OLD GOLD - In- Aisle Roaming 7713
RUN SHEET
Equipment Check
1x Tray
1x Header Card
Tongs
White Plastic tray to hold samples
10 X Blocks of Old Gold Peppermint
10 x Blocks of Old Gold Cocoa
10 x Blocks of Old Gold Caramel
Cloths to clean tray
Rubbish Bags
Gloves
Uniform
1x t-shirt
1x Apron
Please wear your own black trousers and covered in black shoes
Personal Breaks
During your demonstration you are entitled to a 10 minute refreshment break
Take your tray with you, or leave at customer service desk for bathroom break
Prior to Demonstration
Read through the brief, and any special reporting requirements studio23.work
Non Negotiable's studio23.work
Health and Safety studio23.work
Check you have all of the above items in the EQUIPMENT Sheet
Ensure you are dressed in the required uniform - Your own black shoes (closed toe), black trousers. If you are cold please wear a long sleeve thermal under the shirt. the neckline must not show. Hair must be tied up and minimal make-up to be worn ( Refer to the Studio23 Non Negotiables)
Check on Parim the store location
Ensure you have your Store Safe pass / Food Hygiene visible, clipped to the bottom of your shirt so no logo is covered
At the Store
Check into Parim (on your mobile phone)
Introduce yourself to the Duty Manager and use your COVID – 9 scan in
Show the Duty Manager your demonstration stock – 10 Blocks x each flavour, and get them to sticker these so they know these are our stock and not the stores and that way there will be no mix ups
Ask them where you can prepare your samples, in the staff room, or kitchen. These aren’t to be broken at the aisle
Ask if you can leave your demo stock at check out control so you can refill the tray, or a safe place in the store, such as in the staff room where you can get access to break the samples, no boxes are to be in the aisle
Leave the sample blocks in the brown cardboard box at all times, do not leave these lying around the store where these are stored as these could be seen as store stock
You will stand in the aisle next to the product on the shelf with your tray – (make sure the straps cross on your back)
Take a pen and paper with you so you can note what is selling - i.e when a consumer is taking a block off the shelf and puts this in their trolley this is a “sale” , you will need this information for the report. Please keep this out of sight so this looks professional, put this on a top shelf or somewhere out of eye view
Please get a staff member from the store to take a photo of you standing next to the product with your tray and text this to Donna 021612349 at the start of your shift
Sampling Stock
You have been given 10 x blocks of each flavour per day for sampling in the store (30 blocks total)
The samples will be broken into 2 pips, the block has 32 pips, so each block will have 16 samples to give out per block
It is easier to break the samples with the packaging on as its not as messy
You will have a total of 480 samples per day
All samples are to be served by tongs to the consumers – they are NOT to help themselves
Sampling Guidelines
Mondelez have a strict policy to sampling to children Samples are to be distributed only in accordance with our food safety sampling guidelines. Samples are not to be offered to children or handed out directly to children under 14 years in age, even if there is parental consent. Samples are to be ONLY given to the parents or guardian and then they can choose to pass the sample on to them .
Mechanics of Preparation
Set the tray up with the header card attached
Refer to the photo below for the set up
Break the chocolate pieces into 2 pips
Place the chocolate into the tray - make sure the tray does not hide the alergyn statement
The tray has 3 divisions so each flavour will have its own division and each division will hold 2 blocks of each flavour
Put the chocolate in the tray in order of the header card – Peppermint on the left, Cocoa in the middle and the Caramel on the right
Consumers can try all three variants if they wish
Engage with the consumers and tell them the features of the products
Tell the shoppers the in store discount
Please take a note of how many and what flavours the customers are taking to purchase. Take a small piece of paper and pen with you and discreetly and place that on the shelf out of sight so you can record the sales for your report
Please take a note of how many samples of each variant per day. This will be how many blocks you have used and this will give us the sample amount
After your shift
Pack up all your equipment and wash the white sampling tray and make sure the demonstration tray is clean as well
Take all the stock etc home nothing is to be left in the store
Sign out on Parim
Make sure your report is sent electronically through the Studio23 Staff Portal after your shift. The report link is on the bottom of the page
This must be done on the same day as the demonstration
Enter your hours if you are an employee of Studio23 to mystaff login details CLICK HERE mystaff.login
Enter your hours if you are with an agency directly to them and I will sign these off on the Monday
Return Frieght
In organising the return freight, please ensure that you package all the sampling equipment in the boxes. Ring/Email warehouse@studio23.co.nz and we will organise pick up and advise you of instructions for collection of the gear. In some of the boxes, there will be Courier Return Tickets. Make sure you put a sticker on each item, and the courier will be booked to pick this up from your home on Monday morning (following the activation).
This must be adhered to as in some areas we need to shift this for the next activations out of you area and we have a tight turn around
All stock must be returned as this belongs to the client