Information
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Store:
- 1770
- 1771
- 1800
- 1801
- 1802
- 1803
- 1804
- 1820
- 1821
- 1825
- 1851
- 1852
- 1853
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- 1981
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- 1988
- 1990
- 2029
- 2030
- 2032
- 2033
- 2034
- 2035
- 2037
- 2109
- 2111
- 7323
- 7349
- 7350
- 7353
- 7355
- 7356
- 7357
- 7365
- 7371
- 7378
- 7381
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Select date
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Manager In Charge
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Store Manager
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Evaluator Name
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Hot Bag Count
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Store Photo:
Product
Great Pizzas
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Pizza 1 Rim, Rise - Size - Portion - Placement - Bake. 4pts
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Pizza 2 Rim, Rise - Size - Portion - Placement - Bake. 4pts
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Pizza 3 Rim, Rise - Size - Portion - Placement - Bake. 4pts
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Pizza 4 Rim, Rise - Size - Portion - Placement - Bake. 4pts
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Pizza 5 Rim, Rise - Size - Portion - Placement - Bake. 4pts
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Dough Properly Managed. 5pts
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All products within shelf life. 3pts
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Thin Crust / Pan properly prepared. 1pt
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Bread Products Properly Prepared. 2pts
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All Sides Properly Prepared. 1pt
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Approved Product Procedure. 2pts
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Adequate PRP to handle expected sales volume. 2pts
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Service
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Delivered on Time (DOT). 15pts
- 84.50% - 100%
- 83.50% - 84.49%
- 82.50% - 83.49%
- 81.50% - 82.49%
- 80.50% - 81.49%
- 79.50% - 80.49%
- 77.50% - 79.49%
- 75.50% - 77.49%
- 73.50% - 75.49%
- 71.50% - 73.49%
- 70.00% - 71.49%
- 0.00% - 69.99%
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Actual DOT:
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Out the Door (OTD)
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Single Bags
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3+ Bags
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Load Time. 5pts
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Actual Load:
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Ultimate Question. 5pts
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WOW Greeting. 2pts
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WOW Driver at the Door. 2pts
WOW The concern. 3pts
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Apologise
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Give them what they want
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Give them something extra
Image
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Team Members in Proper Uniform Attire. 3pts
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Add media
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Grooming Standards Maintained. 3pts
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Store Interior Clean and in Good Repair. 3pts
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Baking Equipment Clean and in Good Repair. 2pts
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Add media
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Walk-in Clean and Working Properly. 1pt
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Add media
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Makelines Clean and in Good Repair. 1pt
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Add media
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Hot Bags Clean, Functioning and in Good Repair. 2pts
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Add media
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Outside Entry Area Clean. 2pts
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Add media
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Customer Area and Customer View Clean and in Good Repair Outside. 3pts
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Add media
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Signage and Menu board current, displayed correctly, clean & in good repair. 1pt
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Add media
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Delivery Vehicles Represent a Positive Brand Image. 1pt
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Safety and Security Section
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Team Members adhering to safety procedures. 1pt
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Add media
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Caller Identification (Caller ID) and Security Callbacks Made. 1pt
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Front till in compliance with maximum <$75. 1pt
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Safe Utilized, Secure and In good repair. 1pt
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Safety Belts/Equipment in Use and Driving Safely. 1pt
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Sanitation
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Proper hand washing Procedures. 1pt
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Food Contact surfaces sanitised. 1pt
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Refrigeration and proper temperatures maintained. 3pts
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Extreme Violations Section
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Dough: sheeted in use / Extremely under proofed / Expired 5+ days
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Multiple expired products (non-dough) (5+ items)
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Temperatures: Makeline / Walkin +50'F
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Extremely dirty store / store in extreme disrepair
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Extreme grooming / uniform issues
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Other extreme violations
Cut Test
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Rim: Correct crust, rim width, height: 3/4" (1/2-1") [2 slices]. Pan Rim - width: no visible rim
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Size: cannot be >3/4" smaller or bigger than inside of box. Consistent center rise: 1/2 (3/8" - 5/8"). [2 slices]
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Portion: Correct toppings. Proper amount of sauce, cheese, toppings, garlic oil.
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Placement: Sauce, cheese, garlic oil & toppings evenly distributed. (<25%). Correct sauce border: (<25%); HT: 3/4" (1/2"-1"); TC: 1/8" (edge-1/4"); Pan: 1/8" (edge-1/4") Toppings to edge, not dislodged after cut.
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Bake: Bubbles smaller than 1/2 golf ball. Golden brown. Pan: No carbon residue (from pan) on product [2 slices]
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