COM Email
example@example.com
Date
*
-
Year
-
Month
Day
4 digit year, 2 digit month, 2 digit day
Date
Cafe
*
Cafe Name
Cafe Number
Management Team
*
MIC
General Manager
Market Info
*
Area Operating Partner
Market Number
Production
Orchestrating and Planning * Catering Coordinator follows the most up-to-date specs *High quality presentation; neat and organized. *Aware of the ECOSURE Critical Checklist and following with no criticals. (ex: correct temperature, wearing hairnet or cap during production, proper hand washing and gloves.)
Breakfast Product
Lunch Product
Breakfast Packaging
Lunch Packaging
Catering Production Area
*
This matrix type is not available for legacy form layout.
Catering Production Area
Catering Production Area
Catering Production Area of Opportunity
Catering Production Area Follow Up Date
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Year
-
Month
Day
4 digit year, 2 digit month, 2 digit day
Date
Catering Tools and Forms
This matrix type is not available for legacy form layout.
Food Safety
Employee Health
Rows
yes
no
No sick or symptomatic food handlers at work
1
2
Any Catering Coordinator absences due to illness have been logged in the café illness log
3
4
Catering Coordinator can identify the “Big 6” illnesses that must be reported
5
6
No smoking, gum or tobacco in food service area
7
8
No food or drinks in production area – cups have a lid and straw, are stored in designated drink holdersand food is consumed in dining room
9
10
Uses correct tools to avoid allergen contamination and avor transfer
11
12
Proper hand washing procedures – water is at least 100°, washes hands for a minimum of 20 seconds,dries hands with a single use towel, and uses paper towel to turn off faucet
13
14
Hands are washed at appropriate times – before putting on gloves, between handling clean and dirtydishes, after using the restroom, eating or drinking, using tobacco products, after handling cash or usingthe phone, after coughing or sneezing, after touching face or hair and a minimum of once per hour
15
16
Apron and hat are worn during food production and are removed when using the bathroom, eating foodand on catering deliveries
17
18
Cut glove is used when appropriate and knives are not stored on production line
19
20
Gloves are properly used – ready to eat product is handled with gloved hands and gloves are onlystocked at hand washing stations
21
22
Food Quality
Rows
yes
no
Proper food storage – completed orders are stored in cooler prior to pick up or delivery (excludingbaguettes) and items are stored at least 6” off of oor
23
24
TCS Food – timer is present and being used, sandwiches and salads are prepared following the 20-minute rule, all produced catering items (sandwiches, salads, dressing, butter, pickles, etc) are placed inrefrigeration and are held at proper temperature
25
26
Food stored on catering production line are included in routine temp log
27
28
Hot food holding – all hot food (soup, pastas, eggs) must temp at a minimum internal temperature of140° before packaging for delivery/pick up
29
30
Hot food packaging – Hot/Cold Packs are available for use, hot foods (soup, pasta and breakfastsandwiches) are packaged with hot packs
31
32
Outgoing food items are correctly labeled – sandwiches, salads, soup, dressing, cookies / prestagedfood product is labeled with a day dot
33
34
20-minute timers are be used when necessary, timer is set to go off in 20-minute intervals, product ismoved to the cooler when needed
35
36
Out of cooler time is lled out on all catering orders
37
38
No food products are purchased outside of distribution chain
39
40
Past catering orders present for last ninety days with recorded production and out of cooler times
41
42
Items in catering production line are included in routine temp log
43
44
Sani-bucket or multi-task wipes are present in catering production area with expiration label, test strips3are present and product tests properly
45
46
No visible insects in the catering production or storage areas
47
48
Is the CC using the Panera critical checklist
49
50
Cleanliness and Sanitation
Rows
yes
no
Equipment, utensils and food contact surfaces are cleaned and sanitized before being used and everyfour hours for items in continuous use.
51
52
Dish machine is in propertemperature (>140 degrees)
53
54
Randell units are clean – Gaskets are free ofmold and debris, bars in drawers wiped and free of foodparticles, no icebuildup or pooled water inside unit, no food or pans in the bottom of unit,oors beneathand surrounding unit are clean, free of debris, and air lterin unit is clean.
55
56
Refrigerator units are clean – This includes gaskets free of mold and debris, base, doors and walls arewiped and free offood particles, no ice buildup or pooled water inside unit.
57
58
Items that come in contact with food are stored in food safe containers (including paper products, prestaged items)
59
60
Outgoing food items are correctly labeled – sandwiches, salads, soup, dressing, cookies / prestagedfood product is labeled with a day dot
61
62
Catering packaging is covered with original plastic or stored inverted.
63
64
Reusable bags are sanitized between use and are used no more than 5 times.
65
66
Disposable bags and order packaging are not reused after leaving building.
67
68
Food Safety Opportunities
Food Safety Follow Up Date
-
Year
-
Month
Day
4 digit year, 2 digit month, 2 digit day
Date
Delivery & Ride Along
Delivery Vehicle
Rows
yes
no
Catering Coordinator does not smoke in car during delivery
69
70
Vehicle meets safety and cleanliness standards in Policies & Procedures
71
72
Catering Coordinator does not eat in car during deliveries
73
74
Delivers orders on time while obeying all trac laws
75
76
Documents are present and in vehicle during deliveries - Panera emergency contact list, driver crisisenvelope, emergency kit and delivery vehicle incident report
77
78
Presentation & Customer Service
Rows
yes
no
Validates orders for accuracy prior to leaving cafe with delivery
79
80
Reviews contents of order with client at delivery
81
82
Ensures orders are packed securely for transport
83
84
Order is set up at location per client request
85
86
Never asks (explicitly or implicitly) for tips
87
88
Performance Opportunities and Action Steps
Performance Follow Up Date
-
Year
-
Month
Day
4 digit year, 2 digit month, 2 digit day
Date
Cafe Catering Business Review
Sales comp % - prior period
Sales comp % - current period
MyPanera % - current period
Current Catering Health Score
Catering Marketing Plan
Discussion - Start/Stop/Continue
How many activities did your team complete in Salesforce last period?
How many activities have been completed period to date in Salesforce?
Open Business Review Questions
How comfortable is the CC with:
This matrix type is not available for legacy form layout.
Metrics Follow Up Date
-
Year
-
Month
Day
4 digit year, 2 digit month, 2 digit day
Date
Activity Health Snap Shot
Introduction and Information Gathering
Rows
yes
no
CC is in a quiet place with access to Café Salesforce
89
90
Prior to making the call, CC pulls up the customer prole to check previous activity and notes
91
92
CC uses a warm and friendly greeting with Panera branding
93
94
CC uses the customer’s fist name, thanks them for their business, and asks if they have time to talk
95
96
CC veries the customer has an active MyPanera rewards account and if not, explains the benets ofrewards program
97
98
CC updates the customer prole with current information such as e-mail address and organization
99
100
CC asks open ended questions to promote relationship building
101
102
Introduction and Information Gathering
Confirmation Calls
Rows
yes
no
CC veries time of pickup/delivery and delivery address when applicable
103
104
CC veries number of guests and amount of food ordered
105
106
CC veries entire order details
107
108
CC demonstrates upselling techniques
109
110
Confirmation Calls
Follow Up Calls
Rows
yes
no
CC demonstrates BLAST technique when resolution is needed
111
112
CC inquires if the customers experience exceeded their expectations
113
114
CC inquires if anything should be done differently to improve future experiences
115
116
CC inquires about future catering needs or asks for referrals
117
118
Follow Up Calls
Conclusion
Rows
yes
no
CC uses a sincere 'Thank You' at the end of the call using Panera branding
119
120
CC invites the customer back for future needs
121
122
CC logs completed task in Salesforce with detailed notes
123
124
Conclusion
Areas of Opportunity and Action Steps
Sales Force Activities - Follow Up Date
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Year
-
Month
Day
4 digit year, 2 digit month, 2 digit day
Date
AREAS OF OPPORTUNITY & NOTES
Notes
Structured Visit - Follow Up Date
-
Year
-
Month
Day
4 digit year, 2 digit month, 2 digit day
Date
Submit
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