Free checklist
Fries Training Checklist
The checklist (13 items)
Written as observable actions, so two trainers scoring the same shift land in the same place. In CrewSharp this is the Fries checklist in the Restaurant / QSR starter set, filed under Back of House, and every item here is editable.
- 1Cooked fries for the correct time and drop size
- 2Salted and bagged fries to standard
- 3Discarded fries past hold timeCritical
- 4Kept the fry area clean and stocked
- 5Checked the oil level before the first drop
- 6Kept water and ice away from the fryerCritical
- 7Dropped only as many fries as the screen called for
- 8Shook the basket partway through the cook
- 9Let each basket drain before dumping it
- 10Started the hold timer for every batch
- 11Filled each carton to the standard portion
- 12Hung baskets clear of the oil between drops
- 13Kept pace with the screen during the rush
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What usually goes wrong
Discarding product past hold time is the critical item here, and it is the one that gets quietly skipped under pressure. Holding fries past the standard is invisible on the line and obvious to the guest, which is why it cannot be traded against speed.
The items a good total should not outweigh
- Discarded fries past hold time
- Kept water and ice away from the fryer
When to sign someone off
A workable bar for this checklist: no critical items missed, a score above a line you set for Fries specifically rather than one number for the whole building, and observed on more than one shift with at least one of them busy. Then date it, so it can expire.
That last part is the one people skip. A sign-off with no date cannot be re-checked, which means a year later you have a record that says somebody was ready once.
Other restaurant / qsr checklists
The rest of the set, if you are building out the whole floor rather than one position.
Common questions
What makes fries training different from the rest of the line?
Almost everything on it is a number rather than a judgement, which makes it fast to teach and easy to score honestly. The difficulty is not learning the standard, it is holding it during the rush when dropping early or holding longer would make the next ten minutes easier.
What should be on a fries checklist?
The 13 items above cover it: cooked fries for the correct time and drop size, salted and bagged fries to standard, discarded fries past hold time, and the rest of the list. Keep it in that range. Fewer and a pass proves very little; many more and trainers stop finishing it during a real shift.
Which items should count as critical?
On this checklist, 2 items are marked critical: discarded fries past hold time; kept water and ice away from the fryer. Missing one means not ready, regardless of the total score, because these are the failures that cannot be corrected after the fact.
Scoring it is the part that lasts
Run this Fries checklist on a tablet between rushes and CrewSharp keeps the rest: who is signed off, when it was last checked, and which item your crew misses most.
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