Information
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Conducted on
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Prepared by
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Store
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Managers on Duty
KPI's
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Sales % YTD Against LY
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Sales % YTD Against Budget
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Sales % Of Store
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GP % YTD Against LY
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GP % YTD Against Budget
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Markdowns YTD
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Throw Outs YTD
Safety
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Loose roll cabinets are clean.
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Display fridge is clean.
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Fresh sanitiser in use across department.
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Hand basins clear with soap and paper towel available.
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Sink area clean and chemicals stored safely.
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PPE in use.
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Attire is clean, neat and tidy.
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Name badges are on display.
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Correct footwear is worn.
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Jewellery standards are adhered to.
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All department lighting is working.
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Department floors and walls are clean.
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Department shelving and storage areas are clean and tidy.
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Dry Goods/Ingredients stored appropriately.
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Preparation area bench tops are clean and tidy.
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Equipment and utensils are in good working order.
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Equipment and utensils are clean and stored correctly.
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No evidence of food and drink in food preparation area.
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Coolroom shelving is clean and tidy.
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Coolroom floor, walls and door are clean.
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Coolroom fan is clean.
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Coolroom stock is dated, rotated and stored correctly.
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Temperature Logs are complete and compliant.
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Cleaning Schedules are complete and compliant.
Quality and Profit
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Presentation and flow of department is satisfactory.
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No missing tickets on Displays.
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Quality of product is satisfactory.
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Bakery specials are on display and highlighted accordingly.
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Specials are merchandised with high GP lines.
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Point of Sale material is current and tidy.
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No over/under stocks on display.
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Use By Dates in use and within range.
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Evidence of SATO use.
ENGAGE
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Customer Service Technique being followed.
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Team Members are aware of and are pushing the Weekly Focus Line Target.
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Samples are prepared for taste testing.
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PA is in use.
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Communication book is being used effectively.
