u/Kurumi_The_Spirit

Hey everyone,

I have my first corporate audit tomorrow and I’m looking for some "boots on the ground" advice. My owner is putting me on the dough station/landing because he says I'm his most reliable worker, but I've never actually been through an audit before.

We are a high-volume store and usually keep 50+ pizzas on the rack during rushes. I know the "30-minute rule" is big for Corporate—how do you guys manage high rack volume without getting flagged for aging or quality while the auditor is standing right there?

Also, what general rules are "must-follows" during the visit?

Are they going to check every single time tag if the rack is full?

What are the "automatic fail" things they look for on the dough/prep station?

Any tips for staying 100% on spec for Pepperoni placement when it's slammed?

I really want to nail this for the owner because we have a formal performance review coming up and I'm trying to prove I'm ready for more responsibility. Any "cheat codes" for the landing station or managing the rack during the visit would be huge. Thanks!