Title Page
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Visit Start
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Visit End
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Prepared by
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Manager
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Store Number
Outside the store
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Is the store visible from the road (flags, banners, pole covers) All in good condition?
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Are there sufficient marketing materials in place?
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Does the store look clean and inviting when entering? (Car park free of litter, artwork correctly hung, open light on, open hours displayed, windows clean etc..)
First impressions
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Is the guest area a comfortable environment? (Temperature, music volume and well lit)
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Is the guest area clean and free from litter? (Drinks area, chairs and tables Inc frames etc)
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Are customers acknowledged within 3 seconds (Smile and eye contact)
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Are the team in full, clean uniform (Black shoes, black trousers, Subway t-shirt, apron, name tag, hat. Hair net required for hair tied up off collar)<br>
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Are all products readily available and fully stocked (Crisps, Cookies inc 3pk's, Condiment holder, Bottle drinks etc)
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POP / advertising in line with current FAF window? (Refer to current play book)
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Is the service area floor, walls and ceiling free from dirt, food and litter - attach photo of service area
Front Line
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Are employees hand washing correctly
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Is all front line equipment clean and maintained? (Oven / Proofer, Bread Cabinet, Speed Oven, Microwave, Coffee Machine - Brewing unit)
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Are all types of bread available and yesterdays bread discarded by 10am or 2 hours after opening? - Place one of each bread on one tray and take photo.
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Is the sandwich unit presentable? Check thickness of veg and quality of meatballs.
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Check all the front counter and back counter fridge, ensuring products are in date.
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Complete & record 3 counter temps
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Are all temperature records completed and accurate ( last 4 weeks)
Back Area
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Are all products in the storage area in date.
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Is the prep area well organised and clean. (Floor, walls and ceilings) - attach photo
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Is all equipment clean and well maintained (Fridge, Freezer, Prep table , Slicers, 3 compartment sink, CO2 chained)
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Prep and bread level charts in place - Insert photo
Customer service
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Are staff up selling footlongs, cookies and drinks?
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Are staff handing out receipts and promoting Subway Listens?
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Is thru-put being utilised?
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Are staff giving great customer service?
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Are staffing levels adequate?
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Number of team members on shift?
Training given
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Are all team members registered for UoS?
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Percentage of team members that have completed Sandwich Artistry and Sandwich Artistry 2?
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Detail additional training / advice given.
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Feedback Received By
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Business Consultant Signature