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  • Site conducted

  • Conducted on

  • Auditor:

  • Store Manager:

  • Location

探鱼品牌门店营运重点考核表

  • 1. 餐具按标准执行清洗及保存(重点木盒,金色水杯,密胺餐具)

  • 2. 木质餐具、密胺餐具、金色水杯、玻璃餐具无破损、发霉、掉漆、缺口等情况;不达标器具占比当类器具10%以下

  • 3. 员工穿着工衣无褪色、破洞,LOGO印花无脱落

  • 4. 新品销售是否标准

  • 5. 高峰期现场观察冰粉台面所有食材物料(含冰粉、冰沙)不低于三分之一,禁止空盘

  • 6. 高峰期时段观察冰粉台需有专人维护,台面掉落的食材、汁水或积垢及时清理(参考高峰期时段:12:00-14:00 18:00-20:00)

  • 7. 九宫格备货合理、按标准摆放,木盒无积油积垢

  • 8. 九宫格小吃风味:水煮花生无异味;虎牙脆、香蕉片、小麻花、小米锅巴、南瓜籽有脆感

  • 9. 门店在每周周六前完成下周完整一周的班表排定并在sharepoint更新

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