Title Page

  • Visit Start

  • Prepared by

  • Franchisee

  • Restaurant Number

FreshNOW

  • Is the restaurant displaying the correct POP in the windows? (Take picture)

  • Is the restaurant displaying the correct POP inside? (Take picture)

  • Is the Flavour Station set up in the sandwich unit? (Take picture)

  • If visiting over lunch are the grinders and the vinaigrette bottle in the sandwich unit?

  • Are the grinders in a black cambro while the sandwich unit is closed?

  • Are all the new products available for sale?

  • What products are missing?

  • Are customers being given a receipt? If no customers are served during the visit check the bin nearest the till for discarded receipts.

  • Are the team promoting Subway Listens?

  • What are the teams objections to promoting Subway Listens?

  • Are the team members following the correct hand washing procedures?

  • Can the team on shift explain the procedures for preparing gluten free bread?

  • Is the new allergen information on display? (Take picture)

  • Are the new mozzaralla scoops in use?

  • Has the till been updated with new products and are the prices correct?

Ask the team the following questions...

  • How many spoons of topping go on a 6 inch, foot long and a salad?

  • What is the defrost time for sun dried tomatoes?

  • What is the prep time for crispy onions?

  • How many days do the products in the grinders get?

  • If a customer requests salt, how many grinds do they get on a 6 inch, foot long and salad?

  • What is the defrost time for muffins?

Training given

  • Detail additional training / advice given.

  • Feedback Received By

  • Business Consultant

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