sigma7
Former ETL-All the Things
- Joined
- Jun 15, 2011
- Messages
- 2,415
We just finished our PFresh remodel and I've noticed our pulls are different than the store I trained at. We set our backroom up 100% to profile, but we keep getting full case packs of produce and meat pulled. Those stockrooms are completely casepack locations for the most part. The pulls at my training store were usually just a few eaches, even though the metro racks looked like they were casepack locations. So my question is: Should the produce and meat backrooms be set up as open stock locations?
Really a full explanation of how the backroom for PFresh should be set up and how it should work would be great. There was barely any info given for perishables in the remodel guide.
Really a full explanation of how the backroom for PFresh should be set up and how it should work would be great. There was barely any info given for perishables in the remodel guide.