Jack In The Box 2008 Annual Report Download - page 15

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services and restaurant management personnel, we standardize specifications for food preparation and service,
employee conduct and appearance, and the maintenance and repair of our premises. Operating specifications and
procedures are documented in on-line reference manuals and CBT presentations. During fiscal 2008, most JACK IN
THE BOX restaurants received at least two quality, food safety and cleanliness inspections. In addition, our “Voice of
the Guest” program provides restaurant managers with guest surveys each period regarding their JACK IN THE BOX
experience. In 2008, we received more than one million guest survey responses. We also receive guest feedback
through our 800 number.
Quality Assurance
Our “farm-to-fork” food safety and quality assurance program is designed to maintain high standards for the
food products and food preparation procedures used by company-operated and franchised restaurants. We maintain
product specifications and approve product sources. We have a comprehensive, restaurant-based Hazard Analysis &
Critical Control Points (“HACCP”) system for managing food safety and quality. HACCP combines employee
training, testing by suppliers, and detailed attention to product quality at every stage of the food preparation cycle.
The USDA, FDA and the Center for Science in the Public Interest have recognized our HACCP program as a leader
in the industry.
In addition, our HACCP system uses ServSafe», a nationally recognized food-safety training and certification
program administered in partnership with the National Restaurant Association. Jack in the Box Inc. is a member of
the International Food Safety Council, a coalition of industry members of the National Restaurant Association that
have demonstrated a corporate commitment to food safety. Our standards require that all restaurant managers and
grill employees receive special grill certification training and be certified annually.
Purchasing and Distribution
We provide purchasing, warehouse and distribution services for all JACK IN THE BOX company-operated
restaurants and nearly 72% of our franchise-operated restaurants. The remaining JACK IN THE BOX franchisees
participate in a purchasing cooperative they formed in 1996 and contract with another supplier for distribution
services. As of September 28, 2008, we also provide these services to nearly 46% of Qdoba’s company and
franchise-operated restaurants. The remaining Qdoba restaurants purchase product from approved suppliers and
distributors. Some products, primarily dairy and bakery items, are delivered directly by approved suppliers to both
company and franchise-operated restaurants. Regardless of whether we provide distribution services to a restaurant
or not, we require that all suppliers meet our strict HACCP program standards previously discussed. The primary
commodities purchased by the restaurants are beef, poultry, pork, cheese and produce. We monitor the primary
commodities we purchase in order to minimize the impact of fluctuations in price and availability, and make
advance purchases of commodities when considered to be advantageous. However, certain commodities remain
subject to price fluctuations. All essential food and beverage products are available, or can be made available, upon
short notice from alternative qualified suppliers.
Information Systems
We have centralized financial and accounting systems for company-operated restaurants, which we believe are
important in analyzing and improving profit margins and accumulating marketing information for analysis. Our
restaurant satellite-enabled software allows for daily, weekly and monthly polling of sales, inventory and labor data
from the restaurants. We use a standardized Windows-based touch screen point-of-sale (“POS”) platform in our
JACK IN THE BOX company and franchised restaurants, which allows us to accept credit cards and JACK CA$H», our
re-loadable gift cards. We have an order confirmation system with color screens, and contactless payment
technology throughout our system which allows us to accept new credit card types and to prepare for future
innovation. We have also developed business intelligence systems to provide visibility to the key metrics in the
operation of the restaurants. We use an interactive computer-based training (“CBT”) system in our JACK IN THE BOX
restaurants as the standard training tool for new hire training and periodic workstation re-certifications, and have a
labor scheduling system to assist in managing labor hours based on forecasted sales volumes. We also have a highly
reliable inventory management system, which provides consistent deliveries to our restaurants with excellent
control over food safety. To support order accuracy and speed of service, our drive-thru restaurants use order
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