Is the sandwich unit set up and full below the chill line?
Are all the sauces full and labels all visible
Are the salt and pepper shakers full and available?
Are all of the utensils avalibilities and ready to go?
E.g. Knives, scoops and spoons
Has all bread been cooked to procedure and been deformed and are in the bread cabinet ready for lunch?
Has the subs been cut ready for a busy peak period?
Are all cookies been baked and are on display per procedure?
No cookies with nuts mixed?
Is the toaster oven and microwave in good working order ready for the shift?
Are there meat balls ready to go and the timer been set?
Have all preps been completed and there is enough stock to get through the shift?
Has the till been stocked with change and the receipt printer filled in the register and eftpos?
Are all dry stocked topped up:
Napkins,straws,lids,cups,coffee cups and lids,sub wraps ,deli paper and cutlery
Are all staff in full uniform including hat,apron and name tag?
Has the pre shift meeting and secondary duties been communicated?
Do the staff know what section of their thru put they are stationed on today?
Do all staff know there secondary duty for today?
Have sales goals and add on targets been communicated with the staff?
Is the shift runner pushing the staff and making sure the thru put is flowing and customers are getting what they order?
Are the staff portioning and following up on requests?
Are all staff suggestive selling including drinks and cookies?
Are the staff handing out receipts to all customers?
Are the staff attending the dining room and chatting to customers?
Did the manager follow up on down time and make sure they are cleaning the sandwich unit?
E.g: stocking up,glass,cambros,
Did the manager follow up on bread level and cookie levels so they did not run out during the shift and are ready for the next shift?