Title Page

  • Visit Start

  • Visit End

  • Prepared by

  • Manager

  • Store Number

Outside the store

  • Is the store visible from the road (flags, banners, pole covers) All in good condition?

  • Are there sufficient marketing materials in place?

  • 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

  • Is the guest area a comfortable environment? (Temperature, music volume and well lit)

  • Is the guest area clean and free from litter? (Drinks area, chairs and tables Inc frames etc)

  • Are customers acknowledged within 3 seconds (Smile and eye contact)

  • 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>

  • Are all products readily available and fully stocked (Crisps, Cookies inc 3pk's, Condiment holder, Bottle drinks etc)

  • POP / advertising in line with current FAF window? (Refer to current play book)

  • Is the service area floor, walls and ceiling free from dirt, food and litter - attach photo of service area

Front Line

  • Are employees hand washing correctly

  • Is all front line equipment clean and maintained? (Oven / Proofer, Bread Cabinet, Speed Oven, Microwave, Coffee Machine - Brewing unit)

  • 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.

  • Is the sandwich unit presentable? Check thickness of veg and quality of meatballs.

  • Check all the front counter and back counter fridge, ensuring products are in date.

  • Complete & record 3 counter temps

  • Are all temperature records completed and accurate ( last 4 weeks)

Back Area

  • Are all products in the storage area in date.

  • Is the prep area well organised and clean. (Floor, walls and ceilings) - attach photo

  • Is all equipment clean and well maintained (Fridge, Freezer, Prep table , Slicers, 3 compartment sink, CO2 chained)

  • Prep and bread level charts in place - Insert photo

Customer service

  • Are staff up selling footlongs, cookies and drinks?

  • Are staff handing out receipts and promoting Subway Listens?

  • Is thru-put being utilised?

  • Are staff giving great customer service?

  • Are staffing levels adequate?

  • Number of team members on shift?

Training given

  • Are all team members registered for UoS?

  • Percentage of team members that have completed Sandwich Artistry and Sandwich Artistry 2?

  • Detail additional training / advice given.

  • Feedback Received By

  • Business Consultant Signature

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