Are the staff comfortable in reading the flat meat portioning sheet?
Has the Dough been labelled for the day? (please provide picture where possible)
Are the store using proofed dough? (please provide photos where possible)
Are the store aware of where the next set of dough is coming from and how long it will take to proof?
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)
Are the team able to practically make a pizza using the techniques from One Product? (please show pictures of this process)