Title Page
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Conducted on
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Prepared by
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Location
Know Your Numbers
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Can the Deli Manager / Supervisor tell you last weeks/MTD/YTD total loss number?
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Can the Deli Manager / Supervisor tell you the TOP 5 Wastage and Markdown Lines for the previous week? What actions were taken at this time?
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Is the Deli Manager / Supervisor aware of their opportunities to reduce stockloss in the department? What plans are in place to improve these?<br>
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Are daily dump huddles being held at least once a day? Can Deli Manager / Supervisor discuss key actions and outcomes from the latest huddle?
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Is the stockloss board updated on a daily basis? Does it show evidence of dumps and markdowns being actioned daily?
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Ask Deli Manager / Supervisor to explain deranging process? Is the Deli Manager / Supervisor following the correct process?
Orders & Inventory
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Have loads been accurately processed? Check OBED report and spot check receiving process to ensure deliveries are checked off effectively. Line by Line and are weighted products checked on scales?
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Have IBT been actioned? Review OBED for any outstanding? Are there IBT's outstanding?
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Ask the Deli Manager / Supervisor to talk you through credit process? Are thet aware and following correct process?
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Check transmit log for minimum qty errors? Are team aware of process and how to fix issue?
Inventory
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Are PI verification routines actioned? Check 10 Autostockr products. Adjust counts accordingly if any discrepancies.
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Did the stocktake occur? Ask Deli Manager / Supervisor if the stocktake was done accurately. Was SOH report reviewed before uploading counts for stocktake?
Store Team and Production
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Are products stored and organised correctly to maintain freshness for customers? Ensure cold chain is maintained and SMP are followed eg the date codes of all stock is traceable and storage is well organised to ensure FIFO.
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Do the Deli team understand and follow the markdown process? Ask the Deli Manager / Supervisor to explain the Markdown process and how closely they follow it.
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Is the Dump recording process being followed? Ask team member how dumps are being recorded. For BTG product sold be weight, the dumps should be weighted, a barcode with the weight printed and kepted, and registered as a dump. For goods sold in units, dumps should be scanned off as a dump as normal.
Ordering and Replenishment
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Are promotional planning screens completed? Check next weeks is completed, ask about their rational for promo builds. History is being checked before setting demands. Build and display qty's are only for articles displayed in promo bays.
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Does the Deli Manager / Supervisor know what a AQ is and why we would use it?
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Is stock rotated correctly to keep products fresh for customers? Confirm shortest dates are at the front.
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Are time and temperature controls being followed? 30 minute rule is followed on the shop floor and inside the prep area (dependent on prep area temperature)
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Are MPL's set to an appropriate level? Check hangsell MPL's are at 25% of capacity, Check 5 lines from each area to verify correct MPL's. Are the MPL's correct?
Coolrooms
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Is there a area for wastage until the stockloss Huddle or product rubblish run to completed? A crate in the coolroom labelled "dump" or "waste" that is being used to store product until the next huddle.
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Is there excess stock? Look for excess stock in the coolroom for any lines. Check MPL/Capacity in the RF gun. Ask the team member to identify excess stock, Will it sell before expiry date?
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Is the coolroom organised with properly rotated stock? Coolroom should follow SMP principles - items sorted neatly with tickets beneath each product and stock should be correctly rotated. Check a minimum of 5 lines for correct rotation.
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Are all products appropriately labelled? Check 3 opened meat pieces - they should be wrapped in cling wrap and have clear trace labels, plus scale label.
Hot Food
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Is the correct process for Hot Foods being used? Is the production guide folder being used to review and record over/under production?
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Are unsold chickens being removed within 5 hours and shredded?
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Is the super chicken process being followed - check SOH adjustments on the gun match the amounts recorded on the temp check sheet.
Cheese Board
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Is product being stacked below the recommended guide in the cheese barge? Check the barge for items that are stacked higher than the load limit of the barge.
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Is the stock being rotated? Check 5 lines that have a lot of stock or are slow moving to see if oldest product is on top/at the front, check DSOH and check if logged on 555.
Shaved and Sliced Meat
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Are the shaved and sliced meat trays filled to level consistent with expected sales and time of day standards? Check 3-5 shaved / sliced meat lines using the RF gun to compare recent sales with the amount of product on display. Weigh the trays to understand how much is on show, and see if it is out of line, If the amount seems excessive, ask the store team for a rational, such as it is going on promotion.
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Does the back up sliced and shaved meat in cool represent that days sales? Check the coolroom for additional back up trays of shaved and sliced meat. If there are more than 1 tray per line, or more trays than seem reasonable for the store size, discuss the rationale with the store team.
MPL's and Capacities
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Are MPL's and capacities correct in hangsell/cheese barge? Check 10 lines that have more than 1 facing - MPL should be 25% of the actual capacity, check space for sales
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Are MPL's and capacities correct in service case? Check 5 lines that have more than 1 facing - MPL should be 100% of the actual capacity, check space for sales
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Are MPL's and capacities correct for Hot Food? Check 5 lines that have more than 1 facing - MPL should be 50% of actual capacity, check space for sales
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Are MPL's and capacities correct for the Hot Chicken? Check 5 lines that have more than 1 facing - MPL should be 25% of the actual capacity, check space for sales
