Are the A&A and management teams aware of the new Backstage Excellence SOP published in May 2016?
Is there a seasonal area in preparation for seasonal stock eg: Gift Shop?
Are Backstage Excellence labels consistently seen on CHA overstock?
Has labelled stock been worked within the last 7 days?
If 'No' can the A&A and Management teams describe the stock situation?
Is hanging stock within bins labelled by stroke level with identification tags?
Is stock in totes separated to stroke level and labelled?
Is there a robust process for identifying non-merchandised stock utilising SSPR's?
Is the delivery planner being used to calculate where resource is needed to fill?
Is there a floor plan available identifying drop and return points and is there a clear SLA in place?
Is returned stock labelled using the Backstage Excellence labels?
Is productivity being measured daily?
What was the percentage of the most recent Backstage Scan?
Can the A&A team explain the picking list process once the scan results have been published?
Can the Management team discuss the result of the most recent facing count and any action taken?
Have all A&A team members been accredited in the CHA training?
Is the decor drop zone clear and tidy and has all old decor been discarded?
Is the Acrylics area tidy and organised with all acrylics binned away nearly?
Is the fridge labelled and organised by department with a clear area for eventing stock eg: Dine In?
Is the Cold Chain fill SOP being correctly followed?
Is there an SLA in place for fill and top-up?
Does the Foods and Operations model reflect sufficient resource for the fill operation?
Is cold chain productivity measured daily?
Is the ambient segregation principle in place and used?
Is priority stock identified and sent to the sales floor straight away?
Is all remaining ambient stock worked before being binned?
Is the ambient fill and top-up SLA up to date and in use?
Do both Foods and Operations staffing models reflect sufficient resource needed for fill?
Is ambient productivity measured daily?
Is the planner used to calculate where resource is required during fill?
Is there a floor plan available identifying drop and return points?
Is productivity discussed during a huddle/meeting?
Can the A&A team discuss the previous week FOPT score and any action plans?
Is the food props area tidy and organised with all props binned?
Is the decor area tidy and organised with all old decor disposed of?
Is the equipment area to matrix?
Is the only equipment over matrix bespoke or is there a plan in place to return?
Are all consumables and wrapping materials binned neatly and labelled with BTF's?
Has the store reviewed uplifting orders in preparation for Peak?
Is the cold room and freezer clean and tidy?
Is the cold room fully rotated and date checked daily in readiness for top-up?
Is Refresh cleaning up to date with due diligence complete?
Are offices clean and tidy with a clear desk policy in place?
Has the store completed the cleaning App highlighting recommendations?
Is the cleaning and co
Has all high level decor been binned away neatly?
Has all high level decor been reviewed post launch and old decor discarded?
Have all mannequins and equipment been binned neatly and into matrix?
Has all stock used to dress sales floor mannequins been recorded into VM stock pot following launch?
Has any stock removed from mannequins been re-packaged where appropriate and placed back on sale? If not appropriate has the relevant action been taken?
Is the VM area as a whole clean and organised following launch?