Order Takers are gate keepers for accuracy. Steps they can take to improve Order Accuracy include:

• Repeating orders in a consistent to every Customer.

• Asking clarifying questions to ensure the order was heard correctly and to confirm Customer expectations (e.g. Grilled or Classic nuggets, is pepper jack cheese okay?).

• Consistently using and repeating back menu descriptions versus meal numbers, especially as most Customers are not looking at a menu while placing their order.

• Confirming the exact number of sauces and ketchup a Customer needs and inputting on the POS.

• Using special items buttons and open comments to assist kitchen preparation.

Team Members taking payment can help improve Order Accuracy by:

• Tendering or Finalizing Orders to give the Team Members at the Drive-thru window and Expeditors clarity on the order in which Customers will arrive at the window.

• Repeating the entire order for the Customer before tendering and use guest name.

Team Members at the Drive-thru window and Expeditors can help improve Order Accuracy by:

• Confirming the Customers’ name and something unique about the order (e.g. “Your three CFA sauces are in the bag.”)

• Using cup carriers for orders with more than two drinks.

• Using a service receipt printer for drinks to more easily identify bags and drinks that go together.

Team Members assembling meals can help improve Order Accuracy by:

• Creating a clear process for staging and verifying meals and indicating what is ready versus still being worked on.

• Leveraging service receipt as an aide for bagging meals.

• Establishing a system to handle large orders, which are most prone to mistakes (e.g. do an extra check, or spot check 5 orders per shift and track progress).

• Highlighting items on the KPS to call out certain products (e.g. Entrees-Brown, Sides-Blue, etc.)

• Decluttering KPS screens by removing items baggers do not need to see.

Back-of-House Team Members also play a crucial role in Order Accuracy. Steps they can take to help the Restaurant improve include:

• Being consistent on who is communicating between Front-of-House and Back-of-House to streamline information sent across chutes.

• Building and identifying meal items leveraging sticky specials labels and ensuring appropriate box tabs are pressed.

• Organizing and labeling chutes to minimize possibility of mistakes. When organizing chutes, do not put items in similar packaging next to each other to minimize the chance of items being handed out incorrectly (e.g. 12 nuggets and 4 strips shouldn’t be next to each other).

• Spot check items in chutes to ensure accuracy out of the kitchen.

• Leveraging KPS routing to declutter KPS screens and only show necessary information at each station.