One time I heard an old manager of mine from my previous company say "your first loss is your best loss". I kind of like that quote. It was kind of funny coming from him because he was really bad about selling spoiled fish & poultry. If there's a Hell, he'll be there someday.

I work kind of a small store but with a lot of meat case so it can be tough sometimes. Keeping the case full is important cause ya can't look like your going out of business, but a couple slow days and your dates are getting close. I always say markdowns are a necessary evil! We don't throw much away at all but we do take a lot of markdowns but still cut a pretty good gross. And I'm with Larry "your first loss is definitely your best loss! Those big stores that try to make everything black and white are really shooting themselves in the foot. There are just to many variables involved as to how long each piece of meat is going to last. Some just won't make it to the date while others still have at least a reduced value a couple days after. We have a reduced section at the end of our meat case but personally I'd like to see it in a bunker away from the rest but it works at any rate.

CarniceroLarry wrote:

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What I'm trying to get at is not what is the policy where you work, or your personal opinion (but that's interesting too), but do you have conflicts over it with a boss or a person under you?

It seems to me like at some shops, you almost have to be afraid to throw things away. It's like "burry it, so 'he' doesn't see it. He'll be mad!" At a former company of mine (early 1990s), I had a boss who over ordered chicken a lot. We'd rewrap a whole rack or more of the stuff and then rewrap it again 2-3 days later. It's out of code twice! Someone who I won't name ended up frequently throwing it in the dumpster after manager left. That way, he won't see it in the barrel and no one gets food poisoning or dies. The problem is what if you get caught? You can get fired for doing a good thing. You saved a life maybe, and maybe saved the company a million dollars in a lawsuit loss. Yes people can die. Old people, very young, organ transplant, etc., people have weak immune systems. A good example of your first loss is your best loss.

So anyway, another boss of mine from the past (don't want to talk present) was a real nut sometimes. I wanted to throw away some country style sausage. I thought I better get approval. So I ask "______, I think this is bad, may I throw it away?" Instead of being a decent person, in an irritated tone of voice says "Larry, I trust your judgement" as if I'm an ass for even asking and I just should have tossed it or not. OK, good. He trusts my judgement. Not. A week later. Bad sausage again. Dried out all over and discolored.  I toss it in the bone can. 10 minutes later, he sees it. Pulls it out and gets confrontational and wants to know why I'm throwing away perfectly good product. What happened to "I trust your judgement". Now this is another topic, but I really dislike that kind of inconsistency in a person when you're just trying to do the right thing.

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 What I'm saying is there are no conflicts cause there are no throw aways (to speak of, very little anyway) My boss trusts my discretion as much as his own. What you describe is bull$@#&  and I would never stand for those silly games, it would be time for me to move on.

We very seldom throw anything away! we mark it down, because if you throw it away, you get NOTHING. Marking it down, you get something. Steaks get marked down to anything better than grinds. Hotdog,bacon, gets opened , and put on trays( this gets rid of the date!!)and sold at a reduced price. all the beef fat is saved, and we put mocktenders with it to make grinds. the little bit of burger in the grinder head gets saved, and into the next days grinds. pork fat is saved for sausage, we put bonelsee sirloins with it. Chicken, most of the time goes to the deli, for fried chicken. If they have to much, I bbq it and it flys out! I use Leggs bbq seasoning and rub with a pack of shake and bake bbq glaze. Bls tenders & Breast get made into Spiedies( that is my big money maker) Sometimes 120 lbs a week!

MeatGrady wrote:

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We very seldom throw anything away! we mark it down, because if you throw it away, you get NOTHING. Marking it down, you get something. Steaks get marked down to anything better than grinds. Hotdog,bacon, gets opened , and put on trays( this gets rid of the date!!)and sold at a reduced price. all the beef fat is saved, and we put mocktenders with it to make grinds. the little bit of burger in the grinder head gets saved, and into the next days grinds. pork fat is saved for sausage, we put bonelsee sirloins with it. Chicken, most of the time goes to the deli, for fried chicken. If they have to much, I bbq it and it flys out! I use Leggs bbq seasoning and rub with a pack of shake and bake bbq glaze. Bls tenders & Breast get made into Spiedies( that is my big money maker) Sometimes 120 lbs a week!

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 I like the way you work Grady! We cook off any hotdogs with broken seals. Put 'em in a bun and mark it up 40%! Sell the heck out of them. Broken seal bacon goes on a tray and into our service case. Broken seal ham gets boned and diced. We rarely throw any away.

but do you have conflicts over it with a boss or a person under you?

Here's the answer- I am the BOSS- so no confict here!!

I use both tubes and mock tenders. Tubes are cheeper, but use mock tenders to lean up the fat i have

MeatGrady wrote:

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but do you have conflicts over it with a boss or a person under you?

Here's the answer- I am the BOSS- so no confict here!!

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 Are you the boss, or the BOSS? :) 

Sometimes there could be a person who disagrees with the boss on throwaways. And right or wrong, with good intentions will toss stuff after you leave or burry it when you're not looking.  

How would you feel about that?