How many hours do you have for that, and what shifts, to push that specifically?
ok i'm just going by what we schedule under "consumables" for a week, about 400 to 420 hours....
We have all dry, dairy and produce every day and freezer 3 days a week (only mon, we, fri).
So 4 days a week we have 8 people scheduled... the other 3 other days we have 2 more to handle the extra push for freezer.
So 3 days we have 10 people scheduled.
1 opener, 1 closer -- doing PA responsibilities and pushing produce. (6AM to 2:30 or 3PM to 11PM)
2 backroom TMs -- doing auto pulls, back stocking, all dry, dairy, freezer. (5 AM to 10:30 AM)
4 TMs -- doing push, dry first then dairy and then freezer (on freezer days). (6 AM to 2:30 PM or 8AM to 1:30PM)
on Freezer days:
2 more TMs -- doing push, dry first then dairy and then freezer.
so 10 TMs... 4 (8 hrs), 6 (5.5 hrs), = 65 hrs for freezer days
8 Tms .. 4 (8 hrs), 4 (5.5 hrs) = 54 hrs for non freezer days
==== 411 hrs for the week.
I'm not privileged to the schedule or the information, this is ONLY based on what I see daily on the grid.