Sub Central QSC 2.21

• Audit Name:

• Store:

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

First impressions - External

• Anything negative to customer perception externally? Outdoor Rubbish, Tables, Chairs, Signage, Windows, neglected Maintenance issues?

  Yes

  No

Marketing materials - External

• Banner, clings, street sign, Aframe, all displaying correct materials and in good repair?

  Yes

  No

  N/A

• Correct Opening Hours clearly displayed? Open signs on and in good repair?

  Yes

  No

  N/A

Marketing materials - Internal

• Menu Panels & Sequence, under Menu Hangers, baine clings, counter cards, floor stand, all correct materials?

  Yes

  No

  N/A

First impressions - Internal

• Anything negative to customer perception internally? Windows & Sills, Floors, Furniture, Wall Coverings, Beverage Station, Bins, Front & Back Counters, Baine Glass, Register Area?

  Yes

  No

• Music and Temperature. Appropriate content / volume? Temperature comfortable?

  Yes

  No

  N/A

Product

• Product Availability - all Products available inc. Bread, Baked Goods, Proteins, Veggies, Sauce, Drinks, Sides?

  Yes

  No

  N/A

• Egg Thawing / Volume correct? Morning process?

  Yes

  No

  N/A

• Product Merchandising - Breads, Cookies, Chips all fully stocked and attractively displayed? Display equipment clean & presentable?

  Yes

  No

  N/A

• Product Merchandising - Drinks fridge full, correct products/SKU's, all fully stocked and attractively displayed? Drink Fridge clean & well presented?

  Yes

  No

  N/A

• Product Quality / Appearance - Bain. All ingredients in bain are well-stocked, correct spec & attractively displayed? Meatballs fresh & fresh cambro? Any cross contamination?

  Yes

  No

  N/A

• Product Safety - Bain. All products within use by date. Meats rotated, labelled, Meatballs labelled & correct temperature?

  Yes

  No

  N/A

• Meatball Temperature?

• Correct Temp Range is 63 - 68 C

• Product - Veggie Freshness. All fresh Veggies within 36 hour prep time?

  Yes

  No

  N/A

• Product - Baked Goods. Bread & Cookie quality is good? Proper bread levels? Correct baking procedures used? All varieties?

  Yes

  No

  N/A

• Oven Probe Check (once per month) - Oven calibration correct? Check Cookie Temp & Bread Temp

  Yes

  No

  N/A

• Record Cookie Temp C - Should be 325c

• Record Bread Temp C - Should be 350c

• Product - Building Subs/Units - hinge cuts, proper build sequence & formula, attractive presentation for customer? Properly packaged?

  Yes

  No

  N/A

Service

• Friendliness - customer acknowledgement / 3 sec rule, customer engagement, smiles / eye contact?

  Yes

  No

  N/A

• Handwashing - all employees following front of house handwashing procedures?

  Yes

  No

  N/A

• Process - correct script, sequence, order take process?

  Yes

  No

  N/A

• Speed / Thru-Put - service speed is being optimised, thru-put techniques are being used? Order take rate is high? All available employees are focused on customers?

  Yes

  No

  N/A

• Best Thru Put hour this week?

• Thru Put Goal?

• Suggestive Selling - all employees are offering Footlongs, Add-Ons, Drinks, Sides, (Meals)?

  Yes

  No

  N/A

• Add-On % this week

• Goal is 4.25%

• Drink % This week?

• Goal is 17.5%

• Are the team achieving their add-ons and drinks selling goals?

  Yes

  No

  N/A

• Howzat?! Are we asking customers this question?

  Yes

  No

  N/A

• Tell Subway execution - receipts given to all customers? All customers told about Tell Subway survey?

  Yes

  No

  N/A

• Current CRS score?

• Goal is 70+

• Number of Tell Subways last week?

• Goal is 7 per week

People

• Uniform & Grooming standards - all employees in 100% correct uniform & strictly adhering to personal grooming policies?

  Yes

  No

  N/A

• Attitude / Energy - all employees bringing a positive attitude & energy to workplace?

  Yes

  No

  N/A

Store Cleanliness - Front of House

• Cleanliness - Windows & Sills, Floors, Wall Coverings, Furniture, Beverage Station, Bins, Sandwich Unit, Bain glass, Back Counters, Register Area, Oven, Bread Cabinet, Toaster, Microwaves, Coffee Machine, Vents?

  Yes

  No

  N/A

Store Cleanliness - Back of House

• Cleanliness - Floors, walls, bins, Prep Table / Prep Areas, Sinks, Mop Sink, Fridge, Freezer, Shelving, Vents, etc.

  Yes

  No

  N/A

Food Safety Procedures?

• Any food safety infringements observed? Time & Temp Control, Cross contamination, hygiene, hand washing, Equipment Temps?

  Yes

  No

Food Cost Controls - evidence

• Correct formulas, Prep Specs, FIFO, appropriate prep, defrost & baking levels?

  Yes

  No

  N/A

Training execution

• Training Plan in use? Training books being used & signed off? Progress since last week?

  Yes

  No

  N/A

• Take photo of Training Plan. Print and issue new Hard-Copy. Check Training Books / Checklists.

Management Disciplines & Controls

• Bread & Money Variance within range?

  Yes

  No

  N/A

• Bread Variance:

• Money Variance:

• Bread +/- 7
  Money +/- $5

• Cash Float / Safe Audit correct?

  Yes

  No

  N/A

• Temp Logs, Company checklists being used?

  Yes

  No

  N/A

• Cleaning & Maintenance chart being used?

  Yes

  No

  N/A

• Weekly Ops Memo printed and displayed?

  Yes

  No

  N/A

• SSA Eval follow up? All "No's" / "Improvement" actions completed? Compliance issues logged, tasked, addressed? Eval Memo done?

  Yes

  No

  N/A

• Store currently in full SSA Eval compliance?

  Yes

  No

  N/A

• Weekly Paperwork Organisation - WISR, Control Sheet, Order Charts, etc. up to date & complete?

  Yes

  No

  N/A

Facilities / Maintenance

• Any outstanding maintenance issues negatively impacting on operation / compliance?

  Yes

  No

Other issues / additional observations?

• Any other issues negatively impacting the operation?

  Yes

  No

Key Priorities / Actions Summary:

• Make sure to review with Manager and identify key actions and priorities to drive Ops excellence!

Manager / Area Manager sign-off:

• Manager Signature

  Sign

• Area Manager Signature

  Sign