Our truck process wasn't too bad in the beginning, but hour cuts are going to complicate things.
We have about 7-9 people from flow who push the food truck, with one of the more trusted and responsible flow TMs captaining the process. I think they're schedule 4-5 hours now, if I remember correctly. I usually push bananas, and anything else that comes in on the ambient pallet, since bananas are usually needed right away on the floor when they come. Our trucks have been anywhere from 5-10 pallets before. We have a small Pfresh (we only have the two open coolers on each side, and then about 12 doors of cooler product, and 6 isles of freezer), so they usually bowl a little bit of a pallet at a time and each person has their section that they usually work on. The store I trained at actually broke their pallets down onto flats according to isles and sections (frozen veggies, ice cream, etc) similar to how the upcoming FDC process is going to work, which I thought was pretty neat, but the only issue with that was by the time everything got separated onto flats, your half hour was up. We handle produce and meat a bit differently. Our two backroom food gurus will shoot an EXF for any outs or low product on the floor, then they'll add anything that came in on the truck that is needed on the floor and has no backroom locations to the pulled batch, and then the team will push that instead of working out the pallet. That way old product is getting pushed before the new product. It's a little more work in the end, but its one of those things that is worth the extra effort. I think it also works for us because we are such a small store as well.
Tight payroll is already taking it's toll on things though. Pallets are starting to roll over until the next day to get pushed. And if the truck is four hours late like it was today... forget about it.
