Tesco Express North Excellence Audit

Information

Store Name
Store Number
Completed By
Conducted on

Outside Store

Is the external brand, painting, cleaning of fascias, windows, external rubbish bins are washed, outside of stores are swept close up to the facia.
Do the Posters / Vinyl's have a balance between message on our windows, natural light and visibility into our stores
Depending on how much window space we have, determines how many posters we use etc. Don't fill all window space with posters and vinyl's. Only 1 Poster per window to the right .
External lighting has this been checked daily to ensure its all in working order.

Inside store / Stacks

Store Manager owns the congestion plan in each store. Ensure the congestion rules are applied for every stack ( 2 shopping baskets wide ).
It's important that the right products exist in the right location, product association is king, best deals sit within the best locations
Stacks in windows cannot be any higher than the lowest blip line on the window.
Every stack is displayed on a clean black plinth.
Each stack is individually located ( gap between each stack ). A4 POS, on the back and front so that customers can see the offer from outside and inside.
We cannot just promote beer in our windows, there needs to be a mixture, however, we need to ensure we don't mix product range, for example we cant have a stack of pop then household and then a Xmas OFD.
The stacks need to be relevant to the individual stores customer profile to ensure we maximise space to sell product.
Stacks cannot be a extension of the warehouse, every stack has an offer and is displayed out of box
You can only have one stack per location, for example we cannot have two products on black plinths at the end of an isle. You cant have 2 stacks against the same pillar.
Stacks cannot be located in front of any fixture, lottery stand etc.

Promotion Ends, Ladder Racks, Seasonal Space.

They need to reflect current plans, if we have an out of stock each Sel requires an out of stock label and then find a product on offer to replace until original product comes back in.
Promotion ends need to have the correct stripping per shelf. Where we have the 25% wine offer you need to ensure we have the corporate POs describing this, with 6 bottles in a wine carrier with a till receipt displayed that makes it very easy for your customers to understand the saving and its easy to purchase.
Ladder racks require tight merchandising with the right number of shelves, cannot have large air gaps between shelves
Ladder racks need to be located adjacent to actual products, for example, the bake off ladder rack needs to be located next to the bake off fixture, worst can scenario opposite the fixture. We cannot have the ladder rack in a different isle.
Kids sweet ladder needs to be located either end of the confec range.
Whole Food ladder rack, every store needs to have Monkey Nuts merchandised on bottom shelf. Retail standards reviewed daily. Correct number of shelves etc.
BWS ladder rack needs to be located in the BWS Aisle.
Cake to go ladder rack needs to be located in the sandwich isle. Operations Manager needs to review each store ,should they have the cake to go ladder, if no, use to trade locally with seasonal stock for the capping stores. Post Xmas use to drive trade through great offers.
Discontinued ladder rack, needs to demonstrate great merchandising standards, you can only use the clearance stripping where a reduction is stated on a shelf edge label. Cannot mix product range on the same shelf.

Retail Standards Grocery.

Shelves need to be clean.
Broken stripping requires replacing daily.
No air gaps between shelves.
All mods need to be to plan with no discontinued stock within current range.
Shelving spec needs to reflect the planogram.
Shelf edge labels need to be to the left of every product.
Every new product has a new bubble.
Top shelves, height of merchandising is the single height of the tallest product on the shelf, you cannot have a Manhattan skyline approach.
If we have a gap due to merchandising, i.e..e. shelf is to plan but we have a small gap, the gap needs to exist at either end of the shelf, where applicable you should consider if a product could be merchandised sideways, but again it needs to be at the end.
Sel sizes need to be reviewed on every mod inspection to ensure they fit the shelf and you follow rules regarding only 2 sizes per shelf.
Every product needs a Sel.
Retail ready packaging needs to be used on every product where planograms describe. When rumble, fit for 5 and end of day presentation takes place its important that all the stock is presented, and brought to the front of the shelf ( still in retail ready packaging ). You cannot have a situation whereby a product is just faced with individual products and you then have a gap behind the front product where we have just pulled a couple forward.

Xmas Capping Shelving.

Its important that you follow the merchandising rules, all biscuits together, all confec together, you cannot mix product range.
Height needs to be reviewed to ensure we have stock that is easily accessible for our shorter customers.
Product at the front of the capping can only be one product high. You can step-up the product behind the front row
Only display POS on capping where there is an actual offer.

Clipstrips

Clipstrip products need to be located with associated products, i.e..e., nut cracker on the nuts section, lip balm located on health / Beauty, pork scratching on the beer section etc.
Cannot display clipstrips on any end or ladder rack
Every clipstrip requires a Sel, need to review actual selling price verses sticker on actual clipstrip.

In Queue Units.

In queue needs to be recognised as a key selling space.
Same retail standards need to exist as any other mod around the store.
Needs to be clean and well looked after.
Whilst we have plans for each section Operations Manager need to review this space by store and agree with the manager if we are to reduce the number of duplicated sections to allow the manager some store specific selling space.
Where we have this specific selling space manager needs to ensure we only display products that are current promotions. Price point should be no more than a £ ( great pick up products ).
Where we have till units specific for chewing gum, where we have the additional chewing gum stand erected on the top of in queue you should lose the actual in queue mod / section of c hewing gum and use this space to trade locally.
You cannot use end dump bins for gift wrap.

Under Tills.

You need to loose the rubbish bins that may be located under the tills ( in the gaps ).
Operation Manager to review by store and agree if you should use it for displaying promotions ( this will not be for every store ) in many stores this space will become empty of anything.

Behind Checkouts.

Grey units need to be removed below spirit mods.Additional shelves put into the fixture so you create a shelf in the middle of the mod that can be used for great spirit promotions, with POS on display
Great retail standards as per any other mod in the store, spirits, batteries, bag for life tobacco.
No air gaps between shelves, rows of pins etc
No clipstrips displayed behind checkouts
Checkout tops need to be clear of any products, this is not selling space, this space belongs to the customer and therefore should be free of clutter / product.
No consumables to be stored behind the checkouts.
Manager work station needs to reflect, demonstrate great standards.

Frozen Food.

All products are merchandised standing up, except for Pizza and tubs of ice cream
Great retail standards as per any other mod across the store.
Rumble 2pm every day, fit for 5 and end of day presentation.
Maintenance issues need to be logged / chased down, too many iced up units.

3 Tier Ice Cream Unit.

Needs to merchandised with current promotions, consistent message, i.e..e. half price promotions
POS displayed to promote great offers.
Clean at all times, focus on de-frosting the units on a more regular basis.

Beers Wines and Spirits

Important we get the space right in each store as its a key trade driving area
Every manager to understand their BWS business, what sells best, beer, white wine, red wine.
Important planogramns are correct ( recognise current range change has created an issue whereby key products have less space. Nick is taking this back to the centre team ).

Fresh Foods.

Remove the Produce freshness board in every store ( please ensure these are just not ripped off the section, maintenance to ensure area is left good )
Cleaning / presentation is absolute key to our fresh food business. presentation is key, you need to replicate the high standards we see on grocery, on fresh at the end of evening and after fresh food delivery is worked of a morning.
On no delivery days, backstock fresh needs to be priority stock to replenish at the start of the day.
Any gaps on shelf, need to exist at either end of a shelf.
Every mod needs to demonstrate accurate merchandising as per current plan.
No sideways merchandising.
Every mod needs to be clean, every day, particular attention given to reduction sections
Banana quality needs to be excellent, really drives customer perception.
No air gaps between shelves.
Where we have reviewed range due to waste you need to ensure we have balanced merchandising by shelf, i.e..e. we cannot have one shelf that has 6 products on it and then the shelf underneath has only 3 ( snake the planogram to even up range by shelf ).
You need to offer a green apple in every store, even if you have discontinued one because of waste
Glass doors cleaned daily with window cleaner type wiper ( no smears please )
Sandwiches, important that the full POS package is utilised for the Meal Deal. Meal Deal stripping is displayed on the correct shelves and no no meal products have this stripping.

Bake Off.

Quality and freshness is king
Fixture is cleaned first thing every day.
Fixture is to plan.
A4 POS holders where applicable display current offer
Bag holders / tongs always available.
Minimum of 2 bakes a day, first thing and mid afternoon
Bake Off ladder rack replicates the standards of the Bake Off itself.
Review height of first shelf from the bottom, raise by at least a notch so that the range on the bottom shelf gets better visibility.

Cleaning Signs. / Cleaning.

Cleaning signs need to be " CLEAN ".
Only ever see a cleaning sign on the sales floor when actual cleaning is taking place.
Produce lighting reviewed weekly to ensure clean.

Tesco Express North Excellence Audit

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Outside Store

Inside store / Stacks

Promotion Ends, Ladder Racks, Seasonal Space.

Retail Standards Grocery.

Xmas Capping Shelving.

Clipstrips

In Queue Units.

Under Tills.

Behind Checkouts.

Frozen Food.

3 Tier Ice Cream Unit.

Beers Wines and Spirits

Fresh Foods.

Bake Off.

Cleaning Signs. / Cleaning.

Related checklists

Tesco Express North Excellence Audit

Free Tesco Express North Excellence Audit Checklist

Go digital today!

Convert your paper checklists into digital forms

Outside Store

Inside store / Stacks

Promotion Ends, Ladder Racks, Seasonal Space.

Retail Standards Grocery.

Xmas Capping Shelving.

Clipstrips

In Queue Units.

Under Tills.

Behind Checkouts.

Frozen Food.

3 Tier Ice Cream Unit.

Beers Wines and Spirits

Fresh Foods.

Bake Off.

Cleaning Signs. / Cleaning.

Related checklists