Title Page
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Conducted on
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Prepared by
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Location
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Can the staff on shift explain the Dough Management sheet to you?
- yes
- no
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Are the staff comfortable in reading the flat meat portioning sheet?
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What does each pizza maker top the flat meats of a mighty meaty like? (please provide pictures)
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Has the Dough been labelled for the day? (please provide picture where possible)
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Are the store using proofed dough? (please provide photos where possible)
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Are the store aware of where the next set of dough is coming from and how long it will take to proof?
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Are the team members on shift able to explain the process of making a pizza from tray to cheese using the One Product techniques? (please make us aware of any issues they have with this)
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Are the team able to practically make a pizza using the techniques from One Product? (please show pictures of this process)
