Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
Retail- Limited Services<br>
Service
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Were employees observed acknowledging (hello, welcome, how can I help, etc.) customers? <br>
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Did employees rapport with customers (interact on a personal level, ask how they were doing, ask about family and the like) during the service?<br>
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Were employees observed thanking or acknowledging customers after service was provided? <br>
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Were employees dressed in the appropriate uniform including black pants, and chef coats or collared shirts?<br>
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Were all employees wearing their hospital badge, and was the badge worn above the employee's waist?<br>
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Was evaluator able to find hours of operation (posted, intranet, social media) within five (5) minutes? <br>
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Were all POS terminals open and staffed during peak times (will vary by location)?<br>
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Were cashiers processing transactions efficiently (2 -3 per minute)?<br>
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Were receipts automatically provided or offered for all products and services?<br>
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Were standard grill items and/or main station items delivered in 10 minutes or less once ordered from the staff behind the line?<br>
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Were customers served with a completed POS transaction within 10 minutes or less (not including customized transactions/orders)?<br>
Marketing / Communication
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Was the essential signage posted at the grill? (Consumer Advisory, Allergen, Hamburgers Fully Cooked)<br>
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Was there pricing signage for all menu items offered?<br>
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Do product names on PIDs match the names on any signage (including digital or print)?<br>
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Were all beverages within date (no expired beverages)?<br>
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Were there menu item identifiers present for all menu items?<br>
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Do calorie counts on PIDs match the calorie counts on any signage (including digital or print)?<br>
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Did Morrison ensure that a full nutritional analysis was available for all menu items served? <br>
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Were digital menu boards in use and were they functional?<br>
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Was the manager maintaining a log of Retail Rallies for the past thirty days?<br>
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Was there a customer feedback program in place in view of the customer?<br>
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Was sampling encouraged utilizing sampling signage?<br>
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As a value for the customer, was a bundled combo available at a reduced price that at breakfast included a Breakfast Sandwich and hand fruit and an Entrée and a side at lunch?<br>
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Were both decaffeinated coffee and decaffeinated hot tea available for purchase?<br>
Food Presentation / Quality
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Was 100% fruit juice offered?<br>
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Was juice of 12 oz or less offered?<br>
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Were water selections placed at eye level?<br>
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Was digital signage or a cling used to advertise monthly water promotion.<br>
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Was there a minimum of five (5) single service beverage types available (water, sports drink, teas, carbonated beverage, juice, etc.)?<br>
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Is Grab-n-Go waste being recorded or logged?<br>
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Were all Grab-n-Go, pre-packaged or carry-out products, labeled, dated and not expired?<br>
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Were freshly prepared menu items available throughout the meal period (no closing of stations during posted service)?<br>
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Were refrigerated retail items available throughout the meal period (no run outs or empty stock slots)?<br>
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Were pre-packaged retail food items available throughout the meal period (no run outs or empty stock slots)?<br>
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Were crackers stocked and available at the soup area?(low sodium crackers are not required)<br>
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Did the soup look / appear fresh?<br>
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Were Servery serving utensils being used adhering to operator retail and culinary standards?<br>
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Did the soup ladles have heat resistant handles?<br>
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Was the soup temperature documented every two (2) hours of service?<br>
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Did the taste of the soup match menu board description and flavor profile? <br>
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Was low-fat or unsweetened yogurt available?<br>
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Were at least three (3) varieties of whole fresh fruit available?<br>
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Did the sides / snacks look / appear fresh?<br>
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Did the taste of the in-house prepared sides / snacks match menu board description and flavor profile? <br>
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Did the salads look / appear fresh?<br>
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Did the sandwiches look / appear fresh?<br>
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Did the breakfast bar/entrees look / appear fresh?<br>
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Were hot food items put on the line no more than fifteen (15) minutes ahead of service?<br>
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Did the taste of the in-house prepared breakfast/entree match menu board description and taste flavor profile? <br>
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Was at least one (1) hot cereal available for purchase?<br>
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Did the desserts look / appear fresh?<br>
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Were both Fresh Fruit and Bottle Water offered at the register?<br>
Wellness Initiatives
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Did Morrison ensure that snacks offered at the registers followed the Healthy You criteria?<br>
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Did Morrison ensure that retail café offering met a minimum of fifty percent (50%) healthy offerings?<br>
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Was the Healthy You criteria being used to identify healthy eating options?<br>
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Was the "MenuWorks Nutrient Analysis" report from Menu Works, available for menu items, upon request?<br>
Technology
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Was POS technology working properly during observation period?<br>
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Was the remote ordering platform (kiosk or mobile app) easy to use?<br>
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Was the meal/item delivered as ordered through the remote ordering platform (kiosk or mobile app)?<br>
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Did the meal/item delivered as ordered through the remote ordering platform (kiosk) arrive within 5 - 7 minutes of order being placed?<br>
Cleanliness / Organization
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Was there evidence of Morrison cleaning behind the serving line walls up to 5 feet daily?<br>
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Was there evidence of Morrison cleaning kitchen floors on a daily basis?<br>
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Was there evidence of Morrison cleaning kitchen walls up to 5 feet weekly as needed?<br>
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Was there evidence of Morrison completing waste removal (to dumpster/or designated pickup point) daily?<br>
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Was there evidence of Morrison cleaning serving line floors (kitchen side)daily & as needed?<br>
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Was there evidence of Morrison cleaning the serving line counters daily & as needed?<br>
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Was there evidence of Morrison removing waste to dumpster (during & after service hours) daily?<br>
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Was there evidence of Morrison performing daily cleaning as needed?<br>
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Was there evidence of Morrison cleaning kitchen, refrigerators and freezer equipment daily?<br>
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Was there evidence of Morrison cleaning worktops, counters, and cabinets daily?<br>
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Was there evidence of Morrison cleaning storage area floors and walls up to 5 feet weekly and as needed?<br>
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Was there evidence of Morrison cleaning storage area shelving, worktops, and cabinets as needed?<br>
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Were all appropriate condiment available (ketchup, mustard, mayo, hot sauce, etc.)?<br>
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Were drip trays used with pump condiment dispensers? (Paper towels and napkins may not cover drip trays.)<br>
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Were sugar-free syrup and sugar-free jelly available?<br>
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Is low-fat mayo the standard for all sandwiches?<br>
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Were condiments available throughout the meal period (no run outs or empty stock slots)?<br>
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Were straws available by request only?<br>
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Were crushed red pepper and parmesan cheese available when pizza was served in packets or bulk?<br>
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Was regular cleaning and maintaining of condiment areas observed during the meal period?<br>
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Was regular cleaning and maintaining of serving counters observed during the meal period?<br>
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Were all food display cases clean and without debris?<br>
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Were all retail snacks removed from their original box and displayed in appropriate smallwares?<br>
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Was regular cleaning and maintaining of dining areas observed during the meal period?<br>
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Were the customer facing refrigerators / freezers clean and free from debris, food splashes or fingerprints?<br>
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Were trash receptacles that are the responsibility of the operator emptied throughout the observation period when full?<br>
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Were all floors and carpeting that are the responsibility of the operator maintained during the observation period?<br>
Administration / Procedures
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Did the posted price match the POS signage price?<br>
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Did the posted price match the POS signage price?<br>
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Did the posted price match the POS signage price?<br>
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Were all FF&E items operational or was there evidence a work order has been submitted for repair?<br>
Customer Service
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Were both 8oz and 12oz or 16oz soup containers available with appropriate lids?<br>
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Did stations that offered samples have the appropriate supplies and tools available? (souffle cups, cocktail napkins, etc.)<br>
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Does the manager maintain a folder with responses to all feedback comments/requests? <br>
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Did all barcodes scan properly at the self-checkout station? <br>
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Did the self-checkout terminal prompt for a receipt?<br>
Safety / Food Safety
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Were wet floor signs available for liquid spills?<br>
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Were there any noticeable safety, equipment or floor hazards (standing water, obstructions or grease spills) evident and not addressed by staff?<br>
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Are all hand sinks working and supplied properly (paper towels, hot water, soap, signage)? (test 3) Signage: "Employees must wash hands before returning to work."<br>
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Were cold food items put out more than 30 minutes ahead of service?<br>
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Were cold items 41 degrees or below?<br>
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Were cold items 41 degrees or below?<br>
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Were hot items 135 degrees or above?<br>
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Were hot items 135 degrees or above?<br>
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Were all HACCP logs hidden from customer view?<br>
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Were temperature logs for front of house cold storage units completed each day (fully and consistently)?<br>
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Were backup thermometers available in all coolers? This does not include the manufacturer's installed / electronic thermometers.<br>
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Were food temperature logs for high risk items (proteins, in-house prepared items) completed each day (fully and consistently)?<br>
Customer Journey
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Were you able to customize / modify the order on the ordering kiosk exactly how you wanted to?<br>
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Were self-checkout transactions completed in under one (1) minute?<br>
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Was there evidence of the employees engaging and promoting menu items or specials of the day (i.e. introducing, educating, etc.)? <br>
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When prompted with an allergen question, could employees respond appropriately and provide alternative food options if needed? <br>
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Was the presentation of the ordered food acceptable?<br>
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Was the food served at the proper temperature? <br>
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Did the taste/flavor of the product meet evaluator expectations? (I.e. Bland, Fresh, Soggy, Dry)<br>
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Does entry way welcome signage communicate daily specials / promotions?<br>
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Were employees observed offering samples to customers as appropriate?<br>
