Is your store a Super? If so, how have the changes affected Deli? I'm worried that we're going to end up with even fewer people available to do production and help slice for guests with the focus on pushing product to the floor.If anyone has any questions regarding the new market pilot feel free to ask, I was part of the initial rollout.
If anyone has any questions regarding the new market pilot feel free to ask, I was part of the initial rollout.
What was team size difference?
Is it working out?
What is the difference in work load before and after?
Just to start off
P-fresh. But deli and bakery TL's are impacted by this, can't remember what exactly. But all food based work centers receive a significant hours increase.Is your store a Super? If so, how have the changes affected Deli? I'm worried that we're going to end up with even fewer people available to do production and help slice for guests with the focus on pushing product to the floor.
I hope so! We're down to less than 50% of the hours we used to get 2 years ago and you can tell.P-fresh. But deli and bakery TL's are impacted by this, can't remember what exactly. But all food based work centers receive a significant hours increase.
Hours are decided in MyTime which now accounts for every step of the process (sales planners,revisions,pulling,backstocking,pushing truck,stocking,cleaning,etc). Stores are not allowed to schedule below that amount. One week I under schedules by 2 hours and our DTL had to follow up to make sure we extended a TM those 2 hours.I hope so! We're down to less than 50% of the hours we used to get 2 years ago and you can tell.
So..... Steritech went into my Fixture Room today........
Not sure how it went as I was bolting out the door, but it was instant PTSD when I saw the LOD unlocking the Fixture room with him.
About freaking time! We gave got to put people within areas to take ownership of depts. You want guest to shop in electronics have someone there always to assist. Stop trying to a team of 2 or 3 cover the store. Flow, pog and pricing have responsibilities in their areas. Of course this wouldn't last long before hours or cut-Consumables hours essentially doubled/tripled depending on the truck forecast.Three PA's all working 40 hours, team members work a minimum 32. Team is responsible for all pulling and backstocking, the grocery portion of the GM truck, all FDC push, cleaning routines, sales planners/revisions. Along with this your store will be provided additional payroll to install zone assist fixtures for top turnover areas in grocery (granola bars, condiments, baking, etc)
Once the routines were dialed in most issues went away. The main thing is changing the team culture of realizing they have time to clean and check dates, there is no excuse. They need to be self sufficient, be mindful of who you place on this team (do not just move flow team members over and expect this to work) and there needs to be follow up with the PA's.
Are we from the same store ?. We just had a steritech visit too, they did not look too pleased with the stockroom. I only hope starbucks didn't screw us again.
For some of them it may not even be the 40 hours part, but that they get something like 12 or 16 and it is split over the whole week at random times.I have never in my life been more happier to go back to school. Being a PA is the most ridiculous job I have ever had. The workload and amount of responsibilities they put on you is absurd. Our store is going to shit also. ETL's quitting, people going to school or LOA. The whole store is a mess. People are sick of not getting 40 hours or they are too stressed.
That makes no sense. Please check the bathrooms instead.Safety is now part of their walk so they go in the fixture room to make sure shelves and fixtures are being stored correctly.
Once your store begins the grocery pilot all bowling stops for grocery. There is not a set time frame for completing the dry grocery push, it is now considered an all day process to ensure team members are on the floor interacting guests, zoning, checking dates, researching, etc.So for anyone who's done the pilot for the new market process how does your shift go now?
Right now our flow team bowls out and waves through market and we're lucky to get out of market by 7:15 latest. When we get a food truck we try to break down the pallets by 8 and finish pushing and backstock by noon.
Once your store begins the grocery pilot all bowling stops for grocery. There is not a set time frame for completing the dry grocery push, it is now considered an all day process to ensure team members are on the floor interacting guests, zoning, checking dates, researching, etc.
That makes no sense. Please check the bathrooms instead.
View attachment 2472
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Process ownership depends on the volume, but it should be the ETL food or consumables TL if your volume is large enough, otherwise it will be salesfloor ETL and salesfloor TL with added PA's to account for the org chart. The logistics ETL should not own the process, I've heard plenty of horror stories of log ETL's moving over a bunch of flow TMs and not making any changes.Are you a July store? Who owns the process? Initial talks in my store seem to lean towards ETL Log but it doesn't sound right to me (nor do I like the sound if it considering how Log pushes) when we have an ETL food. I was all gung ho for this until my ETL indicated that I wouldn't be as involved in the process.
@Dekaf does this take hours from the backroom to account for the market team handling grocery BS and pulling?
Process ownership depends on the volume, but it should be the ETL food or consumables TL if your volume is large enough, otherwise it will be salesfloor ETL and salesfloor TL with added PA's to account for the org chart. The logistics ETL should not own the process, I've heard plenty of horror stories of log ETL's moving over a bunch of flow TMs and not making any changes.
Safety is now part of their walk so they go in the fixture room to make sure shelves and fixtures are being stored correctly.
From the target subreddit.