In my short team lead training, the training store located their fresh meat (chicken, steak, hamburger) in the backroom meat cooler. My home store currently doesn't do that, but I'm in the process of getting that changed.
They showed me quickly how to backstock meats that are sold by weight (not fixed price), without it being backstocked as "some here," but I can't remember what they did...I tried printing the shelf label and ski, but those didn't work.
Any help would be greatly appreciated!
They showed me quickly how to backstock meats that are sold by weight (not fixed price), without it being backstocked as "some here," but I can't remember what they did...I tried printing the shelf label and ski, but those didn't work.
Any help would be greatly appreciated!