Checklist template

Breakfast daypart readiness for quick-service restaurants

A ready-to-use checklist with 107 items in 6 sections, covering Pre-open preparation, Product readiness, Equipment changeover, Speed of service, Menu boards, Transition to lunch. Use it as-is in InspectLoop, or adapt it to your own standards in minutes.

  • 6 Sections
  • 107 Items
  • 90 Yes / No checks
  • 6 Scored ratings
  • 120 Points

Use this template How audits work

1. Pre-open preparation 17 items

  1. The opening crew arrived at the time on the schedule, with a shift leader holding the keys Yes / No 1 pt
  2. The opening checklist for breakfast is filled in step by step, not signed off in one go Yes / No 1 pt
  3. Frozen breakfast items (sausage, hash browns, biscuits or muffins) were pulled to thaw yesterday according to the pull chart Yes / No 1 pt
  4. Liquid egg or shell eggs for the first two hours are staged in the reach-in next to the grill Yes / No 1 pt
  5. The first batch of biscuits, muffins or bagels is baked or toasted before the doors open Yes / No 1 pt
  6. Breakfast sauces and spreads (hollandaise, butter, jam, cream cheese) are filled at the prep table Yes / No 1 pt
  7. Coffee is brewed and in the servers 10 minutes before opening Yes / No 1 pt
  8. Creamers, milk and sweeteners are stocked at the beverage station and the drive-thru window Yes / No 1 pt
  9. Orange juice and other breakfast juices are thawed, mixed or loaded in the dispenser Yes / No 1 pt
  10. Breakfast wraps, boxes, clamshells and hash brown sleeves are stocked at the assembly station Yes / No 1 pt
  11. Hot cups, lids and cup carriers are stocked at the front counter and the drive-thru Yes / No 1 pt
  12. Registers are assigned and cash drawers are in place before the first order Yes / No 1 pt
  13. The drive-thru headsets are charged, and each position has one Yes / No 1 pt
  14. Exterior lights, the drive-thru lane lights and the open sign are on at opening time Yes / No 1 pt
  15. The doors were unlocked and the drive-thru took its first order at the posted opening time Yes / No 1 pt
  16. Minutes between the posted opening time and the first order taken Number
  17. Readiness at opening time Rating
    • Open on time with every product available 5 pts
    • Open on time with items not yet ready 3 pts
    • Opened late 1 pt

2. Product readiness 19 items

  1. Round eggs are cooked in rings with the yolk broken or whole as the brand specifies Yes / No 1 pt
  2. Folded or scrambled eggs are cooked from the specified measure of liquid egg per batch Yes / No 1 pt
  3. Cooked eggs probed at the grill reach the temperature set by the brand's food safety standard Yes / No 1 pt
  4. Sausage patties and bacon are cooked to the brand's time setting and probed once per batch Yes / No 1 pt
  5. Cooked breakfast proteins are held in the holding cabinet in the tray positions shown on the cabinet chart Yes / No 1 pt
  6. Each tray in the holding cabinet has a running timer Yes / No 1 pt
  7. Trays past their holding time are discarded, and the discard is recorded on the waste sheet Yes / No 1 pt
  8. Quantities held follow the breakfast production chart for the current sales level Yes / No 1 pt
  9. Hash browns are cooked in the fryer vat designated for them and are golden, not pale or dark Yes / No 1 pt
  10. Biscuits or muffins are toasted to an even golden color to order or held within their time limit Yes / No 1 pt
  11. Cheese slices are tempered for the time allowed and are within their marked discard time Yes / No 1 pt
  12. A breakfast sandwich taken apart during the visit matches the build card Yes / No 1 pt
  13. Breakfast sandwiches are wrapped so the wrap is closed and the product name is visible Yes / No 1 pt
  14. Pancakes, oatmeal or other platter items are prepared to the recipe card when ordered Yes / No 1 pt
  15. Brewed coffee is within its hold time on the server's timer Yes / No 1 pt
  16. Shell eggs in use are kept under refrigeration, not left on the counter by the grill Yes / No 1 pt
  17. Temperature of a cooked egg at the grill (°F or °C) Number
  18. Temperature of a sausage patty in the holding cabinet (°F or °C) Number
  19. Quality of the breakfast products sampled Rating
    • Hot, fresh and to build 5 pts
    • To build but held too long 3 pts
    • Cold, dry or wrongly built 1 pt

3. Equipment changeover 17 items

  1. Grill or clamshell settings were switched to the breakfast program before the first eggs were cooked Yes / No 1 pt
  2. Egg rings and the egg cooker were seasoned or sprayed as the procedure requires Yes / No 1 pt
  3. Toasters are set to the breakfast setting for biscuits, muffins or bagels Yes / No 1 pt
  4. The holding cabinet is set to the breakfast layout, with the tray labels changed Yes / No 1 pt
  5. Fryer vats assigned to hash browns are at their set temperature Yes / No 1 pt
  6. Egg utensils (rings, spatulas, whisks, pour cups) are kept apart from utensils for raw meat Yes / No 1 pt
  7. Egg is listed as an allergen on the station's allergen chart Yes / No 1 pt
  8. The prep table inserts were changed to the breakfast layout shown on the station diagram Yes / No 1 pt
  9. The point-of-sale system switched to the breakfast menu at the programmed time Yes / No 1 pt
  10. Kitchen display screens show breakfast items with the correct routing to each station Yes / No 1 pt
  11. The coffee brewer and iced coffee dispenser were cleaned at closing and reassembled correctly Yes / No 1 pt
  12. The juice dispenser nozzles were sanitized before loading Yes / No 1 pt
  13. Breakfast smallwares that were washed last night are dry and stored at the station Yes / No 1 pt
  14. Grill scrapers and egg ring cleaning tools are at the grill Yes / No 1 pt
  15. Faulty breakfast equipment (egg cooker, toaster, holding cabinet slot) is reported with a repair request Yes / No 1 pt
  16. Minutes needed to change the kitchen over to breakfast this morning Number
  17. Changeover of equipment to breakfast Rating
    • Complete before opening 5 pts
    • Completed during the first hour 3 pts
    • Still incomplete at the time of the visit 1 pt

4. Speed of service 18 items

  1. The drive-thru timer is on and visible to the crew Yes / No 1 pt
  2. Total drive-thru time during the breakfast peak met the target on the timer report Yes / No 1 pt
  3. Order-taking starts within 5 seconds of a car reaching the speaker Yes / No 1 pt
  4. Coffee orders are poured when the order is taken, not when the car reaches the window Yes / No 1 pt
  5. A dedicated person runs beverages during the breakfast peak Yes / No 1 pt
  6. The breakfast peak has both drive-thru windows or both lanes in use where the restaurant has them Yes / No 1 pt
  7. Cars with long orders are parked forward according to the brand's pull-forward rule Yes / No 1 pt
  8. Parked orders are delivered to the car within 2 minutes Yes / No 1 pt
  9. Front counter orders at breakfast are served within the counter service-time target Yes / No 1 pt
  10. Mobile breakfast orders are bagged and on the pickup shelf at the quoted time Yes / No 1 pt
  11. Order accuracy was confirmed on 5 breakfast orders checked against their receipts Yes / No 1 pt
  12. Each bag contains napkins and the condiments requested Yes / No 1 pt
  13. The shift leader is in a floating position at peak, calling production to the grill Yes / No 1 pt
  14. Hot drinks are handed out with lids pressed on and a sleeve or carrier Yes / No 1 pt
  15. Average total drive-thru time during the breakfast peak (seconds) Number
  16. Cars served in the busiest breakfast hour Number
  17. Longest drive-thru time observed during the visit (seconds) Number
  18. Speed of service at breakfast Rating
    • On target at peak 5 pts
    • On target outside peak only 3 pts
    • Off target throughout 1 pt

5. Menu boards 15 items

  1. Drive-thru menu boards show the breakfast menu during breakfast hours Yes / No 1 pt
  2. Digital menu boards switch dayparts automatically at the programmed time Yes / No 1 pt
  3. Manual panels or toppers were changed to breakfast before opening Yes / No 1 pt
  4. Prices on the menu boards match the point-of-sale system for 5 breakfast items checked Yes / No 1 pt
  5. The current breakfast promotion is displayed on the menu board and the pre-sell board Yes / No 1 pt
  6. Promotional materials from the previous breakfast offer were removed Yes / No 1 pt
  7. Breakfast hours are posted where guests can see them Yes / No 1 pt
  8. Calorie information appears on the breakfast menu boards where required by local regulation Yes / No 1 pt
  9. Breakfast combo numbers on the menu boards match the combo keys on the registers Yes / No 1 pt
  10. The breakfast cut-off time shown on the boards matches the time programmed in the point-of-sale system Yes / No 1 pt
  11. The mobile app and the delivery platforms show the breakfast menu during breakfast hours Yes / No 1 pt
  12. Breakfast items that are unavailable are switched off in the point-of-sale system, the app and the kiosks Yes / No 1 pt
  13. Kiosks show the breakfast menu, with breakfast combos at the top of the screen Yes / No 1 pt
  14. Order takers were told before opening which breakfast items are promoted or unavailable today Yes / No 1 pt
  15. Menu board accuracy during breakfast Rating
    • All boards and channels correct 5 pts
    • One board or channel wrong 3 pts
    • Several wrong or lunch menu showing 1 pt

6. Transition to lunch 21 items

  1. Lunch proteins and buns were pulled to thaw or temper according to the pull chart for today Yes / No 1 pt
  2. Lunch prep (lettuce, tomatoes, onions, sauces) is completed and staged before the changeover time Yes / No 1 pt
  3. Breakfast production is reduced in the last 30 minutes according to the production chart Yes / No 1 pt
  4. The grill was scraped and switched to the lunch program at the changeover time Yes / No 1 pt
  5. Fryer vats were returned to their lunch products, with baskets changed Yes / No 1 pt
  6. The holding cabinet was reset to the lunch layout, and its breakfast trays were removed Yes / No 1 pt
  7. Breakfast product left at the changeover was counted and recorded as waste Yes / No 1 pt
  8. The first lunch products were ready in the cabinet at the moment the menu switched Yes / No 1 pt
  9. The point-of-sale system and the menu boards switched to lunch at the same time Yes / No 1 pt
  10. Guests ordering breakfast just after the cut-off are handled according to the brand's policy Yes / No 1 pt
  11. Egg rings, the egg cooker and breakfast utensils were washed and stored after the changeover Yes / No 1 pt
  12. The prep table inserts were changed to the lunch layout Yes / No 1 pt
  13. Breakfast packaging was put away and lunch packaging stocked at the assembly station Yes / No 1 pt
  14. The beverage station was restocked with creamers, lids and sweeteners after the breakfast peak Yes / No 1 pt
  15. The breakfast shift leader hands over to the lunch shift leader with notes on stock and equipment Yes / No 1 pt
  16. Drive-thru times stayed on target during the 30 minutes around the changeover Yes / No 1 pt
  17. Minutes taken to change the kitchen over from breakfast to lunch Number
  18. Breakfast product discarded at the changeover (dollars) Number
  19. Name of the breakfast shift leader Short text
  20. Overall breakfast daypart execution Rating
    • Open on time, on target at peak and lunch ready at the switch 5 pts
    • Gaps at opening or at the changeover 3 pts
    • Late opening, slow service or a disorderly changeover 1 pt
  21. Corrective actions required Comments

About this template

This checklist is part of the InspectLoop template library. Yes / No checks score 1 point when met; ratings score the points shown for each option. The overall score is the percentage of points earned, with N/A answers excluded. In InspectLoop you can add photos, assign corrective actions, require sign-off and compare results across sites.

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