Top Ops

Parking lot & sidewalk in front of store are clean

Outside lights & signage are in good repair

Approved open sign is present & turned on during business hours

Hours of operation are posted & match Caesar Vision

Lobby doors clean & in good repair, If present, chairs & rugs are out

Lobby walls, baseboards, & floor are clean & in good repair

Lobby lights, light cover, ceiling tiles, & vents are clean & in good repair

Front counter, faceboard, & baseboards are clean & in good repair

Digital Menu Boards (DMB) are clean & in good repair

Soda cooler is clean, organized, lights on, marketing updated, & in good repair

Soda is stocked, faced forward & properly rotated (no expired product)

Portal is clean, free of build up & fingerprints, vents are clean.

Portal is turned on, heated to the proper temperature, & in good repair

Customer view of Cres Cors are clean, no build-up, or fingerprints, & in good repair

Approved POP posted & in good repair

Public restroom is clean, stocked, & in good repair

Front counter Grab-n-Go items properly stored, faced, & stocked

Registers/ Pick-up Window/Drive thru is clean, free of clutter & in good repair

Phone/Manager Station is clean, organized & in good repair

Customer view areas in back of store is clean, organized, & in good repair

Was an ACE/CAPE on staff for dinner

Cashiers demonstrated a sense of urgency to greet customers & assemble orders

Cashiers used a warm, friendly greeting

Cashier smiled & made friendly eye contact with customers

Cashier made appropriate suggestive sells for order

Cashier scanned out pizzas before handing out to customer

Cashiers are friendly, gives kids premiums, & creates a customer connection

Cashier demonstrated a sincere thank you to the customer

Appropriate number of registers assigned for sales volume

Expeditor utlizied for Pick-up Window when 2 or more cars are in line

Store utilzing multiple registers in use, Bump & Slide when needed

Correct core items available & accurate amount of product in Cres Cors for projections

All Hot-N-Ready products within expiration times

Cres Cors are holding temperature between 155-165 degrees & in good repair

Cres Cors are clean & in good repair

Crazy Bread Station is clean, stocked & has proper utensils

Landing station is clean, stocked & has proper utensils, all procedures are followed

All portal eligible orders are being loaded correctly into the portal

Expiration times & product levels communicated & monitored by landing. Box Boss (BB)

All side items baked, landed & packaged correctly

Pizza Dress Station fully stocked for business

Make ring used throughout the pizza prepping process

Proper topping scoops & cheese cups are available & used

Accurate amount of pizzas on the Ready Rack to meet projection

No toppings shifted when placed on the Ready Rack - No rack slamming

Ready Rack timers in use & times being monitored for expiration

All side items prepared & loaded correctly

Ovens are set to the correct settings & stickers labeling decks are in place.

Ovens & hood vent are clean & in good repair

Command screen is being utilized correctly to bump products & manage projections

Auto-saucer is clean & in good repair

Pizza Retarder is clean & in good working order

MIKE is clean & in good repair

Proper sheetout procedures are followed

Accurate amount of sheetouts are prepared to meet projection

Sheetouts have cover pan, expiration time marked, not expired, & proofed before use

Accurate amount of Crazy Bread sheetous are prepped to meet projection

Crazy Bread sheetouts are marked, within expiration, proofed prior to use

Deep Dish is prepped for the day's sales

Pans are wiped out between each use

Dough press / sheeter are clean & in good repair

Oiler is clean & in good repair

Walk-in cooler is clean & in good repair

Accurate amount of prepped product, product marked properly

Inventory & prepped products properly rotated (FIFO) & within expiration

All Dough & Deep Dish sheetouts are dated & properly rotated

Sauce cups are prepped & pulled for the day's business

Proper sauce making procedures are followed

Accurate amount of sauce is prepped according to meet projections

Proper dough making procedures are followed

Accurate amount of dough is prepped to meet projections

All doughballs are proper weight

Dough divider is clean & in good repair

Dough rounder is clean & in good repair

VCM is clean & in good repair

Staff is in clean, groomed & in proper uniform

Store is staffed & scheduled for the current day's sales

Store is properly staffed at 1.5 per $1,000 min.

Productivity goals being given & met

Current Operational Resource Guide (ORG) is in store

Only current & approved job helpers are in store

DO sheet or Caesar Vision Build-to are being utilized

Daily inventory is being entered

Weekly inventory & Blueline is being entered

Deposit is verified daily in Caesar Vision

Caesar Vision Envelope Reports printed daily (Current week held in store)

Waste procedures are followed & confirmed in Caesar Vision

Review the Envelope Reports for Voided/Modified and or Refunded Orders

Only approved products are in use

All other equipment is clean & in good repair

Stations are being cleaned throughout shift; clean as you go & buckets out

Dishes are properly cleaned & sanitized