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Post Info TOPIC: Production planning Tool
TheBrEEze


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Production planning Tool
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Heres my take on the production planning tool in the meat department..1st cut, 2nd cut, 3rd cut..in reality there is only one cut, and it last all day long and we usually dont get finished, next, there is no way in hell you can walk out on the sales floor and take inventory of each package of meat in the case without people aggravating the **** out of you wanting something, it just dont work that way, sorry. Next, even if you try to do it the right way, someone comes in and tells you its all wrong, so if you do it the right way and its wrong, then you do it the wrong way and its wrong, how can you win? You cant. Next, one person comes into your cooler and tells you the tape is crooked and it needs to be straightned up..you know the red tape seperating the diffrent boxes of meat that us guys that have been there 25+ years cant find and need signs and tape on the wall to locate? Yea that red tape, then the next person comes in the next day and tears the tape off the wall and says the signs are all wrong and need to be replaced, (yea two diffrent people). So basically, i think key retailling is pretty much living in a fantasy world where someone has listened to the three bears story way to many times when they were a child...Sometimes i think the higher ups tend to forget what we are here for, and that is to sell groceries to customers, Key retailling is killing production, wasting time, a waste of money, and a waste of resources..lets get back to what Barney Kroger intended us to do, and thats to take care of the customer. What happened to customer 1st? Now i feel like its Key Retailling first and everything else comes next. Someone needs to wake up and needs a reality check, were not living in a fantasy world where everything works like a well oiled machine, each day is diffrent and customer service should be number 1. Im not saying its all bad, im just saying most of it isnt working. Its hard to do key retailling, take care of the customers needs, and still put product in the shelf for sale, something has to give, and we need to remember why we are here, to SELL!! no



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krogerman77


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When I first started at Kroger in frozen food, on our backstock days we use to work it, seperate it by aisle, put it on a couple of buggies and go about our business. 

Now with Key Retailing we got to put in on the buggie with right sign,  scan every piece of backstock and what use to take 3 hours now takes twice as long!



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TheBrEEze


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Yea with all the time involved in counting backstock, replinishment reports, key retailling, production guides etc etc...when are we suspose to actually cut meat and put it in the case? Its a good thing they dont run an airport, there sure would be alot of crashes.


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krogerman77


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The man who was our head meat cutter when I first started with Kroger, retired a couple of years ago after 41 years.  He told me just before he retired that he was spending more time with paperwork than cutting meat.



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Fishy

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The PPST is the biggest joke around. Any meat department thats competently run will have someone making out a cutting list in the morning, and then probably in the afternoon too. Its not rocket science, and doesnt require a computer printout. I used to work in a store with the (usually) #1 meat volume in our district. They are running their ass off all day, especially with the lack of hours. An $80k a week meat dept. only gets 160 hours! Theres even a day with just 2 employees, basically the red meat is wiped clean on those days. And this is with a crew of 2 very fast experienced cutters, a really on the ball manager, and a fast wrapper. They do get some xtra board coverage, but sometimes not. In the evenings the closing cutter would basically just write random numbers on the list, and be a real meat cutter, and cut what he needed to fill case in the time he had. Whatever happened to serving the customer? They dont care about your PPST. They care about having a steak to buy for dinner, or a stocked freezer case to buy a bag of burger patties, etc. And it is inevitable ; the 2nd and 3rd lists would be written with many customers shopping. They'll ask you 10 questions before you get done with the list! My current store's meat dept. has it so easy. We are totally unique and have a full service case, 50 feet. Almost all our meat and poultry sales come out of it. Theres no PPST to keep a service case full! You just do it! So we aren't even required to fill them out. And theres adequate staffing (could be better, but for the most part) to actually cut meat, serve customers, work loads, keep up to date on all managerial stuff, etc. Oddly enough some more of our stores out here in Portland are being remodled to have a similar set up. We do fanatastic sales and finanical wise, so its not exactly bad business! I just find it funny that we dont have to follow the #1 thing of Key Retailing, and we seem to outperform everyone else, and they;re making more stores that will do just the same.

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mariyafrankjon


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Things always get changed with the time. It occurs every where and especially in production. I am using production planning software and found it beneficial.

 



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