Instore the Range test

Is the HACCP system fully implemented? HACCP completed and reviewed annually/change in manager. Good hygiene practices available and colleagues are able to locate for use. All HACCP posters up at their point of use (no blu-tack/pins used) and safety conversations complete and recorded on the HACCP training matrix. New colleagues added to this as they start and old colleagues highlighted when they have left

Is the Food Safety log book fully compliant and being reacted to? Check detail of weekly/monthly cleaning and inspections as well as probe calibration. Has the manager signed off the daily checks and recorded actions if required?

Is the latest EHO sticker on display? Is the unit completing the monthly EHO self audit? Weekly if requested by Regional manager?

Do all unit colleagues have a current, signed off operational The Range TRC? Do all Colleagues have a fully completed risk assessment TRC which has been updated/refreshed appropriately along with the monthly food safety conversations.

Are all colleagues receiving day one and day two induction's using the induction pack and 12 week plan? Weekly plans and checks completed along with 30/60/90 day reviews completed as scheduled with the colleague. Colleagues not permitted to work under suitable supervision until completion or relevant eLearning and TRC completion for the task.

All eLearning modules completed by due date for all colleagues, certifications available. All colleagues set as caterers on portal (If not they will have "H&S for non-caterers" on their learning plan.

Does the unit have the latest version of company HSE posters on display including current insurance certificate? Is the HSE Notice board set up to WAGJLL?

Are all colleagues using correct PPE? Ensure colleagues are aware of location of PPE. Check it's availbility and condition - is it clean . Gauntlets, goggles, face mask, vinyl gloves, oven gloves,

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

Is the correct allergen notice on display and current source recipes saved to the desktop daily ready to be printed on request? Do all colleagues understand FIR? Colleagues are able to respond to customer allergen questions correctly using PIG guides. Table numbers in use for seated orders to prevent incorrect food being served.

Is the entrance to the cafe clean and clutter free? Is the correct POS displayed for the day part? Is the A Frame outside the front of the store clean in good repair and has the correct pos in?

Is all current core and promotional POS in place as per WAGGLL? Are the team reacting to trade by utilising different POS to drive sales depending on availabilty/weather etc. No unauthorised POS in place

Is the seating area clean, tidy and in good repair? Are the team completing detail cleaning of seating area via make it shine pack. No dirt bulid up under table edges, cills and windows. Ensure high chairs are cleaned including chair straps and not stacked. And are there no more than 3 tables left uncleared?

Is the drinks fridge fully priced with SELs and the correct range on sale as per R+T? Is the fridge set up as per the zoning in WAGJLL?

Is the sandwich fridge fully priced with SEL's and correct range/availability on sale as per R+T? Are all sandwiches, toasties and paninis made to the correct spec? Glass and vents clean?

Is the kids section stocked with the correct POS and range on sale with bags available? Glass and vents clean?

Is the Ambient cake range fully priced with sel's and correct range / availability on sale as per R+T? And set up as per WAGJLL?

Is the crisp display full and priced with SELs and correct range on sale as per r+t?

Are all opening hours displayed at the Café entrance?

Are all current promotions and sales challenges being actively sold?

Is the unit selling 'impulse buys' from the till point as per R&T? Are they priced? Are the prompt cards printed and colleagues aware of them ?

Is the correct range of hot food as per R+T? Is it priced with correct POS? This should include curly fries and jackets with at least 2 fillings available.

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

Are consumables available for takeaway? Is POS for takeaway displayed?

Does the condiment station have the correct range and fill level with sauces available? Is the unit cleaned regularly, checking behind unit and inside tins? Are all cupboards underneath station clean and organised?

Is all cutlery fully available, clean and polished? Are the containers debris free? Do you have enough cutlery avaiable for the current trading condidtions?

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

Are all drinks machines clean and operational? Coffee/ star slush/. Ensure underneath and behind machines are clean.

Are all speciality Tea's available and appropriately displayed ?

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

Are all colleagues wearing correct, clean uniform. Name badge, hat, apron, shine badge where appropriate, overshoe or safety catering shoe and no jewellery (except plain wedding band and sleeper ear ring). Hair to be tied back and away from face with any hair length below the nape to be inside a hair net.

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 acknowledged? Are all queuing customers acknowledged and thanked for waiting if a delay in service?

All colleagues fully compliant with shine training within 12 week induction period to a minimum of bronze standard. Bronze badges being worn by colleagues. All passports available and fully completed including annual refreshers as necessary. Recognition cards being used.

Are all customers being offered and upsell/add on/loyalty card

Did the unit achieve a pass mark of 95+% on it's most recent mystery shopper visit

Did the unit complete an upsell on it's most recent mystery shopper visit

Does the unit have a live and relevant action plan in place for previous months mystery shop result?

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

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

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

Are all colleagues taking a clean as you go attitude throughout the day?

Is all equipment (ovens etc) clean? Check under merry chefs and Microwaves.

Are all consumable/ 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). Chemical task cards in place at point of use.

Are handwash basins in correct use with soap and blue roll filled?

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?

Is the weekly signed up to receive the Instore weekly comms and is this cascaded to colleagues each week?

Has the Manager actioned previous Ops visit action points?

Is production planning in place?

Has any faulty equipment been logged with The Range and recorded in the HSE log book?

Are Brakes delivery drivers bringing deliveries directly to the cafes?

Are all orders being placed through the Foodbuy app. None to be ordered directly unless specifically authorised.

Are any discrepancies recorded and signed by delivery driver

Goods order received log completed

All orders receipted through Foodbuy app

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

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

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.

Have voids & refunds been actioned correctly with details recorded, reconciled and anomalies investigated?

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

Are unit keys held securely with evidence of management controls in place? Till keys only being used as per PP guidelines.

Does the unit have a process in place to manage and record wastage?

Is the unit purchasing in line with sector guidelines with the Goods Ordered & Received Control Log completed? Verify only approved suppliers are being used including chargeable maintenance services.

Are stocktakes carried out in a controlled manner using manual sheets (not entered directly onto Nexus)? Check the stock valuation generated from the excel spreadsheets match the stock values recorded in Nexus for 5 lines at random.

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 practice in place that may result in a colleague being underpaid? For example; purchasing own uniform/TOIL etc

Is the café ytd sales exceeding last year? Does the manager know their sales performance? Is the candle stick in use daily?Does the unit have a monthly specific sales action plan and are they being proactive in driving sales? Does the manager know their sales performance?*

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

Is the unit achieving their labour budget YTD as agreed with ROM? Does the manager know their performance?

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

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

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