Our food trucks come clean just about every day. We are a volume C pfresh store, I believe. We get 3 trucks a week: Monday, Wednesday, Friday. They are usually between 6-8 pallets and come between 4 and 5:30 am. Our flow team are the ones responsible for truck, and I lead the small "sub-team" of about 5 flow teamers in doing so. When the truck comes we stage our produce and freezer pallets in the coolers and freezer while we sort dairy onto flats. We sort it into yogurt, juice & milk, meat, and cheese(along with the other random things like bagels, jello, cookie dough, etc.) Then we put the flats in the dairy cooler while we pull out produce to the floor. One team member scans each individual item to see if there are backroom locations. If there are, they send it over to someone who is b-coding for backstock. If not they bowl it out to be pushed by the rest of the team. So 1 sorts, 1 b-codes, everyone else pushes. When the sorter is done, they usually take back the bananas and bring out our freezer pallets. At just about that time the produce push is done, and everyone jumps over and bowls out all of freezer. We used to sort it like dairy, but we found that we push it much faster, and within the limits, if we bowl it out first. If it is really big, we won't bring out all the pallets to bowl, just 1 or 2 at a time. Or we may put all the bakery stuff on a flat and take it back to the freezer to do later. After freezer is finished, we move on to meat. All of the fresh meat is sorted just like produce and everything else is bowled out. My goal is to usually have produce, freezer, and meat finished when the store opens at 8. After meat is done someone breaks off to start backstocking and the rest of us move on to juice, followed by yogurt and cheese (and maybe bakery if we skipped it). The truck is usually all pushed by 9 or 9:30. Then I go to lunch and come back and jump in with backstocking. Backstock is usually done by the time I leave at 12:30. We do get some help from time to time. We have an incredible PA at my store, who will sometimes jump in and backstock the ambient room even when they aren't scheduled for the truck. We also usually get a huddle project for pushing freezer if the truck is unusually huge or is 3 hours late (a somewhat regular occurrence with C&S). But for the most part, we are left alone. My flow TL uses it as kind of a training ground for potential TL's. Everyone who led the food truck process before me is either a TL now, or graduated and got a job in their field. I just got signed off by our DTL a month or so ago. All in all, we have a decent food truck procedure going.
