Archived Starbucks load

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Any advice on breaking down the Starbucks load? How to stay more organized and more efficient way for freshness labels? Really anything, our load is usually 2/3 pallets and I finish it 90% of the time, but would like to finish a little faster so I could organize things a bit more.
 

redeye58

Hasta Ba Rista, Baby!
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Separate paper goods out first; cold perishables (bottle teas, milks, juices, soys, etc) on one side of the tub & dated non-perishables (coffee, espresso, syrups, toppings, teas, chais, snacks, etc) on the other. Prior to the order & during down time between AM rushes we start a roll of dating stickers (with the day's rec'd date). We'll have the tubs lined up with perishables first, paper last. Except during slam times, one person puts away while the other mans the counter. If there aren't any guests the counter TM puts the stickers (& exp dates) on all the consumables while the other TM FIFOs.
The day before the order comes in is spent stocking shelves & FIFOing to make room.
 
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