Reply to thread

Not sure how busy your store will be but at mine we pick as much grocery units as pickup so its always crazy and there should probably be one dedicated person who is always picking grocery batches because they still have the old batch limits and while they don't take long to pick they take long to put to hold because you use so many separate bags. We only have 2 coolers and 2 freezers but you can setup extra hold space in the meat/produce/dairy cooler if you have space or use the cafe cooler/freezer if you need extra space like we do. Make sure everybody knows where extra freight is kept cause we still have people that will inf stuff that we are supposed to have 30 of and its all in a freezer/cooler somewhere unlocated, they were just too lazy to look. Make sure they check with the grocey/ bakery tls or dbos because they know where it would be. Also make sure they follow food safety guidelines because my store got fined in the first week because people didn't separate meat. There's a picture that shows how meat and dairy should be stored in the cooler on workbench and I put it on every cooler door. If you consistently talk with the drive-up/guest service team you can learn how the team is doing and what mistakes are being made and who needs to be talked to. Lastly check the grocery hold space every week and clean out expired/bags that were forgot because I pull about 15+ bags a week that just take up precious space in our 4 coolers.