Marks and Spencer Hospitality audit

• Hospitality PACE visit

• North and South Yorkshire Regions

• Conducted on

  Date

• Prepared by

1.0 - Previous inspection

• 1.1 - Has the last inspection been reviewed?

  Yes

  No

  N/A

• 1.2 - Are there no outstanding actions?<br><br>

  Yes

  No

  N/A

Presentation

• Is the first customer impression of the cafe to standard?<br>

  Yes

  No

  N/A

• Is the cafe clean?

  Yes

  No

  N/A

• Is the most current phase decor in place and is it correct to day part helping the customer journey?

  Yes

  No

  N/A

• Are the cafe team in the correct uniform and observing the required personal hygiene policy?

  Yes

  No

  N/A

• Is there a full availability of aprons for the team, if not have any issues been logged and the log number forwarded to the RD?

  Yes

  No

  N/A

• Are all customer sight lines clean, tidy and free from clutter?

  Yes

  No

  N/A

• Have VM supported with the installation of a phase compliant event zone where required?

  Yes

  No

  N/A

Availaibility

• Does the cafe have availability on all lines?

  Yes

  No

  N/A

• Is the stock file corrected on any non available lines?

  Yes

  No

  N/A

• On any zero lines has a request been sent to "Hospitality store request" e mail to action replenishment?

  Yes

  No

  N/A

• Has the latest cafe fridge plan-o-gram been implemented from open access?

  Yes

  No

  N/A

• Is cafe stock been flexed to manage gaps and is there evidence of display management?

  Yes

  No

  N/A

• Are seasonal products/promotions given prominent displays?

  Yes

  No

  N/A

• Are the team engaged in seasonal/promotional products and are they actively selling them?

  Yes

  No

  N/A

• Have coffee shots been actioned and recorded correctly today?

  Yes

  No

  N/A

• Are SLA's up to date and in place with the Ops team? Is cafe stock delivered and collected by the Ops team and is there a robust and regular refuse collection SLA in place with them as well?

  Yes

  No

  N/A

Commercility

• Is the cafe set up in accordance with "fill in trade" and to meet customer expectation? If it's AM are we ready for breakfast trade? If it mid morning is the cake table fully stocked? Is the kitchen ready for trade, soup in kettle or warming drawer ready for lunch, salad ready on work top, jacket potatoes in the holding drawer or baked ready to re heat? Fridges fully stocked under the appropriate oven/microwave?

  Yes

  No

  N/A

• Is there evidence of active selling from the tillista?

  Yes

  No

  N/A

• Is there any tasting of new/promotional products in the cafe?

  Yes

  No

  N/A

• Is the CPR showing high waste on any bakery lines?

  Yes

  No

  N/A

• Has the cafe manager reviewed the waste and actioned plans to reduce it, whilst maintaining availability?

  Yes

  No

  N/A

Experience

• Do we have RPRPRT over key trading periods?

  Yes

  No

  N/A

• Are the strongest people covering their expert area for the whole of the peak period and not swapping during it?

  Yes

  No

  N/A

• Is the new cafe payment process fully embedded and in operation?

  Yes

  No

  N/A

• Is the new drinks production process I operation and being demonstrated successfully?

  Yes

  No

  N/A

• Are all other efficiencies in place?:<br>Side salad made to order not pre prepared in bowls?<br>Manufacturers individual pots of clotted cream in the customer fridge?<br>Most recent copy of traceability in use?<br>Salad dressing no longer served in ramekins but put on the salad in the kitchen? (From phase 12 onwards)

  Yes

  No

  N/A

Sign off

• RD or RFOM

  Sign

• Cafe Manager or Section Co

  Sign