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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Deli case and window is clean.
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Day dots are used corretly in Deli case.
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Hot bain-marie is clean.
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Bainmarie product holding times are completed and adhered to.
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Hot Chicken cook process is adhered to.
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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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Mesh gloves are 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 Deli Case is satisfactory.
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No missing tickets in Deli Case or Displays.
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Quality of product in Deli Case is satisfactory.
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Deli 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 in Deli Case.
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Evidence of SATO use in Deli Case and Cool Room.
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Deli Fridge has no over/under stocks.
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Deli fridge has Use By Dates and SATO in use.
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Presentation and layout of Deli Fridge is satisfactory.
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Cut and Wrap Cheese display has no over/under stocks.
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Cut and Wrap Cheese display has Use By Dates and SATO in use.
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Presentation and layout of Cut and Wrap Cheese display is satisfactory.
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Seafood display has no over/under stocks.
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Seafood display has Use By Dates and SATO in use.
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Presentation and layout of Seafood display is satisfactory.
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Hot Chickens on display.
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Adequate hot food selection and price board.
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Your Kitchen display has no over/under stocks.
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Your Kitchen display has Use By Dates and SATO in use.
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Presentation and layout of Your Kitchen is satisfactory.
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.
