SPLH
ICOS
Scheduling 2.0
Food Safety
Scheduling
100

What does SPLH stand for?

Sales Per Labor Hour

100

Causes 80% of food waste

What is portioning 

100

How many schedules should you have posted

Three 

100

How many times a day should you wash your hands

at least 12 to 15 times but when ever you change gloves 

100

What are two things you need to start a schedule 

Forcast for the week

SPLH Goal

200

What is the SPLH 

Sales $7500

Labor Hours 103.45

SPLH =

72.50

200

Theft

Portioning 

Waste 

Is controlled by who

What is everyone

200

Once the schedule is done what should you do after that? 

Export it so that the RGM can check it and then the AC can approve it.

200

How often is the zenput Food Safety Check list done/

Twice a day 

200

What is Forcasting? 

Its the average trend of sales for the last 30 days.

300

Who should know the SPLH goal?

And Why?

Everyone

So as a team we can meet the goal

300

What is the first step in controlling ICOS

accurately counting daily and weekly

300

Once the schedule is approved by the Area Coach can it be changed?

Only if you let the area coach is told and explain why doing a change.

300

When doing a critical core walk what are two things you are checking for

Handwashing and expired food

300

If you have a budget of $210,000 what is you SPLH goal for the period?

$73.20

400

Will adding people to the schedule effect the SPLH goal if so how? 

Adding extra people will make the SPLH go down and we will not be able to meet goal.

400

Who should be checking in the trucks 

Manager on Duty

400

what two types of schedules do we have 

Work schedule 

Training schedule

400

How often should we check the product for expired food in the walkin

Twice daily, once in the morning and then once for the night shift

400

What is staggering? 

This allows you to gradually ramp up for coverage as sates start to increase and then taper off coverage as sales slow down

500

What is the most important thing to do when setting your SPLH goal? 

accurate sales forcasting

500

Transfers are only done once a week

True or False

False should be done when food leaves the store

500

Take the work sheet that I have and fill it out

weekly SPLH Schedule sheet 

500

On CORE, how many Food safety points can you lose before you fail CORE

O

500

Who can do the schedules? 

Who in the store has the final approval of the schedule?

AGM,SAM and RGM all can write schedules 

RGM should double check before approving it.