Sales floor TL
- Jun 8, 2011
So my pfresh remodel is complete. We are prepping for our initial deliveries on Tuesday and wednesday mornings. Anyone have any advice or or pointers if you have been through this process already?
We're getting our first food deliveries this week as well. We're pretty much completed for out remodel.
I'll be going mornings and have been assigned to oversee the backstock process and maintaining the backroom coolers. Any backroom members been doing this for some time have any advice or tips on to what to watch for? Problem areas? Any suggestions would be appreciated.
I typically do the flat of BAKE (it's ok and encouraged to backstock partial cases of BAKE, just enter the entire casepack quantity rather than counting the remaining eaches in the box. If you're set up with waco's in BAKE, I usually save them for cases with only a few eaches left.), then FRZN/MTFZ casepack, and then all the milk crates of open stock.
Why is it encouraged to backstock partial case packs at your store?
I must say I disagree with backstocking partial casepacks that way in the freezer. If you are entering full casepack quantities when you backstock, and pulling partials you are going to generate a lot of errors. And if you are entering a full casepack quantity when there is only a partial casepack you might not pull enough to fill the floor. Taking a marker and writing the actual quantity on the box with a circle (like we do for inventory) would be better.
I can't speak to the p-fresh piece, but when my store opened the freight flow was terrible. We got waaaaay more than we needed of everything. You could barely walk into the freezer or dairy cooler, the backroom had pallets of freight everywhere you could put one, it was insane! They kept saying it would level off, but it actually took about a year for the insanity to stop. I still have nightmares about it.
We have three sections deticated to bakery. Each section 1 lowers case and 3 upper case areas with 10 wacos in each of the three sections. Whenever we have loose stock from bakery, we put them in the wacos. This is what I was taught. Am I backstocking bakery correctly?
It would seem different stores set up their bakery freezer sections differently. As long as you're actually backstocking correctly in the essence of the term, then there's no problem. The turnover for bakery backstock is generally high enough where expiration dates shouldn't actually be a problem.
The expiration dates should never matter on bakery, unless you're stockpiling for the nuclear holocaust. Which, in that case, they should probably be written down somewhere.
It's happened! Our CTL had never ordered for P-Fresh before (Market TL always did it) so he mistakenly ordered like 25 cases EACH of the brownie bites, orange scones, cinnamon rolls and dipped macaroons, and this is when they were in the giant boxes. That pallet was sitting in the freezer for like a month even with all that stuff on TPC.
Moral of the story? Always check your numbers before you press Enter... :facepalm:
So our first week of initial deliveries are done.. anyone else having a HORRIBLE time linking up with hip printers!?! ughh
They are in charge of PFresh. They schedule the PA's, order most of the time, and maintain the brand of PFresh. I don't actually know why we have this position either, if it's not something other stores have. This particular person was a TL in another area of the store before our PFresh remodel, and the current CTL was originally a TM in another area before the remodel.