Lucky California Meat and Seafood Recap

• Meat and Seafood Review

• Store

• Conducted on

  Date

• Prepared By

• Store Location
  Address

• Store Manager / Department Manager

Store Spoils Review

• List top spoils categories and items:

• Action plan to reduce top spoils items:

Department Staffing

• Are employees behind seafood case on arrival?

  Yes

  No

  N/A

• Is employee actively sampling?

  Yes

  No

  N/A

• Are employee working correct shifts?

  Yes

  No

  N/A

• Comments

Meat Case Conditioning

• Is case clean, cuts fresh and packages dry?

  Yes

  No

  N/A

• Store has current schematic on file and set for proper sales volume?

  Yes

  No

  N/A

• Craftsmanship is "Signature" quality?

  Yes

  No

  N/A

• All cuts have proper 1/4" trim and only 6" knife is being used?

  Yes

  No

  N/A

• Store is following proper cutting procedure with no pre-trimming?

  Yes

  No

  N/A

• Mark down section in proper location with signage?

  Yes

  No

  N/A

• Schematics are correct-meat deli

• Schematic are correct-Seafood grab and go

• Schematic are correct-ground beef

• Schematic are correct-frozen

• Schematic are correct- marinated section

• Comments

Meat Case Merchandising

• Seafood Case has 10 varieties or more of fin fish?

  Yes

  No

  N/A

• Current weeks profit cut all on display?i

  Yes

  No

  N/A

• Case is full with proper variety?

  Yes

  No

  N/A

• Max Pack package weights all over 2.50 lbs?

  Yes

  No

  N/A

• Are current weeks ad items all on display and signed properly

  Yes

  No

  N/A

• Lamb category fully merchandised?<br>(Shoulder, loin, marinaded legs, shanks, ground)

  Yes

  No

  N/A

Procedure Review

• Cutting list completed by meat manager and both cutting cycles used?

  Yes

  No

  N/A

• Front page history report attached?

  Yes

  No

  N/A

• Are mark down coupons being used in meat deli and meat case?

  Yes

  No

  N/A

• Is manager special log being used by meat manager?

  Yes

  No

  N/A

• Is store manager signing off on manager special log?

  Yes

  No

  N/A

• Only FP items of fresh cut meat as back stock?

  Yes

  No

  N/A

• Is meat deli back stock minimal

  Yes

  No

  N/A

• Is store making fresh ground beef at least twice daily

  Yes

  No

  N/A

• Fresh check being used properly?

  Yes

  No

  N/A

• Tallow cans are being used properly and any discarded spoils have been marked down or were placed on manager special?

  Yes

  No

  N/A

• Add media

  Media

• Store is following new code date procedures?

  Yes

  No

  N/A

• Scan audit 100%? ( if not how many exceptions to pos)

  Yes

  No

  N/A

• Comments