WGO Seafood

Schedule Effectiveness

Activity Tasks/Actions:

• • Daily scheduled hours reflect daily sales projection, work activities, peak hours, and hours of operation • Proper staffing mix of Partners with key skill sets and experience (e.g., shift leaders) • Proper AM and PM shifts • Opening and closing task list assignments • Cross training of Seafood Partners to cover Meat Department, when necessary

• Action Planning: Who/Where/When

• Initials

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In-Stocks

Activity Tasks/Actions:

• • On-Line Ordering (OLO) is being utilized as a decision support tool to maximize sales and department contribution • Maintain all tag-to-tag integrity • Displays full and merchandised to SOP’s at all times • Warehouse out-of-stock holes left empty • Self service tray pack section full with good variety of best sellers

• Action Planning: Who/Where/When

• Initials

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Facility

Activity Tasks/Actions:

• • All refrigeration units working correctly with no leaks • Have safety mats and cones in slip and fall risk areas • No plumbing leaks • No light bulbs burnt • All power equipment is in good working condition • Sales floor, cooler floors, walls, equipment, shelves, refrigeration units, and ceilings are in good repair • Display racks and shelving are free of damage/sharp edges and arranged to maintain minimum clearance for Customers • Electrical wiring, junction boxes, circuit panels, outlets, etc. are properly wired and covered to meet safety standards

• Action Planning: Who/Where/When

• Initials

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Merchandising

Activity Tasks/Actions:

• • Ice table or other additional selling stations • Approved items only and no more than 2 sales drivers per table • Active selling is priority but approved self serve items allowed • Approved items determined by Seafood Procurement/Merchandising team • Best results come from “special” relevant items staffed with a selling Partner • Condiment Displays • Full, clean and finessed, tagged/signed • Item selection and allocation based on data and input from merchants • Strategically placed based on store’s traffic flow and space • Display and back stock levels consistent with current and potential sale • Live Lobster/Crab Tanks • Keep tank at least 1/3 full to preserve bio filtration system • Keep properly signed at all times • Clean outside of tank with water only and never chemical cleaners • Check 3 times daily for dead product and remove quickly • Store nothing on top of tank

• Action Planning: Who/Where/When

• Signatures

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Signing

Activity Tasks/Actions:

• • Signing should be consistent with Seafood signing Standard Operating Procedures (SOPs) • All items to have sign or tag • All signs should be neat and clean (replace if needed) • Country of Origin compliance at 100% • “Fresh” and “On Sale” inserts on all items where appropriate • Use correct Price Look-Up (PLU) numbers at all times • Salmon and Raw Oyster Consumption Warning posted in self service case • All cross merchandised assortment is properly signed and tagged

• Action Planning: Who/Where/When

• Signature

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Sanitation

Activity Tasks/Actions

• • Department should have no noticeable odor • All areas behind counter that is visible to Customer kept clean and without clutter • All chrome and glass sparkling clean • Stop-n-Go program • Ice table time and temperature logs • Ready-to-Eat (RTE) log up-to-date • Steamer cooking log up-to-date • Condiment display units dusted • No trash or waste on floor • Wareroom clean and organized • Freezers and coolers clean, organized, and dated • Floor mats clean:​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​

• Action Planning: Who/Where/When

• Signature

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Freshness

Activity Tasks/Actions

• • Frozen display case faced first thing in morning and maintained all day • Seafood bunkers filled at beginning of day and maintained all day • Condiment racks and perimeter displays faced and recovered at beginning of day; maintained all day • All product in cooler and freezer clearly marked with sell-by-date • Cooler product re-iced as needed • All product fresh and attractive (i.e., no “Freddies”) • Accurate, updated temperature log per SOP’s

• Action Planning: Who/Where/When

• Signature

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