I'm sure most of you keep track of your times while running grocery. We write ours on little squares of paper. Whenever I'm the guy who has to enter the times, I could give two ****s. I don't have time to do math to subtract break times. I don't even know what I'm supposed to do when Bob worked a cart for an hour, Fred helped for 15 minutes of that. Here's what the cases per hour thing would look:
Cards:
Bob aisle 2: 6:00 am-745am. (took a break)
Fred aisle 2: 700am-720am
So basically Bob ran the cart and Fred helped a bit, but when I enter the times, here's what I put:
Name(s) aisle cases start time end time
Bob Fred 2 120 6:00am 7:20am
It looks as though it took both of them 1:20 for a total of 2:40 (this doesn't even factor in the break Bob took.)
As if this weren't complicated enough, we often have 2 trucks, a grocery truck and a peyton truck that are ran on the same day.
In that instance the Cases per aisle thing looks like this
names aisle start time end time
Bob, Fred 2 6:00am, 11:00am 6:55am, 12:00pm
(one or both people started running aisle 2 of kmp at 6:00am and finished at 6:55am. One or both people started grocery at 11:00am and finished at 12:00pm)
Someone looking at this won't know which employee did which truck or which times belong to which truck (since we run KMP first, it's the first set of times).
Basically I don't give a ****. I've done it this way forever because that's how I was taught. It doesn't matter anyway, what are they going to say when someone comes in "We must see your Cases per aisle thing" Because I don't try to figure things out, sometimes it looks as if we only ran 20 cases per hour. I've seen other stores that show 200 cases per hour----sometimes far higher than that. It's just one more stressor and waste of time/paper
How do you guys do it? Do you take the time to go through and subtract times for breaks, dumps, phone calls, customers, etc? Or just let it ride? I ask because if someone has a cart with, say, 15 cases, it shouldn't take more than 15-20 minutes to stock (likely even less than that). If, however, you had to load a bunch of dogfood for a customer, it might show that it took you an hour to run said cart, which in turn brings your whole crew's time way down.
i subtract break time, bathroom time, baler time, etc. from my time sheet. basically, only the time i spent working product is being counted.
that's the best idea but wouldn't it be so much easier if we could just insert "56 minutes" instead of having to run the clock back to find what the appropriate end time would be? Like if I started at 6am and ended at 8 am but you have to take off 15 minutes for a break, 5 for baling, etc.
