Countdown Fresh Stockloss Review

• Conducted on

  Date

• Prepared by

• Location
  Address

These reports should be printed and reviewed before completing your Review

• - 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 (should be no orders over 5 days without an explanation)
  - Return to Vendor reports. Open and Authorised.
  - Outstanding/Open IBT in/out reports
  - Deli SOH adjustments to verify Cold Cooked Chicken Process is happening
  - Bakery Dumps - to check Stock Write off for the week
  - Produce SOH Report. Review the Days SOH report and check for any lines with more than 5 days SOH. Take note of Articles and verify on Shop floor.

Check Store Central Screens before heading to the Shop Floor

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

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

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

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

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

• Print the Deli Departments Production Planner for the current day.

Know Your Numbers

• 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

• Can the Produce Manager talk to What was discussed at the last Stockloss Huddle?

  Yes

  No

  N/A

• Stocktake: Can the Produce Manager discuss the last Stocktake result and actions taken to address opportunities?

  Yes

  No

  N/A

Replenishment, Ordering and Stock Management

• Is the SOH accurate? Check reported number against physical stock.

  Yes

  No

  N/A

• Are system capacities and MPL's accurate? Check MPL and capacity for a sample of 5-7 articles using the RF gun. Verify that space allocated is aligned to space for sales, and that the MPL is set correctly. Tables 50%, Salads 25%, Multideck 50%

  Yes

  No

  N/A

Product Care and Cold Chain

• 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. Highly Perishable product should be placed in the cooler immediately eg mushrooms, salads, sprouts etc.

  Yes

  No

  N/A

Quality and Grading

• Has a Morning and Afternoon Grade been completed? randomly check quality of loose product. Multi-deck and Tables. Check 10 Lines.

  Yes

  No

  N/A

Markdowns

• Is the team following the markdown process on bar coded items? Check 10 Salad items and see if any are 2 days or less from expiry date but with no markdown action taken.

  Yes

  No

  N/A

• Is the Rotation process maintained in the store? Check 5 bar coded lines to see if the oldest products on display are on top, and the newest on the bottom. If possible observe filling of loose products. Check if the team member adds the the newest product to the top rather than rotating the oldest product to the top.

  Yes

  No

  N/A

Coolroom

• 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 there an area for Wastage until the Stockloss Huddle? A crate in the coolroom labelled "Dumps" or "waste" that is being used to store product until the next Huddle.

  Yes

  No

  N/A

• Is there excess Stock? Look for excess stock in the coolroom for any lines. Check MPL/Capacity in the RF gun. Ask the team member to identify excess stock, Will it sell before quality or expiry date become an issue?

  Yes

  No

  N/A

Know Your Numbers

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

  Yes

  No

  N/A

• Can the Deli 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

• Can the Deli Manager talk to what was discussed at the latest Stockloss Huddle?

  Yes

  No

  N/A

• Stocktake: Can the Deli Manager discuss the last Stocktake result and actions taken to address opportunities?

  Yes

  No

  N/A

Store Team and Planning

• Do the Deli team understand and follow the Markdown process? Ask the Deli Manager and/or a team member to explain the Markdown process and how closely they follow it.

  Yes

  No

  N/A

• Is the Dump recording process being followed? Ask a team member how dumps are being recorded. For behind the counter goods sold by weight, the dumps should be weighed, a barcode with the weight printed and kept in a book, and registered as a dump. For goods sold in units, dumps should be scanned off as a dump as normal.

  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

Shaved and Sliced Meat

• Are MPL's and Capacities correct? Check 5 lines that have more than 1 facing - MPL should be 25% of the actual capacity, check space for sales.

  Yes

  No

  N/A

Hot Food

• Is the production planner being used? Are unsold chickens being removed within 5 hours and being 1/2'd or shredded prior to being placed in the chiller?

  Yes

  No

  N/A

Coolroom

• Is the coolroom organised with properly rotated stock? Coolroom should follow SMP principles - items sorted neatly with tickets beneath each product and stock should be correctly rotated. Check a minimum of 3 different lines to ensure stock rotation is happening correctly.

  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

• Does the back up sliced and shaved meat in the cooler represent that days sales? Check the coolroom for additional back up trays of shaved and sliced meat. If there are more than 1 tray per line, or more trays than seem reasonable for the store size, discuss the rationale with the store team.

  Yes

  No

  N/A

• Is there excess stock? Look for excess stock in the coolroom of any lines. Check MPL/Capacity in the system. Ask the store team to help identify the cause of heavy stock - will it sell before expiry?

  Yes

  No

  N/A

• Are all products appropriately labelled? Check 3 opened meat pieces - they should be wrapped in cling wrap and have a clear trace label correctly filled in.

  Yes

  No

  N/A

Know Your Numbers

• Is the Bakery Manager aware of Total loss in Bakery for the last week? Ask the Bakery Manager what the total loss numbers were in the Bakery for Last week.

  Yes

  No

  N/A

• Can the Bakery 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

• Yes

  No

  N/A

• Can the Bakery Manager talk to what was discussed at the last Stockloss Huddle?

  Yes

  No

  N/A

• Stocktake: Can the Bakery Manager discuss the last Stocktake result and actions taken to address opportunities?

  Yes

  No

  N/A

Dumps and Markdowns

• 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 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

Production Planner

• Are promotional tables filled according to guidelines? Soft pack on promo tables (eg Bread Rolls) are stacked max 2 high. Rigid packs on promo tables (eg Mudcakes, cookies) stacked max 3 high.

  Yes

  No

  N/A

• Is the Production Planner Used? Check the Store Central production planner is used daily.

  Yes

  No

  N/A

• Is the correct amount of frozen/thaw product on display? Should be no more than 50% of shelf life on display i.e. if a product has 4 days shelf line then display no more than 2 days worth of sales. There should be part boxes in the freezer (particularly of slower selling lines).

  Yes

  No

  N/A

• Are team members doing an Afternoon walk and making adjustments on the following days production planner if needed?

  Yes

  No

  N/A

Know Your Numbers

• Is the Meat Manager aware of the total loss in Meat for the last week? Ask the Manager for the total loss figure for last week.

  Yes

  No

  N/A

• Can the Meat 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

• Stocktake: Can the Meat Manager discuss the last Stocktake result and actions taken to address opportunities? Is the Variance report being used?

  Yes

  No

  N/A

• Can the Meat Manager talk to what was discussed at the latest Stockloss Huddle?

  Yes

  No

  N/A

• HIgh Risk lines. Are High Risk Lines being Tagged?

  Yes

  No

  N/A

Inventory

• Are PI verification routines actioned? Check 10 Autostockr products from Beef, Lamb, Pork, Chicken and Mince. Adjust counts accordingly if any discrepancies.

  Yes

  No

  N/A

Markdown and Dumps

• Are correct markdown procedures in place for case ready and production meats? Markdowns taken within the correct timeframes: 1st - after 10am, 2 days prior to BBD. in small increments of 10-20% (depending on quantity). 2nd - after 10am, 1 day prior to BBD. 20% off (depending on quantity). Final - managers in the afternoon, try to get the best price possible.

  Yes

  No

  N/A

Ordering and Replenishment

• Is stock rotated correctly to keep products fresh for customers? Confirm shortest date is at the front of the fixture and on top of display (check chiller as well as display).

  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

• Are MPL's set to an appropriate level? Check case ready/ASR 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

Coolrooms/Preperation Rooms

• Are products stored and organised correctly to maintain freshness for customers? Ensure cold chain is maintained and SMP are followed eg the date codes of all stock is traceable and storage is well organised to ensure FIFO.

  Yes

  No

  N/A

• Is there an area for Wastage until the Stockloss Huddle? A crate in the coolroom labelled "Dumps" or "waste" that is being used to store product until the next Huddle.

  Yes

  No

  N/A

• Is there excess Stock? Look for excess stock in the coolroom for any lines. Check MPL/Capacity in the RF gun. Ask the team member to identify excess stock, Will it sell before expiry?

  Yes

  No

  N/A

Know Your Numbers

• Is the Manager aware of total loss in Seafood for the last week? Ask the manager for the total loss figure for last week.

  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

• Yes

  No

  N/A

• Can the Seafood team member talk to what was discussed at the latest Stockloss Huddle?

  Yes

  No

  N/A

• Stocktake: Can the Manager discuss the last Stocktake result and actions taken to address opportunities?

  Yes

  No

  N/A

• HIgh Risk lines. Are high Risk Lines being Tagged? eg oysters

  Yes

  No

  N/A

Inventory

• Are PI verification routines actioned? Check 10 products - adjust accordingly if any discrepancies.

  Yes

  No

  N/A

Markdowns and Dumps

• Are correct markdowns procedures in place for case ready and production Seafood lines? Markdowns taken within the correct timeframes for the product. 1st - after 10am, 2 days prior to BBD. in small increments of 10-20% (depending on quantity). 2nd - after 10am, 1 day prior to BBD. 20% off (depending on quantity). Final - managers in the afternoon, try to get the best price possible. Markdowns totalling over 50% need Store or Duty manager authority.

  Yes

  No

  N/A

Ordering and Replenishment

• What process are you using to manage Wet fish ordering quantities vs Sales requirements?

  Yes

  No

  N/A

• Is stock rotated correctly to keep products fresh for customers? Confirm shortest date is at the front of fixture and on top of display (check chiller as well as display)

  Yes

  No

  N/A

• Are MPL's set to an appropriate level? Check case ready/ASR 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

Coolroom

• Are products stored and organised correctly to maintain freshness for customers? Ensure cold chain is maintained and SMP are followed eg the date codes of all stock is traceable and storage is well organised to ensure FIFO.

  Yes

  No

  N/A

• Is there an area for Wastage until the Stockloss Huddle? A crate in the coolroom labelled "Dumps" or "waste" that is being used to store product until the next Huddle.

  Yes

  No

  N/A

• Is there excess Stock? Look for excess stock in the coolroom for any lines. Check MPL/Capacity in the RF gun. Ask the team member to identify excess stock, Will it sell before expiry?

  Yes

  No

  N/A