HH 5 Point Stock Check

• Store:

• Client / Site

• Location
  Address

• Conducted on

  Date

• Personnel

• Prepared by

1. PROTECT YOUR STOCK

• 1.1 Are staff food sheets in use and all items entered through EPOS? (Use till data to check daily entries)

  Yes

  No

  N/A

• 1.2 Are all staff coffee drinks entered through EPOS? (Use till data to check this)

  Yes

  No

  N/A

• 1.3 Are recipes being followed? Spot check drinks being served in store and cross check recipe knowledge with staff. Corrective coach where necessary.

  Yes

  No

  N/A

• 1.4 When the shop is not trading, is all food secured? (Fridges locked, counter and retail items secured)

  Yes

  No

  N/A

2. ORDER & CHECK IN DELIVERIES THOROUGHLY

• 2.1 Does the store have allocated delivery fridges and freezers? (At minimum, a space should be nominated for the delivery to take place)

  Yes

  No

  N/A

• 2.2 Do all Shift Leaders know how to order Adelie and milk? (Ask them to walk you through the process)

  Yes

  No

  N/A

• 2.3 Can staff explain how to check in a delivery?

  Yes

  No

  N/A

• Who did you ask?

• 2.4 Check the last 7 delivery notes: Adelie & Milk. Do they reflect robust delivery checks? (items marked as received and signed as checked) (Attach photos of 2)

  Yes

  No

  N/A

• 2.5 Check frozen and ambient products on the current delivery. Were they are checked in correctly? (attach photo of 1)

  Yes

  No

  N/A

• 2.6 Are stock levels adequate and considerate of shop takings?

  Yes

  No

  N/A

• NOTE: Closing stock should be kept to a sensible level and consistent to sales volume

3. CLAIM 100% OF CREDITS ON TIME

• 3.1 Is the credit request process in use and up to date? (Missing items circled on the delivery note are present on the credit entry with email evidence that it was sent. Additional items delivered must be declared)

  Yes

  No

  N/A

• 3.2 Are stock transfers between shops completed with a transfer sheet? All transfers entered on Micros.

  Yes

  No

  N/A

• 3.2 Is paperwork sent to Head Office in a timely manner? (Only petty cash sheets and receipts need to be sent)

  Yes

  No

  N/A

4. ACCOUNT FOR WASTE ACCURATELY

• 4.1 Looking at the current waste sheet, are all entries recorded matched to till receipts? (attach photo)

  Yes

  No

  N/A

• 4.2 Are all staff aware of wastage procedures? (ask what happens if items are wasted during the day)

  Yes

  No

  N/A

• 4.3 Check understanding and entry of filter coffee waste. Is it entered daily? (Use till data to check this)

  Yes

  No

  N/A

5. ACCURATE STOCK COUNTING

• 5.1 Have the shop used the latest stock sheet for the last count?

  Yes

  No

  N/A

• 5.2 Are best practice counting procedures in place? (separate columns for each stock area, ingredients counted in line with policy)

  Yes

  No

  N/A

• 5.3 Are totals completed for each stock item? (Total quantity not cash total)

  Yes

  No

  N/A

• 5.4 Ask the Shop Manager/Assistant Manager: Are they aware of how to check and adjust stock input before accepting? (Ask them to walk you through the process)

  Yes

  No

  N/A