EG Subway Operations Check

Is the store visible from the road (flags, banners, pole covers) All in good condition?

Are there sufficient marketing materials in place?

Does the store look clean and inviting when entering? (Car park free of litter, artwork correctly hung, open light on, open hours displayed, windows clean etc..)

Is the guest area a comfortable environment? (Temperature, music volume and well lit)

Is the guest area clean and free from litter? (Drinks area, chairs and tables Inc frames etc)

Are customers acknowledged within 3 seconds (Smile and eye contact)

Are the team in full, clean uniform (Black shoes, black trousers, Subway t-shirt, apron, name tag, hat. Hair net required for hair tied up off collar)<br>

Are all products readily available and fully stocked (Crisps, Cookies inc 3pk's, Condiment holder, Bottle drinks etc)

Is the counter clean and well organised, utensils clean & all food items under chill lines and free from risk of cross contamination - attach photo of counter

POP / advertising in line with current FAF window? (Refer to current play book)

Is the service area floor, walls and ceiling free from dirt, food and litter - attach photo of service area

Are employees hand washing correctly

Is all front line equipment clean and maintained? (Oven / Proofer, Bread Cabinet, Speed Oven, Microwave, Coffee Machine - Brewing unit)

Are all types of bread available and yesterdays bread discarded by 9am? - Place one of each bread on one tray and take photo.

Is the prep being prepared to the correct specification (Veg sliced correctly to 3mm, Ham & turkey folded, correct product to sauce mix)

Check all the front counter and back fridge, ensuring products are in date and have been discarded according to kill list

Complete & record 3 counter temps

Complete a full 1 minute cash in including BPF. Are the variances acceptable? Attach a photo of receipt. Insert value.

Is the safe float correct? Insert value.

Are all temperature records completed and accurate ( last 4 weeks)

Are all products in the storage area in date.

Is the prep area well organised and clean. (Floor, walls and ceilings) - attach photo

Is all equipment clean and well maintained (Fridge, Freezer, Prep table , Slicers, 3 compartment sink, APEX machine, CO2 chained)

Are all approved charts on display (Eval, action plan, iAudit, shelf life chart, schedule, Key indicator by clerk report - insert picture)

Prep and bread level charts in place - Insert photo

Are staff up selling footlongs, cookies and drinks?

Are staff handing out receipts and offering TellSubway?

Is thru-put being utilised?

Are staff giving great customer service?

Check banking summary and cash handover sheet are completed daily. - Insert photo of handover sheet.

Review WISR for high variances, pricing and deliveries. Annotate and insert photo.

Spot check the 3 products with highest variance on WISR. Are they acceptable?<br>

Review Control sheet checking adjustments, cash variances, bread over/short and credits, hours worked and factor - Insert photo.

Review 4 week 'Sales Snapshot'. Comment on Avg Ticket, Bread and Cash counts. Any other issues? - Insert photo

Print 'Key Indicator By Clerk' report. Annotate any issues (No. of cash-in's, item corrects, no sales, employee meals, discounts) - Insert photo

Are Weekly books complete and signed off by the SM. AM to sign after review.

Have issues from last months evaluation been resolved? List outstanding points and action.

All SA training booklets completed and signed off by SM.