Is the front door glass clean?
Are the dining room tables and chairs clean?
Are the floors swept?
Is the Bain glass clean?
Is the postmix station clean? Postmix nozzles and ice chute clean?
Is the radio on? If so is the content and the volume appropriate?
Is the chip rack and purse rail clean and full? Are the chips rotated?
Is the car park and rubbish area clean?
Is the drinks fridge clean and stocked? Are all items available for sales? Is everything rotated?
Are all rubbish bins at acceptable levels?
Are the air conditioner uptake and vents clean and in good repair?
Are the open signs on and in good repair? Are the order here signs cleaned?
Are the walls, timber trim and artwork in good repair?
Are the ceiling fans on and clean?
Are the windows and window sills cleaned?
Is the street appeal up to standard?
Are all the lights working? Are the light covers clean?
Is all food in the Bain below the chill line and fully stocked?
Are all the cookies available for sale? Is the cookie display clean?
Is the hot well clean and with sufficient amount of water?
Are the sauce bottles and holders clean and the labels in good condition?
Are the salt and pepper shakers and holder cleaned?
Is the register and printer area clean and organized?
Are the cutting boards in good condition?
Is the microwave/s cleaned inside and out? Underneath cleaned?
Is the waste container clean and shelves under the Bain clean and organized?
Is the toaster oven clean? Is the toaster tray in good repair?
Is the hand sink clean? Paper towel and soap stocked?
Is the prep bench and shelves cleaned and organized?
Are the cambros and lids in good repair?
Are the bread forms in good condition and stored properly?
Are all veggie slicers clean and properly stored?
Are all scales cleaned and properly stored?
Is the oven clean and in good repair?
Is the proofer clean and in good repair?
Is the fridge clean and stocked? Floors clean? Door and walls clean.
Is the freezer clean and organized? Temperature acceptable?
Are the bread cabinets clean and in good repair?
Is the retarder clean and in good repair?
Is the bread topping tray stored properly and fresh for the day?
Are the rubbish bins cleaned inside and out?
Are the dry stock shelves clean and organized?
Are the floors clean including under equipment?
Are the service walls clean?
Are the menu boards and footers clean? Are the menu board lights working?
Are all cleaning supplies properly stored?
Is the mop bucket and mop sink area clean? Is the mop hung up?
Problems with pests visible?
Is all food at least off the floor?
Is the drive-thru bain set up and in use? Is it stocked?
Is the drive thru properly staffed?
Are the employees taking the orders on the register?
Is there a drive thru sales goal?
Is the drive thru window clean?
Is the drive thru menu board in good condition and properly displaying all advertising material?
Record drive thru or counter times:
Are all fire extinguishers in date and properly stored?
Is the staff door locked?
Is the back door locked?
Is the safe kept closed?
Are employees following all safety procedures?
Are ladders used and properly stored?
Are wet floor signs used and in good repair?
Are all council licenses posted by the register?
Are the MSDS sheet posted?
Is the first aid kit full and available for employees?
Are employees following properly hand washing techniques? Proper glove usage?
Are ALL products properly dated? FIFO method used?
Are ALL items offered for sale?
Are ALL products fresh and appealing?
Is bread baked fresh daily? Bread quality meeting Subway standards?
Bread quantity levels acceptable?
Are formulas being followed? Any over portioning or excessive waste?
Is all products weighed out properly?
Are meatballs above 64 degrees? Actual temp of meatballs. Are schnitzels being heated correctly?
Are all cold foods below 5 degrees? Actual temp of an item in the Bain:
Is the temp. log filled out? Is the action plan being used when needed?
Is the sanitizer bucket filled with clean towels and water?
Are all employees in proper uniform?
Are all employees following proper grooming and facial hair policies?
Are all customers greeted within 3 secs?
Are employees up selling to every customers?
Are employees giving a receipt to each customer and informing them of the survey? We're customers "thanked" by the employees?
Is staffing levels and bench strength acceptable?
Are all employees friendly and demonstrating good customer service?
Are employee meals and drinks stored properly?
Was the employees focused on the guests? Everyone working together as a team?
Are table visits being done?
Is the staff utilizing Thru-Put during peak times? Speed of service appropriate? Bottlenecks observed?
Are all bread counts +/- 2? Do opening and closing counts match?
Are cash drops being done hourly?
Do all deposits match post-close? Proper banking procedures being followed?
Are all party breads accounted for if catering sales are rang in?
One employee per register
Bread waste entered daily?
Are cash-in's being done?
Was there a pre shift meeting done today? Does everyone know the sales goal and what they are up selling for the day?
Are all spotchecks done for the week?
Is the manager checklist filled out daily?
Are all materials properly displayed on the communication board?
Is the 4 week folder up to date and organized?
Are there 2 weeks worth of rosters posted?
Is the weekly checklist completed and up to date?
Are the CRS scores above the current DA average for the month?
Is the store IN COMPLIANCE? If NO explain why
What are the managers supposed to be working on?
What has changed since the last visit?
What are the external facts effecting the store?
Period to date numbers: Sales/COG/Labor&Productivity/CSS
My top 3 concerns :
Managers top 3 concerns:
What do the Managers and team members need to be complimented on or recognized for?
What did we see today and what does it mean?
What can they improve on and how do we do it?
What does the manager need from me?