Set parameters are included in the Overall Score. This includes:

• Google and delivery platform ratings
• Offline minutes on tablets
• Scores from three departments: Surveillance, HR, and Finance
• Daily cleaning report scores
• Calls quality assurance

To qualify for this parameter, the restaurant must be amongst the top three scorers for the maximum bonus, or higher than the average for the minimum bonus.

Food costs can be tricky to control. But we ensure that our restaurants maintain a food cost of <38%.

36% is the ultimate goal and achieves the highest bonus at $1/hour.

For any abnormalities or increases past 38%, the DTL will discuss it to check the following:

• If the vendor pricing is correct
• Food wastage or theft in the restaurant
• Overstocking

Target hours are set for both fast-food and fine-dining restaurants based on our 9 years of experience with both.

Overscheduling is a serious problem, which is why we have target hours that our managers and supervisors follow to achieve the bonus.

There is no exception to this criterion. To achieve the bonus, the manager cannot go above the target hours.

Any changes or difficulties here can always be reevaluated with the manager to reassess the target hours if they are not being met for any reason.

This tells us what the workload is for our staff, and how much pressure they are handling at any given time. This parameter rewards those locations that are:

• Scheduling efficiently
• Handling higher volumes of customers

Whilst staff can do little to increase customers in-store, the manager’s scheduling plays a significant role in whether this bonus is achieved or not.

Again, this parameter also ensures that overscheduling is avoided.

Did you know the average wait time to be served in restaurants is 23 minutes? 

This year, as of March 2023, 86% of our restaurants closed the order in under 10 minutes on average.

And on average, all of our restaurants greeted and interacted with the customer within 30 seconds of entering. 

Customer service is important. First impressions can be the last, which is why we ensure that your customers won’t have to wait.

Upselling is calculated each month by checking the sales of all extras (drinks, combos, desserts). 

The efforts are reflected in our internal audit reports and Surveillance (through camera checks). 

This bonus is only granted to the top three restaurants.

As required by law, we also require all our restaurant managers and supervisors to be certified Food Handlers. This is why we have a program to enroll all eligible members and get them certified with Safecheck.

Our Operations department tracks and ensures that a certified Food Handler is always scheduled during opening hours.

The Operations department also handles any relevant communications with your franchisor. This includes audit reports, inventory help, marketing, and more.

As you may have read here and across the other departments, we enroll all our restaurants in a bonus structure.

This is to motivate all our staff to meet the required targets for food costs, sales per hour, target hours, and their internal store rating published weekly.

Our Operations team discusses the bonus monthly with the manager and supervisor to see where the met the criteria, and where they missed out.