Countdown Stockloss Snapshot

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

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.

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

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.

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

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

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

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.

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

Is the Rear door and Back Yard secured?

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

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.

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%

Is proper cold chain maintained? Is the salad away?. If possible all temperature controlled product should be placed in the cooler immediately.

Spot check 5-10 lines for "would I buy it" test eg dates, quality

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?

Has the free fruit for kids been recorded under the correct code?

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

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.

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?

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.

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

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.

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.

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.

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.

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).

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

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.

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.

HIgh Risk lines. Are high Risk Lines being Tagged?

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

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.

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.

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?

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

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.

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

Are correct markdowns procedures in place for case ready and production Seafood lines? Markdowns taken within the correct timeframes for the product.

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.

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?

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.

HIgh Risk lines. Are high Risk Lines being Tagged?

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

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

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?

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

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

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

Is the Spark Trolley being used?

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.