Proceso burguer king

October 2007

BURGER KING
OPS Materials Placement Guide

®

This Guide is provided to help ensure your restaurant is organized and ready to execute daily by delivering Hot & Fresh productsserved Friendly & Fast in a Clean & Safe restaurant! As new materials are introduced in the Daily Planner, an updated OPS Materials Placement Guide will be received to give exact placement of thosematerials in the restaurant. NEW ITEMS, CHANGES & UPDATES ARE SHOWN IN RED

MAIN BOARD
Honey Butter Homestyle Melt Bacon Double Homestyle Melt BK™ Double Stacker and Variations DOUBLE WHOPPER® / TRIPLEWHOPPER® BK VEGGIE® Burger Special Condiments Request

DATE
10/07 10/07 06/06 12/05 05/05 05/05

SPECIALTY BOARD & FRY STATION
Italian Chicken Sandwich French Fries - Portioning Procedures LowCarb TENDERGRILL™ 09/07 08/06 06/05

WHAT'S NEW IN OCTOBER 2007?

GUIDE STRIPS

Station 1
Guest Service Flip Guides

PREP STATION
Board Prep Flow Thawing Prep Bacon Procedures Breakfast OvenPreparation 02/07 08/06 08/06 05/05

Station 3
Guide Strips and WorkRight Guides

SHAKE MACHINE
OREO® BK™ Sundae Shake 06/07

Note: Please discard the following Guide Strips:
BBQ BaconTENDERCRISP® Chicken Sandwich 05/07

KEY
RTT = RightTRACK Training SOS = Speed of Service OPS = Operations WRG = WorkRight Guide
US 10/07

PLS = Production Level System ORG = Operations ReferenceGuide TOC = Table of Contents DP = Daily Planner
Place behind Organization Tab in ORG Binder

O R G A N
MANAGER'S OPS TOOLS
Item
• Daily Planner Coilbook • RTT Binder • DVDs • ORG Binder In holdernear office or manager's station (October 2007) In training room or manager's office (TOC dated 07/07) In training room or managers office

Placement

Near manager's office to use as a ReferenceGuide In manager's office

• OPS Manual

• Production Level System Download off OPS Connect (PLS) (Version 3.71b)

1

GUEST SERVICE STATION Drive-Thru

Front Counter

Guest Service Flip...