Day 1
Give me three touring best practices that we talked about during learn to tour on day 1
Utilize your information resources and reports
Review on-hand accuracy
Start in the backroom
Connect with your associates as your tour
Validate accuracy of modulars and features
Verify accuracy of signing
Engage customers
Inspect what you expect
Take ownership and action
When should bread be scored?
Right before it goes in the oven
What products can be sold at a reduced price to offer value to our customers?
Nearly expired products that should not be sold at full price can be sold at reduced prices.
How long can deli sample items remain in the domes?
A maximum of 30 minutes
What are the key metrics of the fresh p&L
Total sales
Wages
Supplies, accidents, and maintenance
What are the food safety high fives
Be clean be healthy
Keep it cold keep it hot
Wash rinse sanitize
Cook it chill it
Don’t cross contaminate
How long should French and Italian bread be proofed for.
60-90 minutes
How do we process cvp’s, donations, and markdowns?
We process all three through the claims app on the handhelds.
Where should sample domes be placed?
Next to the deli counter associates so that they can omit or the freshness of then samples
Daily double
Who is the best facilitator :)
Amber of course
What is spark
Sustainable paperless auditing and record keeping
What do yellow and white labels indicate in the freezers?
White labels are non production items(pos items) yellow are for production items(non-pos items)
What monthly cleaning tasks should we do in the deli department?
Clean the cabinets
Clean the cooler walls and doors
Clean out the refrigeration fan gaurds
Clean the cooler
Clean the hose and nozzles on hose station
Clean the super soak tank
What is the purpose of chilling products?
It extends the life of the product and offers our customres another quick meal solution and makes the item eligible for our SNAP customers.
What are the concepts of pest control SOS?
Structural operational sanitation
Which ITR red flag concerns on the Markdown App would you research?
Inconsistent amounts
Zeros and inconsistent throwaways
Highest amounts
How many crisping groups do we have
Two
What should the internal temperature of rotisserie chickens be cooked to?
No lower than 170 and no higher than 185
What are the key areas of information in the in action page So?
Top section- top ranked stores in your market across three key categories
Middle section-shows top 5 sales items and top 5 throwaway items
Bottom section- yesterday’s sales, total throwaways, key categories sales, messages from home office, throwaways by day
What are the five steps to inventory?
Prepare
Count
Verify
Record
Key
How do we preform crisping on each of the groups?
Group one gets a thin sliced shaved off the bottom of the item
Group two gets all soil and mud removed and then soaked
Wha this the shelf life of a salad?
Three days