Level 1 Followup Visit - Open

Title Page

Part 1 - Store Setup and Pizza Quality

Store Setup Checks

In this section, an OER walkthrough is completed and knowledge around the OER process and standards are checked.
A note will be made of any issues flagged on the walkthrough below - but main purpose is to check understanding of how to complete OER checks and open the store to brand standard.
Objectives 5,6 and 31 are checked in this section.
A structured system is in place for completing OER checks in the store.
Store set up well and opened to brand standard.
A detailed dough management plan has been created for today's shift.
Is there sufficient dough in hand to use only day 3,4 and 5 dough today and tomorrow?
Has any action been taken to rectify this?
Notes: any issues identified on OER walthrough

In this section, a cut test is completed and quality of any other pizzas being made is monitored. Knowledge around correct pizza-making technique and its importance is also checked.
Objectives 7, 8, 9 and 10 are checked in this section.
The Sell/Remake criteria and three key elements of a pizza base are identified.
Importance of the each of the 3 key elements is described.
Impact of poor pizza making technique on final product is described.
Cut Test: from the top
Cut test: cross section
Effective feedback is given, referencing how to troubleshoot any issues in pizza-making process.

Knowledge & Manager Checkup

In this section, knowledge around dough management is checked - as well as takeaways from the Academy in terms of dough management.

Objectives 1, 2, 3 and 4 are checked in this section.
Knowledge Check
Importance of dough proofing on the final product is well explained.
Characteristics of proofed dough are identified.
Importance of accurate dough ordering is explained.
Implementing the Learning
What changes have you made in terms of dough management in your store since the Academy?
What effect has this had on the store?

In this section, knowledge around product is checked - as well as takeaways from the Academy in terms of product quality

Objectives 8 and 9 are checked in this section.
Knowledge Check
Importance of the Sell/Remake criteria explained.
Impact of poor pizza making technique on end product is described.
Implementing the Learning
What changes have you made in your store in terms of product quality?
What effect has this had on your store?
Do you have a more strict approach to enforcing the Sell/Remake criteria on your shifts?
What effect has this had on your store?

In this section, knowledge around leadership is checked - as well as takeaways from the Academy in terms of leadership content covered.
Objectives 18,19, 20 and 21 are checked in this section.
Knowledge Check
Qualities of a great manager are identified and examples given of how they apply at Domino's.
Examples given of how to motivate and keep the team engaged.
Effective communication on the shift is described and its importance explained.
Implementing the Learning
What changes have you seen in terms of your leadership style since the Academy?
Do you think these changes have had a positive effect on the store?
What do you think you need to do to in terms of leadership to be more effective?
Have you had the opportunity since the Academy, to reflect on your learning and discuss your development with your line manager?
What was discussed?
What changes have you noticed in terms of your personal performance and confidence in the store since the Academy?
What effect do you think this has had on your store?

In this section, knowledge around profitability is checked - as well as takeaways from the Academy in terms of ensuring a shift is profitable.
Objectives 22-27 are checked in this section.
Knowledge Check
Explanation of how to achieve a profit at a shift-level and why it's important.
Use of relevant Pulse reports in food and labour cost control identified and their uses explained.
Ways to increase sales at a store-level identified and described.
Implementing the Learning
How have you tried to improve profitability in your store since the Academy?
What effect has this had on the store?
What challenges have you come across when trying to improve profitability?
What can you do to overcome these?

In this section, knowledge around the OER is checked - as well as takeaways from the Academy in terms of ensuring brand standards are met.
Objectives 28-31 are checked in this section.
Knowledge Check
Each section of the OER is correctly identified.
Explanation of what causes an extreme, with some examples given.
Explanation of what it means to be OER ready.
Implementing the Learning
What changes have you made since the Academy to ensure OER standards are always being met?
Do you feel these changes have been effective?
What other steps/changes can you make to improve standards?
What changes have you seen in your knowledge of OER standards and approach of the process?