Is this Real Life? (A Market vent thread)

qmosqueen said:
While you're at it get the bakery number too thanks
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I totally forgot take the photo. I forgot how I found the paper but it was on workbench. I remember searching for the plastic bag number and i found a sheet with all these SAP/tipp numbers on it with all the label numbers and plastic bag numbers. I close tomorrow. I will send myself a scheduled text to remind myself to get the sheet for you.
 
qmosqueen said:
While you're at it get the bakery number too thanks
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This. All our dated goods have MEAT stickers on them because my CTL won't order BAKERY stickers.

While we're on the topic, would anyone be willing to post an instructional guide for loading the Monarch guns?
 
mrknownothing said:
This. All our dated goods have MEAT stickers on them because my CTL won't order BAKERY stickers.

While we're on the topic, would anyone be willing to post an instructional guide for loading the Monarch guns?
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I think it might be on workbench somewhere. If I find it, I will post it here. Again, I will find this when I go in tomorrow.

Dont you all hate it when your CTL gives you projects that takes your times from focusing on food safety? Meaning your CTL expects you to get their list done plus the daily routines.
 
We just use blank stickers for everything and have since we became PFresh 3 years ago. We figured it was silly to have to have so many different tickets guns with different dept stickers. What does it matter really? A date is a date. Doesn't matter what the dept is. Nobody has ever said anything about it.
 
Brewhaha said:
As promised.

Question for everyone working p fresh. We aren't supposed to flex stuff in the freezer right?
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With the transition coming up it's allowed at my store. We tend to push the new stuff out and flip the clearance tags over to cover the old price label.

And I love you. That's the best list I've ever seen. Adding to my cheat sheet. I feel like my bakery labels are a different number though.
 
coolerqueen said:
With the transition coming up it's allowed at my store. We tend to push the new stuff out and flip the clearance tags over to cover the old price label.

And I love you. That's the best list I've ever seen. Adding to my cheat sheet. I feel like my bakery labels are a different number though.
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Not a problem. What I was told to do this weekend was flex per my tl. So what I did was scan every location in the freezers & pull the product myself. Then I pulled new product and flexed them in sold out clearance locations.

I come in Monday & my TL said I didn't do any thing. I saw him the photos of the before and after shot of my tub. He still didn't believe me. I didn't flex random product in random locations. He did. He was belittling me with his tone.

I know we can't flex the freezer per the flex rollout
 
Yeah usually we aren't usually supposed to flex the freezers, at least not at my store. Sometimes I do the endcaps if they are light, but not the aisles. And yes, with transition coming up, we are being encouraged to flex into empty spots. I know there was actually communication to do that on the April 20th-26th merchandise update in Redwire.
 
Produce Queen said:
Yup I've been flexing new product as it comes in because the clearance is pretty much gone. Spent about 2 hours on Sunday making the freezers look full.
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That is what I did. My team lead said to put any freezer product to make it loon full. The redwire thingy says to flex over any empty locations. To me, that is any product near the empty sold out clearance items, not random freezer products
 
Brewhaha said:
That is what I did. My team lead said to put any freezer product to make it loon full. The redwire thingy says to flex over any empty locations. To me, that is any product near the empty sold out clearance items, not random freezer products
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Ya I would flex product that is near the outs...If you just put in new product that doesnt have a location yet I would imagine it would make Planos job harder when they set.

I would love to flex but my STL decided Market opener should be 6-12 this whole week and closer 2-8...SO MANY HOURS...All the things we can do with them :rolleyes:

Seriously what are you supposed to be able to get done in a 6-12 shift.

I did the SDA, Culling/QMOS and Morning pulls and had those done at 8. Then huddle/working huddle/break which took almost from 8-9. Had to work out the 7:30 and Research pulls and then backstock everything so C+S would have empty green racks.

I worked out produce by myself and barcoded anything that was a full case. Also worked out milk and eggs. Took lunch obv. Grabbed carts for a little bit and also did the vendor survey. Oh and did my cardboard
 
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Brewhaha said:
That is what I did. My team lead said to put any freezer product to make it loon full. The redwire thingy says to flex over any empty locations. To me, that is any product near the empty sold out clearance items, not random freezer products
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Exactly. It needs to make sense. Don't put waffles next to vegetables :rolleyes:
Don't laugh, I actually saw someone do that a couple years ago.
 
@pfreshdude you can flex new product out, just use common sense. Ex: new MP frozen veggies went in the spot some clearanced out MP veggies were. Plano is just fine with that at my store.
 
We don't sell pegboard or, in this case, empty freezer space. Flex it out. If the planograms are PTM or ar about to transition you should be flexing to fill outs daily. My market team has very little in the coolers. The truck team flexes new product out as it comes in. Where they flex makes sense though... Don't flex at random. We also have a mid Friday shift for a market TM to purge the coolers to keep the floor filled. It's working really well so far.
 
sigma7 said:
We don't sell pegboard or, in this case, empty freezer space. Flex it out. If the planograms are PTM or ar about to transition you should be flexing to fill outs daily. My market team has very little in the coolers. The truck team flexes new product out as it comes in. Where they flex makes sense though... Don't flex at random. We also have a mid Friday shift for a market TM to purge the coolers to keep the floor filled. It's working really well so far.
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A mid shift? We have 4 hours we are open where nobody is scheduled for market :( EVERY DAY

Ill probably be able to get to it tommorow and thats prob about the only extra thing I will be able to do
 
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That's how it used to be. I fought for hours for my team. I finally got them and I proved that they weren't a waste. My comps were impressive last year. I'm out of grocery now, but the TL there is keeping it going strong. They don't have as many hours, but still enough to have a mid on Fri - Sun every week.
 
sigma7 said:
That's how it used to be. I fought for hours for my team. I finally got them and I proved that they weren't a waste. My comps were impressive last year. I'm out of grocery now, but the TL there is keeping it going strong. They don't have as many hours, but still enough to have a mid on Fri - Sun every week.
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Also dont have a CTL..they cut that position
 
The current CTL is a senior. So they don't spend all their time over there. They make sure the team has what they need and see that tasks are getting done. They do spend a lot of time cleaning. They build some salesplanners and handle vendor issues. After my run as CTL, the store leadership knows how much effort it takes to run a good PFresh. And this senior has been with the company for years. They have more sway than I do lol.
 
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