Ugh, Just got the news tonight that we're supposed to start the warm french bread program on Monday.
I've never had to do the morning bake before and have no idea how to do the bread so this will be fun. Also... I don't know how we're supposed to have time do bake bread 3 times when a truck will be there around that time, breakout needs to be done, etc.
Add that to the fact that we don't even sell 15 loaves of french bread a day, let alone 15 an hour.
Has the warm bread been a disaster everywhere else?
Ugh, Just got the news tonight that we're supposed to start the warm french bread program on Monday.
I've never had to do the morning bake before and have no idea how to do the bread so this will be fun. Also... I don't know how we're supposed to have time do bake bread 3 times when a truck will be there around that time, breakout needs to be done, etc.
Add that to the fact that we don't even sell 15 loaves of french bread a day, let alone 15 an hour.
Has the warm bread been a disaster everywhere else?
I've heard about them bringing it back but before it was always at 4, 5, 6, and 7 in the afternoon and evening when people were looking for something to take home for supper. Anyway, when we did it, we wouldn't do a full batch every hour. Those last two hours we would only do a couple loaves, just what we thought would sell.
Ugh, Just got the news tonight that we're supposed to start the warm french bread program on Monday.
I've never had to do the morning bake before and have no idea how to do the bread so this will be fun. Also... I don't know how we're supposed to have time do bake bread 3 times when a truck will be there around that time, breakout needs to be done, etc.
Add that to the fact that we don't even sell 15 loaves of french bread a day, let alone 15 an hour.
Has the warm bread been a disaster everywhere else?
I've heard about them bringing it back but before it was always at 4, 5, 6, and 7 in the afternoon and evening when people were looking for something to take home for supper. Anyway, when we did it, we wouldn't do a full batch every hour. Those last two hours we would only do a couple loaves, just what we thought would sell.
I used to just re-heat the loaves I did the hour before. The key is to make sure you don't get it too dark the first time.
It wouldn't be so bad if they built a spagetti display nearby with all the sauces, pamersan cheese, canned mushrooms, etc. I've always tried to merchandise but you'll have higher ups come in and say "that's not part of the program". I thought the program was to make money???
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It wouldn't be so bad if they built a spagetti display nearby with all the sauces, pamersan cheese, canned mushrooms, etc. I've always tried to merchandise but you'll have higher ups come in and say "that's not part of the program". I thought the program was to make money???
You should know by now Kroger want employees who think. They want mindless robots.
It wouldn't be so bad if they built a spagetti display nearby with all the sauces, pamersan cheese, canned mushrooms, etc. I've always tried to merchandise but you'll have higher ups come in and say "that's not part of the program". I thought the program was to make money???
You should know by now Kroger want employees who think. They want mindless robots.
That should have said, "Kroger doesn't want employees who think."
It wouldn't be so bad if they built a spagetti display nearby with all the sauces, pamersan cheese, canned mushrooms, etc. I've always tried to merchandise but you'll have higher ups come in and say "that's not part of the program". I thought the program was to make money???
Merchandising your product is Marketing 101. "Look how easy we made this for you! Go home and make it happen, you kitchen goddess!!"
I used to manage a speciality retail store, and I would set up displays that included outfits, boots, belt, necklace, earrings, bracelet and perhaps a cell phone case...and it never failed that someone would buy the whole kit and caboodle. Man, that was a lot of fun.
