Countdown FFM check list 2018

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ASR Processes

No more than 2 high,high cost or slow selling lines should be 1 high.”A Full case is no gaps”
Is layout compliant to Food Project Hand guide
Does SOH represent space for sales
Flow should always be “BEST”,”BETTER”,”GOOD” always leading with best or CD brand.
Are dividers in case only used for food safety compliance.
Raw chicken is to be divide off and not to be above any other product.
Is cooked displayed above raw
Rotate so the oldest dates are at the bottom and newest dates are at the top of the case.This makes easier identify and maintain freshness.
Should be no more than 3 days dates for any given SKU
Ensure products in each row are line up straight making for an easier shopping experience and presentation.
Shelf labels and tickets to the left of the product,if products are 2 or more wide only 1 shelf label per shelf.Each shelf to have a shelf label.
Shelf labels and tickets to the left of the product,if products are 2 or more wide only 1 shelf label per shelf.Each shelf to have a shelf label.
KG products shelf label must have no price on them.
Always apply the “WOULD I BUY IT” test.
Do not stack trays on their edge they must remain flat.
No promotional bays/off location these have been replaced with 3 for $20
Markdown 2 days out from BB

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The full list of items on offer is put in the Wednesdays bulletin prior to commencement
Display at least 20 of the lines that best suit your store, the bigger your section the more lines you can display. Always incorporate new lines.
All stores are to have the top shelf in the meat case for seafood. Please don’t use baskets.
Raw seafood must not have cooked or quick cook products under them.
All products to have printed shelf tickets then over lay with the new plastic 16 up.
Yellow insert to be used in the data strip.

Product to be removed each night covered an placed on upright.
Glass should cleaned throughout the day.
Writing on glass should be kept to a minimum : It should not cover the product Used for themed events ,Easter,Christmas,20% off Prawns … ect Do not write the price Writing to be cleaned off each day and re-done.
Flow to follow Food Project Hand Guide.
Don't over fill trays. No more that 2 days worth of product on display. Display fillets no more than 2 high (this is to reduce damage and stock weight)
4 days display life.
Do not display frozen.
No Salmon in Marinara.
Only whole fish can go directly on ice everything else needs to go in bowls trays or on clear plastic(food wrap)
No MAP to be opened up to sell out of BTC
MPL 100%
Display tickets should be 100gr for marinara,crustaceans and small good.
Display tickets should be per kg for whole fish and fillets.
Space saver ideas: 1. The use of a space saver board 2. If you have vac pac salmon sides is a great way to use up space and giving you the opportunity to sell what you would normally be holding in your chiller. 3. Ice section at end of the case with a display of pottled mussels or packets of Salmon. 4. Try the trays on an angle this will take up more space. 5. 3 for $20 section displaying all the seafood offer

Flow to follow Food Project Hand Guide.
Cases should consist of 3 hang sell bars and 2 shelves plus the trough per bay.
Dividers to be used only for food safety compliance
Do not display frozen.
Case to be filled 1 high only this is to control dates on display. You can put extra out before you go home if you think you will run out.
Products can be removed from the BTC and packed for the hang sell any time on the first day and given the full 5 days best before as priced through the hang sell PLU.
Products can be removed from the BTC any time after the first day and priced using the BTC PLU and this will give you the rest of that day to sell this through.
Only thaw what is required for 2 days sales.
Packs should have a minimum of $5 ( with the exclusion of Surimi)
MPL 25%
Shelf tickets for weighted items do not have the price per KG .
Shelf tickets for weighted items do not have the price per KG .
Markdown 2 days out from BB