Title Page
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Client / Site
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Location
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Conducted on
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Personnel
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Prepared by
1. PROTECT YOUR STOCK
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1.1 Are staff on shift aware of the on-shift food procedures? (Enter who you interviewed)
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1.2 Looking at the current staff food sheet, are all entries paid for with receipt attached and signed for? (attach photo)
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1.3 Are recipes being followed? Spot check drinks being served in store and cross check recipe knowledge with staff. Corrective coach where necessary.
2. ORDER & CHECK IN DELIVERIES THOROUGHLY
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2.1 Does the store have allocated delivery fridges and freezers? At minimum, a space should be nominated for the delivery to take place
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2.2 Do all Shift Leaders know how to amend the Adelie template? (Ask them to walk you through the process)
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2.3 Can staff explain how to check in a delivery?
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Who did you ask?
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2.4 Check the last 7 delivery notes: Adelie & Milk. Do they reflect robust delivery checks? (items marked as received and signed as checked) (Attach photos of 2)
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2.5 Check all frozen and ambient products on the current delivery. Were they are checked in correctly? (attach photo of 1)
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2.6 Are stock levels within company parameters?
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NOTE: Closing stock should be kept to a sensible level and consistent to sales volume
3. CLAIM 100% OF CREDITS ON TIME
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3.1 Is the credit request process in use and up to date? (Missing items circled on the delivery note are present on the credit book with references to show Adelie have been notified OR if using online credit process: printed from Colin to show submitted)
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3.2 Find the last credit request that was submitted by the store. Was it followed up with a reference number? (attach photo)
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3.3 Is paperwork sent to Head Office in a timely manner?
4. ACCOUNT FOR WASTE ACCURATELY
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4.1 Looking at the current waste sheet, are all entries recorded matched to receipts? (attach photo)
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4.2 Are all staff aware of wastage procedures? (ask what happens if items are wasted during the day)
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4.3 Ask the Manager / MIT / ASM: Are bulk wastage procedures in line with policy? (1 bag of coffee per grinder per week) this can be checked against line check information.
5. ACCURATE STOCK COUNTING
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5.1 Have the store used the latest stock sheet for the last count?
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5.2 Are best practice counting procedures in place? (separate columns for each stock area, ingredients counted in line with policy)
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5.3 Are totals completed for each stock item? (Total quantity not cash total)
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5.4 Ask the Manager/MIT/ASM: Are they aware of how to check and adjust stock input before accepting? (Ask them to walk you through the process)
