Staff in full uniform and well groomed?
I.e Hat, badge, apron
Staff friendly? Using 3 second greeting rule?
Suggestive selling - add ons (bacon/avo/cheese)
Suggestive selling : (Cookies / drinks)
Speed of service : time from order to wrap
Sub final Presentation - efficiency to make it
Salad formulas - are subs being made to formula?
(Especially check lettuce, spinach, carrot, onion)
Meat formula - are meats being placed on to formula?
Are subs being built correctly?
Polite interaction with customers
Good eye contact with customers used
Is thru put being used? Is it efficient?
Do the staff smile on line?
Is a farewell or thank you used and is it genuine?
Are all flavours of cookies available?
Is the customer area clean? Tables, chairs, bin area, soda machine?
Are hands being washed correctly?
Have we got excess cash in the drawer? Or excess eftpos slips?
Is the overall attitude of the staff today positive?
Today's Overall comments about customer service:
Is the bread on sale fresh?
Has old bread been discarded by 11am?
Is the quality and size of the bread acceptable?
Bread length is 12 inches? (measure length using deli paper or stainless steel guide)
Bread storage : maximum of 7 per deformed tray
Care of bread forms (washing/soaking/storing)
Are we still baking bread? Frequency should be every 4hrs
Are cookies perfect? Golden ring around outside?
Eye appeal : cookie storage. Is it neat and tidy?
Meatballs : fresh, correct sauce qty
Tomato, Cucumber, capsicum, onion - look appealing?
Comments about veggies
Seafood and tuna consistency acceptable?
Comments about seafood & tuna
Is there any prep being left on the prep bench whilst serving?
Weigh Chicken Teriyaki. (84). Chicken strips (64). Steak (64)
Are they an acceptable weight? (2g +/- leniency)
Record veletone weight - 3 per item
Today's overall comments about product quality:
Sandwich unit is clean? (includes sneeze guard)
All light bulbs entire store working?
Dining room floor clean? (check edges)
Tables and chairs clean and in good condition? (check outside also if this applies)
Soda machine clean? Ice chute, splash back, nozzles (check for mould/dried syrup)
Soda machine bin clean?
Bins out back clean both inside and outside? (look under liner)
Windows clean? Inside and outside (including trims).
Hand sink/s clean? Free from grime build up?
Microwaves clean inside and out?
Any crumbs underneath?
Oven and proofer clean? (are all bulbs working?)
Bread cabinet clean? Seals? Glass? Hinges?
Back kitchen area clean?
Walls, tiles, floor, edges,
Sinks and draining rack clean?
Hose handle free from grime?
Trays and forms are cleaned correctly?
Cambros free of sticker residue?
Veggie and Tomato slicer in good condition? Clean?
Veggie and Tomato slicers safely pulled apart for cleaning?
When was the last time the tomato slicer was deep cleaned?
Prep bench and shelving underneath clean?
Cool room clean? (Roof,walls,floor,corners,retarder,shelving, etc)
Freezer clean? (roof,walls,floors,corners,shelving)
White shelving above prep bench clean? (bread shelves)
Dry goods shelving clean, neat, organized?
(both drink shelving and spare dry items eg cups/lids)
Mop sink clean?
Mop bucket, broom head, wet floor sign : clean in good condition?
Toaster oven clean?
Air conditioner vents clean? Free of dust?
Step ladder : clean? Working condition?
Today's overall comments about cleanliness?
Dishcloths in good condition?
Wash and sanitize sinks filled correctly?
Thawing practices: are all thawed products in date?
Does any product need to be prepped by today?
Are temp logs being filled out twice a day?
Random product temp checks (hot&cold) Must be less than 5 degrees if cold. Must be more than 60 degrees if hot.
Are employees personal drinks off the prep bench if prepping?
Are they in a safe spot?
Is prepped stock in fridge rotated correctly? FIFO.
Fridge temperature ok?
Freezer temperature ok?
Is all sandwich unit stock in date?
Employment application forms
All interview folder forms?
(Timetable, interview questions, reference check)
Temperature log forms
Fax order forms
QLD ambulance account forms
Prep list/thaw list are up to date with current needs?
Bread baking chart up to date with current needs?
As at last result for quarter: