Store Stock Loss Review WA

• Store Stock Loss Review

• Client / Site

• Conducted on

  Date

• Prepared by Amit Patel - 0438 783 309

Miscellaneous Items

• Are fresh Team Manager rostered one night per week to coach their teams(expectation is that each team manager works one late shift per week)?

  Yes

  No

  N/A

• Check IP process 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 reflects 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 available from stores bins to ensure they have been recorded properly?

  Yes

  No

  N/A

Store 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, waste tracker and protocols up to date?

  Yes

  No

  N/A

• Does store have coverage i.e 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 the store holding waste huddles twice per day?

  Yes

  No

  N/A

• Is the store management team supporting shrinkage initiative in the store?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Does shrinkage team checks 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 quality 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,PI verification etc.)?

  Yes

  No

  N/A

• Is the correct merchandising standards adhere 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

Meat Servery

• Is the servers set up for space for sales?

  Yes

  No

  N/A

• Does store has a servery?

  Yes

  No

  N/A

• Is the store recording dumps,damaged stock etc.?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Is the 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 lines?

  Yes

  No

  N/A

• Does the 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, check MPL for BTG products.<br>

  Yes

  No

  N/A

• Is the stock being rotated through out the department?

  Yes

  No

  N/A

• Check filling standards i.e not over filled and in conjunction with sales requirements?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Cool room stock is rotated?

  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

• Production planners are being used?

  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 dock?(received line by line with weights checked)?

  Yes

  No

  N/A

• Is store checking SOH report weekly and is reflecting correct SOH?

  Yes

  No

  N/A

• Is Coolroom and freezer organised and SMP in place?

  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? Check MPL for BTG products.

  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)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Check in ISIS for record of RTC and dumps across past 7 days?

  Yes

  No

  N/A

• Production planners are in use for in store productions?

  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 ISB range being MD and dumps getting recorded according to policy?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Turkish bread range managed correctly?

  Yes

  No

  N/A

Produce

• Check promo set up reflects space for sales?

  Yes

  No

  N/A

• Ask produce team manager to explain pack up process and does he review each morning compliance with same?

  Yes

  No

  N/A

• Is Produce Manager coaching team to fill to sales patterns across the trading day?

  Yes

  No

  N/A

• Is the space for sales and lay outs correct?<br>

  Yes

  No

  N/A

• Is Mpls correct for cabinet and lounges?

  Yes

  No

  N/A

• Is Coolroom organised and SMP in place?

  Yes

  No

  N/A

• Is produce team aware and following right process for getting prices from B&M for left over promotional lines?

  Yes

  No

  N/A

• Is Drill Down screens being managed correctly?

  Yes

  No

  N/A

• Is the floral being looked after and managed correctly?

  Yes

  No

  N/A

• Is stock rotation and product care being done through out the department?

  Yes

  No

  N/A

• Has the store set up free fruit for kids and is the stock used being written off under code 55?

  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

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

  Yes

  No

  N/A

• Is 555 process in place and followed through correctly?

  Yes

  No

  N/A

• Is freezer organised and SMP in place?

  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?

  Yes

  No

  N/A

• Deleted lines are cleared through right process?

  Yes

  No

  N/A

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

  Yes

  No

  N/A