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ZULLO COFFEE & LOAF —

3-POINT REVIEW SYSTEM WITH FOLLOW-UP & TRAINING PROTOCOL

Zullo Coffee and Loaf Branch

  1. PRODUCT QUALITY & CONSISTENCY

Focus: Ensure every product served reflects Zullo’s brand quality and standard.

  1. Coffee taste, aroma, and temperature meet standard recipe

  1. Loaves, pastries, and cakes are fresh, properly displayed, portioned correctly

  1. All beverages and pastries follow standard recipe measurements

  1. Product appearance consistent with brand visuals

  1. Proper storage (FIFO system) and ingredient freshness maintained

  1. Product wastage recorded and within allowable limit (≤3%)

  1. Approved ingredients and supplies only used

  1. Random taste test & consistency check

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Date and time
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Time
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SCORING GUIDE

Description

Score

Excellent – Fully compliant, exceeds standards

5

Good – Meets most standards, minor issues only

4

Fair – Meets minimum standards, improvement needed

3

Poor – Multiple issues, retraining required

2

Critical – Major non-compliance, immediate correction required

1

Scoring guide

FOLLOW-UP: REVIEW, CORRECTION & TRAINING

After each review, the District Director and Supervisor must revisit identified weak points and execute the following:

1. Correction Plan – Create an action plan addressing all areas rated 3 and below within 7 days.

2. Revisit Schedule – District Director will recheck the branch within 15 days to verify corrections.

3. Training Program – Baristas, Cashiers, or Supervisors involved will undergo targeted re-training (e.g., customer service, product consistency, upselling).

4. Documentation – All correction actions and re-training logs must be recorded and signed by both Supervisor and District Director.

5. Monitoring – Continuous performance monitoring through weekly check-ins until standards are sustained for 3 consecutive reviews.

Follow up
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