WOW - Meat Capability Health Check

• Audit Title

• Conducted on

  Date

• Prepared by

Rostering

• Is the store operating to the correct model?

  Yes

  No

  N/A

• Has the store completed an effective base roster that follows the required rostering principles?

  Yes

  No

  N/A

• Has the store implemented this roster?<br>

  Yes

  No

  N/A

• Is the store operating within 5 bps of the state OR target? (105%)

  Yes

  No

  N/A

ASR and Promo Planning

• Is the SMP correctly implemented and maintained?(New load, workable load, long term overstocks, last nights overstocks)

  Yes

  No

  N/A

• Is the ASR routine completed 7 days a week? Is the fresh inventory routine in place? 1-Are overs being investigated in line with deliveries? (Green sticker) 2-Check daily Gap scan reports previous week & current week. 3-Check negative SOH reports previous week & current week.

  Yes

  No

  N/A

• Have gaps been scanned prior to 9am and all gaps investigated? *Has the fill report been actioned? *Temporarily unavailable tickets actioned?

  Yes

  No

  N/A

• Are MPL's and capacities correct?<br>(Randomly test on 5 lines per category)

  Yes

  No

  N/A

• Have all orders been received correctly?<br>

  Yes

  No

  N/A

• Has Promotional Planning been completed 14 days prior to promotional week? (In line with relevant sales history?)

  Yes

  No

  N/A

• Is there evidence of the Meat Team Lead meeting with the Store Manager/ASM? *What was discussed?

  Yes

  No

  N/A

Stockloss/Markdowns

• Has stock been rotated correctly?<br>(Check 5 items per category)

  Yes

  No

  N/A

• Is the Markdown Protocol accessible to the Meat Team?

  Yes

  No

  N/A

• Is the Markdown Protocol being followed? (20%, 50%, SM discretion) *Check previous weeks 1- Dump stock report 2- SOH adjustment report 3- Reduced to clear report.

  Yes

  No

  N/A

• Is the coolroom set up correctly to ensure the right stock is put on show at the correct time?

  Yes

  No

  N/A

• Is the Meat stocktake being completed weekly? (Case ready) *Print off SOH report *Randomly check 10 lines for PI accuracy.

  Yes

  No

  N/A

Presentation Standards, Quality and Communication.

• Is the Meat case stacked at 2 high in all categories?

  Yes

  No

  N/A

• Is the flow correct?

  Yes

  No

  N/A

• Are the Planograms correct? (Is the POG folder accessible?)

  Yes

  No

  N/A

• Is the Meat case well presented? *Data stripping, shelf labels, promo ticketing, promotional bay tie up to standard? * Case ready tidy and presented?

  Yes

  No

  N/A

• Is the Meat Quality app being used? * What was the last report?

  Yes

  No

  N/A

• Does the Meat Team Lead know their sales, stock loss and GP?

  Yes

  No

  N/A

• Do the Meat Team know their VOC score, and their biggest opportunities? (Last week, current week)

  Yes

  No

  N/A

• Are the Meat Team aware of the Butchers Hook communication? * Is it accessible to the Meat Team?

  Yes

  No

  N/A

Customer Engagement/ Food Safety

• Is there a sampling program in place? * Check code 55, previous 2 weeks SOH adjustments.

  Yes

  No

  N/A

• Are team members following the preferred standards of dress? (Clean and tidy, no dirty hats, good personal hygiene)

  Yes

  No

  N/A

• Have Food Safety records been filled out correctly? * Have they been verified by Team Lead and Store Manager/ASM?

  Yes

  No

  N/A

• Do the food safety records reflect the standards in the department?<br>(Eg. Cleanliness of the chicken section?)

  Yes

  No

  N/A

• Is the cold chain process being followed? * Check receival and storage, filling using 6 wheel trolleys not rollcages.* Stock should not be out of refrigeration for more than 15 to 20 minutes when filling.

  Yes

  No

  N/A

Butcher shop

• Is the butcher shop roster in place and being adhered too?<br>*Dedicated Meat expert for all hours of operation?

  Yes

  No

  N/A

• Does the butcher shop have a flow guide for the cabinet? * Is the flow being followed?

  Yes

  No

  N/A

• Is the core range in place?

  Yes

  No

  N/A

• Is the Butcher shop presented at a high standard?

  Yes

  No

  N/A

• Is the correct ticketing available and on display? (Eg. Special stabbers and toppers, call out and unit price stabbers)

  Yes

  No

  N/A

• Are the Team aware of their daily Butcher shop sales, and the quantity of stock required on a daily basis? * Check stock levels in the Butcher shop window.

  Yes

  No

  N/A

• Are the Team aware of the Butcher shop markdown protocol? * Check freshness and quality of product in the Butcher shop window.

  Yes

  No

  N/A

• Is the Butcher shop range/PLU listing available? * Are PLU's used to price and display lamb/pork boneless off cuts and bones? * Are the correct PLU's displayed on the back of black cabinet tickets?

  Yes

  No

  N/A

• Are all products on display cut, trimmed and produced to specification? (Eg burgers, Kofta pops, BBQ packs, Lamb cutlets, Texas T-bone steak)

  Yes

  No

  N/A

• Has any product been dumped without being recorded via RF gun? * Check fat & bone bin for evidence of over trimming. Is there any salable product? Eg bones, trim etc.

  Yes

  No

  N/A

• Is there any out of code stock in the coolroom or on display? * Check coolroom rotation and stock levels. * Are delivery dates applied to primal cartons? (When received in store)

  Yes

  No

  N/A

• Are trace labels being used for stored/opened primals and back up stock?

  Yes

  No

  N/A

• Is the Meat Team Lead following the correct stocktake procedure? * Are they using the Butcher shop PI verification tool? * Are they adjusting primal PI where required before uploading counts for stocktake? (Print SOH report and verify primal counts versus actual stock on hand)

  Yes

  No

  N/A

• Have the food safety records been correctly filled out? * Do they reflect the cleanliness of the Butcher shop? * Check back of house/desk area.

  Yes

  No

  N/A

• General comments on visit

• Duty Manager

  Sign

• Meat Capability Trainer

  Sign