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Title Page
Document No.
Store Walk Fresh V1.1
Conducted on
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Our Fresh departments are very important to our customers: - Great fresh food drives total store sales - It creates a difference between us and our competitors - It creates the "theatre" in the store - It contributes significantly to the Store's profit
Our goal for all fresh foods is to be ready at 9am, tidy at 2pm and fresh at 5pm A Duty Manager should complete this audit each day and review the results with each department to create an action plan for the day Rate each question from the customers point of view
If you score an item below 7 please comment on why it is scored low.
Produce
Initial impression of the department - is it full, well presented, ticketed, clean and fresh?
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Bananas - Is the display full and well presented? Are there Bananas ready to eat today? Are there Bananas ready to eat in 3 days?
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Leafy Lines - Whole product; Lettuce, Cauliflower, Spring Onions, etc. Trimming should not be excessive, only trim off what is necessary. The more that is left on the product the longer it lasts and the bigger and fresher it will look in the eyes of the customer
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Cut product - Pumpkin, Melons, Cabbage, Cauliflower, Celery, Pineapples, etc. Are you satisfied with the quality? If not can it be re-faced; thinly slice the face of the product and rewrap it
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Are we maintaining moisture on all leafy lines and root vegetables (except carrots) several times a day?
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Trading culture - are there at least 2 products aggressively displayed, appropriate to the time of year/weather at a good price with a good margin?
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Bin Displays - displays should look full but only hold enough stock to maintain freshness and be easy to rotate. Less product filled more regularly to maintain freshness.
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Check use by dates - products should have enough date to allow customer to consume within dates comfortably, are we clearing product in a timely manner?
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Are all products ticketed? Are all tickets (Bin & Cabinet) clean, tickets shouldn't be blank on one side?
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Trim & Crisp program - celery, lettuce, herbs, carrots, beetroot, radishes, asian vegetables, endive, broccoli, asparagus, spring onions, leeks, spinach, silverbeet
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General quality check - Would I buy it?, Good fruit is firm and crisp, look for skin markings, cuts and bruises
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Storeroom - is all stock date coded? Stock levels - not too much or too little (only enough stock to get to next delivery), is the prep area clean
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General rotation check - check product is being rotated e.g. bin lines, apples, potatoes, onions, beans
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Deli
Antipasto/Olives - No bubbles in oil, not dried out, have been stirred, should have a sheen
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Salads - should not be dried or discoloured, should have been stirred
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Franks & Sausages - Shouldn't be dry or dark, particularly on the edges. Shouldn't be slimmy
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Sliced Meats - Shouldn't be dry or curling at the edges
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Chicken - shouldn't be yellowing or dry. There should be no smell.
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Seafood - No smell and shouldn't be dry
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Bacon - Shouldn't be dry or have a visible slime
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Fetta - Must be in brine, not yellowing, Ricotta shouldn't be turning pink
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Pastries - Shouldn't be any mould (Check underside)
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Continental & Kabana - not turning white or slimmy
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Can you see our feature product in under 5 seconds?
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Are all advertised specials available and prominently displayed?
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Cleanliness - Windows and mirrors
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Cleanliness - Tickets are clean and straight
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Cleanliness - Clean back bench, no notes on the wall, no personal effects, no visible rubbish, slicer free of scraps
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Deli Case Stock Levels - appropriate for weather/day of week/time of day
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Deli Self Serve Fridge Stock Levels - are they adequate?
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Coolroom Stock Levels - Is all stock date coded?, Is stock rotated?, Stock levels not excessive?
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Coolroom - Are raw products stored BELOW cooked products?
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Team Presentation: Hairnet, Apron, no rings or earrings with stones, no braclets or watch. Is a name badge being worn?
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Do we ask "is there anything else?"
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Bakery
Are displays well presented with adequate stock - not too much not too little
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Are all specials available and prominently displayed? - Check against catalogue
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Are all products ticketed including specials?
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Are markdowns actioned in a timely manner - 4 days prior to best before for longer life products?
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Do all products have a Best Before date?
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Meat
Is cabinet well presented with adequate stock?
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Quality of Meat - good bloom of red meats and mince, no leaking packets
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Are all specials available, prominently displayed, with adequate stock?
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No stock on display on it's use by date or past its use by date?
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Are Markdowns occurring 48 hours prior to use by date? Check Markdown amount isn't excessive - should be 20%.
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Is the cabinet clean? Shelves, front of cabinet, air return, etc
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