Mini Seafood Stockloss Review

• Conducted on

  Date

• Prepared by

• Location
  Address

Know Your Numbers

• Can the Seafood Manager / Supervisor tell you last weeks/MTD/YTD total loss number?

  Yes

  No

  N/A

• Can the Seafood Manager / Supervisor tell you the TOP 5 Wastage and Markdown Lines for the previous week? What actions were taken at this time?

  Yes

  No

  N/A

• Is the Seafood Manager / Supervisor aware of their opportunities to reduce stockloss in the department? What plans are in place to improve these?<br>

  Yes

  No

  N/A

• Are daily dump huddles being held at least once a day? Can Seafood Manager / Supervisor discuss key actions and outcomes from the latest huddle?

  Yes

  No

  N/A

• Is the stockloss board updated on a daily basis? Does it show evidence of dumps and markdowns being actioned daily?

  Yes

  No

  N/A

• Ask Seafood Manager / Supervisor to explain deranging process? Is the Seafood Manager / Supervisor following the correct process?

  Yes

  No

  N/A

Orders & Inventory

• 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?

  Yes

  No

  N/A

• Have IBT been actioned? Review OBED for any outstanding? Are there IBT's outstanding?

  Yes

  No

  N/A

• Ask the Seafood Manager / Supervisor to talk you through credit process? Are they aware and following correct process?

  Yes

  No

  N/A

• Check transmit log for minimum qty errors? Are team aware of process and how to fix issue?

  Yes

  No

  N/A

Inventory

• Are PI verification routines actioned? Check 10 Autostockr products. Adjust counts accordingly if any discrepancies.

  Yes

  No

  N/A

• Did the stocktake occur? Ask Seafood Manager / Supervisor if the stocktake was done accurately. Was SOH report reviewed before uploading counts for stocktake?

  Yes

  No

  N/A

Store Team and Production

• 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.

  Yes

  No

  N/A

• Do the Seafood team understand and follow the markdown process? Ask the Seafood Manager / Supervisor to explain the Markdown process and how closely they follow it.

  Yes

  No

  N/A

• 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.

  Yes

  No

  N/A

Ordering and Replenishment

• 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.

  Yes

  No

  N/A

• Is there a Defrost Guide completed for the current week and is it being followed?

  Yes

  No

  N/A

• Is there a Seafood matrix completed for the current week and is it being followed?

  Yes

  No

  N/A

• Does the Seafood Manager / Supervisor know what a AQ is and why we would use it?

  Yes

  No

  N/A

• Is stock rotated correctly to keep products fresh for customers? Confirm shortest dates are at the front.

  Yes

  No

  N/A

• 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)

  Yes

  No

  N/A

• 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?

  Yes

  No

  N/A

Coolrooms

• 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.

  Yes

  No

  N/A

• 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?

  Yes

  No

  N/A

• 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.

  Yes

  No

  N/A

MPL's and Capacities

• Are MPL's and capacities correct in the freezer? Check 5 lines that have more than 1 facing - MPL should be 25% of the actual capacity, check space for sales

  Yes

  No

  N/A

• Are MPL's and capacities correct in BTG? Check 5 lines that have more than 1 facing - MPL should be 100% of the actual capacity, check space for sales

  Yes

  No

  N/A

Feedback to Store Manager