Use this operational review checklist to assess bakery department performance and standards. Evaluate financial metrics including GP rate vs budget, labor cost, OR% and CPH, plus sales achievement and roster completeness. Verify routines such as gap scans, MPLs and capacities, SMP in freezer, coolroom and dry store, fill reports, production and freeze/thaw planners, joint ordering, markdown protocol, stock rotation and stocktake accuracy. Check merchandising execution, pricing and POGs, and alignment to What Good Looks Like. Validate product quality for bread, cakes and pastries, adherence to method sheets, and understand customer mix, VOC insights and competitor checks.
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