Cover Story: 2015 Mystery Shop Data
ASHLEIGH WOMACK, RaceTrac: “RaceTrac’s coffee equipment has timers and gauges that help our associates monitor the freshness and amount of coffee in each urn. This allows us to provide a quality full-service coffee offering to our guests.”
Was the coffee area clean?
|Cenex Zip Trip||98.4%|
Was all coffee equipment operational?
|Cenex Zip Trip||100%|
BEN WILSON, regional retail operations manager, Kwik Trip: “This is one of those environments where we constantly have to check everything because it takes one guest to do something to make a huge impact. The coffee bar is constant because of the volume we do there. The condiment bar is constant because we sell a lot of food. As soon as it gets messy, it’s a huge turnoff.”
Did the location have a working thermometer to test the temperature of the coffee?