BROWNS SWS CHAMPION SUPPORT CHECKLIST

• Browns:

• Bun Number:

• Retail Business Manager

• Visit Date:

  Date

• Conducted By:

• FOH & BOH Management Team Present:
  Address

• Visit Reason:

• Last Period Wet Stock Gap Performance (Waste/Unexplained/Total Gap)

• Last Period Food Stock Gap Performance (Waste/Unexplained/Petty Cash/Total Gap)

Delivery of Goods - Observations

• Is a trained team member receiving in the deliveries at the site?

  Yes

  No

  N/A

• Do you know how long you have got to put away the fresh food and frozen deliveries in line with Company Policy?

  Yes

  No

  N/A

• Is there a consistent process of dealing with delivery notes once they have been checked in?

  Yes

  No

  N/A

• Are the Food deliveries been rotated and the fridges, freezers and dry stores kept tidy and in order?

  Yes

  No

  N/A

• Are the drink deliveries been rotated and the cellar and store rooms kept tidy and in order?

  Yes

  No

  N/A

• Are we checking weights and dates on fresh food deliveries?

  Yes

  No

  N/A

• Are we opening all boxes on the drink delivery to verify contents and correct wine delivered?

  Yes

  No

  N/A

• Are we calling suppliers and logging any products that are not received?

  Yes

  No

  N/A

• Does only the Management team receive in the drink delivery?

  Yes

  No

  N/A

• Are 2 people to receiving all deliveries where possible?

  Yes

  No

  N/A

• Site ensures that delivery drivers are never left unattended?

  Yes

  No

  N/A

• Does the site prepare for deliveries i.e. Removing empty barrels and cases etc

  Yes

  No

  N/A

• Is the site marking their current barrels to ease delivery checking?

  Yes

  No

  N/A

• Site is not signing for goods to be "dropped off later" ?

  Yes

  No

  N/A

Kitchen - Walk Around Observations

• Are storage areas clean and organised?

  Yes

  No

  N/A

• Has the previous delivery been put away?

  Yes

  No

  N/A

• Is stock been rotated?

  Yes

  No

  N/A

• Is all food in date?

  Yes

  No

  N/A

• Are stock levels within brand expectations ? i.e. not excessive

  Yes

  No

  N/A

• There are no multiple boxes/packets open for any products?

  Yes

  No

  N/A

• Are all fridges between 1c and 5c and freezers between -18c and -21c?

  Yes

  No

  N/A

• Is the main kitchen area clean and tidy?

  Yes

  No

  N/A

• Is there a waste sheet in use?

  Yes

  No

  N/A

• Is a prep and par sheet available, up to date and in use?

  Yes

  No

  N/A

• Is site prepared for service?

  Yes

  No

  N/A

• Does site have active defrost lists?

  Yes

  No

  N/A

• Are main fridges lockable with working locks and in use?

  Yes

  No

  N/A

• Are the freezers being defrosted regularly to avoid mechanical breakdowns?

  Yes

  No

  N/A

• Are all boxes stacked no higher than 5 high?

  Yes

  No

  N/A

• Are all fridges stocked to company guidelines to avoid cross contamination?

  Yes

  No

  N/A

• Has all open products been decanted and stored appropriately to avoid waste?

  Yes

  No

  N/A

• Is site using pre- portion control pots?

  Yes

  No

  N/A

• Are current menu cookbooks available and been used?

  Yes

  No

  N/A

• Are all dishes been prepared once an order has been received on QSR or order slip?

  Yes

  No

  N/A

• Conduct a visual spec check during service: Are all dishes being sent out to spec?

  Yes

  No

  N/A

• Are hot holding items being held to an appropriate level of trade?

  Yes

  No

  N/A

• Has the kitchen got appropriate kitchen tools available? (i.e. Scales, chip scoops, knifes, chopping boards)

  Yes

  No

  N/A

Cellar - Walk Around Observations

• Is the cellar clean and organised?

  Yes

  No

  N/A

• Are stores clean and organised?

  Yes

  No

  N/A

• Are cellar buoys clean and free from yeast?

  Yes

  No

  N/A

• Is the cellar temperature between 11c and 13c?

  Yes

  No

  N/A

• Has the previous delivery been put away?

  Yes

  No

  N/A

• Is stock being rotated?

  Yes

  No

  N/A

• Are all beer kegs and post mix boxes in date?

  Yes

  No

  N/A

• Are stock levels low to help rotation?

  Yes

  No

  N/A

• Are all stock areas locked when not in use?

  Yes

  No

  N/A

• Are company guidelines being followed for storage of cask ales?

  Yes

  No

  N/A

• Are all boxes stocked no higher than 5 high?

  Yes

  No

  N/A

• Are all high value items kept in locked cupboards/separate? (were possible)

  Yes

  No

  N/A

• Is beer line cleaning been completed in line with company policy?

  Yes

  No

  N/A

• Is the cellar kept tidy and organised making stock counting easier, faster and ensure lower risk of theft.

  Yes

  No

  N/A

• Is the dispense equipment all clean and maintained to reduce loss through faults?

  Yes

  No

  N/A

Bar - Walk Around Obseravtions

• Are all glasses on plastic racking?

  Yes

  No

  N/A

• Is the glassware all clean?

  Yes

  No

  N/A

• Is site delivering "Perfect Serve"?

  Yes

  No

  N/A

• Is a bar waste sheet in use?

  Yes

  No

  N/A

• Is the bar service area clean and tidy?

  Yes

  No

  N/A

• Is the bar team bottling up at night to full shelves?

  Yes

  No

  N/A

• Is all beer and postmix dispense nozzles clean?

  Yes

  No

  N/A

• Are spirit and wine measures available and in use?

  Yes

  No

  N/A

• Is the glass wash area and machine clean and tidy?

  Yes

  No

  N/A

• Are all the service fridges organised/front facing/stock rotated?

  Yes

  No

  N/A

• Are the bar services fridges locked at night?

  Yes

  No

  N/A

• Do all the spirit bottles have caps on them?

  Yes

  No

  N/A

• Are all glasses renovated every 4 weeks?

  Yes

  No

  N/A

Improving The Gap - Operational

• Contractors are not left unattended?

  Yes

  No

  N/A

• Is there a policy for serving family and friends? And is it being used?

  Yes

  No

  N/A

• Is the site run as a dry house? i.e. Staff leave after their shift and no late nights drinks are served.

  Yes

  No

  N/A

• Are the bar team made aware of any till and stock losses?

  Yes

  No

  N/A

• Is the staff food policy displayed back of house and in use?

  Yes

  No

  N/A

• Are voids and no sales being monitored weekly?

  Yes

  No

  N/A

• Is the CCTV recordings from the previous night being monitored to ensure no late night/early theft?

  Yes

  No

  N/A

• Is the storage locations upto date ?

  Yes

  No

  N/A

• Does only the management team have a Zonal void key on the floor?

  Yes

  No

  N/A

• Does the CCTV work and does it cover the bar service areas?

  Yes

  No

  N/A

The SWS System Checklist

• Are order sheets in line with current menu?

  Yes

  No

  N/A

• Does the site order through the workflow?

  Yes

  No

  N/A

• Are all orders being placed before cut off?

  Yes

  No

  N/A

• Have all key team members been trained to place orders?

  Yes

  No

  N/A

• Are storage locations up to date, maintained and accurate?

  Yes

  No

  N/A

• Do all team members have their own logins?

  Yes

  No

  N/A

• Are all delivery notes being receipted to ASN?

  Yes

  No

  N/A

• If no ASN are site receiving to PO?

  Yes

  No

  N/A

• Are shortfalls being amended prior to posting?

  Yes

  No

  N/A

• Are delivery notes being signed by both parties?

  Yes

  No

  N/A

• Is a copy of the SWS receiving print off attached to the delivery note?

  Yes

  No

  N/A

• Are the high risk/value counts being completed in line with brand policy?

  Yes

  No

  N/A

• Are waste sheets in use in the kitchen and bar?

  Yes

  No

  N/A

• Is waste being entered daily?

  Yes

  No

  N/A

• Is there evidence of waste action plans in place?

  Yes

  No

  N/A

• Is the recorded food waste at least 80% of the total food gap?

  Yes

  No

  N/A

• Is the recorded drink waste at least 80% of the total drink gap?

  Yes

  No

  N/A

• Is line cleaning waste being recorded in line with company policy?

  Yes

  No

  N/A

• Is the Sunday Roast Beef waste being recorded weekly on the "Carving Deck Waste" code?

  Yes

  No

  N/A

SWS Knowledge Training Summary

• To ensure the management & kitchen team has a good working knowledge of these SWS areas please discuss each area and confirm the teams understanding.

• GP Statement - Drill Down

  Yes

  No

  N/A

• View Placed Orders

  Yes

  No

  N/A

• Variance between stocks

  Yes

  No

  N/A

• Review ASN

  Yes

  No

  N/A

• Recipe Report

  Yes

  No

  N/A

• Period to date reports

  Yes

  No

  N/A

• Sales Mix Report

  Yes

  No

  N/A

• Waste Report

  Yes

  No

  N/A

• SWS news headlines on the back office are being viewed

  Yes

  No

  N/A

• Item Activity Report

  Yes

  No

  N/A

• Highlight Function - set up completed

  Yes

  No

  N/A

• Top Ten's Focus (period to date reports)

  Yes

  No

  N/A

• Gap Trackers (for use where focus is required on tracking GAP Levels)

  Yes

  No

  N/A

• Site Management - please print this report off and work through the highlighted issues.

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• SWS Champion - agree a date for a revisit to ensure actions have taken place.

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