My store just recently started selling the hot french bread in the evenings at 4,5 and 6. Starting today the deli has to send someone to the bakery at 5 and 6 for 10 minutes to bag the bread. Not that we don't have enough to do in our own department. Anyway we sell at most since the program started a couple weeks ago 2 a day, and thats out of 45 total made a day. What's the point? out of 315 made a week we have never sold more than 10. Are any stores actually selling this crap?
-- Edited by krogerman77 on Wednesday 13th of March 2013 10:44:42 PM
The first night we followed it by the book, ended up throwing away a case and a half. The next day we brought it down to four every hour. Still didn't sell. After that we made a couple loaves at 4 and forgot about it the rest of the night. We haven't done it since. None of the managers seem to notice.
My store just recently started selling the hot french bread in the evenings at 4,5 and 6. Â Starting today the deli has to send someone to the bakery at 5 and 6 for 10 minutes to bag the bread. Â Not that we don't have enough to do in our own department. Â Anyway we sell at most since the program started a couple weeks ago 2 a day, and thats out of 45 total made a day. Â What's the point? Â out of 315 made a week we have never sold more than 10. Â Are any stores actually selling this crap?
It is a disaster, but what really ticks me off is there is only one person in the bakery after 4 and two in the deli and they want us to go over and help bag the crap.
I scanned a loaf to see how much we sold. It said we sold 38 in the last 7 days. There's no freakin' way. I think somebody is messing with the numbers to make it look like we're selling more. Still, even if it's true, that's fewer than 6 loaves a day. That's 6 loaves out of 48
At Walmart they have this little warming thing with a door, it might actually keep the bread hot. But not at Kroger. The bread stays hot for about 5 minutes.
The whole setup is a disaster. The concept of having hot bread might be a good one but it's poorly executed, and the people who came up with the idea certainly don't want to hear our ideas about. Afterall, Kroger is the place where your ideas and suggestions never count. Between the stupid hot French bread program and the totally useless CAP program I can barely get any real productive work done.
We've sold only a handful since it began. It's an absolute waste of time and product for us.
One of the bakers complained to store management but was told corporate tells us to do it so we do it and eventually they'll catch on to what a disaster it is.
We've only been doing 4 loaves of bread for 2 rounds, usually at 4 and at 6.
They still aren't selling. We're lucky if we sell 1 a night. It was funny, because my dept. manager has been on vacation for the last 2 weeks and she came back Thursday and she tells me that at the dept. head meeting there was a paper saying we've sold a good amount of them. I just stared at her like, I don't know what lies corporate is trying to tell you LOL
This (kind of) reminds me of another recent fiasco that corporate tried to get the bakery to push and that revolved around the selling of those ridiculously over-priced Cake Boss cakes. Nobody ever seemed to buy those ugly things (looked like they were made out of play putty or something) and everyday, two or three boxes would end up in the breakroom, so employees got free cake practically everyday for like a month or two. I tried it once and couldn't believe any person would pay over twenty dollars for something so dry and flavorless. I never even saw one that was marked down for quick sale pass through the check-out lanes.
We used to scan out full bascarts of them, even after they had been marked down. I wonder if the cakes they sell in the actual Cake Boss bakery are the same.
