Do you have to stock all can goods with the labels all facing out. Our manager just got on us about doing this.
When you go shop at a store, are most of the labels facing you (the customer) or facing inside the shelf?
Yes, you have to stock EVERYTHING with the labels facing out to the customer. Not only night stock, but day stock, deli, bakery, meat/seafood, courtesy clerks, and DSD.
Yes, but in the case of SRP(Shelf ready packaging) don't even bother turning all the cans around in the tray, that would kill your production. Just worry about the ones in the front facing the customer
Yes, but in the case of SRP(Shelf ready packaging) don't even bother turning all the cans around in the tray, that would kill your production. Just worry about the ones in the front facing the customer
...
Yeah, there's truth in this statement. Actually, no matter how hard you try, these will always be ruined by customers.
The problem at my store is that most of the crew can barely make 40 cases an hour. Make them spin every can and they would drop below 30. I timed myself the other night.i made 60 cases an hour spinning every can. But the problem is the head clerk just shrugged his shoulders when I told him what the manager expected.
Think about it, do you toss Tide or dish soap on the shelf all willy nilly?
The company doesn't pay zillions for those pretty pictures on the can labels for nothing. Next, the store manager will be demanding that you face the pb & jelly 2 deep instead of pulling just one forward. That is the first thing I show newbies. Labels facing out and when conditioning, level, then pull atleast two forward if there is nothing to level.
I am at a high volume store. That is my aisle. I was told I would spend the whole shift in that aisle. Running, conditioning and backstock every night. Still working on the logistics for the running backstock everynight. The aisle and backstock was a cluster f ck before I got there. I can fix it but I need the amatuers to go screw something else up and leave that aisle to a pro. I was buried in 400+ case trucks my first week and a half. I was slammed with a 500 case truck last week. In an 8 hour shift, I only have time to run 270(pey) - 330(groc) cases per the DDP. The last few days haven't been bad but I ended up running other aisles because the other crew members couldn't handle it.
I think I got put in that aisle because everyone hates the aisle and I got the bid over other part timers already on the night crew. Instead of whining about it, I am going to master that aisle and no one in the store will be able to keep up with me. Pisses me off when I have a day off and someone else runs it. They throw cases in the wrong spot and don't spin the cans. :(
Tips:
I spin cans as I am placing them on shelf.
For SRP(shelf ready product), the Del Monte and Kroger cases have writing on the outside of flat. The Del Monte flat label is really nice. The Kroger flat label is so so. I face those labels out so the customers can read the flat and so I can doublecheck the barcode on the kroger cans. Some bean and tomatoe flats are labeled too. As already mentioned, only spin the front ones with label out.
If the customer can't see what they are buying, they won't buy it. If they don't buy anything, the store loses sales. If the store loses sales, you lose hours. If you keep losing hours, the store will close. Everyone will be out of a job. All because someone was too lazy to spin cans with labels out. Don't get me started on rotating....
-- Edited by Anonymouse1 on Saturday 29th of November 2014 09:29:00 AM
Just throw the back cans onto the shelf as fast as you can, doesn't matter which way they face, but then stock the last two rows with them facing forward.
And with SRP, just throw it to the shelf and face the front row.
-- Edited by Delbertf on Saturday 29th of November 2014 01:44:32 PM
Just throw the back cans onto the shelf as fast as you can, doesn't matter which way they face, but then stock the last two rows with them facing forward.
And with SRP, just throw it to the shelf and face the front row.
-- Edited by Delbertf on Saturday 29th of November 2014 01:44:32 PM
Argh! Don't teach them that. I am the joker that ends up fixing it later when conditioning. I don't expect the all the barcodes to be facing due north but atleast get the labels close. It saves the person a whole 10 seconds and costs me 30 seconds later. I call it lazy to do it like that.
Kroger can train monkeys to toss cans on the shelf any which way and pay them in bananas.
If a person does toss cans on the shelf like that, they need to be throwing atleast 80 cases an hour.
What is a normal(non holiday) case count on a grocery truck?
How many people on any given night?
Do you run off of pallets or do you spot the aisles?
When do you condition?
Lower volume store here (500k/week no fuel) We manipulate our loads based on the day because of various circumstances. Monday - Wed - Friday grocery trucks. Peyton on Monday Thursday Saturday.
Usually 1200 Monday 1300 wednesday 1800-2000 friday. Peyton loads are usually 400 monday 800-900 thursday 400 saturday. Usually 6-7 people or so including grocery manager/backup.
Some things come mostly aisle ready, dog food, paper, soap, drinks, cereal and are worked off of pallet, everything else is broken down onto dollies.
Some people condition as they go if they spot their aisle, some people condition at the end.
What is a normal(non holiday) case count on a grocery truck?
How many people on any given night?
Do you run off of pallets or do you spot the aisles?
When do you condition?
Lower volume store here (500k/week no fuel) We manipulate our loads based on the day because of various circumstances. Monday - Wed - Friday grocery trucks. Peyton on Monday Thursday Saturday.
Usually 1200 Monday 1300 wednesday 1800-2000 friday. Peyton loads are usually 400 monday 800-900 thursday 400 saturday. Usually 6-7 people or so including grocery manager/backup.
Some things come mostly aisle ready, dog food, paper, soap, drinks, cereal and are worked off of pallet, everything else is broken down onto dollies.
Some people condition as they go if they spot their aisle, some people condition at the end.
Some aisles are easier to spot, run and condition. Other aisles are easier to run off of pallet and condition later. I am just getting used to running off of pallet. It is quicker in the canned foods aisle for me.
I am at a high volume store(double yours). 5-8(out of 9) people on the shift. I think they want to hire one more part timer. Our grocery order closes at 3am and the truck is there by 11 pm the same day and we run it then. The part timers will spend the entire 8 hours running and conditioning paper and soap! I would be generous giving a person 4 hours to do those two aisles. Too slow. Peyton 4 nights and Grocery 6 nights. Three nights a week, we run both trucks. I had never seen 500 cases(2000 case truck) a night in the canned food aisle until I got there!. Left me wondering what the other 6 people were doing all night.
My thought on not spinning cans or half as sed conditioning: If you are going to take all night, do it well. If you are going to throw super fast and half as sed condition, then you can be as messy as you want. I'll be annoyed but won't say anything. Except for bagboy, I expect high quality from him... :)
-- Edited by Anonymouse1 on Saturday 29th of November 2014 04:35:56 PM
Do you have to stock all can goods with the labels all facing out. Our manager just got on us about doing this.
When you go shop at a store, are most of the labels facing you (the customer) or facing inside the shelf?
Yes, you have to stock EVERYTHING with the labels facing out to the customer. Not only night stock, but day stock, deli, bakery, meat/seafood, courtesy clerks, and DSD.
I'm in the Louisville Division and the head honcho over all the deli bakeries wants all the labels on the bottom or the back of the product so the customer sees the product and not the label. No one seems to be able to convince him that customers want to see the name of the item and how much it costs without having to pick it up and turn it upside down.
What is a normal(non holiday) case count on a grocery truck?
How many people on any given night?
Do you run off of pallets or do you spot the aisles?
When do you condition?
Lower volume store here (500k/week no fuel) We manipulate our loads based on the day because of various circumstances. Monday - Wed - Friday grocery trucks. Peyton on Monday Thursday Saturday.
Usually 1200 Monday 1300 wednesday 1800-2000 friday. Peyton loads are usually 400 monday 800-900 thursday 400 saturday. Usually 6-7 people or so including grocery manager/backup.
Some things come mostly aisle ready, dog food, paper, soap, drinks, cereal and are worked off of pallet, everything else is broken down onto dollies.
Some people condition as they go if they spot their aisle, some people condition at the end.
Some aisles are easier to spot, run and condition. Other aisles are easier to run off of pallet and condition later. I am just getting used to running off of pallet. It is quicker in the canned foods aisle for me.
I am at a high volume store(double yours). 5-8(out of 9) people on the shift. I think they want to hire one more part timer. Our grocery order closes at 3am and the truck is there by 11 pm the same day and we run it then. The part timers will spend the entire 8 hours running and conditioning paper and soap! I would be generous giving a person 4 hours to do those two aisles. Too slow. Peyton 4 nights and Grocery 6 nights. Three nights a week, we run both trucks. I had never seen 500 cases(2000 case truck) a night in the canned food aisle until I got there!. Left me wondering what the other 6 people were doing all night.
My thought on not spinning cans or half as sed conditioning: If you are going to take all night, do it well. If you are going to throw super fast and half as sed condition, then you can be as messy as you want. I'll be annoyed but won't say anything. Except for bagboy, I expect high quality from him... :)
-- Edited by Anonymouse1 on Saturday 29th of November 2014 04:35:56 PM
How many total hours does your grocery department get per week? I'd imagine at least 500+ We are at 270-280.
I usually take more time than I could because if something comes in that didn't look right, I'd shoot it to see why and make any adjustments necessary. With the guns timing out every few minutes, it causes you to stop for a minute to log back in etc.
At the big store I helped open, grocery managers/backup didn't stock any aisles, they just went around and shot all of the backstock, holes low-spots/displays from everyone else and made the stockers strictly stock & condition. Here, everyone does everything aside from ordering. Grocery manager does paper & soap.
-- Edited by DeltaGrocery on Saturday 29th of November 2014 07:46:45 PM
-- Edited by DeltaGrocery on Saturday 29th of November 2014 07:52:52 PM
If a person does toss cans on the shelf like that, they need to be throwing atleast 80 cases an hour.
Precisely why. Most of our canned goods don't sell more than two deep in a day anyhow. Though we're the only store in town that has them in stock, so customers will still buy them if they have to.
I have basically been told just to get it on the shelf( not in the Right Spot just on the shelf ). Do back stock, truck, then Peyton. Don't face anything until you condition at the end of the day. Don't go through everything on the back stock carts. If you think it goes up try to put it up. I think Kroger loses money if we don't use All of the back stock first, because then extra items get ordered that are probably still on the back stock carts. One of my aisles is the busiest aisle during the holidays,but I have been made to believe that it doesn't matter how stuff gets put up or if it is in the right spot.
I have basically been told just to get it on the shelf( not in the Right Spot just on the shelf ). Do back stock, truck, then Peyton. Don't face anything until you condition at the end of the day. Don't go through everything on the back stock carts. If you think it goes up try to put it up. I think Kroger loses money if we don't use All of the back stock first, because then extra items get ordered that are probably still on the back stock carts. One of my aisles is the busiest aisle during the holidays,but I have been made to believe that it doesn't matter how stuff gets put up or if it is in the right spot.
That is the wrong way to do things. Yes, my day grocery manager said to put stock anywhere on the shelves the day before Christmas because people will randomly buy anything they see. If that is done everyday, the BOHs will never be correct and the computer will always order backstock and the backstock cart will never be reduced ever.
I call it cutting corners. If you keep cutting the corners off a square, eventually you will have a circle. If you keep cutting corners at your job, you will eventually be running around in circles. That is where you are at now.
I work smart, not fast and furiously. I have plenty of time to spin the labels on cans and do all the other tasks I am assigned daily. I am able to do more work than the DDP expects of me without breaking a sweat.
I run the canned veggie, canned soup, canned beans, canned fruit, tuna, dry beans and rice, pasta roni, hamburger helper, ramen noodles, and broth aisle. I run, order, condition, run and scan the backstock for that aisle. I have been doing so for the last 2 months and I am finally getting it under control. I have been correcting BOHs and finding everything just tossed on the shelf daily.
It irritates me when daycrew tries to run stock. They have no clue what they are doing and I spend too much time fixing what they touch. They should put product on a cart and ask me to run it because I always have to redo whatever they try to run. Someone on days tried to run the 4 backstock carts for my aisle and it was a fricking nightmare. Half the backstock was thrown on the shelf because the cans and boxes looked the same. The backstock uboats were low at 2 feet high and they stacked so bad, it was nearly impossible to add anything else to the uboats without it falling over.
Take pride in what you do even tho it is a low paying job.
