Depends on what shape Market is, are you pfresh also?
I will mainly be in Dry Market for I want to say 6 months, then alternate to learning Pfresh. The ideal way they would like to run it is I run Dry, and the other TL runs Pfresh.
My store had two, plus one for Starbucks. It’s just a regular p-fresh store.
This, 'cause your lashes freeze if you do it in the freezer.
If my mascara is frozen it isn’t running down my cheeks. Plus the cold keeps me from looking splotchy 😒
I currently do Dry/Fresh and SBUX/Cafe at a store that has two TL positions for food. They apparently can’t find a replacement suitable for me in Café/SBUX so get to keep both! 😭😭😭
Having some background in Backroom will help. Really dry grocery is the same as any other hardline department with the exception of the fact there are expiration dates. The challenge is honestly more with the actual P-Fresh part of the store. Your inventory there is has hardly any actual shelf life, and if you’re not able to master inventory management you’ll drive guest away. Know your order/delivery schedules ASAP, and get to knowing your vendors and hold them accountable. If you’re always running out of product, call them out. Sending too much? Call them out. Just by having conversations with my vendors has dramatically improved my store overall as now we aren’t swimming in wine (literally), and I usually have enough bread on my shelves between replenishment. I couldn’t say that before I took over.
