Sonic Guest Service/Sonic Safe – Flashcards
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What is Sonic's Mission Statement?
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To become America's Most Loved Restaurant Brand
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Trainees only retain how much of what they hear, how much of what they hear and see, but retain how much of what they hear, see, and do
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20% 50% 90%
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Cost Control
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Limiting waste while maintaining safe food handling and quality, with optimal speed of service. This is the duty of all sonic crew memebers.
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List 5 ways to help control costs
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1.Portion Control 2.Orders rung in correctly by the switchboard. 3.Use clean and sanitized spatulas, clean all product out of pans, cans, and containers. 4.Proper storage of products and packaging at proper temperatures. 5.Use slower periods to restock stations and complete station checklists as well as cleaning and sanitizing duties.
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What does the Sonic brand stand for?
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A unique experience featuring high quality, distinctive food and drinks delivered to your car by a friendly, skating carhop.
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What are Sonic's Core Values?
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•Respect for everyone touched by the Sonic Brand •Entrepreneurial spirit and the power of the individual. •Importance of relationships as a way of life •Doing things different, special and BETTER to "surprise and Delight" everyone touched by the Sonic brand
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C.A.R.E.
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Compassion Awareness Respect Empowerment
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W.U.T.T.I.
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Welcome Them Use Their Name Take Care Of Their Needs Thank Them Invite Them Back
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Checkback a should occur how often?
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Every 10 mins
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Critically late tickets are?
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Orders above 5 mins
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B.L.A.S.T.
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Believe Listen Apologize Solve Thank
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Sonic Service Goals for Stalls, Drive-Thru, and Drink Only
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Stalls- less than 3:30 minutes Drive-Thru- less than 3:00 Drink Only- less than 2:00
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The 3 main causes of Foodbourne illness
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•Poor Personal Hygiene •Time and temperature abuse •Cross contamination
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Time and temperature abuse
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Keeping food in the temperature danger zone for too long a period
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Cross contamination
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The transfer of harmful microorganism a from one surface or food to another
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What will prevent the growth of bacteria?
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Keeping hot food got and cold food cold
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What is the temperature danger zone?
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The range where bacteria grows most quickly. 41F-140F
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What is key to the prevention of Foodbourne illness?
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Personal Hygiene and hand washing is the most critical component.
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All refrigerated products must be maintained at a temperature of what?
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40F or less
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All frozen products must stay at a temperature of what?
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0F +/-10
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Tempered products stay refrigerated between?
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34F-40F
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3 types of food hazard
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•Physical Hazards •Chemical Hazards •Biological Hazards
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It is our goal that when the guest thinks if sonic they think of:
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•Unique, quality food that people crave •The drive in concept •One of a kind FAST service delivered by skating carhops •Exceptional drive-thru service with a unique hop-out feature •Full menu all day •Fun and entertaining atmosphere •A memorable experience
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Clean
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The absence of dirt
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Sanitized
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The reduction of harmful germs and bacteria
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What are the 8 foods that are responsible for up to 90% of all food allergens?
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Soy Milk Wheat(gluten) Tree nuts Fish Shellfish Peanut Egg
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Symptoms of an allergic reaction usually appear when?
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Within minutes and up to 2 hours
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What is the best way to prevent cross contamination?
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The bet way to prevent cross contamination is to clean and sanitize hands, workstations, and utensils at least every two hours or more frequently, if needed.
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Food allergy
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An immune response to a food that the body mistakenly believes is harmful
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MSG
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A flavor enhancer. Mono sodium Glutamate
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Sanitizer water temp.
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75F-110F
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Sanitizer concentration range
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Chlorine: 100 ppm - quat 200 ppm with range of 150-350 ppm
