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Jan_ladycutter


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wondering about your shrink
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How do you manage your shrink? Do you keep a weekly record of it.

I have a book I write down everything in it I reduce and everything that goes to the barrel.

How would I measure my shrink at the end of the month??

 



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Sexy Jan
Big Beef


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RE: wondering about your shink
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I keep a record of everything we toss
From there I look at why it is tossed
Poor Workmanship, cutting too heavy, ordering too heavy, etc

these things are then addressed

your shrink percentage at the end of the month should be as low as you can make it
I shoot for 1-2% or less


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Joe Parajecki

Operations Manager/ Partner

Kettle Range Meat Company, Milwaukee WI

Member Meat Cutter Hall of Fame and The Butcher's Guild
Burgermeister


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RE: wondering about your shink
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I think stealing is a big problem in some shops. More from trusted employees than customers. The higher up they are, the more they steal. Store managers steal cases and pallets of cases. Employees steal a hot dog.



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Pete the Meat


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RE: wondering about your shink
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I'm just wondering what the word means? SHINK?

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apcowboy


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RE: wondering about your shink
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A little type o there Pete, she ment, shrink



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Leon Wildberger

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Pete the Meat


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apcowboy wrote:

A little type o there Pete, she ment, shrink

 Well from what i can gather, spoilt , waste unfit for human consumption?

Customers poking their bloody fingers in the product, then it has to be thrown out.

I had a chap from Africa come in the shop in the summer started to pick up pork chops,ribeye steaks, not just one of the tray ,but checking them all.

Then he didn't buy anything. huh!



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CardiffButcher


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RE: wondering about your shrink
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If they touch it they must buy it.Thats my rule.



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Beefman


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RE: wondering about your shrink
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I keep a record of everything we toss
From there I look at why it is tossed
Poor Workmanship, cutting too heavy, ordering too heavy, etc

 

I'm with you big beef on this one, but tell me, would you say, cutting to heavy is one of the biggest reason for loss ?



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butcher29


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RE: wondering about your shrink
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i use to scan the stuff out and keep records in the system.....and whatever i would give the kitchen top use before it went bad i would keep records of

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Big Beef


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RE: wondering about your shrink
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Beefman wrote:

I keep a record of everything we toss
From there I look at why it is tossed
Poor Workmanship, cutting too heavy, ordering too heavy, etc

 

I'm with you big beef on this one, but tell me, would you say, cutting to heavy is one of the biggest reason for loss ?

 Beefman, I still see cutters cutting way beyound the needs for the day

If you are only going to sell 4 packages of thin T-bones why do the cutters insist on cutting 14 packages??

Over production is the easiest way to fix shrink.

Track your throwaways and you will see what I mean.

I guarantee you will see why I say overproduction is a big part of shrink

If you just cut your needs and do it often your meat will be bright and sales will increase



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Joe Parajecki

Operations Manager/ Partner

Kettle Range Meat Company, Milwaukee WI

Member Meat Cutter Hall of Fame and The Butcher's Guild
Pete the Meat


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RE: wondering about your shrink
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CardiffButcher wrote:

If they touch it they must buy it.Thats my rule.

 Agreed ,but he and family 8 all told could not speak welsh or english for that matter he had to show each and every chop/steak to his family.

I told him "you touch you buy" he muttered something to his woman and walked out the shop,of course I had a queue so threw 6chops and 3 steaks in the bone bin. WTF.



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FemaleCutter96


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RE: wondering about your shrink
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I would say overcutting is is a big problem also. I dont know why they insist on going crazy on certain items. If strips are on sale they want to cut ahead, we have wholesale strips on sale. No fat trimmed. How long does it take cut more... Its my biggest irratation when im off a day. They are getting better but that can hurt you big time when your full case dont sell and your marking down and reworking alot.

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sbbutcherboy


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RE: wondering about your shrink
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We scan everything and keep separate bone barells for fat, throw aways, and meat deli.Then on mondays they send us a print out of what we scaned and how many items and the retail cost.

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Travis Taylor
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