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- Sep 15, 2011
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So I know there was a thread on here about this, which I posted on just a while ago but I figured id post this topic as well.
Is zoning dry grocery something corporate decided or is this a store thing. Because in my routines I dont think I see zoning dry grocery, but maybe im wrong. My CTL informed me today that zoning ALL of dry grocery is now a closing task. My store is ULV and we have been beating sales by around 20%, yes 20%!!!!!!!!!!!!!! for this month with the same coverage. YTD we are up more than 10%. Pfresh also leaves an hour before closing, so a typical closing shift would be 2:30-9.
I just need help on how to get the zone accomplished. I tried my hardest today and did not get the dry zone done and even stayed an extra hour. By the time I left I was exhausted and pretty much sweating. The freezer and dry zone looked like it hadnt been really zoned in a few days so it took me FOREVER. We also have to help backup and do carryouts and callbuttons and everything too.
Not sure why our SF team has it so "easy" now. Our backroom did all the CAFS tonight. And our closing LOD did B,C,D zone, and electronics does E,F. So the 2 people who came in for HL had to cover electronics, and zone A and Mini, and then of course reshop, backup, etc.
IDK sorry about the rant, I just think its BS that Pfresh has to zone all of dry. Why am I responsible for it when I dont get any help for fresh and full by 4, (cuz of 1 SF TM being there, nobody to do it), STILL have to backup and get call buttons, and in the morning still have to do side projects and do whatever working huddle BS they come up with that isnt ever really in market. I dont think Target had in mind Pfresh TM taking care of all of market. I dont see it anywhere in the routines do you? In training it wasnt mentioned at all. Thats what salesfloor is there. I understand us being responsible for the coolers and freezers and im fine with that but 8 4 foot sections times 20 aisles is 160 different 4 foot sections of dry, not even including what I have to zone for pfresh, coolers, and freezers which is probably around 100 4 foot sections. Seriously, thats 260 sections to zone. Even if it took me 30 seconds on each whole section that is 160 minutes, so 2 hours 40 min at that pace. Rediculous.
Sorry if im ranting im just so pissed off right now. Pushing all of grocery on pfresh is just unmanageable and things WILL get sacrified and our score WILL drop, I gurantee it. And we are #1 in the district so obv we do a good job.
Is zoning dry grocery something corporate decided or is this a store thing. Because in my routines I dont think I see zoning dry grocery, but maybe im wrong. My CTL informed me today that zoning ALL of dry grocery is now a closing task. My store is ULV and we have been beating sales by around 20%, yes 20%!!!!!!!!!!!!!! for this month with the same coverage. YTD we are up more than 10%. Pfresh also leaves an hour before closing, so a typical closing shift would be 2:30-9.
I just need help on how to get the zone accomplished. I tried my hardest today and did not get the dry zone done and even stayed an extra hour. By the time I left I was exhausted and pretty much sweating. The freezer and dry zone looked like it hadnt been really zoned in a few days so it took me FOREVER. We also have to help backup and do carryouts and callbuttons and everything too.
Not sure why our SF team has it so "easy" now. Our backroom did all the CAFS tonight. And our closing LOD did B,C,D zone, and electronics does E,F. So the 2 people who came in for HL had to cover electronics, and zone A and Mini, and then of course reshop, backup, etc.
IDK sorry about the rant, I just think its BS that Pfresh has to zone all of dry. Why am I responsible for it when I dont get any help for fresh and full by 4, (cuz of 1 SF TM being there, nobody to do it), STILL have to backup and get call buttons, and in the morning still have to do side projects and do whatever working huddle BS they come up with that isnt ever really in market. I dont think Target had in mind Pfresh TM taking care of all of market. I dont see it anywhere in the routines do you? In training it wasnt mentioned at all. Thats what salesfloor is there. I understand us being responsible for the coolers and freezers and im fine with that but 8 4 foot sections times 20 aisles is 160 different 4 foot sections of dry, not even including what I have to zone for pfresh, coolers, and freezers which is probably around 100 4 foot sections. Seriously, thats 260 sections to zone. Even if it took me 30 seconds on each whole section that is 160 minutes, so 2 hours 40 min at that pace. Rediculous.
Sorry if im ranting im just so pissed off right now. Pushing all of grocery on pfresh is just unmanageable and things WILL get sacrified and our score WILL drop, I gurantee it. And we are #1 in the district so obv we do a good job.
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