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Nihal Joshi

CEV is viewing through customers lens which focus on Friendly accurate and quick service, gold standard, r2p

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firts we start with speed and quality from customer's point if targets are met then we move towards
service components like time totl kvs r2p  mds service time
next observations are made on kitchen timings and process with quality dignosis

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Greetings and farvel
Check back
Friendlyness
Customer experience execution
Feedback and hospitality
Store cleaning and maintenance

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Cleanliness
Service
Quality
Friendly
Accuracy

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QSC&V
Accuracy at the counter
Gold standard product
Quick service

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CEV
Customer experience value
First we check cleanliness,Friendly,Speed,Accaury,Gold standard product
RGR

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Customer experience
Friendly service and on time service.
Quality of Products
Cleaness.
Value .
Hospitality ..

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Shiran
Cleanliness
Customer experience
Service time

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Balaji

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QSC
R2P
Goldenstandard Product

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First we need to check Kitchen Quality
And need to check Speed of service
And Floor control Standards (front counter and drive thru and MDS) check shift minimum

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Maintain qscv on place also It's help to reduce customer compliant and give directions where our service was stuck

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When i conducted peak period diagnostic tool i saw the service was low, when i saw finding of it was the kitchen team was no in Aces in places and they were no able to give the products faster. After this i went to pdm manager to discuss and made a action plan on the people positioning and training of the crew and the feedbacks shared to shift manager
Srikanth

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Cleanliness
Friendly
accuracy
Quality

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Priya Shivai
CEV
Customer experience value
First we check cleanliness,Friendly,Speed,Accaury,Gold standard product

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Musheer
We should check preshift checklist was completed
Target board was updated manager was on observation post and taking travel path efficiently in every 30 minutes and observe rules of three and react on it and manager giving feedback to crew and telling issues to other manager  and  we are taking service times of customers served  waiting time for ten customers and  R2P of ten customers and calculate avg time if its more than target there was a problem in service area and if its under target we than taking kitchen timings 10 reaction time KVS time and assembling time than we calculate average of it and check it is under target   or not and than we make a action plan