Is this Real Life? (A Market vent thread)

I DEEPZONED A FREEZER AISLE AND RESEARCHED AND PULLED IT.

STL has mandated that on the day the truck is backstocked, the freezer and dairy CAFs are to be burned so I thought it was an excellent time to start zoning the freezer.

There are so many of those fucking Amy's frozen meals and Smart Ones and Lean Cuisines I couldn't finish the aisle.

What ice cream is vendor owned? I know Nestle is, but what brands does Nestle encompass? Also is Haagen Daaz vendor or naw
 
oath2order said:
I DEEPZONED A FREEZER AISLE AND RESEARCHED AND PULLED IT.

STL has mandated that on the day the truck is backstocked, the freezer and dairy CAFs are to be burned so I thought it was an excellent time to start zoning the freezer.

There are so many of those fucking Amy's frozen meals and Smart Ones and Lean Cuisines I couldn't finish the aisle.

What ice cream is vendor owned? I know Nestle is, but what brands does Nestle encompass? Also is Haagen Daaz vendor or naw
Click to expand...
Haaden Dazs is vendor owned.
 
oath2order said:
I DEEPZONED A FREEZER AISLE AND RESEARCHED AND PULLED IT.

STL has mandated that on the day the truck is backstocked, the freezer and dairy CAFs are to be burned so I thought it was an excellent time to start zoning the freezer.

There are so many of those fucking Amy's frozen meals and Smart Ones and Lean Cuisines I couldn't finish the aisle.

What ice cream is vendor owned? I know Nestle is, but what brands does Nestle encompass? Also is Haagen Daaz vendor or naw
Click to expand...
My nestle vendor does edys, haagen, wonka, and those frutare bars. Plus some pizza brand.
 
Does anyone know if we have to be a TL or above now to view the sales report details? On workbench I used to be able to view departments and have them broken down pretty well (fruits down to grapes/berries/etc), but when I tried to under the myperformance page where they moved it to it doesn't show anything. I can only look at the red and green heat map. I need it to work on some projects, but am bummed I might have to wait until next week to start.
 
qmosqueen said:
Fallin fallin. They all fall down
Click to expand...

I used to hate when it was the whole aisle...can never get anything to stand up, just a pain in the butt and took FOREVER to zone
Glee1.gif
 
So we have a 570 piece truck and have 4 TMs scheduled from 3:30-7 to do it.

They have to:

Break down each pallet and put it on flatbeds. Line is opposite side of the store from where Pfresh is. Our pfresh backroom coolers are on the other side of the store in the backroom so taking it from the coolers to the line to breakdown and then to put back in coolers to retemp does take SOME time espeically since the aisles between the line and coolers are about the size of 1 pallet of space and sometimes you have to move shit just to get through.

Take care of all the cardboard. 1-2 cages usually
Print Barcodes for each full case that cant be pushed. Write the expiration date on front if it is not clearly visible allready. If there is transition mark it and set it aside on another vehicle
Help any guests during our busiest time of the day since they are here during that heavy dinner rush. (4pm-8pm)
Backstock EVERYTHING
Take a break so its more like almost 3 hours total to do it all.

How rediculous of an expectation is that? Is my team just slow? They usually get the push done no problem but usually have to clean up everything to end their shift and have tons of backstock left when they are scheduled off
 
Produce Queen said:
That's completely ridiculous @pfreshdude
You need appox 1 TM per 100 cases just to push. Backstocking all of that takes about 4-5 hrs. Trying to work and help guests during peak hrs too? And keep adherence to temperature rules?
You're not set up to succeed.
Click to expand...

Tell that to the ETL LOG or TL BR....All I get is ...well they just need to work faster and stop goofing around blah blah blah....The store closest to us got a 270 something piece truck today. Of course they will finish and have it backstocked they have about half as much to push out and probably have the same ammount of hours. My ETL Log once said we were using more hours than any other store in the area. I was like well...do those stores also have their C+S team backstock everything AND label everything AND set aside transition AND write the dates on the box AND take care of their cardboard and sometimes make a bail. Do they have more TMS pushing it from OTHER workcenters that dont count against them.

All I want to do is what the responsibilites are for the push team and how many hours target things they need per piece. Im sure there is something like that for flow right. You have X ammount of pieces it should take Y ammount of hours? They have to have something like this for C+S right?
 
Look up best practice I guess. I remember in the training when we were remodeling the guidlines were 8-12 TM's with half of them breaking off to backstock after about 4 hrs. Don't remember that being contingent on an amount of cases, but just a guidline. We've never ever, in either store I've worked at, had that many TM's working the truck except maybe the very 1st couple of orders after the remodel years ago.
 
My store today we had a 995 piece pfresh truck. We had 5 TMs to push all and bcode and back stock all They worked 5 1/2 hours from 8 am to 1:30 pm, very busy with guest after 12 noon. We managed to get all pushed and left 1 metro of back stock in dairy And 4 metros in the freezer. Our STL lets us push the whole 7 foot tall pallet straight to the floor and we grab boxes and go and push to the aisles.
 
We got our C&S truck today and it all just went straight into the cooler. We had a ton of stuff to do already, so besides sorting through the dairy pallet it all pushed to tomorrow.
 
signingminion said:
We had pushers on every one back then. The new stl hated them and it's been chaos ever since.
Click to expand...

They're really only needed on the damned Lean Cuisines. Amy's stands up fairly well, and so does Stouffers.

Hardlinesmaster said:
You may want to change your status on workbench to cover logistics & food. That may help you.
Click to expand...

Note to self...
 
So the C+S team ended up not even touching Bakery, Produce or Meat for push and didnt backstock a single item from anything else. The opener had to do all of it and the LOD even had the nerve to ask them to work out Mcclane Candy too...luckily they convinced the LOD that wasnt happening so instead of freshness friday they pushed out mcclane for huddle. Something that should be so obvious to do every week on one of the huddles that I think my Leadership sometimes doesnt have a clue on how to do something effectively.

Should I talk to my ETL HR about scheduling for C+S and how basically up to at least 10% of all total market hours given to us for the week goes to help with either C+S push or C+S backstock its BS
 
pfreshdude said:
So we have a 570 piece truck and have 4 TMs scheduled from 3:30-7 to do it.

They have to:

Break down each pallet and put it on flatbeds. Line is opposite side of the store from where Pfresh is. Our pfresh backroom coolers are on the other side of the store in the backroom so taking it from the coolers to the line to breakdown and then to put back in coolers to retemp does take SOME time espeically since the aisles between the line and coolers are about the size of 1 pallet of space and sometimes you have to move shit just to get through.

Take care of all the cardboard. 1-2 cages usually
Print Barcodes for each full case that cant be pushed. Write the expiration date on front if it is not clearly visible allready. If there is transition mark it and set it aside on another vehicle
Help any guests during our busiest time of the day since they are here during that heavy dinner rush. (4pm-8pm)
Backstock EVERYTHING
Take a break so its more like almost 3 hours total to do it all.

How rediculous of an expectation is that? Is my team just slow? They usually get the push done no problem but usually have to clean up everything to end their shift and have tons of backstock left when they are scheduled off
Click to expand...

Yeah, that sounds intense. To minimize going in a low temp zone by moving pallets back to the line in my store (our line is also on the other side of the back room) before we used to ask the backroom to use the crown to help us put the pallets onto a flat when we broken them down enough to fit outside of the backroom door. Soon after, a few team members that were regulars on the food truck got certified on the crown so we could just drive it all the way next to the cooler and have someone take out the pallet with a pallet jack so that the perosn with the crown could lift it, and put it onto a flat with a wooden pallet on the flat. Makes it a whole lot easier, and quicker. Other than that, our store doesn't really barcode the produce, but we did in the past and I want to try to do that again to make it easier on the back room. However, there's a certain app in RFapps where you can print out the barcode of the item with a date on it aswell which makes it handy so that we don't have to write anything on the box. For throwing the boxes, we try to do that by the end of our shift, but have been told to throw it as soon as we can or it could be cluttered. So, every so often when we're done with one pallet, someone goes to the back and throws the trash (preferable someone with a key to the baler to make it easier). Lastly, I've also had trouble with helping guests a few times. Our team then asked the STL, ETL, or LOD what to do when that happened, and they told us if it's something easy we could help them with, we could help them. If it's time consuming, the person over that department for the day could help them so we could get back to work and finish on time. I could talk more of this later, but have to get ready for my food truck soon lol
 

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