Shamim Group Coaching Log

• Site conducted

  Select

• Conducted on

  Date

Equipment

• Is all equipment in good condition and workimg

  Yes

  No

  N/A

Exterior

• Is the exterior furniture clean and in good condition

  Yes

  No

  N/A

• Prepared by

• Location
  Address

• Store name

• Date / Time

  Date

• Food Safety

  Yes

  No

  N/A

• Correct hand washing procedures observed

  Yes

  No

  N/A

• Is the PH levels in bucket/spray and sink correct

  Yes

  No

  N/A

• Hand sinks stocked with paper/sanitiser/soap

  Yes

  No

  N/A

• Food in sandwich unit / cool room held under 5 degrees

  Yes

  No

  N/A

• Temperature log is correctly completed

  Yes

  No

  N/A

• Sandwich unit not filled above the chill line

  Yes

  No

  N/A

• All food correctly dated, and within shelf life

  Yes

  No

  N/A

• Sandwich artist hair is restrained and head covering worn

  Yes

  No

  N/A

• Sandwich unit line and prep bench area is clean

  Yes

  No

  N/A

• There are no unapproved chemicals on site

  Yes

  No

  N/A

• Corer/Slicers/Can Opener all clean no grime

  Yes

  No

  N/A

• Marked standards on REV have been completed

  Yes

  No

  N/A

• Complete a SELF REV

  Yes

  No

  N/A

• Guest Experience

  Yes

  No

  N/A

• Adequate staff rostered, to minimise the guest queue

  Yes

  No

  N/A

• Restaurant is ready to serve guests (food avail, lights on etc)

  Yes

  No

  N/A

• Guest facing areas are clean & well maintained (counter, seating etc)

  Yes

  No

  N/A

• Guests being acknowledged with a warm greeting & farewell

  Yes

  No

  N/A

• Most guest orders ready within 3 mins

  Yes

  No

  N/A

• Staff wearing approved uniform, and in good condition

  Yes

  No

  N/A

• Music playing, and at appropriate volume

  Yes

  No

  N/A

• Effective leadership and communication present during shift

  Yes

  No

  N/A

• Store operating hours aligned with Google, 3PD, RMP

  Yes

  No

  N/A

• Sandwich artists promoting suggestive sell

  Yes

  No

  N/A

• Sandwich artists offering exceptional guest experience

  Yes

  No

  N/A

• Sandwich artists asking for Subcard scan

  Yes

  No

  N/A

• You and Manager on shift complete Medallia

  Yes

  No

  N/A

• Performance Coaching Log

  Yes

  No

  N/A

• Product Quality

  Yes

  No

  N/A

• - Bread is high quality/ correct size

  Yes

  No

  N/A

• - All product in the sandwich unit appears fresh

  Yes

  No

  N/A

• - Correct product portions are being observed

  Yes

  No

  N/A

• - Drinks / cookies are adequately stocked

  Yes

  No

  N/A

• - Finished products meet standard

  Yes

  No

  N/A

• - Weigh veltone trays are they correct weight

  Yes

  No

  N/A

• - Vegetables correct size

  Yes

  No

  N/A

• - Review wastage/kill list

  Yes

  No

  N/A

• may need to review the WISR

  Yes

  No

  N/A

• Brand

  Yes

  No

  N/A

• - Menu panels are current and well maintained

  Yes

  No

  N/A

• - Loyalty is actively promoted, promo material is visible

  Yes

  No

  N/A

• - All menu items are available for purchase (consider OOS)

  Yes

  No

  N/A

• - Current promotional material is on display

  Yes

  No

  N/A

• - Trading hours sign and door looks inviting

  Yes

  No

  N/A

• - Give all printouts to store required from Playbook and update the comms board with KPI data

  Yes

  No

  N/A

• People

  Yes

  No

  N/A

• - Adequate number of staff on shift

  Yes

  No

  N/A

• - Sandwich artists have completed current promo training

  Yes

  No

  N/A

• - Sandwich artists have completed SA1/SA2/DDG/WHS

  Yes

  No

  N/A

• - Rosters are posted & updated

  Yes

  No

  N/A

• - HR folder is updated

  Yes

  No

  N/A

• - REV folder is updated

  Yes

  No

  N/A

• - Actuals up to date 'real time'

  Yes

  No

  N/A

• - Review next week's roster with the Manager keeping in line with labour goals

  Yes

  No

  N/A

• Print control sheet and review is up to date

  Yes

  No

  N/A

• Is there a kill list / is there wastage

  Yes

  No

  N/A

• Review prepping levels for beads/cookies and prep

  Yes

  No

  N/A

• Do 1 min cash in (float/banking/breads) all accurate

  Yes

  No

  N/A

• Ensure the following KPIs are discussed and reviewed

  Yes

  No

  N/A

• RESULTS

• GOAL

• Labour

• Food cost

• SubCard %

• Average labour goal

• SA 1/ SA2/DDG/WHS

• REV score %

• OSAT %

• What went well today

• Areas of improvement

• Other comments