Title Page
Facility
Schedule Effectiveness
Activity Tasks/Actions:
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• Daily hours and staffing should reflect daily sales projection and work activities • Proper staffing mix of Partners with key skill sets and experience (e.g., Baker/Fryer, Cake Decorator) • Proper AM and PM shifts • Opening and closing task list assignments • Proper scheduling for Tortilleria Partners to reflect sales projection and production needs • Leadership/production owner for each day of the week
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Action Planning: Who/Where/When
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Initials
In-Stocks
Activity Tasks/Actions:
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• Breakfast items full by specified time (e.g., 6:00 AM) • All items no holes by 9:00 AM full at 11:00 AM • Production and breakout list in use • Cycle cake production process in place (e.g., cake-flow production plan) • Proper ordering; par level set for every item, inventory before ordering • Ensure daily advertised products are in-stock and verified
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Action Planning: Who/Where/When
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Initials
Signing
Facility
Activity Tasks/Actions:
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• All equipment in good working condition • All refrigeration units holding to correct temperatures • No plumbing leaks • No light bulbs burnt out • All ceiling tiles clean and in good condition • Floors, fixtures, and tables in good condition • Bag racks are full, in proper locations and with twist ties (as appropriate) for Customers
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Action Planning: Who/Where/When
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Initials
Merchandising & Signing
Merchandising
Activity Tasks/Actions:
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• All product level set on tables • Set tables to product family o Croissants (e.g., mini, 6ct., 10ct., cinnamon crisp) o Muffins (e.g., 3ct., 6ct., mini muffins) o Cookies/Brownies (e.g., gourmet, family, 8x8 brownies, and brownie bites) o Breakfast (e.g., cinnamon rolls, coffee cakes, strudel bites, and turnovers) o Crème cakes (e.g., small, large, angle food, and sliced loaf) o Mexican pastry o Cakes (e.g., slices, 8” single layer (SL), cupcakes, and etc.) o No sugar items o Pies o Proper wrap used
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Action Planning: Who/Where/When
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Signatures
Signing
Activity Tasks/Actions:
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• Signs symmetrical • Tables; one sign per table; highlight best price point o Bakery Label (BL) with par levels for every item • Pastry case; price point on each door o Every product with description • Full service cake case; sign P-Touch with item description and price o Price Look-Up (PLU) number of item on backside • Self service cake case; BL • Bread fixtures; BL with par levels for every item • Sale sign on all ad items • Coupon items; reflect savings with coupon
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Action Planning: Who/Where/When
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Signature
Sanitation & Freshness
Sanitation
Activity Tasks/Actions
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• Stop-n-Go program; Partner responsible noted on PinPoint schedule • Bakery equipment deep clean checklist, date completed, and Partner assigned • Hairnets and gloves in use (no jewelry permitted) • All glass and fixture surfaces clean (e.g., pastry case, cake cases, bread fixtures, and Bakery tables) • Supplies stocked: tissue, bags, and ties • Department coolers and freezers clean and organized • Bakery designated wareroom areas clean and organized
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Action Planning: Who/Where/When
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Signature
Freshness
Activity Tasks/Actions
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• Bread rotated, stocked, and blocked multiple times daily • Review previous week’s Return Goods Center (RGC) performance • Rotation schedules implemented and followed per SOPs
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Action Planning: Who/Where/When
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Signature