Too right you are! My room does about 12,000.00 a week and sometimes less. Getting tougher too to make that gross every week with the way things are. It's been really quiet. We cut a 30-34 gross weekly which is good.
what would you guys tell someone that is just starting out from being just a meatcutter to being put into a manager position? I'm not familar with ordering or inventories...I'm being told inventory is the 1st of every month...I can't disclose where I work as they don't like their name used in the social networks.... we did $4000 in sales on a DEAD day....that is all I know so far...i have only been with them since this past friday...... thanks everyone especially Leon
TIA, are you allowed outside vendors or are you locked to a wharehouse, if you allowed outside vendors you can pick up special price stuff that can be counted at company price on Inv. small things add up !
tia when it comes to your deli wall and freezers just order wholes and stuff there is only one of.........and rember keep your variety of bacon and ham slices for the weekend
