Recent content by foodanswers

Let them train you, Give them the "power" they know they already have. Complete your training and do not use every opportunity to coach and correct(they will think you are just too new to see). Watch and identify issues. Stay on process and above all do not think you will be an STL in a year...

My store is does $55 million/yr and grocery is the driving force. we do it on those hrs. Not always on process, but the ETL's know and accept that and put up a good story when the DTL walks us!

Should note that this is only for dry/dairy/frozen.

Try a superT with only 150hrs/week to cover 4 trucks a week and open to close coverage/zone/backup etc.