Prefilled
Yes
No
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Area Manager
*
Store Name
*
Manager on Duty/Franchisee
*
Current Date
*
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Day
-
Month
Year
Date
Current Time
*
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Hour
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Minutes
Visit Modules
*
Peak Visit
Taste Visit - Dough
Taste Visit - Pizza Making
Speed Visit
Learning Zone Visit
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Are there enough staff rostered?
Yes
No
Has all required dough been made?
Yes
No
Pretops made as per the daily report?
Yes
No
Is the make table full and correct; required smallwares available?
Yes
No
Sides are prepped (incl Cheesy Garlic Bread, Wings, etc)?
Yes
No
Is the cut station set up (incl side boxes, wing boxes, box liners, baking paper squares, etc)?
Yes
No
Is the drink fridge full?
Yes
No
Is the foyer clean?
Yes
No
Is the second oven on (as required)?
Yes
No
Not Required
Comments from observing the shift
Picture upload
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Has all prep been completed?
Yes
No
Is there enough staff to meet demand?
Yes
No
Are staff trained for their station?
Yes
No
Are pizzas being made to standard; proper smallwares being used?
Yes
No
Are orders cut and packet to standard; cut evenly, liners used?
Yes
No
Is the phone answered within 3 rings?
Yes
No
Are customers greeted within 5 seconds?
Yes
No
Smart dispatching; quick singles, smart doubles?
Yes
No
Is there a HUSTLE mindset?
Yes
No
Is the MOD taking charge of the shift?
Yes
No
Comments from observing the peak
Picture upload
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Note the following while observing the employee make dough:
Handwashing
Water temp + Flour temp = 45°C
The roller is clean prior to use
Correct mixing time
Dough is cut on dough boards
Dough is covered with blue liner
Deep pans are cleaned and dried before oiling
Pans & trays oiled/sprayed correctly
Dough is cut & rolled within 30 mins
Pan bases are oiled around the edge
Proofer is on, used and set to 32±3°C
Dough is weighted prior to going into proofer
Make a batch of dough with the employee; ensure you cover anything missed during observation
Done
Not Completed
Note the following for finished dough:
Dough is proofed to standard
Dough has had time to retard before use (1 hr)
Dough is dated correctly after proofing
Dough is weighted correctly
Is the store aware of their current TASTE score?
Yes
No
Notes from observing dough quality
Dough quality pictures
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Note the following while watching employees make pizzas
Handwashing
Dough used is of good quality
Old dough is discarded
Correct smallwares are used
Sauce is evenly applied
Topping in the correct layering order; following the topping chart
Pizzas are placed on oven belt correctly
Employees know the current LTO pizzas
Provide hands-on training if any of the above have been missed
Done
Not Completed
Notes from observing product making
Finished product quality pictures
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Observe the following Delivery Speed drivers:
Dispatch rack being used
Effective dispatch area setup
Enough clean approved pouches for peak
1 Driver rostered per 3/dels/hour
Quick singles; smart doubles dispatched
No triple dispatching
HOT dots applied to every delivery box
Quote time is updated as required
Observe the following Take Away Speed drivers:
Customers greeted within 5 seconds
Phone answered within 3 rings
Takeaway customer name is called out (not just placed in hot hold)
Are speed results being communicated?
Yes
No
Is the store prepping for peak?
Yes
No
Commentary from Speed visit
Speed Challenge
Time with prep:
Time without prep:
Speed photos
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Has the training report been shared with the RGM/MOD?
Yes
No
Does the training report match the roster?
Yes
No
Does the RGM/MOD have access to GEM; are they able to add/remove employees?
Yes
No
Are staff on shift trained for their station?
Yes
No
Review a Team Member; OJT is complete and correct?
Yes
No
Has all the team completed the latest LTO training?
Yes
No
The MOD is fully certified?
Yes
No
Does the MOD have access to the LZ; can they navigate the system?
Yes
No
Have all staff completed Intro & Onboarding?
Yes
No
Who is overdue & by how long?
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