POPEYES

Question 1

what does HEART stand for

Answer 1

Hear
Empathize - “I would see why this would frustrate you”
Apologize
Resolve
Thank

Question 2

popeyes values

Answer 2

always - consistent e.g; always get the order right
fast - quickness of service an decision
cajun hospitality - be welcoming to guests

Question 3

what temperature range is the danger zone for food

Answer 3

between 8 - 63 degrees
cold food must be kept 8 degrees or below
hot for food should be above 63 degrees

Question 4

what temp are fryers held?
what temp are sides held?

Answer 4

sides: 77 degrees
fryers: 171 degrees

Question 5

CARE

Answer 5

Complete - sauces, napkins, utensils
Accurate - e.g: spicy or mild chicken
Reviewed - looked over order.
Every time

Question 6

how to package order

Answer 6

printer ticket on red tray
protein
sides
biscuit
sauce

Question 7

required minimum temperatures to cook at

Answer 7

74 degrees

Question 8

when taking order and what are the 5 Ps and when do you use it

Answer 8

when a customer asks about a promotion or doesnt know what to get:

Portion
protein
profile
plus
price

Question 9

presenting order (eating in)

Answer 9

smile, eye contact
slide tray to guest
checks order with the guest
anything else they want - sauces, drinks

Question 10

drive thru cashier station - demeanor

Answer 10

• greet with a smile even when ur not facing them.
• let them order, ask clarifying questions about the order.
• in case they ask about the promotion - 5Ps - Portion protein profile plus price
• suggest a trade up that gives more value for money or suggest a side (e.g; dessert that may compliment the meal)
• read back order
• when they confirm, tell them the price.

Question 11

drive thru cashier station - presentation

Answer 11

• guest pulls up
• smile/eye contact
• repeat it back to the guest, then price
• accept payment
• return card if they use card
• ask if theres something else they need before giving them the bag
• give them it and say “enjoy your meal”.

Question 12

what to do if a product isn’t ready yet

Answer 12

ask them kindly if they would like to wait or offer them a replacement

Question 13

Manual handling - LITE

Answer 13

LITE is an acronym that helps you to carry out a Manual Handling Risk Assessment.

L – Load - characteristics of object to be handled.
For example, is the load particularly heavy, bulky, hard to grasp or unstable?

I – Individual - abilities of the people completing the task.
For example, how strong, fit or able is the person? Are they capable of manual handling alone or do they need assistance?

T – Task - nature of the task at hand .
For example, does the task involve repetitive movements or uneven weight distribution?

E – Environment - nature of the area where task is to be performed.
For example, is the floor slippery or uneven, and is there sufficient lighting?

Question 14

Hiw do you Package order

Answer 14

Protein
Sides
Biscuits
Sauce

PSBS

Question 15

Assembly line

Answer 15

TAKE AWAY/DRIVE THRU
- Get bag dont bag anything
- get box and check, look for sticker.
-double tap, print ticket hand over to sides

IN STORE
-box
- check box sticker
- place box on tray
- double tap screen
- print ticket, put sides/sauces
- napkins

Question 16

Process of order taking

Answer 16

• welcome
• upsell/recommend
• repeat order
• eating in or taking out
• cash or card

Question 17

how to make complicated milkshake: oreo, strawberry cheesecake, lotus biscoff

Answer 17

Sauce swirl twice
Dispense milkshake
Crumbs
Spin 10 secs - blue button
Sauce
Crumbs
Clean cup

whip cream ver:
After spin
Whip cream
Sauce
Crumbs