Is this Real Life? (A Market vent thread)

qmosqueen said:
good thing its not labor day weekend
Click to expand...

True that

I have a few Market Questions for all of you...My store is lower volume and we do 3 C+S/3 flow trucks a week. Market schedule usually 6-1:30 opener...2-8:30 closer and dry market + coolers/freezers are required to be zoned.

Question 1. Do you have to backstock your morning AND evening pulls? Whether I open or close I have to backstock the pulls from autofills. Apparently somehow it became markets job to do this and backroom doesnt have to? I also do the backroom portion of "Check Dates"

Question 2. Does your C+S push team push on the night the product comes in? We receive our trucks on Sunday, Tuesday and Thursday(Flow is M,W,F) so their shifts are only 3 1/2 to 4 hours long. They usually have the C+S push team come in from 3:30-7 or 7:30 and are expected to not only push all of it but backstock it as well.
As an example we had a 550 piece truck with 5 people working 3:30-7 last night.

Question 2B....Is it reasonable to expect them to push and backstock all of it in that ammount of time given they still have to take a break cutting it down to almost 3 hours as well as moving around guests and helping guest during the 3-4 hours we are most busy. They also print monarch labels with the date received and write the date product expires on the front.

Question 3. When you are working during C+S do you have to help them as much as possible? When I close on those push nights I pretty much have to make sure pulls are done by 3 or so and then backstock all of them so we have all clean green racks for C+S to use. I also set the line up for breakdown and join in to help with that plus push. I usually also push out and do bakery and meat by myself. I dont feel this is that fair because it takes up almost 10 hours from market workcenter to help with C+S. For the week we only get about 90 hours TOTAL for Pfresh. Helping C+S literally chews up about 10% of market hours for the week.

Question 4. Do you have to push out Mcclane Candy all by yourself? Our Mcclane Candy comes in thursday night and the leadership somehow came up with the brilliant idea that Pfresh/Market team should be responsible for pushing it all out. Friday morning opener usually has to do this and when I have done it, its taken nearly 2 hours or so because our candy is right next to seasonal and sporting goods so I always get pulled away to help guests or help with vendor stuff or backup or whatever else.

Question 5. Are any of your Pharmacy Backup Trained? I was basically forced by leadership to be certified to backup pharmacy because they thought it would be a good idea if I was. First night I worked after getting trained officially back there was backing up for 2 hours throughout the night. Apparently hardly any of the leadership team is trained back there so when I have to close...guess who is the only one that can backup. Oh, thats right, me! Not like I have anything else going on in market or anything.
 
pfreshdude said:
True that

I have a few Market Questions for all of you...My store is lower volume and we do 3 C+S/3 flow trucks a week. Market schedule usually 6-1:30 opener...2-8:30 closer and dry market + coolers/freezers are required to be zoned.

Question 1. Do you have to backstock your morning AND evening pulls? Whether I open or close I have to backstock the pulls from autofills. Apparently somehow it became markets job to do this and backroom doesnt have to? I also do the backroom portion of "Check Dates"

Question 2. Does your C+S push team push on the night the product comes in? We receive our trucks on Sunday, Tuesday and Thursday(Flow is M,W,F) so their shifts are only 3 1/2 to 4 hours long. They usually have the C+S push team come in from 3:30-7 or 7:30 and are expected to not only push all of it but backstock it as well.
As an example we had a 550 piece truck with 5 people working 3:30-7 last night.

Question 2B....Is it reasonable to expect them to push and backstock all of it in that ammount of time given they still have to take a break cutting it down to almost 3 hours as well as moving around guests and helping guest during the 3-4 hours we are most busy. They also print monarch labels with the date received and write the date product expires on the front.

Question 3. When you are working during C+S do you have to help them as much as possible? When I close on those push nights I pretty much have to make sure pulls are done by 3 or so and then backstock all of them so we have all clean green racks for C+S to use. I also set the line up for breakdown and join in to help with that plus push. I usually also push out and do bakery and meat by myself. I dont feel this is that fair because it takes up almost 10 hours from market workcenter to help with C+S. For the week we only get about 90 hours TOTAL for Pfresh. Helping C+S literally chews up about 10% of market hours for the week.

Question 4. Do you have to push out Mcclane Candy all by yourself? Our Mcclane Candy comes in thursday night and the leadership somehow came up with the brilliant idea that Pfresh/Market team should be responsible for pushing it all out. Friday morning opener usually has to do this and when I have done it, its taken nearly 2 hours or so because our candy is right next to seasonal and sporting goods so I always get pulled away to help guests or help with vendor stuff or backup or whatever else.

Question 5. Are any of your Pharmacy Backup Trained? I was basically forced by leadership to be certified to backup pharmacy because they thought it would be a good idea if I was. First night I worked after getting trained officially back there was backing up for 2 hours throughout the night. Apparently hardly any of the leadership team is trained back there so when I have to close...guess who is the only one that can backup. Oh, thats right, me! Not like I have anything else going on in market or anything.
Click to expand...

I have had to push "Christmas McClane" which is McClane on crack alone before...

2 Pallets as tall of me of small boxes of candy, yay.
 
oath2order said:
They backstocked the freezer today and just burned the cafs that came up.

I dove in with a cart all the way to the back of the freezer and pulled ice. I think I reached critical mass on how much ice can fit on a three-tier.
Click to expand...
I would put in the front & home location to the max. I know your pain.
 
I'm just going to ask because I'm curious. Does anyone care about losses? If you do, do you do anything besides trying to control them? I've been thinking about doing my own reports and analysis since the given tools are terrible. I know, it's silly becaus of the low pay, but I want to better understand where we're losing money and how one may go about fixing it.

I ask if you care because no one at my store does. It's all about whether we have product to fill the shelves or not. Waste is an after thought.
 
Stores are not being held accountable for their losses for about 1 1/2 - 2 years. I'm not sure why, but am guessing it's something to do with the additional FDC that started around that time.
It's still something I take into account though. Hard to control a lot of it because honestly, the quality of product from the FDC vs C&S is so much lower. Not to mention all the push we now get.
Were you around when we used to have a metric for our TPC % of sales?
 
No I was not. That would be a metric I would be interested in, though. Even if stores aren't held accountable for losses, the waste we see daily seems like something that could be somewhat fixed, with the exception of dairy and meat. Regardless, i would like to be able to speak to my ETL and STL just to show them the needless hemorrhagic get of money food departments are having.
 
It is. Prior to the set, we would toss away maybe 20 avocados in a week. That's a daily average now. Bananas are the same. It's a beautiful look, but the waste is horrid. We can't reduce the product because of DTL and STL expectations. That's one of my motivations for investigating and documenting losses.
 
Our PFAB Reset hasn't really created that much more Waste for us actually..

Our Produce Sales are up about 25% for the month since we reset tho

Grapes are up 150% all alone..
 
BigEyedPhish said:
Our PFAB Reset hasn't really created that much more Waste for us actually..

Our Produce Sales are up about 25% for the month since we reset tho

Grapes are up 150% all alone..
Click to expand...

Sales of many items have gone up, but I'm not sold that it's the set doing it. I think BTS has interfered with the true numbers. Also, grapes have been on sale for the last two weeks, and will be going on sale again soon.
 
DoWork said:
Sales of many items have gone up, but I'm not sold that it's the set doing it. I think BTS has interfered with the true numbers. Also, grapes have been on sale for the last two weeks, and will be going on sale again soon.
Click to expand...

I looked at our numbers two weeks ago out of curiosity for the month (I wanted a bigger sample sizes so sales such as these wouldn't have as much of a footprint)

Everything for us was through the roof, (besides bakery, which expectedly tanked). One of our biggest positives was fresh meat, which surprises the hell out of me.
 
BigEyedPhish said:
I looked at our numbers two weeks ago out of curiosity for the month (I wanted a bigger sample sizes so sales such as these wouldn't have as much of a footprint)

Everything for us was through the roof, (besides bakery, which expectedly tanked). One of our biggest positives was fresh meat, which surprises the hell out of me.
Click to expand...

That's fantastic. Have you set your meat clearance spot yet? I've yet to see anything about it since the original paperwork came in.
 
DoWork said:
That's fantastic. Have you set your meat clearance spot yet? I've yet to see anything about it since the original paperwork came in.
Click to expand...

Right now it is just an empty space (lol) where we flex either highly couponed or an excess amount of meat. Anyone know if we are supposed to have any signing or anything for it (lol?)
 
Produce Queen said:
No signing that I've heard of.
I'm not a fan of this section. One day it's couponed chicken, the next couponed beef, potential cross contamination at it's best.
Nobody seems to care though.
Click to expand...

It passed our Steritech test, but only because he didn't know there was chicken there the day before.

I was biting my nails hoping he got the memo that we now keep meat up to the sell by date.
 

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