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Hey y’all this is going to be my first 4th quarter at Starbucks, I was just curious where & how everyone houses their backstock? Do you have a designated place in your Target for just Starbucks specific overflow? If so can you elaborate as to how you keep it efficient & organized? Thank you

Any other food team leaders over market, Starbucks & Target Cafe feel spread thin? I can’t seem to find a routine that works. It seems if I pay attention to one area, a fire arises in another