Title Page
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Store Manager
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Conducted on
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Review Conducted by:
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Store
Total Store
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Are Stocktakes performed accurately? Store Manager can talk through the most recent stock take result by department.
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Is there a plan to monitor/increase sales of the high risk lines for the day? Ask the SM/ASM which lines they are monitoring due to recent high loss, stock issues etc and what actions are being taken (for example, spruiking over the store sound system).
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Have Loads and Credits been accurately processed? Check the OBED report and spot check receiving process to ensure deliveries are checked off effectively. Check the RTV report in SIS for overdue credits, make sure that credits are being done on a daily basis if they are being done once a week this will affect orders, check IBT's for overdue outgoing IBT's. Especially those back to the DC.
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Is the Store Manager aware of total loss performance across the store? Store Manager knows total loss result in the store for the last week,MTD and YTD.
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Is the Store Manager aware of the total loss targets overall and by department? Store manager knows total loss targets by department and that all fresh departments have a plan to reduce loss.
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Are Daily dump huddles being held at least once per day? Dump huddles should be Conducted by Senior Managers.
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Is the Stockloss board updated on a daily basis?
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Are all waste bins locked and do appropriate team only have access?
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Store Manager and Department Managers can discuss the key actions and outcomes from the latest dump huddle?
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Loss Report shows dumps are recorded on a daily basis across each department?
Produce - duplicate
Replenishment, Ordering and Stock Management
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Can the Produce Manager tell you last weeks total loss number? Ask the PM for the Total loss figure for last week and ask for the worst 5 lines and what the proposed actions are.
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Can the Produce Manager explain the weeks promotional plan and promo table layout? Ask the PM to explain the promotional plan for the week, and to show the table layout and how it differs from the standard layout, and how it aligns with the promo layout set centrally.
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Is the SOH accurate? Print the in-store days SOH report and check for any lines with more than 5 days SOH. Check reported number against available stock. Does it show a large amount of SOH that the store does not have?
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Are system capacities and MPL's accurate? Check MPL and capacity for a sample of 5-7 articles using the RF gun. Verify that space allocated is aligned to space for sales, and that the MPL is set correctly.
Product Care and Cold Chain
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Is proper cold chain maintained? Check in produce storage area (both ambient and chilled). Are the right products in the right type of storage and are loads stacked away in a timely manner.
Filling, Rotation and Markdowns
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Are items still fresh and within code? Check on 5 bar coded lines in the produce cabinet if they are with in best before date. Check Lettuce lines to ensure spoiled or wilted leafs are removed. During the loose produce check, team members apply "Would I buy it" and remove items with quality below our fresh food people standards (check for mouldy berries on show).
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Is the team following the markdown process on bar coded items? Check 10 bar coded items, including fresh cuts and pre-packed tomatoes, and see if any are 2 days or less from expiry date but with no markdown action taken.
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Is the rotation process maintained in the backroom? Check best before and packed on dates in the backroom - is the expiry of the oldest products in the backroom sooner than the expiry of the products on show? Are the oldest dates on top ready to be used first?
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Is the Rotation process maintained in the store? Check 5 bar coded lines to see if the oldest products on display are on top, and the newest on the bottom. If possible observe filling of loose products. Check if the team member adds the the newest product to the top rather than rotating the oldest product to the top.
Deli
Store Team and Planning
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Can the Deli Manager tell you last weeks total loss number? Ask the Deli Manager for the total loss figure for last week and ask for the worst 5 lines, and what the proposed actions are.
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Does the Deli Manager have a promotional plan for the upcoming week? Ask the Deli Manager what the promotional plan is for the week - what lines need to be opened up?
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Do the Deli team understand and follow the markdown process? Ask the Deli manager and/or a team member to explain the markdown process and how closely they follow it.
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Do the Deli team know which lines are volatile, and action them? Ask the DM and/or a team member to identify the main volatile lines, and ask how often PI is being actioned on those lines. ( It should be daily).
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Is the Dumps recording process being followed? Ask a team member how dumps are being recorded. For behind the counter goods sold by weight, the dumps should be weighed, a barcode with the weight printed and kept, and registered as a dump. For goods sold in units, dumps should be scanned off as a dump as normal.
Coolroom
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Is the coolroom organised with properly rotated stock? Coolroom should follow SMP principles - items sorted neatly with tickets beneath each product and stock should be correctly rotated. Check a minimum of 3 different lines to ensure stock rotation is happening correctly.
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Is there an area for dumps until the dump huddle? A tray or bucket in the coolroom labelled "Dumps" or "waste" that is being used to store dumps until the next dump huddle.
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Is there excess stock? Look for excess stock in the coolroom of any lines. Check MPL/Capacity in the system. Ask the store team to help identify the cause of heavy stock - will it sell before expiry?
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Are all products appropriately labelled? Check 3 opened meat pieces - they should be wrapped in cling wrap and have a clear trace label correctly filled in.
Hot Food
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Is the correct process for hot foods being used? Is the production planner being used? Are unsold chickens being removed within 5 hours and being 1/2'd or shredded prior to being placed in the chiller? Is the super chicken process being followed - check SOH adjustments on the gun match the amounts recorded on the temp check sheets.
Cheese Barge
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Is product being stacked to high in the cheese barge? Check the barge for items that are stacked higher than the load limit of the barge.
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Is the stock being rotated? Check 5 lines that have a lot of stock or are slow moving to see if the oldest product is on top/ at the front, check DSOH on the gun.
Shaved and Sliced Meat
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Are the shaved meat trays filled to a level consistent with expected sales and time of day standards? Check 3-5 shaved meat lines using the RF gun to compare recent sales with the amount of product on display. Weigh the trays to understand how much is on show, and see if it is out of line, If the amount seems excessive, ask the store team for a rationale, such as it is going on promotion.
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Is the amount of sliced meat on display consistent with expected sales and time of day standards? Check 3-5 lines using the RF gun to compare recent sales with the amount of product on display and see if it is out of line. If the amount seems excessive, ask the store team for a rationale such as it is going on promotion.
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Is there excessive stock of back up sliced and shaved meat? Check the coolroom for additional back up trays of shaved and sliced meat. If there are more than 1 tray per line, or more trays than seem reasonable for the store size, discuss the rationale with the store team.
Shelved Area (Salads, Ready Meals, Prepacked Deli etc)
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Are MPL's and Capacities correct? Check 5 lines that have more than 1 facing - MPL should be 25% of the actual capacity, check space for sales.
Bakery
Dumps, Markdowns and Stocktakes
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Is the Bakery Manager aware of Total loss in Bakery for the last week? Ask the Bakery Manager what the total loss numbers were in the Bakery for Last week. Ask for the 5 lines with highest total loss and what the follow up actions are. Total loss= Markdowns + Dumps+ Stock Adjustments
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Can the Bakery team explain the process of how they record dumps? Ask a team member of the bakery team to explain how and when the record dumps. Ensure this is being done daily by checking the reports over the past 7 days. Ensure they scan off products that have not been sold at the end of each day or early next morning.
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Is the Markdown process for In Store Bakery done correctly? Ask Bakery team to explain current markdown process and when markdowns are done.
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Are stocktakes done accurately in Bakery? Ensure they count any open or in-use ingredients in bakery, even half full bags of flour. Ensure they do not combine products under one article number but count each article using the correct article number. Ensure they count all products on the shop floor including Yeast products.
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Are recipes being followed? Test weigh a sample of bread lines are they the correct weight? Is their evidence of excessive use of key ingredients i.e. cheese, hersheys chocolate.
Promotional Tables
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Are promotional tables filled according to guidelines? Soft pack on promo tables (eg Bread Rolls) are stacked max 2 high. Rigid packs on promo tables (eg Mudcakes, cookies) stacked max 3 high.
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Are promotional tables filled according to expected sales?Ask Bakery Manager how they fill promo tables differently on slower vs busier sales days/times. Discuss ideas for creating abundance on slower days/times eg taking away smaller tables, having lower fill levels, having multiple lines on one table (eg donuts and cookies together - ensure ticketing is clear).
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Is the correct amount of frozen/thaw product on display? Should be no more than 50% of shelf life on display i.e. if a product has 4 days shelf line then display no more than 2 days worth of sales. There should be part boxes in the freezer (particularly of slower selling lines).
Artisan/Special Bread
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Is Artisan bread filled according to expected sales? Conduct spot checks with RF gun together with Bakery Manager to look at sales history across 5 lines. On show levels should be in line with the expected sales for that day. Discuss ideas for creating abundance on slower days/times e.g. filling the space with Vienna (tiger,crusty) loaves.
Production Planning
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Is the Production Planner Used? Check the production planner is used daily.
Meat
Store Team and Production
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Is the Meat Manager aware of the total loss in Meat for the last week? Ask the Manager for the total loss figure for last week and ask for the worst 5 lines, and what the proposed actions are.
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Are products stored and organised correctly to maintain freshness for customers? Ensure cold chain is maintained and SMP are followed eg the date codes of all stock is traceable and storage is well organised to ensure FIFO.
Inventory
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Are PI verification routines actioned? Check 10 products from Beef, Lamb, Pork, Chicken and Mince. Adjust counts accordingly if any discrepancies.
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Did the Stocktake occur? Ask team leader if stocktake was done accurately. Was SOH report reviewed before uploading counts for Stock Take?
Markdowns and Dumps
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Are correct markdown procedures in place for case ready and production meats? Markdowns taken within the correct timeframes: 1st - 20% off 2 days prior to best before dates. 2nd - 50% off 1 day prior to best before dates.
Ordering and Replenishment
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Are Promtional planning screens completed? Check next week is completed, ask about rationale for promo builds. History is being checked before setting demands. Build and display qty's are only to be used for articles displayed in promo bays.
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Is stock rotated correctly to keep products fresh for customers? Confirm shortest date is at the front of the fixture and on top of display (check chiller as well as display).
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Are time and temperature controls being followed? 30 minute rule is followed on the shop floor and inside the prep area ( dependant on prep area temperature).
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Are MPL's set to an appropriate level? Check case ready MPL's set at 25% of capacity, capacity is set at 2 high. Check 10 lines. Do products have appropriate amount of space for sales.
Seafood
Store Team and Production
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Is the Manager aware of total loss in Seafood for the last week? Ask the manager for the total loss figure for last week and ask for the worst 5 lines, and what the proposed actions are.
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Are products stored and organised correctly to maintain freshness for customers? Ensure cold chain is maintained and SMP are followed eg the date codes of all stock is traceable and storage is well organised to ensure FIFO.
Inventory
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Are PI verification routines actioned? Check 10 products - adjust accordingly if any discrepancies.
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Did the Stocktake occur? Ask team leader if stocktake was conducted accurately. Was SOH report reviewed before uploading counts for Stock Take? Check SOH report for high counts and articles not sold for > 5 days that have SOH counts (PI could be incorrect)
Markdowns and Dumps
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Are correct markdowns procedures in place for case ready and production meats? Markdowns taken within the correct timeframes for the product.
Ordering and Replenishment
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Are promtional planning screens completed? Check next week is completed, ask about rationale for promo builds. History is being checked before setting demands.
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Is stock rotated correctly to keep products fresh for customers? Confirm shortest date is at the front of fixture and on top of display (check chiller as well as display)
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Are time and temperature controls being followed? 30 minute rule is followed on the shop floor and inside the prep area.
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Are MPL's set to an appropriate level? Check case ready MPL's set at 25% of capacity, capacity is set at 2 high. Check 10 lines. Do products have appropriate amount of space for sales.
