Didn't have to even read the post..nutrition is almost the worst job in Kroger. They expect it to be beautiful but their own grocery area looks like shet all the time. Run fast

First, I want to compliment you on caring.  You are going to do very well if you decide to stay.

      Most newbies don't give 2 ****s about CAO(aka Telxon(pronounced telzon) "gun") or BOHs.  It is usually a year before they show any interest in it.  Also, we are not supposed to use the word "gun" in the store to describe the Telxon due to current world events.

Do you remember how your menu on the Telxon is set-up?  Did you go to Backstock Review(old menu) or Residual Scan(new menu)?  They just changed our store over and not sure if you are using the same menus.

I am not familiar with the Nutrition products that come in with Dairy and Frozen orders.  There are others that post here that might give you some insight.  I do know Nutrition has a Frozen Uboat for backstock.  I also know Nutrition comes in on the Dairy order.  Usually a multi pallet with Dairy, Deli, Bakery and meat products on the same pallet.  I have seen Nutrition eggs and milk kept in the Produce cooler.  Not sure if your store does it like that.  Nutrition is still considered produce here.  Milk and eggs might be stocked in several places in the store.  Near Produce and in the Dairy.

There are two dry Grocery orders.  Grocery(01) and KMP(69).  I think you have many MSI #'s.  22 and 21s mostly.  Very few items come in on the 01 order.  Organic Apple Juice, vegis, sugar.  They are in our aisles so we normally run them at night.  The KMP truck is the one that will kick your butt.  There are cases and blue totes.

Take your time to know where products go.  It is important to rotate.  Fix BOHs, Allocations and Minimums one day at a time.  Stay on top of the Backstock BOHs.  Backstock is what is on the Uboats.  Residual Backstock is what is left over after we run the truck.  We scan Residual backstock every day.  We scan the backstock on the Uboats once a week.  Before you change BOHs, make sure your order has been received.  there is a way to manually receive the order but I can't remember off the top of my head how to do it.  It will create a lot of holes if not.  Scan product, Control O(letter).  It will show the delivery date, how many suggested, how many accepted and how many received. If there is an asterisk under received, the order has not been received yet by the computer. 

Don't hesitate to ask questions to your coworkers.  Make sure you ask the ones that know what they are doing tho.... That is how you learn.

Let's try and figure out what CAO menus your store is using.  I was trying to find one of my tutorials but DeltaGrocery  posted a very good one here for the old CAO menus.  The Function and Control keys are the same but the Menus are different:

http://krogerforum.activeboard.com/t59647439/cao-tutorial/

I will try to post something later for the new Menus if you need me to.

-- Edited by Anonymouse1 on Tuesday 10th of May 2016 07:49:48 AM

Anonymous wrote:

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 The funny thing about kroger's processes, they really do look like a drunk troll made them up.

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 Most processes are ideas with good intentions.  But, they seem ass backwards and not carried out very well.

To stay competitive with the competition, Kroger needs to be innovative to keep costs low.  Well, Grocery retail is not rocket science.  Get a building, Fill it with products, Get a badass crew that knows team work, Get trust of customers and then sell everything.

Lack of hours means shelves are empty.  Not enough people on the front end means people aren't filling shelves.  The hiring process sux.  With all the people asking on this site what to do next after an interview, I am surprised Kroger is able to hire anyone at all.   Low starting pay and long wait to make more money.  The payscale lacks so much that we are accumulating the worst workers.  Might get one good one(self starter, has common sense and excited/willing to learn for low pay) out of 20 new people.  But, there is no time to properly teach that one good worker.  Disfunctional management that doesn't follow thru on attendance and other policies.  But, has time to roll out new programs that no one has time to learn about because there is too much work and other programs to do already. Or, doesn't ensure everyone is doing what they are supposed to be doing job wise.  Not calling out slackers, etc.  Old timers that know how to milk the system.  Making the most amount of money for the least amount of work by passing on tasks to less paid coworkers while they run around store talking.  The part timers watch the old timers and refuse to go the extra mile and work harder than the old timers. 

There is very little time to properly train.  A person that knows all the Best practices will teach a new person 70% of what they know before the new persons head explodes.  That new person will teach the next new person Best practices.  By the time you get 5 new people, the info has been diluted and they only know 10% of what the first person knows. 

I have coworkers from other retail stores working under me.  They were trained different best practices.  When I try to teach them how I think Kroger wants things done, they roll their eyes at me like I am a control freak.  I am not even sure if I am doing things right because my training was hands on from another worker.  I basically learned as much as I could from everyone I worked with and added a few minor touches.  There is no training video or booklet that trains people well to do everything standard.  Well, Key Retailing is the standards test we use  but I have only learned from word of mouth.  We had a remodel crew in and they were teaching me things about key retailing. I have one guy that knows his stuff but is too dam slow. 

I am perfectly fine with scheduling barely enough people for my night grocery crew to get the work done.  One call in sets us back 6 hours.  If I have too many, my crew will slack off purposely.  If I don't have enough, sometimes my crew will work like their hair is on fire.

I love my job and enjoy what I do.  How many Kroger employees can say that?

-- Edited by Anonymouse1 on Tuesday 10th of May 2016 04:48:02 PM

Anonymous wrote:

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I appreciate all the replies, even the trollers. I had today off. I had time to rethink things. Right now I just want to get out all the stock. Someone mentioned don't worry too much about scanning right now. When I go in tomorrow I plan on having a discussion with my overnight manager about everything. 

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Don't be overwhelmed.  I hope I didn't confuse you.  Your manager might be trying to teach you slowly so you don't try to escape!  :)  I think you will figure out how to get the department in shape within 2 months.  If it takes longer, then it takes longer.  Don't sweat it.

I am impressed that you are already checking BOHs. 

I learn best by the "sink or swim" method.  Throw me in and I can either do it or not while trying my best.  At work and on this forum are good places to ask questions.  Even tho this site is not affiliated with Kroger and each store has different ways of doing things even tho every store is supposed to be following the same standards/processes.

You have been put in a department that is in shambles if many random people have been working in it.  In a month, you will realize you have made an improvement in the department.

Make a plan and stick to it. 

Best thing is to find out where your backstock is stored in Frozen, Dairy and dry Grocery and what days the orders are delivered.  Figure out where your stock is on the shelves.  Some stores are resetting and putting Natures market items all over the store instead of just one general location.

Next, keep up with the live loads(recently delivered stock) and chip away at the Backstock carts.  Your manager might let you work extra hours just to run thru all the backstock to clean it up.  Find out if there is another person helping you in the department and what they will be doing regularly.

As I mentioned in above post, we scan residual backstock everyday.  We scan the Uboats once a week.