Title Page
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Zone 1 Store Walk
Car Park/Mall
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Select date
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Are there any areas of concern that need to be rectified in car park, loading dock, garden beds, cobwebs, line marking etc?
Produce
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Review VOC score. Do the produce team know the score and areas of opportunity?
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Review floral stand. Was quality, ticketing, cleaning to standard?
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Review country of origin. Was there any issues? Is this being completed weekly?
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Complete cull. Was there any areas of concern in quality? Review space for sales and last weeks dump records to plan actions needed to be taken.
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Was there any cleaning concerns on the trading floor that need to be rectified? Review data strip, cabinet, ticket holders, bunks, banana stand/watermelon stand.
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Is the nut stand full and clean?
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Is the ad pack executed with impact/abundance and good use of POS?
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Review current events. Is the correct POS in place?
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Is SMP in back room 100%?
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Are volatile lines up to date and in use?
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Does food safety book reflect day/weekly cleaning standards?
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Are all corrective actions, food safety records to company standards?
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Review foreign objects. Is there any concerns?
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Is prep area clinical with only items required? Housekeeping
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Review current produce flow. Has the store executed 100%?
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Review current wet rack layout/planogram. Is this correct?
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Are bins locked to avoid unnecessary dumps being thrown out without management knowledge?
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Review items last sold report. Is this being actively reviewed/managed?
Deli
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Review VOC score. Do the deli team know what the VOC score is?
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Review current events. Is the correct POS in place?
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Does food safety book reflect day/weekly cleaning standards?
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Are all corrective actions, food safety records to company standards?
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Is prep area clinical with only items required?
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Review foreign objects. Is there any concerns?
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Review last weeks dumps with department manager? Have they put plans in place to reduce/focus?
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Is SMP in cool rooms correct and to a good standard?
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Is the deli flow correct?
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Are all encapsulates to a clean standard?
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Walk deli case. Is the case set up to what good looks like in all sections?
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Is SMP in cool rooms correct and to a good standard?
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Are trace labels in use and to food safety standards?
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Are volatile lines in use and up to date?
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Are specials highlighted with A4s and stripping for best specials?
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Is the chicken production planner in use?
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Is deli hot food on show/cooking? Review production planner and pressure test cooks.
Seafood
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Review VOC score. Do the deli team know what the VOC score is?
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Review current events. Is the correct POS in place?
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Is prep area clinical with only items required?
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Review foreign objects. Is there any concerns?
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Review last weeks dumps with department manager? Have they put plans in place to reduce/focus?
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Are all encapsulates to a clean standard?
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Are specials highlighted with A4s and stripping for best specials?
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Are all corrective actions, food safety records to company standards?
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Does food safety book reflect day/weekly cleaning standards?
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Is SMP in cool rooms correct and to a good standard?
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Are trace labels in use and to food safety standards?
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Are volatile lines in use and up to date?
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Walk case. Is there any frozen seafood in case?
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Is the thaw planner in use? Review. Does this reflect case mud map? Is mud map in place?
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Is case set up to what good look like? Are dividers used correctly?
Meat
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Review VOC. Do the meat team know their score?
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Review dumps and clearance for previous week. Has the meat team leader taken action on opportunities for process or space for sales?
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Walk case and review the following: dates, data strip, cleaning, filling standards - 2 high and flow. Is there any areas that need to be rectified?
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Is the special bay tied up to mud map?
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Does the special bay have impact with strong use of POS?
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Is the cross merchandising in the department seasonal and well merchandised?
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Review food safety book. Is there any areas that need to be rectified?
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Review Cleanliness of prep area. Is there any concerns that need to be rectified?
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Review foreign objects. Is there any concerns?
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Review SMP. Is there any areas that need to be rectified?
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Is sampling occurring within the department?
Bakery
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Review VOC. Do the bakery team know their score?
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Review production planner. Is it in place? Have the bakers produced the required numbers?
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Have the tables (specials) been merchandised well to the ad pack?
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Does the department show impact with strong use of header cards/POS?
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Review dumps and clearance for previous week. Has the bakery team leader taken action on opportunities for process or space for sales?
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Is the cross merchandising in the department seasonal and well merchandised?
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Review food safety book. Is there any areas that need to be rectified?
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Review Cleanliness of prep area. Is there any concerns that need to be rectified?
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Review foreign objects. Is there any concerns?
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Review SMP. Is there any areas that need to be rectified?
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Review cool rooms for trace bales/use by dates. Any concerns that need to be rectified?
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Is the thaw planner in use?
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Review cream case. Is stock weight to thaw planner and cream production to sales history?
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Review cream case. Is ticketing, data strip, cleaning of shelves adequate?
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Has the roll unit been cleaned to standard today?
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Are the green dots for autostockr current?
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Review bakery prop aisle. Are the ticketing, data strip standards adequate?
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Is joint ordering to company guidelines? Review order for day and check if we have been given the required loaves from vendor? Ring vendor for any discrepancies.
Longlife - brochure execution/seasonal tie up
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Review scores for VOC: correct price and ticketing, OOS, ease of moving around the store. Can the long life manager and team talk to their opportunities, score and plans to improve?
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SPDB: review front end commitments. Are they executed 100%?
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SPDB: Review back end commitments. Are they executed 100%?
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Review discretionary ends. Do they tell a story/theme and executed to a great standard?
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Review SCO/impulse areas. Have we executed impulse to the highest standard?
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Review stunt walls. Have we executed to a great standard? Correct POS for impact. Data strip, ticketing.
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Have we executed the front entrance display to SPDB?
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Review SMP. Is this correct?
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Is back room organised and tidy/clean?
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Is equipment area to a good standard?
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Is POS area to a good standard?
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Is loose stock area/repair station to a good standard?
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Is capping free to standards?
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Has the LTO been completed in full before the afternoon power hours/gap scan to ensure stock is ready for our peak trading?
Perishables
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Is the food safety book up to company standards? Review previous 2-4 weeks.
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Has the freezer promo bays been executed to SPDB and with good use of POS to highlight offer?
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Has the dairy promo bays been executed to SPDB and with good use of POS to highlight offer?
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Review cleaning standards of diary and freezer cases/shelves. Any concerns? Eg dirty shelves, broken bags of peas etc
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Is the milk fridge clean? Check runners and underneath dollys, doors. Is the a cleaning program in place?
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Is SMP in dairy cool room 100%?
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Is the dairy cool room clean? Check doors for old POS, floors, cages/shelving.
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Is the freezer SMP 100%?
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Is the cleaning standards of the freezer to company standards? Review ice build up.
Inventory
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Review today's GAP scan. Pressure test accuracy of scans. Any concerns?
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Has PI been completed today to the routine?
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Review today's PI with long life manager and inventory manager. Check ticketing, scans, detail of shelf labels, hooks and condition of data strip. Is this executed to the highest standard?
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Have all overs been investigated and returned to roll cages?
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Have inventory manager audit a cage. Any errors? How many errors were on that cage?
Inventory - Fresh
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Review roster for fresh inventory. Is a staff member rostered 7 days a week?
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Review this mornings gap scan. Pressure test accuracy of distinct scans. Any concerns?
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Is the fresh inventory team member actively managing volatile lines? Review
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Review today's sections that have been deep dived. Are they able to demonstrate what a good deep dive looks like in full?
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Are the investigation stickers being utilised across departments?
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Is the fresh inventory team member challenging DMs on missing tickets/poor detail. Eg data strip need replacing?
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Is the fresh inventory manager actively managing SMP with the team leaders?
Serivce
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Review VOC. Does the service manager know the score and areas of opportunity?
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Review Scan rates from stars. Does the service manger know the score and have a program/strategy in place to improve?
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Review cash control? Is their any concerns?
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Review EDR. Does the service manager know their result? Do they have a strategy in place to improve?
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Review grids. Do they meet our customers needs and especially manned well during power hours?
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Is this service desk area clinical?
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Are drink fridges/check stands to a good standard?
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Are the sanitizer wipes full?
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Have we executed the ad pack for gift cards to the highest standard? Impulse and great use of POS?
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Is the Britten stand clean and well ticketed?
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Is the recycling bag bin clean and stickers/POS to a good standard?
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Is the service manager/supervisor actively managing queues? Observe their job functions and provide feedback on how best to manage queues.
Ammenities
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Is the managers office clinical?
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Is the general office clinical?
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Is the tearoom clinical?
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Is the VOC board up to date?
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Is the shrinkage board up to date?
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Are the safety notice boards up to date including photos of safety team?
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Review fridge, microwave, sinks and cupboards for cleanliness. Any concerns?
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Review check seals on fridges and cupboards. Any concerns?
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Are change rooms clinical?
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Are the toilets to an acceptable cleaning standard?
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Are the cleaners meeting an acceptable floor standard?
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Is the cash office clinical? Declutter if needed.
Additional General Business:
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Person completion audit:
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Manager on duty: