Anybody heard anything about this? My grocery manager told me the other day that we're supposed to start facing rather than l-blocking/pulling two forward because customers like it better. Unfortunately, it now takes me an extra 20 minutes an aisle to condition doing it that way, and of course, we're supposed to still do it in the same amount of time.
Anybody heard anything about this? My grocery manager told me the other day that we're supposed to start facing rather than l-blocking/pulling two forward because customers like it better. Unfortunately, it now takes me an extra 20 minutes an aisle to condition doing it that way, and of course, we're supposed to still do it in the same amount of time.
I'm guessing Atlanta Division, dunno if it's corporate wide, but yea, Dairy has already been faced and frozen too. Basically you're just making a "wall". It's stupid and time consuming but they did this year ago and they'll eventually go back to blocking because they'll realize the trucks aren't going to get done without more new hires to condition, and they ain't got time fo' dat.
You still pull two forward, minimum, but you're also going to put two on top of each of those, in practice. Also makes ordering MUCH harder because it will be harder to see what is a low and hole, which is one reason why I suspect they're moving back to this system (fewer l&H hit = everything appears "fuller" or as the company says, "fresh and full and friendly" and all that other BS. Luckily, due to more items being SRP, especially cans, it won't take as long as it used to. A friend that works for a competitor has to face the whole store and they have a stock crew of 10! to run 200-500 piece trucks (smaller chain) and with facing, they barely get done. And our standards are 10x worse.
