Store Stock Loss Review WA

• Store Shrinkage Review

• Client / Site

• Conducted on

  Date

• Prepared by Amit Patel

Miscellaneous Items

• Are all fresh team leaders rostered one night per week to coach their teams(expectation is that each team leader works one late shift per week)?

  Yes

  No

  N/A

• Check ip process is in place with stores SSO?

  Yes

  No

  N/A

• Does store have sufficient coverage for fresh food stock takes?

  Yes

  No

  N/A

• Does store roster reflect completion of stock takes on correct days and is the team member trained to action same?

  Yes

  No

  N/A

• Check orders by expected date to ensure orders are being received timely and nothing is outstanding past ten days?

  Yes

  No

  N/A

• Are the bins locked?

  Yes

  No

  N/A

• Randomly scan items if any available from store bins to ensure they have been recorded properly?

  Yes

  No

  N/A

Shrinkage focus

• Is the fresh inventory routine being followed, check roster and check departments for investigations and signage?

  Yes

  No

  N/A

• Shrinkage wall graphs and protocols up to date?

  Yes

  No

  N/A

• Does store have coverage, e.g, shrinkage team across 7 days?

  Yes

  No

  N/A

• Can management team tell you last week's results and opportunities?

  Yes

  No

  N/A

• Is the shrinkage team following correct shrinkage protocols?

  Yes

  No

  N/A

• Is store holding waste huddles daily?

  Yes

  No

  N/A

• Is SOH adjustment investigation process for any adjustments over $200 being followed?Do they have a file?

  Yes

  No

  N/A

• Is all dump stock being recorded correctly in a timely manner across all departments?

  Yes

  No

  N/A

• Do the shrinkage team check cool rooms as part of their routine?

  Yes

  No

  N/A

Promotional Planning

• Check store has a promotional wall set up as per instructions and is being updated weekly?

  Yes

  No

  N/A

• Is promotional planning completed for Meat on time, including planning of LWS?

  Yes

  No

  N/A

• Is promotional planning completed for Deli/seafood in time?

  Yes

  No

  N/A

• Is promotional planning completed for Bakery and prop. bakery in time?

  Yes

  No

  N/A

• Is promotional planning completed for produce in time?

  Yes

  No

  N/A

Other/General

• Any other opportunities or comments

  Yes

  No

  N/A

Meat

• Is the stock rotation 100%?

  Yes

  No

  N/A

• Is inventory process being actioned correctly,(negatives, gap scan, p.i verification etc)

  Yes

  No

  N/A

• Is the correct merchandising standards adhered through out the department(two high across cabinet,ticketing standards etc)?

  Yes

  No

  N/A

• Is Coolroom organised and SMP in place?

  Yes

  No

  N/A

• Is mpls set correctly through out the department?

  Yes

  No

  N/A

• Is IDT process being followed for any stock being used for in store production, e.g parsley, platters,pizza bar etc?

  Yes

  No

  N/A

Meat servery

• Does store have a servery?

  Yes

  No

  N/A

• Is the servery set up for space to sales?

  Yes

  No

  N/A

• Is store recording dumps, damaged stock etc?

  Yes

  No

  N/A

• Is store utilising trim for mince?

  Yes

  No

  N/A

• Are they actively marking down stock(check RTC under serviced meat)?

  Yes

  No

  N/A

• Is team leader reviewing SOH adjustments daily for any errors or use of correct plu's?

  Yes

  No

  N/A

Service Deli

• Does store have a sliced on demand section and if are the lines featured the correct ones?

  Yes

  No

  N/A

• Does store have a pizza bar?if yes are we making to demand and following correct recipe(check weight)?

  Yes

  No

  N/A

• There is no back up stock of shaved and sliced meat found?

  Yes

  No

  N/A

• Check that olive bowls have liners and does stock weight reflect space allocated?

  Yes

  No

  N/A

• Is the cabinet set up correctly in accordance of space for sale?Check sliced meat actual volume against sales in rf gun.

  Yes

  No

  N/A

• Is the stock being rotated through out the department?

  Yes

  No

  N/A

• Check that poultry has only one layer on display?

  Yes

  No

  N/A

• Cool room stock is rotated and is there an area to store dump stock?

  Yes

  No

  N/A

• Is Coolroom organised and SMP in place?

  Yes

  No

  N/A

• Mpls and space for sale is correct for deli cheese boat?

  Yes

  No

  N/A

• Check production planners is being used for hot food?

  Yes

  No

  N/A

• Check to see 5,5,5 process is in place and being checked daily?

  Yes

  No

  N/A

• Is there liquid in the Feta bowls?

  Yes

  No

  N/A

Seafood

• Check Kailis is being received properly at back door(received line by line with weights checked)?

  Yes

  No

  N/A

• Is Coolroom and freezer organised and SMP in place?

  Yes

  No

  N/A

• Check mpls btg reflect space to sales!

  Yes

  No

  N/A

• Is the stock being rotated through out the department?

  Yes

  No

  N/A

• MPLs and space for sale are correct for MAP range?

  Yes

  No

  N/A

• Is the cabinet set up correctly in accordance with space for sale?

  Yes

  No

  N/A

Bakery/Prop. Bakery

• Do drill downs match self serve product range?(print self serve sales and SOH report to see if they match in drill downs)

  Yes

  No

  N/A

• Is ingredients area tidy with SMP in place to facilitate accurate stock take?

  Yes

  No

  N/A

• Check in Isis for record of RTC and dumps across past seven days?

  Yes

  No

  N/A

• Production planners are in use for all in store productions including maxi bakeries?

  Yes

  No

  N/A

• Thaw planners are in use for prop. Bakery range?

  Yes

  No

  N/A

• Is the space for sale correct with right lines on tables?

  Yes

  No

  N/A

• Is cream case range being produced as sales requirements?<br>

  Yes

  No

  N/A

• Turkish bread range managed correctly(Efes should be managed in store while Turkish bakeries is pay on scan)?

  Yes

  No

  N/A

Perishables

• Is stock rotation 100% across whole department?

  Yes

  No

  N/A

• Is product being handled correctly to minimise stock damage?<br>

  Yes

  No

  N/A

• Is Cool room organised and SMP in place?

  Yes

  No

  N/A

• Date code are being check in the cool room for any long term bulk stock left over ?

  Yes

  No

  N/A

• Any salvageable stock is being rescued and sold by either MD or oddment labels?

  Yes

  No

  N/A

Longlife

• Repair station in use and managed daily?

  Yes

  No

  N/A

• Long life bulletin is actioned and dates entered in 555?(check report in Isis for perishables and long life)

  Yes

  No

  N/A

• Deleted lines are cleared through right process?

  Yes

  No

  N/A

• Is freezer organised and SMP in place?

  Yes

  No

  N/A

• Is IDT process being followed for lunch room amenities?<br>e.g- tea, coffee, milk.

  Yes

  No

  N/A

• Is any salvageable stock from freezer being repaired and rescued?

  Yes

  No

  N/A