Franchise Audit March 2017

Is the shop exterior clean, free from litter and debris and in a good state of repair? <br>(any issues should be logged and shop should be able to provide evidence)

Is the shop interior clean, free from litter and debris and in a good state of repair? <br>(any issues should be logged and shop should be able to provide evidence)

Is the front of shop including all equipment and the condiment unit clean and in <br>good repair? (any issues should be logged and shop should be able to provide evidence)

Is the back of the shop including all equipment clean and in good repair? (any <br>issues should be logged and shop should be able to provide evidence)

Has the cleaning log book been completed accurately (including monthly cleaning <br>schedules) and signed off by management?

Are all sandwich and salad lines available in line with availability principles?

Are all savoury lines available in line with availability principles?

Are all drinks, snacks and crisps available in line with availability principles?

Are all sweet lines available in line with availability principles?

Are all hot drinks and soups available in line with availability principles?

Are all breakfast lines available in line with availability principles?

Orders - are current trading levels in line with future orders?

Is the shop temperature being maintained at a comfortable temperature?

There is always a team member behind the counter to greet and take the <br>customer’s order?

Are all members of staff showing high levels of engagement with customers? Team <br>members greeting customers in a warm and friendly manner using please and <br>thank you, engaging the customer by smiling, making eye contact and being <br>helpful?

Are all team members encouraging customers to download and scan Gregg’s <br>rewards?

Up Selling - Are meal deals being promoted, added value, savings mentioned where <br>applicable?

Staff Knowledge - 3 questions to be asked to a minimum of 2 members of staff <br>around weekly comms, current launch pack and current activity

Is the shop operating in line with their displayed trading times?

Zero customer complaints.

Did the shop score above 90% in the Customer Experience visit?

Has the Customer Experience action plan been completed?

Sandwich & Salad execution - sandwiches and salads meet spec, weight/visual. <br>Products faced towards the customer, all baguettes displayed in baskets (unless <br>they don’t fit selector) Risers/Racks/Baskets used correctly.

Sweet execution – Sweet products meet visual specification. Products are displayed <br>neatly and to their best, all products on display of a saleable quality using “Would <br>You Buy It” principles

Savoury execution – savoury products including pizza meet visual specification. <br>Products are displayed neatly, faced up to the customer and to their best, tray <br>dividers used correctly, silicone paper is being replaced

Ensure coffee checks have been completed and signed, Espresso shot checked and <br>timed for compliance to standard 17-22 second flow.

All savouries (excluding Pizza) are trayed up correctly and rested for a minimum of <br>20 minutes prior to baking.

1/2 hour rule cards are available and being used correctly.

Breakfast items are baked to perfection, baked off regularly and used within an <br>hour. (where applicable)

Evidence SHAPE has been completed accuratley/ Ensure shop standards match the <br>signed SHAPE document.

Are the merchandise principles being followed per category? Sandwiches & <br>Salads/Savouries/Sweet/Soup & Hot Drinks/Cold Drinks, Snacks & Crisps

Customers are waiting no longer than two minutes from joining the que to being <br>greeted at the counter.

Are all team members asking customers if they are "eating in" or "taking away" <br>with every transaction?

Are products being baked little and often? (Check bake plan matches the amount of <br>products on display)

The Gold Star focus sheet is on display and being followed.

Is all external and internal POS clean and in good repair?

Is the shops POS available and displayed as per the marketing checklist (where <br>applicable)

The shop is not displaying any non-approved POS

Are the correct equipment being used to serve specific products? I.E to serve <br>vegetarian and meat.

Current Allergen Information is available. Folder is visible underneath the counter <br>in readiness for customer queries. (Team member to understand question if asked)

Stocks - accurate stock counts on relevent days

Are team member’s uniforms in line with the brand uniform standard?

All POS tickets are in good condition displaying correct prices and Gold stars where <br>applicable.

Food Safety Log book completed accurately and signed off by management. (If <br>fraud is evident contact area manager)

Temperature of drinks and sandwich selectors are in range.

Temperature probes are in date and have been calibrated

Product Recalls, Glass Check and all Non Compliance issues are recorded in the Non <br>Compliance Section of the Food Safety Log Book.

Evidence pest control is in place. Pest control visits are up to date, any actions are <br>completed & signed off.

Sandwich maker is able to make up sanitiser and detergent spay bottles. Also <br>explain the procedure for cleaning & sanitising sandwich prep surfaces.

Gastronome procedure is adhered to. Includes HACCP labels applied to all <br>ingredients (excluding salad ingredients being discarded the same day) Throw away <br>labels applied to all ingredients, after sandwich production is completed.

All products, ingredients, drinks and crisps stored in self selectors, fridges, freezer <br>and on shelving are in date.

All products, ingredients, drinks and crisps stored in self selectors, fridges, freezer <br>and on shelving are in date.

Evidence of rotation

No evidence of open bread and rolls being carried over.

Physical check of both fridge and freezer to ensure correct layouts are being <br>followed.

Exterior packaging has been removed from all products stored in fridges and <br>freezers. (With the exception of Pizza, PAC/Croissants).

Staff purchases, products and personal items are stored correctly. All Items are <br>stored in either designated areas within the fridges, enclosed staff areas or <br>personal lockers.

Current ingredient, bread, savoury and confectionary shelf life information is <br>available and on display.

Evidence of regular handwashing.

EHO score is displayed on door (please comment Y/N and also what score)

All equipment is Greggs approved and in good working order with no obvious <br>defects/faults, equipment is also being used for its intended purpose

All equipment, wheels, products, ingredients, boxes and packaging is stacked <br>correctly and safe and everyone is using<br>correct manual handling techniques.

COSHH – only Greggs approved chemicals (excl. sites with<br>restrictions) are being used and are stored correctly.

Oven Gloves worn when unloading and loading the oven and<br>Cutting Gloves are used correctly and fit for purpose.

Basic ingredients - training for new starters is completed in line with the training <br>plan and matrix is up to date. All existing team members have completed BI <br>training and Matrix is up to date.

Spread of Knowledge - training for new starters is completed in line with the <br>training plan and matrix is up to date. All existing team members have completed <br>SOK training and Matrix is up to date.

All Other Training – all signed off and available and matrix up to date for all team <br>memebers as per training plans.