Fit To Sustain

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Stock Loss Budget is achieved at Total Store level?

  Yes

  No

  N/A

• Stock Loss Budget is achieved at Meat Department level or has a 10% improvement? Add Comments

  Yes

  No

  N/A

• Stock Loss Budget is achieved at Deli Department level or has a 10% improvement? Add Comments

  Yes

  No

  N/A

• Stock Loss Budget is achieved at Bakery Department level or has a 10% improvement? Add Comments

  Yes

  No

  N/A

• Stock Loss Budget is achieved at Prop Bakery Department level or has a 10% improvement? Add Comments

  Yes

  No

  N/A

• Stock Loss Budget is achieved at Produce Department level or has a 10% improvement? Add Comments

  Yes

  No

  N/A

• Stock Loss Budget is achieved at Seafood Department level or has a 10% improvement? Add Comments

  Yes

  No

  N/A

• Stock Loss Budget is achieved at Grocery Department level or has a 10% improvement? Add Comments

  Yes

  No

  N/A

• Stock Loss Budget is achieved at Perishables Department level or has a 10% improvement? Add Comments

  Yes

  No

  N/A

• Stock Loss Budget is achieved at Gen Merch Department level or has a 10% improvement? Add Comments

  Yes

  No

  N/A

• Substantial improvement in overall store loss is achieved i.e. greater than 10%

  Yes

  No

  N/A

• Total Sales compared to the Zone (Fresh & Longlife) are relatively unchanged or positive

  Yes

  No

  N/A

• Longlife operating ratio is 100% or greater

  Yes

  No

  N/A

• Total Longlife carton rate target has been achieved

  Yes

  No

  N/A

• VOC Out Of Stocks (OOS) has achieved the target of 76 or increased by 10 points or more

  Yes

  No

  N/A

• Bakery Time of day merchandising is appropriate and correctly spaced for sales

  Yes

  No

  N/A

• Meat Time of day merchandising is appropriate and correctly spaced for sales

  Yes

  No

  N/A

• Seafood Time of day merchandising is appropriate and correctly spaced for sales

  Yes

  No

  N/A

• Deli Time of day merchandising is appropriate and correctly spaced for sales

  Yes

  No

  N/A

• Produce Time of day merchandising is appropriate and correctly spaced for sales

  Yes

  No

  N/A

All Team Leaders and Team Members understand and can explain the role they play in providing Faster Fresher Food & improved Availability for our customers

• All Meat Team Leaders and Team Members understand and can explain the role they play in providing Faster Fresher Food & improved Availability for our customers

  Yes

  No

  N/A

• All Deli Team Leaders and Team Members understand and can explain the role they play in providing Faster Fresher Food & improved Availability for our customers

  Yes

  No

  N/A

• All Produce Team Leaders and Team Members understand and can explain the role they play in providing Faster Fresher Food & improved Availability for our customers

  Yes

  No

  N/A

• All Bakery Team Leaders and Team Members understand and can explain the role they play in providing Faster Fresher Food & improved Availability for our customers

  Yes

  No

  N/A

• All Longlife Team Leaders and Team Members understand and can explain the role they play in providing Faster Fresher Food & improved Availability for our customers

  Yes

  No

  N/A

• All Service Team Leaders and Team Members understand and can explain the role they play in providing Faster Fresher Food & improved Availability for our customers

  Yes

  No

  N/A

Dept Team Members are aware of target and actual loss figures & can communicate these results

• Meat Team Members are aware of target and actual loss figures & can communicate these results

  Yes

  No

  N/A

• Deli Team Members are aware of target and actual loss figures & can communicate these results

  Yes

  No

  N/A

• Bakery Team Members are aware of target and actual loss figures & can communicate these results

  Yes

  No

  N/A

• Produce Team Members are aware of target and actual loss figures & can communicate these results

  Yes

  No

  N/A

• Longlife Team Members are aware of target and actual loss figures & can communicate these results

  Yes

  No

  N/A

Store Team Ways of Working reflect Faster Fresher Food & Availability principles

• Store team can demonstrate effective Daily Dump Huddles are in place including showing that they can identify root cause, understand the need to define clear actions & address opportunities

  Yes

  No

  N/A

• Front of Store team can demonstrate effective SCO behaviours that positively engage customers & assist in preventing loss

  Yes

  No

  N/A

• Correct rotation is in place in all departments including 555 routines & Longlife Bulletin

  Yes

  No

  N/A

• Replenishment Manager is performing LNO check via double-beep<br>

  Yes

  No

  N/A

• Night performance is tracked each shift on night huddle board, incl. planned & actual carton rate

  Yes

  No

  N/A

• Night huddles are utilised daily, to embed best practices and accountability

  Yes

  No

  N/A

• Nightfill tool is in use and plans are in place to achieve efficiency targets

  Yes

  No

  N/A

• Day routine is being completed correctly at the right times, as per day routine poster<br>

  Yes

  No

  N/A

• Day team is conducting effective huddles 7 days a week with Store Manager and/or Assistant<br>Store Manager (ASM) in attendance

  Yes

  No

  N/A

• Store Manager & Assistant Store Manager perform PTCs and attend huddles daily<br>

  Yes

  No

  N/A

• Store Manager & Assistant Store Manager has attended night Replenishment team huddle, each<br>week

  Yes

  No

  N/A

Longlife roster is constructed to CLR principles whilst being aligned to routine timings

• Is Inventory rostered fully for 7 days

  Yes

  No

  N/A

• Has code check been rostered for 7 days

  Yes

  No

  N/A

• Have no more than 2 Night Replenishment team members been rostered before 5pm

  Yes

  No

  N/A

• Store still meets all requirements on Fit-to-Start checklist<br>Dump huddles Daily?<br>Root causes discussed?<br>Dump Huddle boards completed?<br>Good use of Markdowns 20/50/80?<br>Out of code roster everyday?<br>Team knowledge around Stockloss?<br>Night Huddles happening?<br>Nightfill huddle board?<br>Night replenishment double beeping?<br>SMP happening?<br>Tip Cards Available?<br>Recycling Active in the store?<br>Weekly Bulletin done?<br><br>Fresh Stocktakes OK?<br>SOH Reports accurate?<br>Production Planners?<br>RTV Claims actioned?<br>Daily stock checks up to date?

  Yes

  No

  N/A

• Summary of Fit to Sustain check. (Please be specific)

• Store Manager

  Sign

• Group Manager

  Sign

• Operational Improvements Coach

  Sign