Anything on CAO in frozen/fresh set to 1.4-1.6 MDS... to find MDS scan item in order review, hit f9... its in top right corner. Raising/Lowering the MIN will effect the MDS.
Order extremely tight. Be damn near out of fish by the time the next truck hits.
Don't keep extra frozen bulk items (crab legs, etc). Just what you will need until the next frozen truck.
Don't overfill the fresh self service case. Keep 1 layer high/full and replenish as needed by the time you leave for the day.
Don't over-trim your salmon. Hardly anyone sells that darn many salmon patties.
DO mist the seafood case with the water squirt bottle every 20 minutes or so. If you don't your fish will show it because they will be dry.
DO sample out salmon burgers and cook them and sample them out to customers. Don't throw things away, cook them.
Keep extremely clean. It's not hard. Wash your floor daily, keep your counters wiped down, don't let clutter build up in cabinets.
Be extra friendly. Seafood is usually the default counter person in most stores and you are the person customers will remember most. Clean, friendly, name badge. Talk about the survey on receipts, get those highly satisfied responses with your name on it.
Relatively speaking, you are a low numbers department. It means that 10 bucks of shrink to you, is a hell of a lot more than it is to someone like meat, or grocery. Say if $250=1% overbought to meat, which is fine, that same $250 could be 10% to you.. and a case of crab is what... 200, 300? So it's not hard to get overbought.
What about keeping your tags and writing your cooling logs? Also what about fish that is out of date a day? Do I try to sell it or scan it out to get credit? Cuz the department head said to sell it
Anything on CAO in frozen/fresh set to 1.4-1.6 MDS... to find MDS scan item in order review, hit f9... its in top right corner. Raising/Lowering the MIN will effect the MDS.
Order extremely tight. Be damn near out of fish by the time the next truck hits.
Don't keep extra frozen bulk items (crab legs, etc). Just what you will need until the next frozen truck.
Don't overfill the fresh self service case. Keep 1 layer high/full and replenish as needed by the time you leave for the day.
Don't over-trim your salmon. Hardly anyone sells that darn many salmon patties.
DO mist the seafood case with the water squirt bottle every 20 minutes or so. If you don't your fish will show it because they will be dry.
DO sample out salmon burgers and cook them and sample them out to customers. Don't throw things away, cook them.
Keep extremely clean. It's not hard. Wash your floor daily, keep your counters wiped down, don't let clutter build up in cabinets.
Be extra friendly. Seafood is usually the default counter person in most stores and you are the person customers will remember most. Clean, friendly, name badge. Talk about the survey on receipts, get those highly satisfied responses with your name on it.
Relatively speaking, you are a low numbers department. It means that 10 bucks of shrink to you, is a hell of a lot more than it is to someone like meat, or grocery. Say if $250=1% overbought to meat, which is fine, that same $250 could be 10% to you.. and a case of crab is what... 200, 300? So it's not hard to get overbought.
GL
^^^^^^ This is exactly right. I can only speak for my shop, but I would not sell out of date product. EVER. It just isn't worth it. You rely on repeat business, and building trust with customers who will keep coming back.
Also, regarding shrink in seafood, always ALWAYS check in your deliveries against the invoice. If you get shorted enough product to meet the threshold, turn it in for credit. This can save your shrink. Last period alone I got $1200 in credit on product I was billed for but did not receive. That was a big help in achieving %3.45 shrink for the period.
