QSR concept guide
Burger systems live and die on a few repeatable controls: grill and holding temperatures, a clean and fast drive-thru, and the current promotion on every menu board. Gazi Wellness gives FBCs a photo-backed store walk built around those controls, with 24-hour CAPs for anything that touches food safety.
Cooked patties and toppings sit in holding cabinets and cold rails through every rush. A unit that skips probe checks can hold product below 135°F or toppings above 41°F for hours without anyone noticing until an inspection.
In many burger units the drive-thru carries most of the volume. A faded menu board, a dirty speaker post or a missing order confirmation screen is the only impression many guests get of the brand.
National promotions require new menu board inserts, window clings and toppers on launch day and removal when they end. Stores that miss the change-over advertise items they cannot sell or hide the item the brand fund paid to promote.
Fryer oil quality affects taste, and grease traps, hood filters and outdoor grease containers affect fire risk and local compliance. These areas sit out of guest view and drift fastest between visits.
Critical CAP close time
Under 24 hours
Measure from audit submission to the verified after photo for every holding temperature or handwashing finding.
LTO compliance on launch day
100% of units
Share of stores with the correct menu board and POP photographed within 48 hours of a promotion start.
Repeat critical findings
Zero within 90 days
Count of locations where the same critical item fails on two consecutive audits.
| Audit | Cadence | Owner |
|---|---|---|
| Comprehensive store walk | Quarterly | Franchise Business Consultant |
| Food safety and temperature sweep | Monthly | Store general manager self-audit, reviewed by FBC |
| LTO and POP photo check | At each promotion launch | Shift manager, verified by marketing |
| Drive-thru speed and accuracy check | Monthly, rotating dayparts | Multi-unit district manager |
Yes. Each zone is scored and weighted on its own, so a drive-thru problem shows up as a drive-thru score rather than being averaged away by a clean dining room. Weights are set by the franchisor and can be changed for units without a drive-thru.
The consultant enters the probe reading against the specific item, such as patties in the holding cabinet, and attaches a photo of the thermometer display. Readings outside 41°F or below and 135°F or above are flagged as critical and open a 24-hour CAP automatically.
No. Gazi Wellness records findings, photos and CAP history. Whether that record supports a notice of default is a decision for the franchisor and its counsel under the franchise agreement.
Upload 15 store walk photos. See Gazi Wellness score them against brand standards in 60 seconds.
14-Day Free Production Trial on up to 10 stores. Unlimited FBC seats.