Title Page
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Visit Start
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Prepared by
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Franchisee
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Restaurant Number
FreshNOW
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Is the restaurant displaying the correct POP in the windows? (Take picture)
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Is the restaurant displaying the correct POP inside? (Take picture)
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Is the Flavour Station set up in the sandwich unit? (Take picture)
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If visiting over lunch are the grinders and the vinaigrette bottle in the sandwich unit?
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Are the grinders in a black cambro while the sandwich unit is closed?
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Are all the new products available for sale?
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What products are missing?
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Are customers being given a receipt? If no customers are served during the visit check the bin nearest the till for discarded receipts.
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Are the team promoting Subway Listens?
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What are the teams objections to promoting Subway Listens?
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Are the team members following the correct hand washing procedures?
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Can the team on shift explain the procedures for preparing gluten free bread?
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Is the new allergen information on display? (Take picture)
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Are the new mozzaralla scoops in use?
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Has the till been updated with new products and are the prices correct?
Ask the team the following questions...
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How many spoons of topping go on a 6 inch, foot long and a salad?
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What is the defrost time for sun dried tomatoes?
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What is the prep time for crispy onions?
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How many days do the products in the grinders get?
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If a customer requests salt, how many grinds do they get on a 6 inch, foot long and salad?
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What is the defrost time for muffins?
Training given
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Detail additional training / advice given.
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Feedback Received By
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Business Consultant