Subway Trough The Customers Eyes

• SUBWAY AUDIT

• Site
  Address

• Conducted on

  Date

• Prepared by

• Personnel

• Signature

  Sign

Through customer's eyes

• Are all the signs outside clear and visible?

  Yes

  No

  N/A

• Are the hours of operation displayed and correct?

  Yes

  No

  N/A

• Is dining area clean?<br>Floor, walls, tables, chairs, bin

  Yes

  No

  N/A

• Are the menu panels and pop/advertising in line with current FAF?

  Yes

  No

  N/A

• Is the drink station,crisp rack and condiment unit clean and fully stocked?

  Yes

  No

  N/A

• Is the cookie display full, clean and tempting?

  Yes

  No

  N/A

• Is the bread display well presented?

  Yes

  No

  N/A

• Is the sandwich unit glass clean?

  Yes

  No

  N/A

• Does the food look fresh and appealing?

  Yes

  No

  N/A

• Do all staff members look professional?<br>Wearing full uniform:<br>Polo shirt, name badge, hat and apron.

  Yes

  No

  N/A

• Are all customers welcomed/acknowledged with an appropriate greeting?<br>1. 2. 3......

  Yes

  No

  N/A

• Are employees friendly and demonstrate good customer service?

  Yes

  No

  N/A

• Are the employees up selling?

  Yes

  No

  N/A

• Payment transaction correct and efficient?<br>Are employees giving receipts to each customer and informing of the tellsubway survey? <br>Asking for a subcard?

  Yes

  No

  N/A

• Are all the customers thanked?

  Yes

  No

  N/A

• Enough staff rostered<br>Que is moving in efficient manner <br>Is the staff utilising Thru-Put during peak hours?<br>

  Yes

  No

  N/A

Food quality and safety

• Hand washing/ changing gloves

  Yes

  No

  N/A

• Correct labelling<br>Expiration sheet completed

  Yes

  No

  N/A

• Product rotation <br>FIFO used

  Yes

  No

  N/A

• Store control book in use<br>Temperature logs and cleaning lists filled

  Yes

  No

  N/A

• Breads<br>All types available<br>Fresh after 11am<br>Baked to a standard

  Yes

  No

  N/A

• Vegetables<br>Sliced to a standard

  Yes

  No

  N/A

• Meatballs

  Yes

  No

  N/A

• Are all formulas being followed? Any over portioning or excessive waste?

  Yes

  No

  N/A

Equipment, stock and prep area, front counter

• Equipment well maintained, clean and working

  Select speed oven oven proofer microwave coffee machine

  • speed oven
  • oven
  • proofer
  • microwave
  • coffee machine

• Add media

  Media

• Freezer and chiller

  Select clean neat and organised

  • clean
  • neat and organised

• Add media

  Media

• Stock room

  Select clean neat and organised

  • clean
  • neat and organised

• Add media

  Media

• Prep area

  Select clean neat and organised

  • clean
  • neat and organised

• Add media

  Media

• Front counter

  Select clean neat and organised

  • clean
  • neat and organised

• Add media

  Media

Paperwork

• Bread and money variances <br>Money up to €5variance<br>Bread up to 10 units variance

  Yes

  No

  N/A

• Understanding in variances of paperwork<br>WISR

  Yes

  No

  N/A

• Weekly reports

  Yes

  No

  N/A

Managerial

• Average spend

• Factor
  Average selling price per unit sold

• Control of food costs
  

• Margin

• Control of wastage
  1%

• In store training
  (Revise formulas)

• Local marketing Ideas of promoting your store