Checklist template

In-store sampling and demo execution for consumer goods

A ready-to-use checklist with 108 items in 6 sections, covering Setup, Demonstrator standards, Product handling, Engagement, Sales lift, Wrap-up. Use it as-is in Bindy, or adapt it to your own standards in minutes.

  • 6 Sections
  • 108 Items
  • 85 Yes / No checks
  • 6 Scored ratings
  • 115 Points

Use this template How audits work

1. Setup 19 items

  1. The demo started at the time booked with the retailer Yes / No 1 pt
  2. The demonstrator checked in with the store manager or the department manager on arrival Yes / No 1 pt
  3. The demo table is in the location agreed with the store for this event Yes / No 1 pt
  4. The table is within sight of the shelf or display where the featured product is sold Yes / No 1 pt
  5. A display of the featured product for purchase is within arm's reach of the table Yes / No 1 pt
  6. The table leaves the aisle wide enough for two carts to pass Yes / No 1 pt
  7. The table does not block a fire exit, a fire extinguisher or an electrical panel Yes / No 1 pt
  8. The table is covered with the branded tablecloth, or a clean plain one, reaching the floor on the shopper side Yes / No 1 pt
  9. The branded sign or header card supplied in the demo kit is displayed Yes / No 1 pt
  10. A sign shows the price of the featured product Yes / No 1 pt
  11. The current coupon or offer supplied for the event is on the table Yes / No 1 pt
  12. An ingredient and allergen statement for each product sampled is posted where shoppers can read it Yes / No 1 pt
  13. Cases, coolers and personal belongings are out of shoppers' sight under or behind the table Yes / No 1 pt
  14. A lined trash container is beside the table for shoppers' used cups and picks Yes / No 1 pt
  15. Electrical cords for cooking appliances are taped down or routed away from the aisle Yes / No 1 pt
  16. All items on the demo kit checklist arrived and are in use Yes / No 1 pt
  17. The store's copy of the demo authorization or event confirmation is available at the table Yes / No 1 pt
  18. Type of event Choice
    • Food sampling, no cooking
    • Food sampling with cooking
    • Beverage sampling
    • Non-food demonstration
  19. Location of the demo table Rating
    • High-traffic location next to the product 5 pts
    • High traffic but away from the product 3 pts
    • Low-traffic location 1 pt

2. Demonstrator standards 18 items

  1. The demonstrator wears the uniform or apron specified for the event Yes / No 1 pt
  2. The apron or uniform is clean Yes / No 1 pt
  3. The demonstrator wears a name badge Yes / No 1 pt
  4. Hair is restrained with a hat, visor or hairnet as the program requires Yes / No 1 pt
  5. No rings with stones, bracelets or watches are worn while handling food Yes / No 1 pt
  6. Fingernails are short and free of polish or artificial nails, or gloves are worn at all times Yes / No 1 pt
  7. The demonstrator stands at the table, not seated, while shoppers are in the area Yes / No 1 pt
  8. The demonstrator is not using a personal phone at the table Yes / No 1 pt
  9. The demonstrator is not eating, drinking or chewing gum at the table Yes / No 1 pt
  10. The demonstrator holds the food handler certificate where local regulation requires one Yes / No 1 pt
  11. The demonstrator has the event brief or product fact sheet at the table Yes / No 1 pt
  12. The demonstrator could name three selling points of the featured product without reading them Yes / No 1 pt
  13. The demonstrator could say where in the store the product is shelved Yes / No 1 pt
  14. The demonstrator could state the regular price and the event price Yes / No 1 pt
  15. The table is not left unattended with samples on it during breaks Yes / No 1 pt
  16. The demonstrator knows whom to call at the agency or the company if supplies run out Yes / No 1 pt
  17. Name of the demonstrator Short text
  18. Demonstrator's appearance and product knowledge Rating
    • In clean uniform and answers product questions unaided 5 pts
    • Presentable, with gaps in product knowledge 3 pts
    • Untidy, or cannot describe the product 1 pt

3. Product handling 22 items

  1. The demonstrator washed hands at a store hand sink before the demo and after each break, per the demonstrator or as observed Yes / No 1 pt
  2. Single-use gloves are changed after touching money, the face, the phone or the trash Yes / No 1 pt
  3. Hand sanitizer is on the table for the demonstrator's use Yes / No 1 pt
  4. Product used for sampling was obtained through the route set by the program (purchased with receipt, or signed out by the store) Yes / No 1 pt
  5. Product used for sampling is within its best-before date Yes / No 1 pt
  6. Chilled product waiting to be sampled is kept in a cooler with ice packs or in the store's refrigeration Yes / No 1 pt
  7. Cold samples on the table are at 41°F (5°C) or below, or are put out in small batches and replaced within the time set by the program Yes / No 1 pt
  8. Cooked samples are heated to the temperature on the preparation instructions, checked with a probe thermometer Yes / No 1 pt
  9. Hot samples are held at 135°F (57°C) or above, or discarded within the time set by the program Yes / No 1 pt
  10. Temperature of a cold sample on the table (°F or °C) Number
  11. Temperature of a hot sample on the table (°F or °C) Number
  12. A probe thermometer and sanitizing wipes for it are at the table Yes / No 1 pt
  13. Samples are portioned to the size stated in the event brief Yes / No 1 pt
  14. Samples are served in individual cups or on picks so shoppers do not touch other portions Yes / No 1 pt
  15. A sneeze guard or lids protect open samples where the retailer requires it Yes / No 1 pt
  16. Utensils and cutting boards used for one product are not used for another without washing Yes / No 1 pt
  17. Samples containing a major allergen are prepared and served with their own utensils Yes / No 1 pt
  18. Samples are not handed to unaccompanied children Yes / No 1 pt
  19. For alcohol sampling, the demonstrator checks the age of each shopper before serving, as required by local regulation Yes / No 1 pt
  20. For alcohol sampling, pours are measured to the size allowed by local regulation and the retailer's rules Yes / No 1 pt
  21. Opened product left at the end of a session is discarded, not returned to the shelf Yes / No 1 pt
  22. Food handling observed during the visit Rating
    • No lapses seen 5 pts
    • Minor lapses corrected on the spot 3 pts
    • Lapse that required stopping the demo 1 pt

4. Engagement 16 items

  1. The demonstrator greets shoppers as they approach rather than waiting to be asked Yes / No 1 pt
  2. The demonstrator names the brand and the product when offering a sample Yes / No 1 pt
  3. The demonstrator mentions at least one selling point from the event brief with each sample Yes / No 1 pt
  4. The demonstrator tells shoppers about the event price or coupon Yes / No 1 pt
  5. The demonstrator points to or hands over the product for purchase Yes / No 1 pt
  6. The demonstrator asks shoppers about allergies before serving a sample containing a major allergen Yes / No 1 pt
  7. Shoppers' questions observed during the visit were answered correctly Yes / No 1 pt
  8. The demonstrator suggests a use or pairing for the product (recipe, occasion, companion item) Yes / No 1 pt
  9. Recipe cards or leaflets supplied for the event are being handed out Yes / No 1 pt
  10. Samples are available without interruption: no empty tray seen during the observation Yes / No 1 pt
  11. The demonstrator keeps the table wiped and free of used cups between shoppers Yes / No 1 pt
  12. The demonstrator does not comment negatively on competing brands Yes / No 1 pt
  13. Shoppers who passed the table during a 15-minute observation Number
  14. Shoppers who took a sample during the same 15 minutes Number
  15. Shoppers who put the product in their cart during the same 15 minutes Number
  16. Quality of the demonstrator's engagement with shoppers Rating
    • Approaches shoppers and sells actively 5 pts
    • Friendly but only hands out samples 3 pts
    • Passive or ignores shoppers 1 pt

5. Sales lift 16 items

  1. Units of the featured product on the display and shelf at the start of the demo Number
  2. Units of the featured product on the display and shelf at the time of the visit Number
  3. Samples served so far, from the tally sheet Number
  4. Coupons handed out so far Number
  5. Units sold during the event so far, from the tally sheet or the store's count Number
  6. Units the store sells on a normal day of the same weekday, as given by the store Number
  7. Sales target for the event, in units, from the event brief Number
  8. The demonstrator keeps a running tally of samples served Yes / No 1 pt
  9. The opening count of product was written on the event report before the demo began Yes / No 1 pt
  10. The store had enough stock of the featured product on hand to cover the event's sales target Yes / No 1 pt
  11. The shelf location of the featured product was full at the time of the visit Yes / No 1 pt
  12. The shelf tag of the featured product shows the event price Yes / No 1 pt
  13. The event price rang correctly on one unit scanned at a register during the visit Yes / No 1 pt
  14. The store's department manager was told the sales result of the previous demo for this brand Yes / No 1 pt
  15. The demonstrator records shoppers' comments and objections on the event report Yes / No 1 pt
  16. Sales so far compared with the pace needed to reach the event target Rating
    • On or above pace 5 pts
    • Below pace, by less than a quarter 3 pts
    • Below pace by a quarter or more 1 pt

6. Wrap-up 17 items

  1. The demo ran until the booked end time Yes / No 1 pt
  2. The closing count of product was written on the event report Yes / No 1 pt
  3. The count of leftover sampling supplies (cups, picks, napkins) was recorded for the next event Yes / No 1 pt
  4. Unopened sample product was returned or stored as the program instructs Yes / No 1 pt
  5. The table, the floor around it and any store equipment used were left clean Yes / No 1 pt
  6. Trash from the demo was taken to the store's disposal area, not left on the sales floor Yes / No 1 pt
  7. Borrowed store equipment (table, extension cord, cart) was returned to where it came from Yes / No 1 pt
  8. The display of featured product was refilled and faced before the demonstrator left Yes / No 1 pt
  9. The store manager or department manager signed or stamped the event report Yes / No 1 pt
  10. Receipts for product and supplies bought for the demo are attached to the event report Yes / No 1 pt
  11. Photos of the set-up table were taken for the event report Yes / No 1 pt
  12. The event report was submitted by the deadline set by the program Yes / No 1 pt
  13. Any shopper complaint or reaction to a sample was reported to the agency or the company the same day Yes / No 1 pt
  14. Name of the store manager or department manager who confirmed the event Short text
  15. Date of the event Date
  16. Overall execution of the demo Rating
    • Set up, staffed, safe and selling as the event brief requires 5 pts
    • Running, with gaps corrected during the visit 3 pts
    • Not running to the brief, or stopped 1 pt
  17. Comments, shopper feedback and corrective actions Comments

About this template

This checklist is part of the Bindy 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 Bindy you can add photos, assign corrective actions, require sign-off and compare results across sites.

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