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Post Info TOPIC: If Frozen Has 56 Hours each week, do you cut it or let the system order it?
Anonymous

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If Frozen Has 56 Hours each week, do you cut it or let the system order it?
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I have a dilema.  We have only 56 hours in the Frozen department and I constantly get over 43+ hours a week.  We get a truck Saturday Night.  Sunday & Monday are nights where I catch up backstock and the truck.  Tuesday nights is a truck and where I change out displays.  Thursday is a night by myself and order for the truck.  So I get a truck 3 nights a week.  My other guy comes in for four hours ( works Sat, Tuesday, Wednesday, & Friday ).  Should I lower the truck and focus on letting the sale items come in ( vegetables, waffles, ice cream etc etc ) or allow the system to figure it out?  I keep getting hassled by the management to manage the truck and cut overtime.  Any help needed.



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Anonymous

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Cut the order down. If management complains, too bad



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Let the system order the items and do not add, if anything only add the items you know are HOT


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Anonymous

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Geez 56 hours for the week.... what do you have like 1 isle for frozen



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Anonymous

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Anonymous wrote:

Geez 56 hours for the week.... what do you have like 1 isle for frozen


 3 aisles, lol.  Yeah, 56 hours.  Use to be 70+ and when it was, the whole department was up and everything condition, backstock down.  Don't know how they're gonna' work this out, but I'll make it work.



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Are you in a small store? The store i'm at now has 80 hours a week for frozen, there's the lead who works days and then there's a third shift guy. The last store i worked at was tiny and the lead only got 40 hours a week for frozen and had no one else unless they put one of the night crew guys on frozen.

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Anonymous

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The department I manage also gets ~60 hours a week on average. You need a good lead who is good with orders to maintain that sanity. Mine, well, some opportunities there.

1. Cut the order. Listen, if you can't work it by the next truck, you might as well not even order it. If you're going to be off on a backstock night and nobody is working in your relief, why order items for replenishment when the next time you'll replenish will be a truck night?

2. Backstock and freezer 5S/organized out the ass. Yes I'm sounding like a coordinator but if it's clean, it's functional. I used to be a frozen lead myself before Department Head and let me tell you, I was by MYSELF almost the entire time I worked the department. My "help" was useless. During the Summer Ice and Ice Cream need to be near the door. Frozen pizzas and other quicksell items, NEAR THE DOOR. Fast Mover cart(s) NEAR THE DOOR. You should have no more than one slow mover cart for each aisle in most stores.

3. Minimums. Don't give a damn what Kroger "says", have minimums that work for your store. If you sell 6 a month, you don't need to fill the shelf every truck. That's lost money.

4. Condition as you go - Stock something? Go ahead and condition everything in that door unless you know 100% you have additional items on the same truck. This way when you're done with the truck, your department is conditioned enough to get away with it for the day if you have no more time.

 

CAO sucks for frozen. It's forecasting until the next truck but unlike Grocery, it doesn't account for the fact that not every store will have NO help between the trucks. And reality is the only stuff that might get worked without the frozen lead there is sales items/ice/ice cream unless the freezer is a disaster zone. As the grocery manager my extent in frozen on my lead's off-days is doing Low&Hole, checking fast movers and ice. We have an extra employee we try to schedule some but there are only so many grocery hours and I can't really spend 80 hours in a department that's not making as much money as other areas.



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Same exact situation, had 72-80 hours, down to 55-56. Only have someone there on my off nights. 3 trucks a week. l 38-40k weekly sales, 115 frozen doors. 8 endcaps.

Backstock is not an option, freezer is too small to have u-boats, so we have little square silvertops on the ground, inaccessible. No such thing as a "fast mover" or slow mover cart. No room. Literally have to take out the entire freezer to get to them. Only gets worked when there is time, cherry picked otherwise.
There's no such thing as a "backstock night" because load doesn't get fully worked on load nights due to there not being hours and the hours that aren't me are literally 1/3rd of production pace and incapable of handling anything themselves . Deli bakery/meat doesn't work their pallets till the day of their NEXT load.

That being said, there are ways to optimize your experience.

Set minimums that make sense. Keep backstock organized. SWIM out things that make sense to. Scan that damn residual, and do your lows and holes. Pack the product out in the shelf, keep it out of the back. Keep your backroom inventory as low as possible without impacting the customer experience.
There are certain items here, that are always mixed with deli/meat/bakery pallets, view them as the least priority and order heavy on those items when you are not there because if there's no time to work a straight pallet, there damn sure ain't time to break down a whole pallet of meat/bakery deli to get to 2 cases on the bottom. Complete waste of time.


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