Title Page
-
Store
-
Conducted on
-
Prepared by
-
Location
-
On Site Manager
Seafood Management Principles
-
Department manager knows current period TL numbers and 3 month total loss performance?
-
Department is achieving 80% of target or better based on latest 3 month trend?
-
Department manager is aware of what top seafood spoils items are?
-
List top 5 spoils items based on 13 week trend: (ave weekly spoils cost, sales and percent to sales %)
-
Seafood space to sales is being adjusted as dictated by sales and weekly advertising?
-
All out of code merchandise has been pulled prior to 8:00 am?
-
Meat/seafood scan audits being performed twice weekly minimal by department manager (Wednesday and Monday or Fridays)?
-
Complete a scan audit of seafood department (grab and go and service case) and list results. (correct any exception immediately, notify pricing when necessary)
-
All refrigerated cases are properly maintained and temperatures under 40 degrees? (including back room coolers)
-
Department staff following cold chain best practices, no seafood to be out of refrigeration longer than 30 min/ salmon re-iced?
-
Department sanitation is being maintained properly and prep area is at acceptable temperature?
-
Spoils are being staged for review accurately scanned daily?
-
Seafood cooler organized, products dated, rotated and inventory level acceptable?
-
Department manager is listing on hand inventory prior to writing orders and using seafood order guide?
-
Manager specials being used responsibly as needed to drive sales and reduce spoils?
-
Fresh checks being used effectively with items listed for action? (7-10 days prior on pre-packaged items)
-
Invoices being checked and department manager reacting to plus outs and credits are being requested/received?
-
Observations and Suggestions from store team and merchandiser: (pack sizes, product quality on delivery, scheduling opportunities, additional space change suggestions ect.)
-
Photo documentation of observations:
Sign Off
-
Manager Signature
