“It no longer takes two people to complete food safety checks in our stores.” – Chris Majeris, 40 Location Food Safety Consultant, McDonald’s Southeast U.S. Accountability for Food Safety Chris Majeris is the Food Safety Consultant for 40 McDonald’s...
If you haven’t worked inside a restaurant firsthand, it’s likely you’ve seen one that was understaffed. Things are a bit erratic. Employees are walking by at an uncomfortable pace, and the host is making polite excuses like, “We’re missing a couple people today,” or,...
Last year’s report from QSR Magazine dropped a statistical bomb on the fast food industry. Chick-fil-A makes nearly twice as much per location as its closest competitor (McDonald’s). Beating out the big arches is particularly remarkable for a business that’s...
Temperature logs. Restaurant Managers and GMs across the country know what an inconvenience they can be. Even if you’re especially good about completing daily temp logs, it’s hard to know if employees are doing them the right way. The fact is, most restaurants...
“Jolt is the system we will use going forward. We’ll never switch back to pen and paper.” – Grant Groen, 10 Store, 3rd Generation Owner/Operator Achieving Accountability Grant Groen is a 3rd Generation McDonald’s Owner Operator. Along with his sister, the...
“The benefits were clearly outlined with Jolt, and it was such an easy tool to use.” -Katie Foster, 6 Location Owner, West Virginia The Impact of Pencil Whipping Katie Foster owns and operates 6 McDonald’s across West Virginia. She and her General...
