloD/om Sls) ‘mon sor oH emneso1 ons9500 aa 39 07 SUE Ad eu ap mk paads oO (Awe4) weay9 sysang 1239 @ jujuren jo Bunun 2¥8 4@1UNOD 1UoY ‘SwWooNSau 18004 BUlUIp ‘spaq semoy sayeads pue pieoqnuaus sis ‘uospuo) 1920] Burysed stujod yonoa ysang/jeodde gino ye 4007 « 341 pue Sease maid 3s0n9 + "824 pe pepuers 3 pood ‘sienoay Mpuou povicicen, 4 ga ssouluealg @ HNAAUeDID LyPo;@ UO s9G Jonop ca Apeol sm a» we ss0001¢ Suynpows Soong loys sno, ayenyeng 8 Sut /Suysers/ Bouuerg vs soyeo1g] ue se aavouedeapue a Seascape (a10 mopuiny s0ps0) si axa aul « ee ev na-2nup 2 yaaa o® pus Aoys pune asculen suming 482g: Ainaeeny 06 inom ond ese uesneiss xn 3590 aun aoueuaiuieN pue Bice ‘oa a id un 'SANVH ASW, 246in0 Aue a1ap Buy © espauapiog snoago Aue avaia ary « Qyomuesy 21018 $1 « Bs Psonom em © ‘him puds 0 ope ous Burpea han any caksews U3) OuM © 5828 GOW "USA paDUNOUUE J Zs Jo SUN RU © Sae}-ISNW ISUIeay YeOD 7p anil ypeqpooy 10 sian oud manag uny Bulag s| 4g1yg MoH anlasqg 06 ASIA ANOA Ue} o a a a 4 a JuBINe\Say Y LISI, 8y MOYraumeubis sree Aang vo soBeuew ToIMeUBIS WEOD SSDP IS BE STRSTR swoununuoo anne 0 OF Ue SET OST IEFAOSRT UWA TGS COTTE Be pve ssaiford saubooe1 ‘sau pve SuioeD3 YAAK WN Moma VauMOU 7 bia weuleBy esei61a ‘sonibua z Bia :0ni}90j)9 101 0q UED Om MOH ‘ow, mopuy ue open jeu ‘Spucoes 2188) @2!0198 sno sem | Tere sayempues sprog) Arpavi05} ysai 9 eimeseduie) ‘ejse, ur sequiey wea, mopuim 10 eyeeds pure pieoq nue. is uSUUES BU E ‘Bowsnessiq ANDI Dousnessiq = 2 “euneN = ¢ pousnes =» ‘eusaes Avon = 6 ‘sjuowon | onsen doug: asia o osoaing PCKFC Best on Block Must Haves a8 oy oaneehe What to Look For RESTAURANT VISIT COACHING LOG STANDARDS ‘Colored Tine Tage ave eccuted to standard Colored Tne Tage ae not cnangee E Alequipment te wandard, 5 waving Cooneing tas pace every 30m manager rovews an agus Chichen Food hese 165 FSR completed pers ard and with cur on every hi and ince ‘anded Senieecomponerisin we Service recavery-PLEASE& hank youl "Wa iainedin 38 days, Food Safty in Al Management Cried TRGM completes mani to review with AL Recognize progres towords je Develop Tater and a Graph Schedules posted tes 12/29/08; V4Bottleneck Management Bottleneck Management provides the team with an easy-to-use system to monitor and balance the flow of drive-thru traffic atthe order point and window point to help provide Speed with Service. Managing Drive-Thru Flow: Use TRED and follow the steps to help balance traffic flow. Set gol and communist them wih restaurot taming SFT BeBet Sevting & jupoLcs and SHIFT PLANNER. Commumtote route — woughout the day using SWS DAILY TRACKER. oy Review and follow proper PROJECTION PRINCIPLES for aoe KFC Goal at Order and Window primary and sides and proper SCHEDULING PRINCIPLES. Make| sure to follow PRE-RUSH CHECKLIST by station with the team, ‘Make sure all equipment and smallwares are ready, including FOUR HEADSETS, available, working and used by the tear, Equipment Working i ceroymen To begin analyzing for a Bottleneck, always start by validating these key processes: | Team Members know the daily Speed with Service (SWS) target. U Daily SWS tracking form being used Scheduling principles are being used [Deployment chart being used "MOD is coaching for Speed with Service Follow DEPLOYMENT PRINCIPLES using 3 Rights Mind Set: People, Number, Places. Solve for the Bottleneck: Bottleneck is at the ORDER: Bottleneck is at the WINDOW and Food is; Ready: Focus on the Order Taker Focus on the Cashier 's the order taker certified on Service Mastery2| {s the guest greeted within 5 seconds? "Is the order taker station set up for speed with service? © Does the order taker display a sense of urgency? Is the cashier certified on Service Mastery? 17 Is the cashier station stocked and rush ready? Is the cashier station set up for speed with service? Does the cashier display a sense of urgency? Bottleneck sat the WINDOW and Foodis NOT Ready: Focus on the Packer Is the packer trained (certified)? 1 Is the pack line stocked and rush ready? FIs the pack line and pan layout set up correctly? Does the packer display a sense of urgency? Bottleneck is at the WINDOW and we are OUT OF PRODUCT: Focus on the Cook/Prep © Is the cook certified on Chicken Mastery and prep station trained? © Are the projections being used (primary, sides) [Is the equipment available and working? 7 Does the cook display a sense of urgency? (ANTS HC Coan A sess, Conk ncn be ual ny by KFC an ances a cere, Une cle copii shy poiWey ae Principles for TRED 1 Every team member has a position/role and understands their primary and secondary responsibilities [Team members are staying in their positions during peak © Communication among team is clearly evident MOD is actively communicating on deployment © Projections worksheets for primary and sides are posted and are being used © Projections are adjusted to reflect sales trends (+/- 159) and sales forecast On hand primary and bulk sides match posted worksheets [> MOD is actively communicating on projections RGM Scheduling Principles The customer based schedule is designed to have ARLs and RGMs in the restaurants during the correct shifts when the business needs it. The higher point values represent when itis most important {0 be in the restaurant. It's important to have leadership in the restaurant during peak times to meet the Guests’ needs, Point Values have been assigned to shifts to encourage ARLs to be in the restaurant when our guests are there. The point values are as follows. Monday [Tuesday | Wednesday | Thursday | Friday | Saturday | Sunday Open | 1 1 1 2 zl 3 mid [2 2 z 3 3 3 3 Close [2 Z 2 3 3 3 3 When meetings, travel, or special events are scheduled, the point value for the event should be discussed with your coach. The minimum point value of a good schedule should be 11 points. ‘Team Member Scheduling Principles © Schedule matches target hours during opening, peak, and closing shifts |" Meal breaks scheduled during non-peak times and executed © No more than 1 person leaving or coming in at a time © Cashiers scheduled for 15 minute overlaps when handing over the shift (Customer and growth focused scheduleBottleneck Management Worksheet Step I: Identify the Bottleneck (Explore) Use Drive-Thru data (BOH Work Station or SWS timer) to write dawn average order and window times in seconds for current day part Order Window Step 2: Focus on the Cause of the Bottleneck(Analyze) Observe current day part. Using BOTTLENECK MANAGEMENT JOB AID, write down anything you see that causes a bottleneck and that increases time at the bottleneck. Focus on behaviors that you and your team can control 1 2. 3. 4 Step 3: Develop a SMART Action Plan to Address the Bottleneck(Respond) When developing action plan tactics, you should focus on behaviors related to SWS (T.R.E.D.). Make sure tactics you choose are SMART and achievable and are in line with findings in Step 2. Tactic 1 Tactic 2 Tactic 3 Tactic Step 4: Fix the Bottleneck's Root Cause(Make It Stick) ‘Make sure your team clearly understands your tactics from Step 3 and knows how to answer Who/How/When, ‘Your leadership is the key. Coach with heart and always recognize good behaviors. Follow up, follow up, follow up! 1 5 3 4. {62018 KFC Caner. Alois esos Coil oman tbe aod ol by KFC and is Kaches ed lens, Ura we. a oreo sy biers ed hep ACW Moy 285 0 qwio1 00:14 ~ 00:8 00:8 ~ 00s 0's ~ 00:2 00%2- 00:41 ‘Aepuow ‘Aepung ‘Aepinyes. ‘Aepug Aepsinyt | Aepsoupam | Aepsany I ] 48425 843 UO aLUy (S9Y4BIY) MOPUI/ 40 4aPIG a4} 931M 0} Jase e asf) “Saw MOCNIM pue Y3GHO Y30q 404 |e03 INOA IY “JINIL MOONIM “JIL Y¥aguo NOA 41 Juasaidas 0} Wed Aep yaea ul Jay9Q5 G3Y JO N3RYD e aDeI1q 'sje09 94 4ayaedy (Wed Aep Aq) Ajieg S9IA9§ YIM paadsERC Drive-Thru Timer Functionality Available * Digital Timer Display at window displays current order time and current window time for each car * Order and window time will display in green if under 60 seconds and red if over 60 seconds. This is configurable * When no cars are in the drive thru lane the digitial display will report % of order transactions under 60 seconds and % of window transactions under 60 seconds. This is configurable * Datalis sent to the MERIT Back of House PC Drive Thru Speed with Service report and will display the following: © % of transactions < 60 seconds for Order and Window by hour and Day Part © Average Time for Order and Window by hour and day part © % of transactions < 150 seconds for Order to Delivery by hour and day part © Average time for Order to Delivery by hour and day part © Hof Cars by hour and day part * Estimated cost is about $2000 Functionality Unavailable * The Digital Display cannot be configured to display average Order time and window time by day hour or day part. This is only available on the MERIT Back of House PC ‘* Cannot be upgraded to new timer Support * Forall hardware support related questions you can contact the KFC Helpdesk at 1-800-Help-KFC crreprageacemoration. Al sghts reserved. Cofdenta information te be used ony by KFC and is franchises and licenses, Unauthorized use, sale or reproduction fstrity prohibited.HME System 30 Drive-Thru Timer Functionality Available * Digital Timer Display at window displays current order time and current window time for each car * Digital Timer Display can be configured to display average time for order and window by day Part. RGM must contact HIME technical support to get this changed * Order and window time will display in green if under 60 seconds and red if over 60 seconds. This is configurable. * Additional reporting can be setup and printed from the HME Timer Controller Box. (See Additional Reporting section) * Data is sent to the MERIT Back of House PC Drive Thru Speed with Service report and will display the following: © %of transactions < 60 seconds for Order and Window by hour and Day Part © Average Time for Order and Window by hour and day part © % of transactions < 150 seconds for Order to Delivery by hour and day part © Average time for Order to Delivery by hour and day part © Hof Cars by hour and day part ‘+ Estimated cost is about $2200 Functionality Unavailable * Cannot be upgraded to HME Zoom or other MERIT compatible timer Additional Reporting * Additional Reporting is available and can be printed from the HME Controller Box * Every Car Report, Hour Report, Day Parts Report, Shift Report, Day Report, Week Report, Month Report, and Year-To-Date Report Support + for all hardware support related issues you can contact the KFC Helpdesk at 1-800-Help-KFC * For assistance with changing what is displayed on the Digital Timer Display or with running reporting through the timer, the RGM can call 858-535-6000. Select Opt 1, Opt 2, Opt 3, and then Opt 3 $7015 KFC Corporation, llrightsreserved Confidential information tobe used only by KFC and its ranchisesandlceses, Unauthorized use, sale ‘or reproduction strc prohbitedDelphi Fast Track Drive-Thru Timer (000 & 2000 Series Functionality Available * Digital Timer Display at window displays current order time and current window time for each car * Order and window time will display in green if under 60 seconds and red if over 60 seconds. * When no cars are in the Drive Thru lane the digitial display will report % of order transactions under 60 seconds and % of window transactions under 60 seconds * Digital Timer Display can be configured to display average time for order and window by day Part. RGM must contact Delphi technical support to get this changed + Can be upgraded to the Fast Track 3000 series with the LED Monitor display * Data is sent to the MERIT Back of House PC Drive Thru Speed with Service report and will display the following; © %of transactions < 60 seconds for Order and Window by hour and Day Part © Average Time for Order and Window by hour and day part © %oof transactions < 150 seconds for Order to Delivery by hour and day part © Average time for Order to Delivery by hour and day part > Hof Cars by hour and day part * Estimated cost is about $2500 Functionality Unavailable * Allfunctionality available for TRED and KFCC Standards Support * For all support related questions you can contact the KFC Helpdesk at 1-800-Help-KFC * For assistance with changing what is displayed on the Digital Display, the RGM can call Delphi at 800-456-0600. Select Opt 1 and then Opt 2 crepes canmoraion, leigh reserved, Confidential information o be used ony by KFC and is ranchises and licenses Unauthorized ase, sale oc reproducuon istry probedDelphi Fast Track Drive-Thru Timer 3000 Series with LED Display Functionality Available * LED monitor mounted near Drive thru Window and can display many different data points including Average Order and Window time by day part, current order and window time, # of cars in Drive Thru, how long each car has been waiting ‘+ 12 user friendly templates to easily customize the monitor by the RGM * Additional reporting available including Day Part, Shift, Hourly, Daily, Weekly, Monthly and Year-to Date * Data is sent to the MERIT Back of House PC Drive Thru Speed with Service report and will display the following: © % of transactions < 60 seconds for Order and Window by hour and Day Part © Average Time for Order and Window by hour and day part © % of transactions < 150 seconds for Order to Delivery by hour and day part © Average time for Order to Delivery by hour and day part © Hof Cars by hour and day part ‘* Estimated cost is about $4200 or Upgrade Package is about $1700 Functionality Unavailable * All functionality available for TRED and KFCC. Standards Support * For all support related questions you can contact the KFC Helpdesk at 1-800-Help-KFC * For assistance with changing what is displayed on the LED monitor, the RGM can call Delphi at 800-456-0600. Select Opt 1and then Opt 2 srrepe aie Cathoration llrightsreserved Gonfdentl information tobe used oniyby KFC and its franchises and licenses. Unauthorized use sale, Dr reproduction is stsety prohibitedHME Zoom Drive-Thru Timer Functionality Available * LED monitor mounted near Drive thru Window and can display many different data points including Average Order and Window time by day part and hour, current order and window time, # of cars in Drive Thru, how long each car has been waiting * 8 user friendly templates to easily customize the monitor by the RGM * Additional reporting available including Day Part, Shift, Hourly, Daily, Weekly, Monthly and Year-to Date * Data is sent to the MERIT Back of House PC Drive Thru Speed with Service report and will display the following: © % of transactions < 60 seconds for Order and Window by hour and Day Part © Average Time for Order and Window by hour and day part © % of transactions < 150 seconds for Order to Delivery by hour and day part © Average time for Order to Delivery by hour and day part ©. Hof Cars by hour and day part ‘+ Estimated cost is about $3800 Functionality Unavailable ‘* All functionality available for TRED and KFC Standards Support * For all support related questions you can contact the KFC Helpdesk at 1-800-Help-KFC * For assistance with changing what is displayed on the LED Monitor, Digital Timer Display or with Tunning reporting through the Timer, the RGM can call 858-535-6000. Select Opt 1, Opt 2, Opt 3, and then Opt 3 {©2015 KFC Corporation Allright reserved Confidential information tobe used only by KFCand its franchises and icenses. Unauthorized us, sale or reproducuon i sity prohibitedThe Clean Way Week 1 : Mer Friday Name __ne__Scker [condiment Roars Week of ater Garbage cans [lobby Pictures Display unt Place a sticker on each day part to represent if the team hit the shift cleaning goal. iciwet GearVoetme Pressure Fryer #2 5 otcing Coonet ‘GREEN Sticker = Shift Cleaning Goal Is Met pone Cob AL RED Sticker = Shift Cleaning Goal ls Not Met er ge Tuesday Name init. Sticker Saturday Name init. Sticker ole Sew Can Lug [Chicken Dollies or Racks POsyPrinter Systems Inside Menuboara compartment Sn FC Breacing Table Pack Tabie/Speives DT Lobby Foor Zone 3 Wednesday ee alls Behind Fryers Production Shelving Units [Co2 Tank/a6 System & Rack toby Chars fon sreacing Taore Open Fer #2 Pack Table Shelves Fe Lobby Zone « [Stanchion sin rame Upright Freezer =| Monitors Lobby Light Covers Tobby vents aaa | Josen Fryer Holding Cabinet #3 [Lobby Floor Zone 7 Mer Sunday Name init. _Sticher Restroom WalsNents ixer/Can Opener [wer Floor Signs biscuit Ovens) -Jouke/Prince Caste [nigh Chairs & Boosters Lobby Floor Zone Mer Thursday Name ini __ sticker Monday Nome init. __ Sticker Servicerep Baseboards Bisons & riers soap/Paper Towel Units Under Counter Storage [Walkin Doors stickers & Job Ads [al Hand Sinks Jovink Machines al a Open Fiver [Drop corac/Piage Holding Cabinet # All Fryer Filter Units =leressure Fryer #2 = [Lobby Tables [Lobby Flor zone 5 Lobby Floor Zane 2 (©2015 KFC Corporation. lights reserved Confident infermation to sti prohibted, be use ony by KIC ants franchises and Icemes. Unauthorised us, sole er eproduction