Food Cost Scorecard

Questions? Refer to the Azzip Way!

Store *

Manager On Duty *

Grader *

Grader's Email *

Date Of Grading

Are pizzas being portioned properly? *YesNo(single and multiple sauces, single and multiple meats, two meat Azzip Picks, number of slices of cheese, etc.)

Comments

Are Salad Standards being followed? Are the appropriate containers stocked and used? *YesNo

Comments

Are prepped items completed properly? *YesNo(i.e. is sausage pinched to the proper size, sliced items cut properly)

Comments

Was the prep list setup to ensure the team had enough prepped items for the day/rush without much excess? *YesNo

Comments

Are the minimal amounts of food storage containers needed for each item being used? *YesNo(i.e. reducing transfer waste)

Comments

Is the waste log being used? *YesNo

Comments

Are invoices being loaded into the Inventory System? *YesNo(check invoice folder)

Comments

Does the amount of inventory on hand seem reasonable for the projected upcoming sales? *YesNo

Comments

Did the team make an appropriate amount of Square Zips for the day? *YesNo

Comments

Did Square Zips receive the appropriate portion of 3-cheese blend for par-baking? (Was the blue scoop used?) Was the appropriate amount on top when being made to order? *YesNo

Comments

Is the crust sizing sticker present at the rolling station? *YesNo

Comments

Are Thin Zip crusts rolled to the correct size? *YesOver-sizedUnder-sized(Check two of each size and from different stacks)

Comments

Are left over sauce and other make station items being transferred to the new container when containers are replaced? *YesNo

Comments

Are the holes on the sauce lids cut appropriately? *YesNo(Not losing excess sauce due to enlarged lid openings)

Comments

Are employee pizzas being rang in? *YesNo(meal policy being followed)

Comments

Have an employee hand portion a pizza with Sausage and use the scale to compare the weight vs. standard. *CorrectOver-portionedUnder-portioned