We have a lot of these shops in the Long Beach. Carson, basically Orange County area where you can not park in the lot and have to go elsewhere...
To help answer your questions, here are my shop procedures...
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From 1300+ shops, here is the techniques that I use for the shops...
First, take the building, dumpster, and parking lot pictures, along with the GPS data before entering the drive thru. Do not be afraid of driving around the lot multiple times to get better angles of the dumpster and building. No one is looking at the parking lot while working, with the rare circumstance that someone is cleaning outside the building.
Enter the drive thru, and take a picture of the preview board, then switch to the stopwatch to start the timer as soon as you get to the main menu board. Note the time you get to the menu board on the phone. Look at the timer to see if the 5 sec rule is meet or the 15 sec rule if placed on hold. Take a pic of the main menu board before leaving the board. If you forget the time, you can go back and look at the menu board pic to get the time. Take the drive thru lane pic as soon as you turn the corner, or can see the DT window.
If there is a line in the drive thru, start the report while you wait to get to the window. Try to avoid working on the report once at the window. Generally I try to finish the first half of the report (until you get to the food pics) before I leave the drive thru if I have time.
Pull over as soon as possible, wether in the lot, or a closer lot if you can not park right away. You can also pull over in certain areas that you can not park if you can quickly do the temperatures, food pics, and quickly pull away. The report does not need to be finished in the lot, but you should do it as soon as possible one the food pics are done.
For the temperatures, try and get one of the food service thermometers that are flat on one side with the LCD. Turn your car lights on, and angle the head of the thermometer towards the light, and take a picture of the food and thermometer display. With practice it takes very little time to get the temps. I have yet to miss a temp from a shop.
For the rest of the things, look at the following common problems
- Water soaked, wrinkled, or bubbled signs on windows, or in sign holders
- Broken enter, exit signs, or signs with no lights at night
- Missing materials on the menu boards, or lights that are out.
You will get quicker as you do more shops. My average for all shops is about 16 minutes at the restaurant, of 24 minutes including travel time. I have done as many as 44 shops in a 16 hour period, but that is HARD. I would no recommend more than 12 shops in an 8 hour period for a newer shopper.
Good luck! If you have any questions feel free to PM me!
Edited 1 time(s). Last edit at 02/28/2020 08:45PM by my1958vw.