Yup we are a high volume super. It's going to turn into a real cluster**** I guarantee it. And I can only imagine the location accuracy issues we are going to have. It's going to be an interesting experience to say the least@BRTJ , is your store a super? By deli and bakery you actually have a bakery and deli counter? The reason I ask is because the Pfresh store I work at locates all of that stuff, but it isn't that bad considering market does it all. The super I work at doesn't locate any of it because the teams pull as needed and if it ended up being located I can see how that would be a total pain in the ass for everyone.
My store does that too.I've revamped 2 PF processes through source to fork, so hopefully some of this will help you out.
1) Re profile your coolers and freezers. If your coolers have signal issues, make sure your racks are on wheels.
2) Before unloading your FDC/Food trailer, set up your pfresh area. This means 2 printers, and 2 pdas paired to printers JUST FOR BARCODING. Make sure you have sharpies as well, to write exp dates on boxes. Make sure every TM understands when they put a case of BS on that metro, it gets bcoded and written on. After 5-7 trucks it will become routine, you just need to stay on top of it.
3) MAKE SURE YOU BACKSTOCK. Seriously, HQ ordering is based on your sales floor accum, plus the number sto'd into location. This means if you don't have everything backstocked before about 5pm or so when numbers transmit, they are going to send you a lot of things you don't need. Eventually, you have no space to backstock it, and it becomes a very serious qmos/shrink issue. With source to fork, ensuring backstock is complete immediately is the most important part of the process.
And the more items that are placed into stockroom location, the more manpower and hours for backroom. Hey, one can dream can't they?As more items go from store lever order to HQ replenishment, the more items will be placed into stockroom location.
And the more items that are placed into stockroom location, the more manpower and hours for backroom. Hey, one can dream can't they?As more items go from store lever order to HQ replenishment, the more items will be placed into stockroom location.
This thread fascinates me because being a pFresh store, I thought everyone always located everything, lol. Even our banannas are located (although that is more a formality and we only subtract boxes when we're clearing out a location. We get the odd box on the autofills every few hours but other than that, it doesn't pull).
If you're just starting to locate a lot of product, it's going to be a bit of a tough go at first because your autofill system will be completely out of whack. It WILL learn, though, if you put good data in and make sure your onhands are correct and you are keeping to the shelf capacity.
I'm at a high volume super. Our main issue is a lack of PDA's. My guess is we'll be throwing all of the located items from the load onto carts that will sit there until we manage to find a PDA to backstock. Then needing PDA's (or a large notebook) to pull items for guests? I really hope this works, it sounds like a major migraine to me.
I'm at a high volume super. Our main issue is a lack of PDA's. My guess is we'll be throwing all of the located items from the load onto carts that will sit there until we manage to find a PDA to backstock. Then needing PDA's (or a large notebook) to pull items for guests? I really hope this works, it sounds like a major migraine to me.
You have, have, HAVE TO have a PDA. You can't not backstock it immediately. Because of the ordering works at the HQ level, if your product isn't backstocked, the system will assume you do not have it and as a result you will see huge overages in product. This will lead to a large amount of shrink via qmos and lost sales because you are driving product out of the door via TPC.