Hot and Cold
Bread should thaw for _____ hour(s)
1 hour
Structual, Operational, Sanitation is part of what?
Pest Control S.O.S
CVP not completed daily
MD not completed accurately
Donations not accounted for properly
What can cause inaccurate on hands
FSS is what?
Feature Space Sales
Fixture types, set dates, and end dates
This should be conducted once a month.
Cost Inventory
What temp should rotisserie chickens be?
170-185 degrees
Sustainable Paperless Auditing and Record Keeping
What is SPARK?
If on hands are __________, you may end up with
Under-replenishment.
If on hands are__________, you may end up with over replenishment.
Overstated
Understated
Manual orders, Invoices, and throwaways are what?
Potential ITR red flags
Prepare, count, verify, record and key are steps of what?
Cost Inventory
after being in the freezer for 4 hours
41 degrees or lower.
Be clean; be healthy
Keep it cold, keep it hot
Don't cross contanimate
Wash, Rinse, Sanitize
Cook it, Chill it
What are food safety High Fives
What are 4 senses used when touring?
Hearing, Touch, Smell, Sight
Tells what to produce and how much to produce
Fresh Production Planner
Cost Inventory is done because of what?
Carries perishable merchandise, cost changes, area subject to shrinkage.
Profitablity
Effect replenishment.
Slicers should be cleaned how often?
4 hours at least
41-140 degrees
What is the Temperature Danger Zone?
White labels mean_______
and
Yellow labels mean______
Non production
Production
Three sections of the IN ACTION REPORT
Where your store leads in top categories.
Top sales/Top Throwaways
Who owns what during cost inventory?
DM:
Process in Dept, count and complete cost inventory, review reports and correct errors.
CAP Team:
Prepare area, organize BR, Stocking S.F
Production Sup: Production ingredients, and deco pacs.