Farmington Schedule
Tuesday, July 26, 2011
Wednesday, July 20, 2011
T-shirts for widow 8/8
Ordering subway shirts if you are interested let me know!! Sizes start with small. We can choose between two options. Go to this link to see them a little better. $5 a shirt!http://www.co-store.com/subway
Tuesday, July 19, 2011
Monday, July 18, 2011
Brennon Evaluation for Farmington JULY 2011
Brennon only emailed me Farmington's evaluation. Clinton and Riverdale's should be posted in the store... Everyone can learn a few things from this evaluation though!!
Dear David and Nicole Holland, It was good to visit the store in Farmington Utah today and spend some time with your crew. I was however, quite disappointed in the condition of the store and many of the issues that I found during my visit. It is obvious that this store, management, and the crew all need a re-focus on food safety and overall cleanliness. One item I still need your crew here to work on suggesting avocado to all of your guests sandwiches! This is a great way to increase your average check as well as profit! I would like to see suggestion of the product such as "our creamy avocado goes great with the Subway Club sandwich, would you like to try it for only $0.60 more today?" The evaluation today has brought to light many concerns that need your attention, some of them need your immediate attention. I have listed a brief summary of these below, but as always please be sure to read your entire evaluation to get a full understanding of the concerns and how to properly resolve them.
1- There were expired cambros of tuna and teriyaki chicken in the sandwich unit and more expired tuna in the walk in cooler today.
2- The store is not keeping Fuze Iced Tea Logs.
3- There was a camrbo of Orchard Chicken and a cambro of Buffalo Chicken with no dates on them today.
4- The bags of chicken thawing in the walk-in cooler did not have any thaw dates on them.
5- The bags of steak and pulled pork thawing in the walk-in cooler did not have any thaw dates on them.
6- A few of the sauce bottles in the sandwich unit today were coated in thick crusty build-up.
7- The bulk storage items that are being portioned with scoops are not being stored on the closest row to the sandwich artist, they are instead closest to the guest.
8- There was not a drain plate in the Cambro® holding the olives, pickles, and yellow peppers. 9- Many of the prepped bagged veggie items such as pickles and yellow peppers had not been fully drained before being placed in the Cambros®.
10- There were unopened bags of lettuce that were being stored in the cooler out of their original box.
11- The mustard bottle has the maroon cap that is only to be used on the vinegar bottle.
12- Almost all of the windows in the around the customer seating area as well as the glass doors were excessively smudged/streaky.
13- The tables and booths were dirty with food debris from previous customers.
14- All of the hanging light fixtures in the customer area were dirty with dust.
15- The trash receptacles throughout the restaurant were very full and in need of emptying.
16- The plunger is once again being stored in the restrooms.
17- There was a sticky soda residue on the beverage station counter top and cabinet doors.
18- The FUZE equipment was not being cleaned properly as it had sticky sugar running down the sides of the urn and the lid was filthy on the underside.
19- The sneeze guard glass on the sandwich unit was dirty with smudges.
20- The sandwich unit was very messy with crumbs and food all over the top section.
21- The front corners of the day hinge cover as well as the underside of the day cover on the sandwich unit were dirty with food debris and build-up.
22- The speed oven was dirty on the inside with burnt material covering much of the unit.
23- The floor inside the freezer had excessive ice and debris on it.
24- The retarder cabinet was quite dirty with build-up all over the exterior.
25- The floor in the back room is beginning to develop a build-up especially under racks, along the walls, and in corners.
26- The walls over the prep area and 3-compartment sink had food splatters and build-up on them.
27- While the oven seal was in good condition, the oven was unevenly baking bread.
28- The bread had an average shortage of 1354 loaves a week over the past 4 weeks.
29- The average money variance for the previous four weeks was $ 16.79 short.
30- As with last month, the menu board lighting over panels one and two is missing.
The restaurant is out of compliance in three areas today which are Product Dating, Cleanliness, and Decor Design Signage. Please be sure to address all of the concerns in your evaluation to help ensure that the store returns to full compliance for your next evaluation.
Lets work on better evaluations for next month!!!!
Dear David and Nicole Holland, It was good to visit the store in Farmington Utah today and spend some time with your crew. I was however, quite disappointed in the condition of the store and many of the issues that I found during my visit. It is obvious that this store, management, and the crew all need a re-focus on food safety and overall cleanliness. One item I still need your crew here to work on suggesting avocado to all of your guests sandwiches! This is a great way to increase your average check as well as profit! I would like to see suggestion of the product such as "our creamy avocado goes great with the Subway Club sandwich, would you like to try it for only $0.60 more today?" The evaluation today has brought to light many concerns that need your attention, some of them need your immediate attention. I have listed a brief summary of these below, but as always please be sure to read your entire evaluation to get a full understanding of the concerns and how to properly resolve them.
1- There were expired cambros of tuna and teriyaki chicken in the sandwich unit and more expired tuna in the walk in cooler today.
2- The store is not keeping Fuze Iced Tea Logs.
3- There was a camrbo of Orchard Chicken and a cambro of Buffalo Chicken with no dates on them today.
4- The bags of chicken thawing in the walk-in cooler did not have any thaw dates on them.
5- The bags of steak and pulled pork thawing in the walk-in cooler did not have any thaw dates on them.
6- A few of the sauce bottles in the sandwich unit today were coated in thick crusty build-up.
7- The bulk storage items that are being portioned with scoops are not being stored on the closest row to the sandwich artist, they are instead closest to the guest.
8- There was not a drain plate in the Cambro® holding the olives, pickles, and yellow peppers. 9- Many of the prepped bagged veggie items such as pickles and yellow peppers had not been fully drained before being placed in the Cambros®.
10- There were unopened bags of lettuce that were being stored in the cooler out of their original box.
11- The mustard bottle has the maroon cap that is only to be used on the vinegar bottle.
12- Almost all of the windows in the around the customer seating area as well as the glass doors were excessively smudged/streaky.
13- The tables and booths were dirty with food debris from previous customers.
14- All of the hanging light fixtures in the customer area were dirty with dust.
15- The trash receptacles throughout the restaurant were very full and in need of emptying.
16- The plunger is once again being stored in the restrooms.
17- There was a sticky soda residue on the beverage station counter top and cabinet doors.
18- The FUZE equipment was not being cleaned properly as it had sticky sugar running down the sides of the urn and the lid was filthy on the underside.
19- The sneeze guard glass on the sandwich unit was dirty with smudges.
20- The sandwich unit was very messy with crumbs and food all over the top section.
21- The front corners of the day hinge cover as well as the underside of the day cover on the sandwich unit were dirty with food debris and build-up.
22- The speed oven was dirty on the inside with burnt material covering much of the unit.
23- The floor inside the freezer had excessive ice and debris on it.
24- The retarder cabinet was quite dirty with build-up all over the exterior.
25- The floor in the back room is beginning to develop a build-up especially under racks, along the walls, and in corners.
26- The walls over the prep area and 3-compartment sink had food splatters and build-up on them.
27- While the oven seal was in good condition, the oven was unevenly baking bread.
28- The bread had an average shortage of 1354 loaves a week over the past 4 weeks.
29- The average money variance for the previous four weeks was $ 16.79 short.
30- As with last month, the menu board lighting over panels one and two is missing.
The restaurant is out of compliance in three areas today which are Product Dating, Cleanliness, and Decor Design Signage. Please be sure to address all of the concerns in your evaluation to help ensure that the store returns to full compliance for your next evaluation.
Lets work on better evaluations for next month!!!!
Tuesday, July 12, 2011
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