Countdown Total Stockloss Health Review

• Store

• Conducted on

  Date

• Review Conducted by:

• Store Manager
  Address

These reports you should print before arriving at the Store to prepare for the review:

• - LW Daily Stockloss report
  - TW Daily Stockloss Report
  - Latest WTD, PTD, YTD Summary Report
  - Stocktake Variance Report if done in current financial year. (New Holdout Process)
  - Fresh Stocktake variances for previous 2-3 months
  - Bakery Weights and Measures Checklist

These reports you Print in Store to assist with your review:

• - Orders by Expected Date
  - Return to Vendor reports. Open and Authorised.
  - Outstanding/Open IBT in/out reports
  - Produce/Seafood SOH Report.
  - Deli SOH adjustments to verify Super Chicken Process is happening

Check Screens before heading down to the shop floor

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

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

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

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

• Are Stocktakes performed accurately? Store Manager can talk through the most recent stock take result by department.

  Yes

  No

  N/A

• Is the Store Manager aware of total loss performance for the store? Store Manager knows total loss result in the store for the last week,MTD and YTD.

  Yes

  No

  N/A

• Is the Store Manager aware of their opportunity departments and what plans are in place to improve these.

  Yes

  No

  N/A

• Ask the SM/ASM What their high risk lines are and how they are managing them?

  Yes

  No

  N/A

• Are Daily dump huddles being held at least once per day? and can store and department managers discuss key actions and outcomes from the latest huddle.

  Yes

  No

  N/A

• Is the Stockloss board updated on a daily basis? Does it show evidence of dumps and markdowns being actioned daily?

  Yes

  No

  N/A

• Is the Date Checking/Rotation chart up to date for Longlife and Perishables?

  Yes

  No

  N/A

• Is there evidence that Store is Investigating SOH adjustments over $500?

  Yes

  No

  N/A

Stockroom

• Have Loads and Credits been accurately processed? Check the OBED report and spot check receiving process to ensure deliveries are checked off effectively. Check the RTV report in SIS for overdue credits, make sure that credits are being done on a daily basis if they are being done once a week this will affect orders, check IBT's for overdue outgoing IBT's. 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

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

Replenishment, Ordering and Stock Management

• Is the SOH accurate? Print the in-store days SOH report and check for any lines with more than 5 days SOH. Check reported number against available stock. Is the SOH accurate for the store?

  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 100%, 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. If possible all temperature controlled product should be placed in the cooler immediately.

  Yes

  No

  N/A

Filling, Rotation and Markdowns

• Are items still fresh and within code? Check on 5 bar coded lines in the produce cabinet if they are with in best before date. Check Lettuce lines to ensure spoiled or wilted leafs are removed. During the loose produce check, team members apply "Would I buy it" and remove items with quality below our fresh food people standards (check for mouldy berries on show).

  Yes

  No

  N/A

• 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

• Check 10 barcoded lines with Packed on Dates, Is the product fit for sale? Pay special attention to Berries, Root Crop and Tomatoes.

  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 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 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

• 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

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, and registered as a dump. For goods sold in units, dumps should be scanned off as a dump as normal.

  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

• 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

Hot Food

• Is the correct process for hot foods being used? 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

• Is the super chicken process being followed - check SOH adjustments on the gun match the amounts recorded on the temp check sheets.

  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 the shaved and sliced meat trays filled to a level consistent with expected sales and time of day standards? Check 3-5 shaved/sliced 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 is going on promotion.

  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

Shelved Area (Salads, Ready Meals, Prepacked Deli etc)

• 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

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

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? 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

• Are promotional tables filled according to expected sales?Ask Bakery Manager how they fill promo tables differently on slower vs busier sales days/times. Discuss ideas for creating abundance on slower days/times eg taking away smaller tables, having lower fill levels, having multiple lines on one table (eg donuts and cookies together - ensure ticketing is clear).

  Yes

  No

  N/A

Artisan/Special Bread

• Is Artisan bread filled according to expected sales? Conduct spot checks with RF gun together with Bakery Manager to look at sales history across 5 lines. On show levels should be in line with the expected sales for that day. Discuss ideas for creating abundance on slower days/times e.g. filling the space with Vienna (tiger,crusty) loaves.

  Yes

  No

  N/A

Production Planning

• 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

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

  Yes

  No

  N/A

• Check to see that the team are using the most up to date Version of the planner. Is the most up to date version of the planner used?

  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

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

  Yes

  No

  N/A

Store Team and Production

• 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

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

• Did the Stocktake occur? Ask team leader if stocktake was done accurately. Was SOH report reviewed before uploading counts for Stock Take? Investigate if the team have pressed "Y" when asked "Do you want to include current SOH values from your Dept in the fresh count". If they press Y all current SOH counts will be applied, this is not the process.

  Yes

  No

  N/A

Markdowns and Dumps

• Are correct markdown procedures in place for case ready and production meats? Markdowns taken within the correct timeframes: 1st - 20% off 2 days prior to best before dates. 2nd - 50% off 1 day prior to best before dates.

  Yes

  No

  N/A

Ordering and Replenishment

• Are Promtional planning screens completed? Check next week is completed, ask about rationale for promo builds. History is being checked before setting demands. Build and display qty's are only to be used for articles displayed in promo bays.

  Yes

  No

  N/A

• 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 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

• 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 Seafood 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

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

  Yes

  No

  N/A

Store Team and Production

• 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

Inventory

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

  Yes

  No

  N/A

• Did the Stocktake occur? Ask team leader if stocktake was conducted accurately. Was SOH report reviewed before uploading counts for Stock Take? Check SOH report for high counts and articles not sold for > 5 days that have SOH counts (PI could be incorrect)

  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.

  Yes

  No

  N/A

Ordering and Replenishment

• Are promtional planning screens completed? Check next week is completed, ask about rationale for promo builds. History is being checked before setting demands.

  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 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

• 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

• Can the Manager tell you last weeks total loss number? Ask the Manager for the Total loss figure for last week and ask for the worst 5 lines and what the proposed actions are.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Inventory

• Are all items within Date Code and Rotated? Check a range of products (15-20) in the chilled case.

  Yes

  No

  N/A

• Are Pi verification routines actioned? Check 10 lines to ensure SOH is correct.

  Yes

  No

  N/A

• Are correct markdown procedures in place? Ask team what process is followed.

  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, 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

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

  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

Stockroom

• 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 the Spark Trolley being used?

  Yes

  No

  N/A

• Review Rotation Check Roster/ Is it up to date? Physically check high risk areas i.e International, Baby food, Naytura, Dressings, Boxed Chocs, Ground Coffee etc.

  Yes

  No

  N/A