Countdown Focus Store Program

• Conducted on

  Date

• Prepared by:

• Store Manager:

• Store:

Reports to Review or Print before visiting the Store

• - Latest PTD, YTD Summary Report
  - Stocktake Variance Report if done in current financial year.
  - Fresh Stocktake variances for previous 2 months
  - Supporting reference material eg Bakery Weights and measures
  - Orders by Expected Date
  - Return to Vendor reports. Open and Authorised.
  - Outstanding/Open Stock Transfer in/out reports
  - Produce
  - Deli SOH adjustments to verify Cold Cooked Chicken Process is happening
  - Bakery Dumps - to check Stock Write off for the week

Check Promotional Planning Screens before visiting Store or before walking the Shop Floor

• Has the Meat Dept Completed their Promo Planning for the following week?

• Has the Produce Dept Completed their Promo Planning for the following week?

• Has the Bakery Dept Completed their Promo Planning for the following week?

• Has the Deli Dept Completed their Promo Planning for the following week?

• Has the Seafood Dept Completed their Promo Planning for the following week?

• Have the Longlife Depts Completed their Promo Planning for the following week?

Store Team understands why & how following a proactive approach around stockloss principles positively improves our customers shopping experience, Store Team understand why Stock loss , Availability and reduction in food waste to landfill are important for Countdown & our customers

• Overall:

• Does the Store Manager know total loss performance, targets and VOC. Is the Store Action Plan in place, supported & treated as a live document?

  Yes

  No

  N/A

• Ask if the Store Manager knows total loss result vs target for last week and the month Ask about VOC customer comments, have these been shared with Team Leaders to help improve loss. Ask what are the key actions in the Store Action Plan Ask what was covered in the last meeting with highest priority team leaders to reduce Loss (as per Action Plan)

  Yes

  No

  N/A

• What steps are being taken to help ensure the wider Team are aware of the stock loss focus and understand their part to play?

  Yes

  No

  N/A

• Have loads been accurately received and posted (as required)? Review Overdue Orders

  Yes

  No

  N/A

• Are stock takes performed accurately?

• Store Manager can talk through the most recent Longlife and Fresh stocktake results by department. 1Store Stocktake

  Yes

  No

  N/A

• Is there evidence that Store is Investigating SOH adjustments over $250?

  Yes

  No

  N/A

• Are daily VMB huddles held 7 days a week, are Team Leaders coming prepared to talk ‘root cause of Loss’ & actions, are dumps recorded and bins locked?

  Yes

  No

  N/A

• Are the daily and weekly stock loss boards updated?

  Yes

  No

  N/A

• Is the stock loss board SOP visible next to the daily/weekly stock loss boards to help ensure they are being completed correctly?

  Yes

  No

  N/A

• Effective VMB Huddles are conducted daily by store leadership with clear daily actions being highlighted on the VMB.
  Store Mgr & team leaders recognise team successes, discuss root cause, determine key actions and outcomes at the huddle each day.
  

• Team leaders follow Always Improving principles and completeing their own VMB huddles each day? Are their agreed actions?

  Yes

  No

  N/A

• Team leaders are referring to Daily stock Loss Report and Adjustment Log from Store Central each day.

  Yes

  No

  N/A

• All waste bins are locked, except customer bins.

  Yes

  No

  N/A

• Loss report shows that dumps are recorded on a daily basis across all departments.

  Yes

  No

  N/A

• Is Food Rescue embedded in the Store’s ways or working?

• Is the Countdown Food Rescue information pack available in the Rear Store, Bakery, Produce & Meat Depts.

  Yes

  No

  N/A

• Who is responsible for Grocery Food Rescue items? (Storeperson)

  Yes

  No

  N/A

• Complete the Longlife checklist - Were there any opportunities?

  Yes

  No

  N/A

• Complete the Bakery checklist - Were there any opportunities?

  Yes

  No

  N/A

• Complete the Produce checklist - Were there any opportunities?

  Yes

  No

  N/A

• Complete the Meat checklist - Were there any opportunities?

  Yes

  No

  N/A

• Review stock on hand adjustments to ensure Food Rescue items are being coded correctly (P1 for Farmers, P2 for Salvation Army, P4 for other food rescue groups and foodbanks)

  Yes

  No

  N/A

• Are the SCOs manned at all times?

  Yes

  No

  N/A

• Does the store manager know how many hours are allocated to SCOs on a weekly basis? Can they tell you how many people this equates to? Do the current and future rosters reflect the full allocation of SCO hours? Does Store Manager review store break report to confirm the right amount of hours are being used in SCO weekly? Check the store break report, do the rostered hours (blue line) meet or exceed the required hours (red line)?

  Yes

  No

  N/A

• Are SCO attendants checking trolleys for bulk items?

  Yes

  No

  N/A

• Ask the SCO attendant what they can do to to improve the scanning accuracy at SCO? Ask the SCO attendant what role they play in PI integrity in the store? Observe the SCO attendants, are they offering to register bulky items for customers?

  Yes

  No

  N/A

• Does the Store Team know the appropriate process if an EAS alarm is activated?

  Yes

  No

  N/A

• Ask 1 or 2 Team Members at Front of Store what their understanding of the process is. Ask if they understand the Vowel system (AEIOU). Refer to FFT Card for more information.

  Yes

  No

  N/A

• Ask CSM/ACSM how the communicate issues to the Department Managers? Pricing,Unknown Items etc.

  Yes

  No

  N/A

Know Your Numbers/ VMB/ Huddles

• Can the Produce Team Leader tell you about last week’s Produce loss, actions to address worst lines & VOC?

• Is there a VMB board set up and daily huddle occurring?

  Yes

  No

  N/A

• Can the Produce Manager tell you last weeks total loss number? Ask the PM for the Total loss figure for last week

  Yes

  No

  N/A

• Can the Produce Manager tell you the Top 5 Wastage and Markdown Lines for the previous week? And what actions were taken at the time

  Yes

  No

  N/A

• Ask the Team Leader about the VOC result for last week, what were the customer comments

  Yes

  No

  N/A

• Is the Produce load being received in a timely manner? - Temperature controlled lines should be placed in the chiller immediately

  Yes

  No

  N/A

Inventory Management

• Does the department have accurate PI? - Sense check 10 Produce lines and 5 bulk food lines to help verify

  Yes

  No

  N/A

• Has a stocktake been completed last period?

  Yes

  No

  N/A

• Can the Team Leader demonstrate in Store Central, where they have completed the stocktake for the last 4 weeks?

  Yes

  No

  N/A

• Can the Team Leader talk about the top 5 adjustments made from last stocktake and possible root cause? What actions have they taken to improve?

  Yes

  No

  N/A

• Are capacities and MPLs correct? (50% for multideck and tables. 25% for salads, ambient lines, nuts, dressings etc, Check MPL and capacity for a sample of 5-7 articles using RF Device.

  Yes

  No

  N/A

• Yes

  No

  N/A

• Review last night's overs to identify whether investigation process has been completed & root cause of overstock identified.

  Yes

  No

  N/A

• Is inventory routine being completed 7 days?

  Yes

  No

  N/A

• Has negative SOH been reviewed and adjusted? Has GAP scan been completed, incl. actioning Fill Report/Stock Check report & PI verification of low & MPL breached lines?

  Yes

  No

  N/A

• Is the Team following the current markdown process on barcoded items?<br>Check 10 barcoded items, including fresh cuts and see if any are two days or less from their expiry date but with no markdown action taken. Verify if markdown process has been followed using RF device.<br>

  Yes

  No

  N/A

• Are dumps being recorded correctly? <br>Barcoded Articles - Scanned off as ‘out of date’ for items past the use by date. Scanned off as ‘damaged’ for items that can’t be sold due to poor quality or damaged.<br>

  Yes

  No

  N/A

• Is there evidence of $1 and $3 bags being used in the Department and are the lines being coded correctly i.e. Stock adjusted on first day or dumped on any following days?

  Yes

  No

  N/A

• Are volatile lines highlighted throughout the Department and do these relate to the most current list?

  Yes

  No

  N/A

Coolroom

• Review set-up in coolroom and stock room against the food project manual

  Yes

  No

  N/A

• Is there excessive stock in the coolroom ?

  Yes

  No

  N/A

• Is the rotation process maintained in the backroom? Check best before and packed on dates in the backroom - is the expiry of the oldest products in the backroom sooner than the expiry of the products on show? Are the oldest dates on top ready to be used first?

  Yes

  No

  N/A

• Is Overstock Investigation being completed?

  Yes

  No

  N/A

• Is proper cold chain maintained? Check in produce storage area (both ambient and chilled). Are the right products in the right type of storage and are loads stacked away in a timely manner. If possible all temperature controlled product should be placed in the cooler immediately.

  Yes

  No

  N/A

Produce Merchandising & Quality

• Are products given the appropriate space-for-sales?

  Yes

  No

  N/A

• Review space for sales across the department to ensure the department is not creating stock loss or negatively impacting sales/availability

  Yes

  No

  N/A

• Does the Team Leader understand what space for sales means and can they articulate this?

  Yes

  No

  N/A

• Check rotation of product - 5 barcoded lines and 10 loose lines

  Yes

  No

  N/A

• Review packed on dates - Are there lines on display more than 10 days after their packed on date

  Yes

  No

  N/A

• Is the 1 crate challenge being completed 3 times daily? - Complete a 1 crate challenge

  Yes

  No

  N/A

Promotional Planning

• Is promotional planning accurate and in line with the weekly layout plan sent in the daily bulletin

  Yes

  No

  N/A

Know Your Numbers/ VMB/ Huddles

• Can the Deli Team Leader tell you about last week’s Produce loss, actions to address worst lines & VOC?

• Is there a VMB board set up and daily huddle occurring?

  Yes

  No

  N/A

• Can the Deli Manager tell you last weeks total loss number? Ask the PM for the Total loss figure for last week

  Yes

  No

  N/A

• Ask for the worst 5 loss lines, and the proposed actions?

  Yes

  No

  N/A

• Ask the Team Leader about the VOC result for last week, what were the customer comments

  Yes

  No

  N/A

Inventory Management

• Has a stocktake been completed last period?

• Can the Team Leader demonstrate in Store Central, where they have completed the stocktake for the last 2 months?

  Yes

  No

  N/A

• Can the Team Leader talk about the top 5 adjustments made from last stocktake and possible root cause? What actions have they implemented to improve?<br>1Store Stocktake<br>

  Yes

  No

  N/A

• Review and verify soh counts - 10 x hangsell, 10 x cheese bar 10 x service case (5 meat, 5 salads)

  Yes

  No

  N/A

• Verify MPL and capacity are correct - 25% for hang sell, 50% hot food. 100% for the service case. Parents should have MPL of 1. Shaved and sliced meats capacity should be based on one day’s sales

  Yes

  No

  N/A

• Can the Team Leader demonstrate Inventory Routine is completed 7 days a week?

  Yes

  No

  N/A

• Were negative SOH reviewed and adjusted?

  Yes

  No

  N/A

• Has GAP scan been completed, incl. actioning Fill Report/Stock Check report & PI verification of low & MPL breached lines?

  Yes

  No

  N/A

• Were overstocks investigated and root cause established? What was the action taken to improve?

  Yes

  No

  N/A

• Are stores performing IDTs correctly?

  Yes

  No

  N/A

Coolroom

• Does the coolroom comply with SMP standards?

• Review set up in coolroom with clearly defined stock storage sections that include, new load/workable load, last nights overstocks and long term overstocks? (excludes salads and meat to be sliced or shaved)

  Yes

  No

  N/A

• Is stock stored in the correct storage section? Is stock correctly rotated?

  Yes

  No

  N/A

• Is the trace label process being utilised correctly on cut pieces of meat?

  Yes

  No

  N/A

• Is there an area for dumps until the dump huddle? A tray or bucket in the coolroom labelled "Dumps" or "waste" that is being used to store dumps until the next dump huddle.

  Yes

  No

  N/A

Markdowns and Dumps

• Are correct markdown processes in place for BTC items and Pre-packed items?

• • First markdown completed before 10am, 20% 2 days before use by.<br>• Second markdown completed before 10am, 50% 1 day before use by.<br>• Cabinet stock High Risk - Before 10am, 20% 2nd day in cabinet. Before 5pm, 50% 2nd day in cabinet.<br>• Cabinet stock Low Risk - Before 10am, 20% 5th day in cabinet. Before 5pm, 50% 27th day in cabinet.<br>

  Yes

  No

  N/A

• Are markdowns completed 7 days?

  Yes

  No

  N/A

• Are use by dates entered into system at time of filling? Are pre-packed items being rotated correctly?

  Yes

  No

  N/A

• Check pre-packed lines for use by dates?, Check prepacked lines for rotation?<br>

  Yes

  No

  N/A

• Are dumps being recorded correctly? Are correct Reasons being used for recording dumps?

• Barcoded Articles - Scanned off as ‘out of date’ for items past the use by date. Scanned off as ‘damaged’ for items that can’t be sold due to poor quality or damaged.

  Yes

  No

  N/A

• All other Deli products - Scanned off as ‘out of date’ for items past the use by date. Scanned off as ‘damaged’ for items that can’t be sold due to poor quality or damaged.<br>• What system is being used for recording BTC dumps?’.i.e. Is there a label being printed for product to be dumped and placed in to a ‘dumps’ book? Are these labels being scanned out daily and crossed off to indicate they have been recorded?<br>

  Yes

  No

  N/A

• Review adjustment logs from store central for reasons.

  Yes

  No

  N/A

Merchandising

• Are the shaved & sliced meat trays filled to a level consistent with expected sales and time-of-day standards?

  Yes

  No

  N/A

• Check 3-5 shaved meat lines using the RF gun to compare recent sales with the amount of product on display. Weigh the trays to understand how much is on show, and see if it is out of line. If the amount seems excessive ask the Store Team for a rationale, such as it going on promotion.

  Yes

  No

  N/A

• Is there excessive stock of back-up sliced and shaved meat? Does production match expected daily sales?

  Yes

  No

  N/A

• Check the coolroom for additional backup trays of shaved and sliced meat. If there are more than 1 tray per line, or more trays than seems reasonable for the store size, discuss the rationale with the Store Team. Check if stock has been produced after the busy period each day

  Yes

  No

  N/A

• Is the Hot Food Production Planner used?

  Yes

  No

  N/A

• Does the Store have two weeks worth of planners filed away?

  Yes

  No

  N/A

• Check the first and last hours of the planner and compare to the Hot Food book. Check how many Hot Chickens should be on show in the next time slot, and see if that number are in the oven ready to go.

  Yes

  No

  N/A

• Is the day dot system being used and maintained?

  Yes

  No

  N/A

• Are day dots present on every ticket in the service case?

  Yes

  No

  N/A

Hot Food

• Are unsold chicken being removed within 5 hours and being shredded prior to being placed in the chiller?

  Yes

  No

  N/A

• Is the Cold Cooked Chicken being process being followed? - Check the number of minus adjustments for all types of hot chickens equals the number of positive adjustments to the super chicken code?

  Yes

  No

  N/A

• Does the Store Team know the process for adjusting shredded chicken used for sandwiches? I.e. For every 6 sandwiches adjust 1 chicken off the cold cooked chicken number

  Yes

  No

  N/A

• Is the Team shredding chickens correctly? I.e. Is there leg meat present in the shredded chicken. Should be able to get 360g-400g shredded chicken from each whole chicken

  Yes

  No

  N/A

Cheese Barge

• Is product being stacked below the recommended guide in the cheese barge? Check the barge for items that are stacked higher than the load limit of the barge.

  Yes

  No

  N/A

• Is the stock being rotated? Check 5 lines that have a lot of stock or are slow moving to see if the oldest product is on top/ at the front, check DSOH on the gun.

  Yes

  No

  N/A

Know Your Numbers/ VMB/ Huddles

• Can the Team Leader tell you about last week’s Meat loss, actions to address worst lines & VOC?

  Yes

  No

  N/A

• Ask the Team Leader for the Total Loss figure for last week in total $ and %

  Yes

  No

  N/A

• Ask for the worst 5 lines and the proposed actions

  Yes

  No

  N/A

• Ask the Team Leader about the VOC result for last week, what were the customer comments

  Yes

  No

  N/A

Inventory Management

• Has a stocktake been completed for the last Period?

  Yes

  No

  N/A

• Can the Team Leader demonstrate in Store Central, where they have completed the stocktake for the last 4 weeks?

  Yes

  No

  N/A

• Can the Team Leader talk about the top 5 adjustments made from last stocktake and possible root cause? What actions have they taken to improve?

  Yes

  No

  N/A

• For SI Stores is there a copy of the parent/child linkage report available?

  Yes

  No

  N/A

• Are SOH counts accurate?

  Yes

  No

  N/A

• Can the Team Leader demonstrate completion of Inventory Routine, 7 days a week?

  Yes

  No

  N/A

• Were negative SOH reviewed and adjusted?

  Yes

  No

  N/A

• Has a GAP scan been completed, including actioning Fill Report/Stock Check report and PI verification of Low and MPL breached lines?

  Yes

  No

  N/A

• Were overstocks investigated and root cause established? What was the action taken to improve?

  Yes

  No

  N/A

Coolroom

• Does the coolroom comply with SMP standards?

  Yes

  No

  N/A

• Is the coolroom setup with clearly defined stock storage sections that include, today’s load/ yesterday’s overstocks and long term overstocks?

  Yes

  No

  N/A

• Is stock stored in the correct storage section? Is stock correctly rotated?

  Yes

  No

  N/A

Merchandising

• Is the department cabinet flow correct?

  Yes

  No

  N/A

• Does the team leader know where to access the current department flow?

  Yes

  No

  N/A

• Print the current department flow and verify it is correct

  Yes

  No

  N/A

• Are MPL's set to an appropriate level? Check case ready MPL's set at 25% of capacity, capacity is set at 2 high. Check 10 lines. Do products have appropriate amount of space for sales

  Yes

  No

  N/A

• Are time and temperature controls being followed? 30 minute rule is followed on the shop floor and inside the prep area ( dependant on prep area temperature

  Yes

  No

  N/A

Markdowns and Dumps

• Are correct markdown processes in place for case ready and production meats?

  Yes

  No

  N/A

• Are markdowns completed on time and is the Markdown Policy followed?<br>Markdowns taken within the correct time frames: <br>• 1st markdown – after 10am, 2 days prior to the best before date. In small increments of 10-20%(depending on quantity )<br>• 2nd markdown – after 10am, one day prior to the best-before date. 20% off (depending on quantity)<br>• Final markdown – managers in the afternoon, try to get the best possible price. <br>

  Yes

  No

  N/A

• Are dumps being recorded properly?

  Yes

  No

  N/A

• • Can the Team Leader demonstrate correct methods for recording dumps? Verify by checking the adjustment log report.<br>• Are dumps verified by one of the senior Store Management Team before being placed in to the bin?<br>• Are Dumps scanned off using the correct reason, Out of Date or Damaged?<br>

  Yes

  No

  N/A

• Is there a bin labelled Dumps or wastage in the chiller

  Yes

  No

  N/A

Know Your Numbers/ VMB/ Huddles

• Is there a VMB board set up and daily huddle occurring?

• Store Team Can the Seafood team leader tell you about last week’s Seafood loss, actions to address worst lines & VOC?

  Yes

  No

  N/A

• Ask the Seafood team leader for the Total Loss figure for last week

  Yes

  No

  N/A

• Ask for the worst 5 lines & the actions proposed

  Yes

  No

  N/A

• Ask the Team Leader about the VOC result for last week, what were the customer comments

  Yes

  No

  N/A

Inventory Management

• Has a stocktake been completed last Period?

  Yes

  No

  N/A

• Can the Team Leader demonstrate in Store Central, where they have completed the stocktake for the last 2 months?

  Yes

  No

  N/A

• Can the Team Leader talk about the top 5 adjustments made from last stocktake and possible root cause? What actions have they implemented to improve?

  Yes

  No

  N/A

• Is Stock on Hand (SOH) accurate? Check 5 x freezer lines and 5 x hangsell lines

  Yes

  No

  N/A

• Is the Gap scan report actioned every day (including shelf maintenance on deleted lines )<br> • Check GAP scan and daily stock check<br>

  Yes

  No

  N/A

• Are MPL’s set at appropriate level? <br>• Check BTC are set at 100%, freezers are set at 25% and Hangsell and MAP package seafood are set at 25%.<br>• Check 4 lines across all sections<br>

  Yes

  No

  N/A

• Is Overstock Investigation being completed 7 days a week & SMP set up?<br>• Ask Seafood Team Leader to show you how they work out what to thaw.<br>• Check coolrooms and freezer is organised and has appropriate signage<br>

  Yes

  No

  N/A

• Ask Team Leader to show you how they work out what fresh fish to order - SI Stores

  Yes

  No

  N/A

• Is there excessive stock in the coolroom?

  Yes

  No

  N/A

• Is raw and cooked food stored separately in the coolroom

  Yes

  No

  N/A

• Are dumps being recorded correctly? Are correct Reasons being used for recording dumps? Review adjustment logs from store central for reasons.<br>

  Yes

  No

  N/A

• Is promotional planning accurate <br>❏Review promotional demands in store central to validate they are planned inline with expected sales<br>

  Yes

  No

  N/A

Markdowns and Dumps

• Are markdowns completed on time and is the Markdown Policy followed?

• Markdowns taken within the correct time frames: <br>• 1st markdown – after 10am, 2 days prior to the best before date. In small increments of 10-20%(depending on quantity )<br>• 2nd markdown – after 10am, one day prior to the best-before date. 20% off (depending on quantity)<br>• Final markdown – managers in the afternoon, try to get the best possible price. <br>

  Yes

  No

  N/A

• Are dumps being recorded properly? <br>• Can the Team Leader demonstrate correct methods for recording dumps? Verify by checking the adjustment log report.<br>• Are dumps verified by one of the senior Store Management Team before being placed in to the bin?<br>• Are Dumps scanned off using the correct reason, Out of Date or Damaged?<br>

  Yes

  No

  N/A

• Is there a bin labelled Dumps or wastage in the chiller

  Yes

  No

  N/A

Know Your Numbers/ VMB/ Huddles

• Is there a VMB board set up and daily huddle occurring?

  Yes

  No

  N/A

• Can the Bakery team leader tell you about last week’s Bakery loss, actions to address worst lines & VOC?

  Yes

  No

  N/A

• Ask Bakery team leader what the total loss numbers were in Bakehouse last week

  Yes

  No

  N/A

• Ask for the 5 lines with highest total loss and what the follow up actions are.

  Yes

  No

  N/A

• Ask the Team Leader about the VOC result for last week, what were the customer comments

  Yes

  No

  N/A

Dumps, Markdowns and Stocktakes

• Can the Bakery team explain the process of how they record dumps? Ask a team member of the bakery team to explain how and when the record dumps. Ensure this is being done daily by checking the reports over the past 7 days. Ensure they scan off products that have not been sold at the end of each day or early next morning

  Yes

  No

  N/A

• Is the Markdown process for In Store Bakery done correctly? Ask Bakery team to explain current markdown process and when markdowns are done

  Yes

  No

  N/A

• Are stocktakes done accurately in Bakery? Ensure they count any open or in-use ingredients in bakery, even half full bags of flour. Ensure they do not combine products under one article number but count each article using the correct article number. Ensure they count all products on the shop floor including Yeast products.

  Yes

  No

  N/A

• Are recipes being followed? Test weigh a sample of bread lines are they the correct weight? Is their evidence of excessive use of key ingredients i.e. cheese, hersheys chocolate

  Yes

  No

  N/A

Promotional Tables

• Are promotional tables filled according to guidelines and expected sales?<br>•Soft packs on promo tables (e.g. bread rolls) are stacked max 2 levels high.<br>•Rigid packs on promo tables (e.g. mud cakes, cookies) stacked max 3 levels high.<br>•Ask Bakery team leader how they fill promo tables differently on slower vs. busier sales days/times.<br>•Are buy in lines on tables filled according to space for sales guidelines? i.e only what can be sold in half the shelf life should be on display<br>

  Yes

  No

  N/A

Cakes in Chilled Cabinet

• Is chilled cabinet filled according to guidelines and expected sales?<br>• Cakes in chiller stacked max 1 high on the inclined shelves.<br>• Products placed flat on shelves (not standing on side).<br>• Sponge cakes on the base shelf of the cabinet are staked maximum 2 high.<br>• Conduct spot checks with RF gun together with Bakery team leader to look at previous 2 weeks’ sales across 5 lines. On show levels should be in line with the expected sales for that day.<br>

  Yes

  No

  N/A

Production Planning

• Is the Production Planner being used? <br>•Ask Bakery team leader to show you that day’s Production Planner.<br>When is the afternoon walk being completed to ascertain early out of stocks and by whom?<br>• Ask the Bakery team leader to explain how they decide what quantities to produce.<br>• Look at the production planner in Store Central and compare Forecast Packs required and Packs to Make to understand any adjustments made by Bakery team leader.<br>

  Yes

  No

  N/A

• • Check that the Production Planner is used daily for instore baked bread.

  Yes

  No

  N/A

• Is the Bakery team leader making reasonable adjustments (if any?)<br>• Check if any high loss lines had final adjustments that led to significant overproduction.

  Yes

  No

  N/A

Know Your Numbers/ VMB/ Huddles

• Is there a VMB board set up and daily huddles occuring?

  Yes

  No

  N/A

• Store Team Can the Night Fill Manager tell you about last week’s results, improvements and actions the team is taking to continue positive momentum?

  Yes

  No

  N/A

• Ask the Team Leader about the VOC (OOS) result for last week, what were the customer comments

  Yes

  No

  N/A

• Is Nightfill Best Practice & Huddle Board being used 7 days, to best practice standards?

  Yes

  No

  N/A

• Observe Nightfill operations are executing best practice (reference board)

  Yes

  No

  N/A

• Review Nightfill Huddle Board to see if updates are made

  Yes

  No

  N/A

• Ask LLM about the results, actions & improvements as updated on the Huddle board

  Yes

  No

  N/A

Inventory

• Are LTO audit checks being completed on a two weekly cycle?

  Yes

  No

  N/A

• Are PI verification routines actioned? Check 10-20 lines, is SOH accurate?

  Yes

  No

  N/A

• Are Longlife rotation checks being completed?

  Yes

  No

  N/A

• Review articles on shelf from last categories that were checked - Are there lines which have been entered on to the out of code report? Check the shelf for any out of date product or lack of rotation in these sections

  Yes

  No

  N/A

• Are markdowns being performed correctly? Out of code being actioned daily?

  Yes

  No

  N/A

• Ask a Team Member to explain the process that needs to be followed when a store item needs to be used by the store. Ask who authorises the IDTs (it should be done by Department or Store Managers).

  Yes

  No

  N/A

• Is the Dumps recording process being followed for items that are damaged/expired?

  Yes

  No

  N/A

• Check GAP scan and daily stock check are being completed? How often are deletions being checked?

  Yes

  No

  N/A

• Are proprietary cakes filled according to expected sales?

  Yes

  No

  N/A

• Have proprietary cakes been correctly date coded?

  Yes

  No

  N/A

• Do MPL’s & capacities reflect physical space in proprietary cakes?

  Yes

  No

  N/A

• Conduct spot checks with RF gun with LLM to look at previous 2 weeks’ sales across 5 lines.

  Yes

  No

  N/A

• Check Capacity in RF gun for 5 lines and ensure they accurately reflect physical unit capacity on shelves.

  Yes

  No

  N/A

• Conduct spot checks together with LL team leader across 5 lines to understand if products with shortest shelf-life are put in front to be sold first and products with longer dates are put behind?

  Yes

  No

  N/A

• Ask a Team Member how dumps are recorded. (They should be scanned off as a dump in the system.) Dumpstock should be verified by a senior member of the Team before being placed in the bin

  Yes

  No

  N/A

Know Your Numbers/ VMB/ Huddles

• Can the longlife team leader tell you last<br>week’s Total Loss number?<br>

  Yes

  No

  N/A

• Can the Manager tell you the Top 5 Wastage and Markdown Lines for the previous week? And what actions were taken at the time

  Yes

  No

  N/A

• Does the Team understand and follow the Perishables markdown process?

  Yes

  No

  N/A

• Review how the process is set up including the Store map, which sections are date checked each day and who is completing the date checking?

  Yes

  No

  N/A

• What was the markdown to dump ratio for the Store for the last full Period.

  Yes

  No

  N/A

• Is the 1Store daily stock report checked daily?

  Yes

  No

  N/A

• Ask is the 1 store Daily stock check report on the RF device actioned? Ask is it consistently actioned on weekends?

  Yes

  No

  N/A

• Are the daily ASR routines being followed?

  Yes

  No

  N/A

• Check GAP scan and daily stock check are being completed? How often are deletions being checked?

  Yes

  No

  N/A

• Is there a plan in place for PI verification and is this being completed? Check 20 lines from today’s section that was PI verified. Is the SOH correct <br> Is the RTV process being followed - Review RTV reports in Tableau and check for any overdue RTVs in Store Central<br>

  Yes

  No

  N/A

• Is Dumps recording process being followed? Ask a Team Member how dumps are recorded. (They should be scanned off as a dump in the system.)

  Yes

  No

  N/A

Coolroom

• Is the coolroom correctly organised with properly rotated stock?

  Yes

  No

  N/A

• Yes

  No

  N/A

• Does Coolroom follow SMP principles i.e. items sorted neatly with tickets beneath each product & stock rotated correctly. Check 5-10 different lines (including Milk, Flavoured Milk and Yoghurt) to confirm stock is being rotated correctly.

  Yes

  No

  N/A

• Check there is a tray or bucket in the Coolroom is labelled 'Dumps' or ‘wastage

  Yes

  No

  N/A

• Is there excess stock? Look for excess stock of any lines in the coolroom. Check MPL/Capacity in the system Ask the Store Team to help identify the cause of the heavy stock and ask if it will sell before expiry. Dairy: Yoghurt, Snacks, Cheese, Butter, Dips, Meals, Smallgoods

  Yes

  No

  N/A

• Is the stock being rotated?

  Yes

  No

  N/A

• Check SOH for 5-7 lines (especially in Yoghurt, Snacks, Cheese and Meals). Check 3 gaps (where there is no stock in the backroom) to ensure SOH in the system is zero.<br>Are MPLs and capacities correct?<br>

  Yes

  No

  N/A

• Check 10 lines (including at least 2 Yoghurt) with more than 1 facing. MPL needs to be 20% of the actual capacity.

  Yes

  No

  N/A

Milk

• Is the stock being rotated? Provide feedback to merchandisers if Branded product is found not to be rotated.

  Yes

  No

  N/A

• Check receiving processes for milk. Either review camera footage or observe the receiving process in person. Is the milk being received line by line?

  Yes

  No

  N/A

• Check 3 regular milk lines and 3 flavoured milk lines to check rotation

  Yes

  No

  N/A

• Is the 1 store Daily stock check report in the RF device actioned daily?

  Yes

  No

  N/A

• Is the inventory accurate? <br> Check SOH for 3 regular milk lines and 3 flavoured milk lines. Check 3 gaps (where there is no stock in the backroom) to ensure SOH in the system is zero.<br>

  Yes

  No

  N/A

• Are MPLs and capacities correct? <br> Check 3 regular milk lines and 3 flavoured milk lines that have more than 1 facing. MPL needs to be 25% of actual capacity.<br>

  Yes

  No

  N/A

• Is milk being PI verified daily?

  Yes

  No

  N/A

Eggs

• Is the stock being rotated? <br> Check 5 lines to see they have been rotated<br>

  Yes

  No

  N/A

• Are MPLs and capacities correct? <br>Check 3 lines that have more than 1 facing. MPL needs to be 25% of actual capacity.<br>

  Yes

  No

  N/A

• Is any damaged stock on display? <br>Check the display for obvious signs of damage. Open 3-5 cartons, check if any eggs are damaged. If there is damage, ask the Store Team to explain their product handling process and how they do quality checks.<br>

  Yes

  No

  N/A

• Sufficient store team members have been trained in receiving to cover all deliveries. Review Store’s OR for stock room - what is the OR?

  Yes

  No

  N/A

• Have Loads and Credits been accurately processed? Check the Overdue orders report and spot check receiving process to ensure deliveries are checked off effectively. Check the RTV report for overdue credits and ensure only RTV enabled articles are on the report, make sure that credits are being done on a daily basis if they are being done once a week this will affect orders, check Stock Transfers for overdue outgoing Stock Transfers. Especially those back to the DC.

  Yes

  No

  N/A

• Are all waste bins locked and do appropriate team only have access?

  Yes

  No

  N/A

• Is the Rear door and Back Yard secured?

  Yes

  No

  N/A

• Review CCTV footage or observe in person the following

• Temperature is taken straight away on chilled deliveries and entered in to RF gun

• All deliveries are scanned line by line (not directly from the invoice)

• Checking that orders are received within the 30 minute target.

• The Store Person has support when they need it during busy times to achieve the 30 mins target

• Is bread being checked off with Vendor?