Instore P&L Brand Standards Audit

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

• Yes

  No

  N/A

Standards Visit updated

• Standards Visit Full P&L Instore Business

  Yes

  No

  N/A

• Unit:

• Date:

  Date

HSE

• Weighting

  Yes

  No

  N/A

• Compliant Yes/No or NA

• Score

  Yes

  No

  N/A

• Actions

  Yes

  No

  N/A

• ROM Comments

• Actions

  Yes

  No

  N/A

• Is the FSMS (Food Safety Management System) fully implemented? Is the FSMS Implementation Record (training matrix) fully completed. New colleagues added to this as they start and old colleagues highlighted when they have left? Is the FSMS completed and reviewed annually. Good hygiene practices available and colleagues are able to locate for use. PPDS (Natashas Law) displays fully compliant and team trained?

  Yes

  No

  N/A

• FSMS must be reviewed annually, all food safety conversations completed with in forst 12 weeks of employment. Old collegaues highlighted when left on training matrix and new starters added

  Yes

  No

  N/A

• Weekly Safety Share Conversations added to Colleague Comms file? Has monthly Mission Possible been actioned?

  Yes

  No

  N/A

• Is the Weekly Safety Share & Colleague comms included in the Collegaue Communication file. Are colleagues aware of where the file is and contents?

  Yes

  No

  N/A

• Is the Public Facing Food Safety (HSE) log book fully compliant and being reacted to? Check detail of weekly/monthly cleaning and inspections as well as probe calibration. Are food stimulant temperature checks in place and in the middle of the chiller with a 7 day date in all fridges? Has the manager signed off the daily checks and recorded actions if required?

  Yes

  No

  N/A

• Log book must be fully completed with temperature checks using food stimulant and signed. Equipment Issues have been reported and reference number logged and escalated where necessary. Check completion of the EHO selfaudit and colleagues understanding and confidence

  Yes

  No

  N/A

• Does the unit have the latest version of company HSE posters up at their point of use (Reporting Near Miss, Incident Reporting, Managers Site Declaration inc. insurance certificate). Are the 4 policies upto date and stored in the Collegue Communication file?

  Yes

  No

  N/A

• All HSE posters must be current and displayed with the relevant contact details completed within the unit as per silver standards audit. IIPs must be logged on AIR, printed and available at all times

  Yes

  No

  N/A

• Is the latest FHR sticker on display? Is the unit minimum of 4*? Is an active action plan to resolve any issues?

  Yes

  No

  N/A

• FHR sticker to be displayed and be minimum of 4 star rating. Check completion of the EHO self audit and colleagues understanding and confidence

  Yes

  No

  N/A

• Do all unit employees have a personal file and current, signed off operational Training Record Card and updated/refreshed appropriately? Are all colleagues receiving day one and day two induction's using the induction pack and 12 week trainng plan. All eLearning modules completed by the due date for all employees and certifications available. PCI & Profit Protection modules completed on Day 1 Induction? All colleagues set as caterers on portal (If not they will have "H&S for noncaterers" on their learning plan.) Weekly plans and checks completed along with 30/60/90 day reviews completed as scheduled with the colleague. Have all colleague received MTR & EOY Personal Development Plans

  Yes

  No

  N/A

• Every employee in the unit must have a fully completed Training Record Card with all tasks and policies signed off. A copy of this must be accessible in the unit and regularly updated with any new training. . PCI & PP completed on Day 1

  Yes

  No

  N/A

• Do all employees have a Workplace Safety Management System training record card completed and signed? Is the WSMS fully implimented including all essential Risk Assessments and any additional training task cards for catering services pecific to the unit?

  Yes

  No

  N/A

• Check WSMS file and training record cards and task cards

  Yes

  No

  N/A

• Are all colleagues using correct PPE? Ensure colleagues are aware of location of PPE. Check it's availability and condition is it clean . Goggles, face mask, vinyl gloves, oven gloves, safety catering shoe

  Yes

  No

  N/A

• All colleagues must wear nonslip safety footwear, correct oven gauntlets and appropriate PPE when using chemicals

  Yes

  No

  N/A

• Are all FOH/ BOH products in date with the correct shelf life? Correct Date labels to be attached to all products as necessary with correct use by in use for all raw and high risk foods. Date codes easily visible in storage areas

  Yes

  No

  N/A

• No out of date or incorrectly dated products in the unit. Check defrosting HACCP completed and in use correctly with 24 hour shelf life on products that don’t have manufacturers recommendations shown on boxes

  Yes

  No

  N/A

• Is the correct allergen notice on display? Have the current source recipes been accepted, downloaded and saved to the desktop daily and allergens have been printed on the first week of the month & available next to till poiint? Are all product compliant with the R&T and Source menu accepted? Do all colleagues understand FIR? Colleagues are able to respond to customer allergen questions correctly using the allergen folder. Have all colleagues been trained on Allergen 2 and any made in house products and decanted products have the correct labels & compliant with Natasha's Law

  Yes

  No

  N/A

• All sites must have source receipes accepted and saved to the desktop desktop daily and allergens have been printed & available next to till poiint. They must also display the allergen POS in a prominent customer facing location. Colleagues must understand not to give allergen advice to customers. All made in house products must follow the Source recipie and are correctly labeled to include allergen detail, is the back of house allergen labels in use for products decanted from original packaging. Any food which is Pre Packed for Direct Sales has correct allergen label attached

  Yes

  No

  N/A

Front of House

• Weighting

  Yes

  No

  N/A

• Compliant Yes/No or NA

• Score

  Yes

  No

  N/A

• Actions

  Yes

  No

  N/A

• ROM Comments

• Is the entrance to the Café / Canteen clean and clutter free? Is the A Frame outside the front of the store or if the entrance of the store (as appropriate) clean and in good repair with the correct pos displayed? Is the correct POS displayed

  Yes

  No

  N/A

• including store escalator decals / Asda DC 'Welcome Board'opening hours, today's menu, weekly menu, look what's new, look what’s hot, national tarrif displayed. Menu Easel at entrance etc?

  Yes

  No

  N/A

• Check the Customer jouney and that all POS is relevant, undamaged and diplayed as per the WAGJLL

  Yes

  No

  N/A

• Is all current core, promotional and Costa PTS POS in place as per WAGJLL / Costa POS Guidance? Are the team reacting to trade by utilising different POS to drive sales depending on availabilty/weather. Is the full A4 'Compass Operates' sign with Asda Support contact information on display?. No hand written or unauthorised POS in place

  Yes

  No

  N/A

• POS should be as per the latest menu launch brief and displayed in and around the Café / Canteen. No empty POS holders should be visible and hot food items/ deals being served must have POS. Costa PTS displayed as per the POS Guide. No Hand written signage on display

  Yes

  No

  N/A

• Is the seating area clean, tidy and in good repair? Are the team completing detail cleaning of seating area and floor checks Are tables being cleared and cleaned using blue roll and sanitiser with no dirt build up under table edges and legs, windows and sills. Ensure high chairs are cleaned including chair straps. There are no more than 3 tables left uncleared?

  Yes

  No

  N/A

• No more than 3 dirty tables at any one time and all tables must be cleared swiftly after customer exit. Any damaged or unsafe furniture must be reported. The aces should be completing their areas of responsibility throughpout the day. Mgr mtg with Aces Manager Weekly to review

  Yes

  No

  N/A

• Are ALL displays merchandsied correctly and full, with all porducts priced with correct POS and as per the R&T. Fully operational and vents / shelves etc clean. Correct cake domes in place and in good condition and no products flow wrapped or under single domes?

  Yes

  No

  N/A

• Fully merchandised with current SEL/pentic to the left side of each product and merchandised as per WAGJLL

  Yes

  No

  N/A

• Is the water dispenser clean, free of leaks and stocked with the correct consumable?

  Yes

  No

  N/A

• Water Filter Stations must be set up prior to service starting. The area should be clean and tidy with cups available and also the correct POS in place

  Yes

  No

  N/A

• Is the kids menu POS displayed correcly, kids displays stocked with the correct POS and range on sale with bags available? Glass and vents clean?

  Yes

  No

  N/A

• Correct range of products available as per the brief including kids boxes. Fridge merchandised correctly and appropriate fill level

  Yes

  No

  N/A

• Are ALL vending machines fully stocked and ready 30 min prior to each shift starting with a good range of products to service colleagues needs. Both hot and cold options need to be available. Pricing clear on each vend and correct allergen information. Are the microwaves for heating the products clean and in good condition

  Yes

  No

  N/A

• All Vending must be fully stocked and set up prior to each shift starting. The area should be clean and tidy with the correct POS in place including microwave / heating instructions

  Yes

  No

  N/A

• Are consumables available for takeaway? Are the products being served using the correct consumable as per the consumable WAGJLL?

  Yes

  No

  N/A

• Takeaway consumables must be made up and readily available with the takeaway POS diplayed

  Yes

  No

  N/A

• Is the Ambient / Impulse range fully priced with Pentics / SELs? Domes in place and in good cndition and no products flow wrapped?

  Yes

  No

  N/A

• All priced with the relavant pentic and range appropriate to store sales. Display must look appetising with appropriate fill level

  Yes

  No

  N/A

• Is the Quality of Food as per WAGJLL and Source

  Yes

  No

  N/A

• 'Would I Buy It'?

  Yes

  No

  N/A

• Hot food must be available as per R&T with correct pricing and POS

  Yes

  No

  N/A

• Is baby food available? And purchased via PCard? Does the baby food station have bibs, a clean microwave and correct POS?

  Yes

  No

  N/A

• Baby food must be kept fully stocked at all times with necessary consumables for service available in the seating area

• Is the unit selling 'impulse buys' from the till point? Are they priced? Are they focusing on high G.P. lines?

  Yes

  No

  N/A

• Impluse buys must be available to grab and go from the till point. Sales candle and actuals v targets in place

  Yes

  No

  N/A

• Is the correct range of hot food available and to spec and fully available? Are portions sizes to spec? (Asda DC must include one main meal vegertarian option available.)

  Yes

  No

  N/A

• Hot food must be available as per R&T and portion control in place with correct pricing and POS

  Yes

  No

  N/A

• Is the hot food quality and presentation to a high standard? Is all food served as per WAGJLL?

  Yes

  No

  N/A

• All dishes must be clean presented on plate as per WAGJLL and food served as per recipes

  Yes

  No

  N/A

• Are colleagues observed actively upselling drinks, promotions, offering Loylaty Cards etc.? Are all current promotions displayed?

  Yes

  No

  N/A

• All promotions as per brief must be in stock with appropriate POS dispayed. Targets and actual sales being monitored daily

  Yes

  No

  N/A

• Does the condiment station have the correct range and fill level? Is the unit cleaned regularly, checking behind unit and inside tins? Are all cupboards underneath station clean and organised? Is all cutlery fully available and clean? Are the containers debris free? Do you have enough cutlery available for the current trading conditions?

  Yes

  No

  N/A

• Condiment containers should neither be overflowing nor less than half full and monitor sauce sachets useage to prevent shrink

  Yes

  No

  N/A

• Are napkins available? And is the Napkin holder is good condition?

  Yes

  No

  N/A

• Napkins must be available at all times from dispensers on the condiment station

  Yes

  No

  N/A

• Are the correct milk jugs available, lidded and correctly labelled? Are the jugs time labelled underside with 4 hours time limit? Are the jugs clean? Are the correct milk alternatives available?

  Yes

  No

  N/A

• Correct individaul milk jugs served at till point with each order

  Yes

  No

  N/A

• Are all drinks machines clean and operational? Coffee / Starslush Machine (check drip trays and nozzles). Ensure underneath and behind machines are clean. Bean Hopper cleaned regulary / Coffee milk fridge clean?

  Yes

  No

  N/A

• All drinks machines must be kept clean amd fully opperational throughout service with any faults logged to ensure they remain operational with no 'out of order signs'

  Yes

  No

  N/A

• Are all drinks made to the SOP instructions and presented correctly according to the drinks matrix. Are the 'Speciality / Seasonal' drinks available and appropriately displayed?

  Yes

  No

  N/A

• Ensure all 'Speciality / Seasonal' Drinks' are made using the Costa SOP and the range available is as per R&T / Costa Campaign Brief

  Yes

  No

  N/A

• Are trolleys and housing units clean and area debris free

  Yes

  No

  N/A

• All trolleys clean including wheels and housing

  Yes

  No

  N/A

• Are microwaves and work areas clean and in working order? Correct heating instructions on display

  Yes

  No

  N/A

• Microwaves to be clean and smear free inside and out., Work areas free of rubish and debris including top, front, sides, rear and under units

  Yes

  No

  N/A

• Are trays available, clean, dry and chip free? Lift up available trays to check that trays are cleanand dry

  Yes

  No

  N/A

• Trays must be available at all times throughout service. They must be dried before being put out and disposed of if chipped or damaged

  Yes

  No

  N/A

Customer Service

• Weighting

  Yes

  No

  N/A

• Compliant Yes/No or NA

• Score

  Yes

  No

  N/A

• Actions

  Yes

  No

  N/A

• ROM Comments

• Are all colleagues wearing correct, clean uniform. Name badge, hat, apron, safety catering shoe and no jewellery (except plain wedding band and sleeper ear stud). Hair to be tied back and away from face with any hair length below the nape to be inside a hair net. Do colleagues know the Uniform Policy?

  Yes

  No

  N/A

• Are colleagues aware of the uniform policy and wearing clean Compass provided shirt with apron over the top, appropriate trousers and non slip shoes or safety shoe. Name badge on left side of chest and no jewellery other than a single hoop earring in each ear and a plain wedding band ring. All colleagues must know the Uniform Policy

  Yes

  No

  N/A

• Are all colleagues offering excellent customer service and following the 5 service steps? Are all customer being thanked and told "if there is anything further we can do to help please let us know". Are the service steps observation checks being completed? Are all colleagues prioritising customers over tasks? Are all customers aknowledge? Are all queing customers served within 3 mins and acknowledged and thanked for waiting if a delay in service?

  Yes

  No

  N/A

• All colleagues must be smiling and directly engaging with customers. Customers should be greeted and made to feel welcome with no customers waiting for service without being aknowledged. Conversation should be maintained throughout the transaction and the customer should be given a friendly parting comment

  Yes

  No

  N/A

• Has the Café received any customer complaints?

  Yes

  No

  N/A

• All colleagues must feel empowered to deal with any customer complaints using their Shine training and customer comments cards must be available in the cafe and the comments box must be regularly checked for feedback. Appropriate action must be taken to deal with any comments made

FOH/BOH

• Weighting

  Yes

  No

  N/A

• Compliant Yes/No or NA

• Score

  Yes

  No

  N/A

• Actions

  Yes

  No

  N/A

• ROM Comments

• Are all customer sight lines clear of consumables and clutter? Is the till area clean and clutter free?

  Yes

  No

  N/A

• All site lines must be kept tidy and clutter free through daily cleaning and care. Managers should complete the customer walk to see what the customer sees on a daily basis

  Yes

  No

  N/A

• Are all food storage areas clean and tidy? (including fridges, freezers, ambient stores ensuring underneath and behind all equipment is checked) Check for no eveidence of pests. Contact Regional Manager and Asda immediately if any signs. Verify the Cafe manager has Checked the pest control log

  Yes

  No

  N/A

• All food storage areas must be cleaned regularly as per food safety log book. Stock must be organised. Managers must spot check cleaning standards and organisation of these areas regularly to ensure they are acceptable. Check for no evidence of pests. Aces should be cleaning their areas of responsibility escalate to manager if not

  Yes

  No

  N/A

• Is backup stock at an appropriate level (10 days), correctly stored, including all opened packaging stored in a sealed container, date labelled and organised, date rotated? Is stock holding in line with 10 day stock holding budget

  Yes

  No

  N/A

• Stock must be put away in a tidy manner, in date rotated order when it is delivered. Opened packaging must be stored in a sealable container and date coded. On hand counts must be used when placing orders to ensure stock levels are not too high or too low

  Yes

  No

  N/A

• Are all colleagues adpoting a to clean as you go attitude throughout the day?

  Yes

  No

  N/A

• Clean as you go must be in place with all prep areas cleaned and sanitised after use. No light equipment or paperwork should be left in prep areas. Any food prep must be returned to storage correctly labelled once completed

  Yes

  No

  N/A

• Is all equipment (ovens etc) clean? Check under Merry Chefs and Microwaves, dishwashers

  Yes

  No

  N/A

• Clean as you go must be in place with all equipment being cleaned after use. Daily and weekly deep cleaning must take place as per food safety log book

  Yes

  No

  N/A

• Are all storage & wash up areas clean and tidy? Is the dishwasher internally clean? Ensure NO unauthorised chemicals are being used. And no unauthorised cleaning materials are on site (metal scourers etc). Grease trap log daily? All relevant COSHH task cards and material data sheets in place with cleaning schedule displayed? Are colleagues aware of where COSHH information is stored?

  Yes

  No

  N/A

• Consumables to be stored neatly when delivered and wash up areas to be clean as you go. No internal debris within dishwasher. Deep cleaning must take place as per food safety log book

  Yes

  No

  N/A

• Are handwash basins in correct use with soap, blue roll filled and hot water at the correct temperature? No crockery etc in sink

  Yes

  No

  N/A

• Handwash basins must be used for handwash only and both soap and blue roll must be replenished as soon as they become empty

  Yes

  No

  N/A

Compliance

• Weighting

  Yes

  No

  N/A

• Compliant Yes/No or NA

• Score

  Yes

  No

  N/A

• Actions

  Yes

  No

  N/A

• ROM Comments

• Has the Heartbeat sheet been filled in correctly for the last 4 weeks? (In traditional sites is the grind & dose completed correctly as per SOP, Guidance on heartbeat sheet completion can be found at the front of the record book)

  Yes

  No

  N/A

• Ensure that the Grind readings are captured 3 times per day and the Dose reading once per day, these are filled out and signed by the colleague completing checks. Last 4 weeks Heatbeats Sheets must be available and signed by the manager

  Yes

  No

  N/A

• Is Production Planning in place? Is Waste being recorded correctly via The Source?

  Yes

  No

  N/A

• Every unit to ensure prodcution planner is being used and using previous week/daily sales to manage production

  Yes

  No

  N/A

• Is the office area clean and tidy following WAGJLL? Is all daily and weekly bookwork avaialble and to hand organised? Are all files current and organised?

  Yes

  No

  N/A

• All sections of the live file must be completed daily, weekly, monthly and quarterly as appropriate. This must take place without exception including on the manager's day off

  Yes

  No

  N/A

• Has the Manager actioned previous Ops visit action points?

  Yes

  No

  N/A

• No actions should be outstanding past their deadline from any previous visit by a member of the ops team

  Yes

  No

  N/A

• Has any faulty equipment been logged with Aggora / City and recorded in the HSE log book?

  Yes

  No

  N/A

• All equipment issues must be logged in a timely manner. Recorded in relevant action section including reference number and escalated if needed

  Yes

  No

  N/A

• Are Brakes delivery drivers bringing deliveries directly to the cafes? Is the site obtaining the temp of the delivery van from the driver and retaining in the log book for reference

  Yes

  No

  N/A

• Cafe colleagues should not be collecting deliveries Brakes drivers must bring the delivery directly to the cafe

  Yes

  No

  N/A

• Is the unit purchasing in line with sector guidelines using Foodbuy Online? Are all goods receipted within 48hrs? Are there any oustanding Credit Requests on Foodbuy? Verify only approved suppliers are being used including chargeable maintenance services

  Yes

  No

  N/A

• The Log must evidence that a three way match has been carried out between orders placed, deliveries received and invoices processed, including any invoices for services provided. i.e maintenance. Check the matching report is printed and reviewed weekly with any anomalies investigated

  Yes

  No

  N/A

• Are any delivery discrepancies recorded and signed by delivery driver and recorded on foodbuy online

  Yes

  No

  N/A

• Accurate delivery checks in place and recorded on paper work and foodbuy online accordingly

  Yes

  No

  N/A

• Is the Compass Operating sign displayed?

  Yes

  No

  N/A

• Correct POS displaying Compass details must be in place

  Yes

  No

  N/A

Profit Protection

• Weighting

  Yes

  No

  N/A

• Compliant Yes/No or NA

• Score

  Yes

  No

  N/A

• Actions

  Yes

  No

  N/A

• ROM Comments

• Has the most recent independant PP audit scored +90% ?

  Yes

  No

  N/A

• Regional Managers will complete PP audits and leave actions for Canteen Managers to complete. These actions must be completed by the set deadlines

  Yes

  No

  N/A

• Following the most recent PP audit, are all actions in progress and completed by the agreed deadline?

  Yes

  No

  N/A

• Regional Managers will complete PP audits and leave actions for Cafe Managers to complete. These actions must be completed by the set deadlines

  Yes

  No

  N/A

• Does the physical cash in the unit balance to Nexus with evidence that a safe check is carried out daily under dual control? Complete a safe check and validate against the current cash in hand value shown on Nexus. Is there evidence of independent safe / cash checks being carried out every 6 weeks?

  Yes

  No

  N/A

• Ensure all monies are included i.e. floats, prepared banking's, vending floats, ATM's. Ensure that there are no IOU's or out of period cash purchases being held as part of the cash in hand figure. Balance to the cash in hand figure declared on Nexus. Any variances identified must be investigated and recorded in the variance line on Nexus. (All Daily Safe Check Sheets to be retained for 12 periods)

• Are all PCI and GDPR procedures in place? Check daily device log is being completed, are correct device details registered with head office, Check colleague understanding of PCI compliance. Check office area for colleague, customer and candidate personal information, are there any CV’s easily accessible, are all right to work documents secured in personal files?

  Yes

  No

  N/A

• PCI logs are being completed daily and weekly. Collegaues details must be kept in a secure location. No personal data visible

  Yes

  No

  N/A

• Have any voids & refunds been actioned correctly with details recorded, reconciled and anomalies investigated? Has Metro Manager Audit been checked on a weekly basis?

  Yes

  No

  N/A

• Void and Refund Logs must have been completed with the original transaction and the void/refund receipts attached. The quantity of voids and refunds must match the quantity on the till reads. Is Metro Manager Audit checked weekly

  Yes

  No

  N/A

• Are tills where cash services are taken reconciled using the correct reconciliation sheet with money counted in a secure area? Check regular till lifts are carried out where necessary

  Yes

  No

  N/A

• Ensure the Float & Cash Takings Reconciliation Sheet has been completed in full, where cash is taken including: dates, dual signatures, takings breakdown, correct Z read total, variances detailed & explained, Z reads must be sequentially numbered and attached

  Yes

  No

  N/A

• Are unit keys held securely with evidence of management controls in place? Verify the safe key is removed from the unit overnight and is held on by an authorised person during trading hours. Verify the location of all keys at the present time. Till keys only being used as per PP guidelines

  Yes

  No

  N/A

• The key register must be completed with all the unit keys logged. Keys must not be left with the client overnight. There must be an authorised key holder register for people who can sign the keys in/out. Keys must be under management control i.e. with the Unit Manager or secured in a key box

  Yes

  No

  N/A

• Are stocktakes carried out and recorded using Foodbuy online stock sheets and after 3pm? Check the stock valuation generated from the spreadsheets match the stock values recorded in Nexus for 5 lines at random

  Yes

  No

  N/A

• Stock takes should be completed at consistent times and all stock must be counted and recorded accuratetly

  Yes

  No

  N/A

• Are Vending Control Sheet being used to track stock useage and sales?

  Yes

  No

  N/A

• Check current and previous weeks Vending control Sheets have been fully completed to manage production and waste

  Yes

  No

  N/A

• Are time sheets available with evidence of employees clocking / signing in & out and are exceptions (overtime, holiday etc) recorded correctly in Nexus? Is there any colleagues completing ELearning outside of work? Where Our Time used is the scheduling system being used? Are and manually clock times being investigated?

  Yes

  No

  N/A

• All time sheets must be correctly dated including start & finish times, break times entered where applicable and entries signed by the employee. Check the last 6 weeks timesheets. Within the Employee Attendance Record on Nexus, all Overtime/Adjustments entered must match against the information entered onto the timesheet

  Yes

  No

  N/A

• Is there any practice in place to prevent in a colleague being underpaid? For example; purchasing own uniform/TOIL etc

  Yes

  No

  N/A

• All time sheets must be correctly dated including start & finish times, break times entered where applicable and entries signed by the employee. Check the last three months timesheets. Within the Employee Attendance Record on Nexus, all Overtime/Adjustments entered must match against the information entered onto the timesheet. Do colleagues know the uniform policy?

  Yes

  No

  N/A

KPI Performance

• Weighting

  Yes

  No

  N/A

• Compliant Yes/No or NA

• Score

  Yes

  No

  N/A

• Actions

  Yes

  No

  N/A

• ROM Comments

• Are the YTD sales exceeding last year and budget? Do the manager / colleagues know their sales performance and have action plan in place?

  Yes

  No

  N/A

• Unit Manager should know the YTD performance and have the tools in place to be activeley driving sales

  Yes

  No

  N/A

• Is the Sales candle stick in use daily? Has the unit got ATV targets? Has the unit got actions in place to improve Participation?

  Yes

  No

  N/A

• All units must have daily / weekly sales updates with team and monitor targets daily

  Yes

  No

  N/A

• Is the unit achieving their GP budget as per forecast YTD? Does the manager know their performance?

  Yes

  No

  N/A

• The Unit must hit it's forecast GP target. The manager must understand and know their performance

  Yes

  No

  N/A

• Is the unit achieving their labour banding as agreed with ROM? Does the manager know their performance?

  Yes

  No

  N/A

• All Units must deliver their labour budget as allocated by their regional manager

  Yes

  No

  N/A

• Is the unit achieving their sundry budget as per forecast YTD? Does the manager know their performance?

  Yes

  No

  N/A

• All Units must deliver their sundry budget as per forecast. The manager must know their performance

  Yes

  No

  N/A

• Is the unit achieving their PBIT budget as per forecast YTD and tracking for current month? Does the manager know and understand their performance?

  Yes

  No

  N/A

• All Units must deliver their YTD PBIT budget and be tracking to deliver current month. The manager must have a clear understanding and knowledge of their current performance

  Yes

  No

  N/A

• Has the Manager reviewed the previous period's P&L? Is there an action plan to improve performance of any areas of concerns?

  Yes

  No

  N/A

• ROMs should be sharing the P+L for the previous period with the Unit manager and an action plan should be developed for any areas that missed forecast

Score %

69% and below is red

Action Plan

• Cafe Name:

• Date:

  Date

Actions

• ROM Comments

• Manager Sign

  Sign

• Manager Print

  Yes

  No

  N/A

• ROM Sign

  Sign

• ROM Print

  Yes

  No

  N/A