Axiom BrewWISE Rovering

* Restaurant #:

* Time of visit:

* What Management representation was present in the Restaurant?

Owner

General Manager

Manager

Assistant Manager

Supervisor

No Management present

* Which scenario is this Restaurant testing?

Adding 2 new Axiom brewers

Adding 1 new Axiom brewer and replacing 1 current brewer for a new Axiom brewer

Replacing 2 current brewers with 2 Axiom brewers

Adding 1 new Axiom brewer only

Replacing 1 current brewer with 1 new Axiom Brewer

Is this scenario best suited for this Restaurant - please comment?

At what station(s) are the Axiom BrewWISE brewers installed and what other brewers are in the same line of that station?

Is speed of service being maintained - please comment?

* How was the calibration of water from the Axiom brewer - taken with terracotta sprayhead, filter basket and graduated cylinder in place (should be 64 oz. of water)?

Brewed 64 oz.

Brewed less than 64 oz.

Brewed more than 64 oz.

How was the calibration of the 2nd Axiom brewer (if applicable) - taken with terracotta sprayhead, filter basket and graduated cylinder in place (should be 64 oz. of water)?

Brewed 64 oz.

Brewed less than 64 oz

Brewed more than 64 oz.

* The "Set Temp" temperature of the brewer should be 197 degrees and the "Set Ready" temperature of the brewer should be 195 degrees. Are these the two temperatures showing in the Brew Wizard programming (if not adjust them accordingly)?

Yes

No

* What was the temperature of the water in the graduated cylinder (thermometer dimple placed in the water inside the graduated cylinder) - should be 185 degrees +/- 5 degrees ?

185 degrees

Between 185 degrees and 190 degrees

Between 185 degrees and 180 degrees

Less than 180 degrees

More than 190 degrees

What was the temperature of the water in the graduated cylinder of the 2nd
Axiom brewer (if applicable)?

185 degrees

Between 185 degrees and 190 degrees

Between 185 degrees and 180 degrees

Less than 180 degrees

More than 190 degrees

* At the time of the visit, how many Dark Roast thermal pots were being used or ready to be used?

* At the time of the visit, how many Decaf thermal pots were being used or ready to be used?

* Is the Restaurant serving Dark Roast, Decaf and Original Blend coffee during business hours (all hours the Restaurant is open)?

Yes

No

* Were there any broken thermal pots (seam around base expanded or hot to touch)?

Yes

No

If yes, how many pots were broken?

Please comment on the feedback the Restaurant gave you as to why the thermal pot was broken (hot warmer on current brewer, hot warmer on Axiom brewer, dishwasher, etc.) ENSURE TO TAKE THE POTS WITH YOU FOR REVIEW.

* What was the overall cleanliness of the Dark Roast thermal pots?

Lids had build-up

Lids were stained

Pots had build-up on the inside

Pot were stained on the inside

Pots were dented on the outside

Other

* What was the overall cleanliness of the Decaf thermal pots?

Lids had build-up

Lids were stained

Pots had build-up on the inside

Pot were stained on the inside

Pots were dented on the outside

Other

Were purple or orange glass pots being used for coffee or available for use (yes or no and please comment?

* Please comment on overall coffee execution (marking of pots, dumping of grinds, opening pouches just in time, rinsing filter basket, rinsing thermal pot AND thermal lid after each pot, marking of lids with the proper "DR" for Dark Roast, etc.)

* Has the Restaurant completed the Team Member Training Checklist with all Team Members?

Yes

No - if no, please send an email to the MBD and copy the Restaurant Owner (if they were not present at time of visit)

Please provide general Restaurant Team feedback with respect to the new Axiom BrewWISE brewer:

Please provide feedback Restaurant has received from Guests with respect to the new Axiom BrewWISE brewer:

Please provide any and all feedback from the Restaurant or Guests with respect to the entire testing of Dark Roast and Dark Roast & Decaf in the thermal pots: