- Joined
- Sep 11, 2011
- Messages
- 86
So I haven't been on in quite some time. Last time I posted was, I believe, around December about my going through TL Interviews. Well I got signed off and finally promoted around April/May. I am now 1 of 2 CTLs and overseeing Dairy/Frozen. Now, to the topic. I just have a few questions and ask for some tips from peeps on here.
1. We had a Food BP visit and he wants me to locate eggs in the backroom. Do all stores do this? Food makes up anywhere from 45-51% of total store sales each week, I'm at a A+ or AA Super (one of the two) so we fly through eggs like crazy. When we get our pallet of eggs from FDC we stock them right away and only have a few boxes left over. Me and my team just leave the pallet in the backroom unlocated. My question is do any other Supers/PFresh stores locate their eggs?? Any Pros to this? I don't like the idea...
2. Best way to keep the Milk Carts clean?!? We use liners on the drip pans. My Sr. ETL - Food wants me to get shelf liners and angle the actual shelves downward so the milk is self zoning, in a way. Anyone have any ideas or tips? I never have the time to actually clean a cart at least once a week or something.
3. Best way to check dates? Overnight pushes our FDC and there is ZERO rotation going on. I have my team and I just check dates daily and scan certain items into SDA for each dates; like yogurts. Thought, this gets difficult when my department's hours get cut so bad that, after my 40, there is only 40 hours for my 3 TMs. I audit the back room and I TPC. However; there is always something that is overseen and end up QMOSing like nuts. August MTD QMOS for dairy last time I check on Monday we were over $4,000. The TL that I took over for tried getting into routines with overnight and find solutions to get rotating/FIFO into place but nothing ever worked.
4. No one I have asked knows this... but why is Dairy/Frozen called Zone and why are our hours allocated under Sales Floor instead of Food? I know we are not a food production department or like produce but I mean we still handle food products... Is this just at my store or is this how it is at other Supers?
Any tips would be great! Thanks!
1. We had a Food BP visit and he wants me to locate eggs in the backroom. Do all stores do this? Food makes up anywhere from 45-51% of total store sales each week, I'm at a A+ or AA Super (one of the two) so we fly through eggs like crazy. When we get our pallet of eggs from FDC we stock them right away and only have a few boxes left over. Me and my team just leave the pallet in the backroom unlocated. My question is do any other Supers/PFresh stores locate their eggs?? Any Pros to this? I don't like the idea...
2. Best way to keep the Milk Carts clean?!? We use liners on the drip pans. My Sr. ETL - Food wants me to get shelf liners and angle the actual shelves downward so the milk is self zoning, in a way. Anyone have any ideas or tips? I never have the time to actually clean a cart at least once a week or something.
3. Best way to check dates? Overnight pushes our FDC and there is ZERO rotation going on. I have my team and I just check dates daily and scan certain items into SDA for each dates; like yogurts. Thought, this gets difficult when my department's hours get cut so bad that, after my 40, there is only 40 hours for my 3 TMs. I audit the back room and I TPC. However; there is always something that is overseen and end up QMOSing like nuts. August MTD QMOS for dairy last time I check on Monday we were over $4,000. The TL that I took over for tried getting into routines with overnight and find solutions to get rotating/FIFO into place but nothing ever worked.
4. No one I have asked knows this... but why is Dairy/Frozen called Zone and why are our hours allocated under Sales Floor instead of Food? I know we are not a food production department or like produce but I mean we still handle food products... Is this just at my store or is this how it is at other Supers?
Any tips would be great! Thanks!