Checklist template

Foodservice merchandising for convenience stores

A ready-to-use checklist with 106 items in 6 sections, covering Hot case, Open-air cooler, Menu boards, Labels, Abundance, Freshness. Use it as-is in InspectLoop, or adapt it to your own standards in minutes.

  • 6 Sections
  • 106 Items
  • 92 Yes / No checks
  • 6 Scored ratings
  • 122 Points

Use this template How audits work

1. Hot case 18 items

  1. The hot case is set to the current hot food planogram for the daypart Yes / No 1 pt
  2. Each product has its own lane or pan, with no two products mixed in one lane Yes / No 1 pt
  3. Breakfast sandwiches are displayed in the hot case during the breakfast daypart Yes / No 1 pt
  4. The changeover from the breakfast set to the lunch set was made at the time on the daypart schedule Yes / No 1 pt
  5. Wrapped items face the customer with the printed side of the wrap forward Yes / No 1 pt
  6. Pizza slices are displayed on clean liners or trays, one variety per tray Yes / No 1 pt
  7. Fried items (chicken, potato wedges) are in vented pans or boats, not piled in a closed container Yes / No 1 pt
  8. The roller grill has each variety on its own group of rollers, separated by dividers Yes / No 1 pt
  9. Roller grill items that are ready to sell are on the front rollers, with items still heating at the back Yes / No 1 pt
  10. The roller grill sneeze guard is in place and clean on the customer side Yes / No 1 pt
  11. Tongs for each self-serve product are in a holder, with handles toward the customer Yes / No 1 pt
  12. Bun drawer, wraps and boats are stocked beside the roller grill Yes / No 1 pt
  13. The condiment bar beside the hot case has every well filled Yes / No 1 pt
  14. Hot case interior lights are all working Yes / No 1 pt
  15. The glass of the hot case is free of grease film and fingerprints Yes / No 1 pt
  16. Crumbs and drips have been wiped from the hot case shelves Yes / No 1 pt
  17. Varieties on display in the hot case at the time of the visit Number
  18. Presentation of the hot case Rating
    • Full, orderly and clean 5 pts
    • Orderly but thin or smeared 3 pts
    • Disordered or dirty 1 pt

2. Open-air cooler 18 items

  1. The open-air cooler is set to the current fresh food planogram Yes / No 1 pt
  2. Sandwiches and wraps are on the eye-level shelves Yes / No 1 pt
  3. Salads and fruit cups are grouped together on their own shelf Yes / No 1 pt
  4. Grab-and-go meals are grouped by type (sandwiches, salads, snacks, desserts) Yes / No 1 pt
  5. Products are faced to the front edge of each shelf Yes / No 1 pt
  6. Sandwiches stand in their wedges or lie label-up so the filling can be seen Yes / No 1 pt
  7. Each lane holds a single product, with no item stocked behind a different one Yes / No 1 pt
  8. Product is stocked below the load line of the open-air cooler Yes / No 1 pt
  9. Nothing is stocked in front of the cooler's air discharge or return grille Yes / No 1 pt
  10. Shelf dividers or pushers are in place for cups and bottles Yes / No 1 pt
  11. Single-serve milk, juice and yogurt drinks sit beside the fresh food, as shown on the planogram Yes / No 1 pt
  12. Shelf lighting of the open-air cooler is all working Yes / No 1 pt
  13. Cooler shelves are free of spills and loose labels Yes / No 1 pt
  14. The cooler's base grille and kick plate are free of dust build-up Yes / No 1 pt
  15. The night blind is fully retracted during trading hours Yes / No 1 pt
  16. Commissary or supplier trays are not left in the cooler as displays Yes / No 1 pt
  17. Empty facings counted in the open-air cooler Number
  18. Presentation of the open-air cooler Rating
    • Full, faced and grouped 5 pts
    • Stocked but not faced or grouped 3 pts
    • Gaps and mixed lanes 1 pt

3. Menu boards 17 items

  1. The menu board above or beside the foodservice area shows the current menu Yes / No 1 pt
  2. Every item on the menu board is available for sale today Yes / No 1 pt
  3. Items no longer sold have been removed from the menu board Yes / No 1 pt
  4. Prices on the menu board match the register for 5 items sampled Yes / No 1 pt
  5. The current limited-time food offer has its panel on the menu board Yes / No 1 pt
  6. Combo meals are shown with the items included Yes / No 1 pt
  7. Food photos on the menu board are the current approved images Yes / No 1 pt
  8. Digital menu boards switch to the lunch menu at the daypart time Yes / No 1 pt
  9. No screen of the digital menu board is dark, frozen or showing an error Yes / No 1 pt
  10. Menu board panels are evenly lit, with no burned-out section Yes / No 1 pt
  11. Calorie or nutrition information is displayed on the menu board where local regulation requires it Yes / No 1 pt
  12. The allergen notice or allergen guide is posted or available at the foodservice counter Yes / No 1 pt
  13. Prices of roller grill items and their add-ons are shown on a sign at the grill Yes / No 1 pt
  14. The made-to-order kiosk, where fitted, shows the same items as the menu board Yes / No 1 pt
  15. The menu board can be read from the store entrance or the main aisle Yes / No 1 pt
  16. Magnetic or slide-in strips on the menu board are straight, with none missing Yes / No 1 pt
  17. Accuracy of the menu board against what is on sale Rating
    • Every item available and priced correctly 5 pts
    • 1 or 2 differences 3 pts
    • Several differences 1 pt

4. Labels 17 items

  1. Every item in the hot case has a product label or lane tag naming it Yes / No 1 pt
  2. Every item in the open-air cooler has a shelf tag with its price Yes / No 1 pt
  3. Packaged fresh items carry a label with the product name Yes / No 1 pt
  4. The ingredient list is on the label of each packaged fresh item, as required by local regulation Yes / No 1 pt
  5. Allergens are declared on the label of each packaged fresh item Yes / No 1 pt
  6. Each packaged fresh item shows a sell-by or use-by date the customer can read Yes / No 1 pt
  7. Labels are applied straight on the same place of each package Yes / No 1 pt
  8. Labels are printed, with no handwritten product names or prices Yes / No 1 pt
  9. Roller grill tags sit in front of the rollers holding the named variety Yes / No 1 pt
  10. Spicy items and items containing pork are identified on their tag where company policy requires Yes / No 1 pt
  11. Bakery case items each have a name card Yes / No 1 pt
  12. Price tags in the hot case withstand the heat, with none curled or browned Yes / No 1 pt
  13. Shelf tags in the cooler line up with the product in the lane above them Yes / No 1 pt
  14. Promotional price labels on fresh food show the regular price too Yes / No 1 pt
  15. Markdown stickers are placed where they do not cover the date or the ingredient list Yes / No 1 pt
  16. Items found without a name or price label in the hot case and the cooler Number
  17. Labeling of foodservice items Rating
    • Every item labeled and priced 5 pts
    • A few labels missing or misplaced 3 pts
    • Many items unlabeled 1 pt

5. Abundance 17 items

  1. The build-to chart for the hot case is posted at the food preparation area Yes / No 1 pt
  2. The hot case holds the build-to quantity for the current daypart Yes / No 1 pt
  3. The roller grill has at least the minimum number of items per variety set by the build-to chart Yes / No 1 pt
  4. The open-air cooler was filled to its build-to level before the morning rush Yes / No 1 pt
  5. The best-selling sandwich has at least 2 facings in the cooler Yes / No 1 pt
  6. The hot case is restocked before a lane runs empty, as seen during the visit Yes / No 1 pt
  7. Empty lanes in the hot case are closed up or filled with a neighboring product Yes / No 1 pt
  8. Pizza is available by the slice during the lunch daypart Yes / No 1 pt
  9. Fresh bakery items fill the bakery case trays to the front edge Yes / No 1 pt
  10. The fresh food delivery was put on display within the time set by company policy Yes / No 1 pt
  11. Today's production sheet lists the quantity to prepare for each daypart, taken from the build-to chart Yes / No 1 pt
  12. Back-up stock of the top 5 hot food items is on hand in the freezer or cooler Yes / No 1 pt
  13. Napkins and cutlery are stocked at the hot food counter Yes / No 1 pt
  14. The late-evening hot food offer follows the reduced set on the planogram instead of an empty case Yes / No 1 pt
  15. Items on the roller grill at the time of the visit Number
  16. Empty lanes in the hot case at the time of the visit Number
  17. Fullness of the foodservice displays for the daypart Rating
    • At build-to levels 5 pts
    • Below build-to in places 3 pts
    • Sparse or empty 1 pt

6. Freshness 19 items

  1. Each hot case item carries a time sticker or the lane has a timer showing when it must be discarded Yes / No 1 pt
  2. No item in the hot case was past its discard time at the time of the visit Yes / No 1 pt
  3. Wraps and boxes in the hot case show no grease soak-through or condensation on the inside Yes / No 1 pt
  4. No roller grill item looks shriveled, split or dried at the ends Yes / No 1 pt
  5. Fried items look crisp, with no pooled grease in the pan Yes / No 1 pt
  6. Pizza slices show no dried cheese or curled edges Yes / No 1 pt
  7. Sandwich bread in the cooler shows no sogginess or dried edges Yes / No 1 pt
  8. Salad greens in the cooler show no wilting or browning Yes / No 1 pt
  9. Cut fruit shows no leaking juice or discoloration Yes / No 1 pt
  10. No package in the open-air cooler is past the date on its label Yes / No 1 pt
  11. Out-of-date packages found in the open-air cooler Number
  12. Fresh items are rotated with the earliest date at the front of each lane Yes / No 1 pt
  13. Bakery items from the previous day have been pulled or marked down per company policy Yes / No 1 pt
  14. Donuts and pastries in the bakery case show no cracked glaze, dried edges or smeared icing Yes / No 1 pt
  15. An item pulled for its appearance is replaced, so its lane does not stay empty Yes / No 1 pt
  16. Corrective actions from the previous foodservice merchandising review have been completed Yes / No 1 pt
  17. Name of the manager on duty Short text
  18. Overall appeal of the food offer to a customer walking in Rating
    • Full, fresh-looking and clean 5 pts
    • Presentable, with some gaps or tired items 3 pts
    • Sparse, dried out or messy 1 pt
  19. Corrective actions required Comments

About this template

This checklist is part of the InspectLoop template library. Yes / No checks score 1 point when met; ratings score the points shown for each option. The overall score is the percentage of points earned, with N/A answers excluded. In InspectLoop you can add photos, assign corrective actions, require sign-off and compare results across sites.

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