The SOP checklist every QSR franchise should be running
Speed and food safety have to work together, every shift, at every store.
If most of these are a work in progress, you are not alone.
Our full guide, Building SOPs that keep every store consistent, walks through how to build, structure and maintain SOPs that hold up across a growing QSR network.
Find out whether your SOPs are actually holding your network to standard or just sitting in a folder somewhere.
List every process repeated every shift: opening and closing checks, fryer safety checks, temperature logging across the cook line.
Flag which of those processes create the most food safety or brand risk if they are done inconsistently.
Involve shift supervisors and crew in drafting the steps, not just head office.
Write each step specific enough that a new starter could follow it correctly mid-shift.
Choose a format that matches the task: a simple list for till reconciliation, a flowchart for an allergen enquiry.
Store SOPs somewhere accessible on the floor, not a folder on a head office drive.
Build a training and sign-off process new crew complete before being rostered solo.
Set a review cycle tied to menu changes, supplier changes and food safety standard updates.
Track who has and has not acknowledged updates across every store.
Audit stores regularly against the SOP, not just during a compliance visit.
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