In reflecting of my day so far, which is more important when working by ones self. Cutting and filling the case or working the truck??
What is "working the truck"? Do you mean accept (count/check items sign for and bring pallet in cooler) a load from the truck driver? I feel sorry for those guys. They spend a lot of time waiting for someone to unlock the back doors. You really need to work with the driver and get him/her in and out as quick as possible. If you're alone, I don't see any problem with a pallet sitting in the cooler. Stack it later after you're satisfied with what the case looks like. However, I don't think that's what you're asking.
"Working the truck" includes but not limited to, unloading lunchmeat, filling prepack grinds/chicken/pork and like items. After that is putting the remainder on shelves, rotating, getting rid of pallets,boxes and sweeping the cooler. Doesn't sound like much and usually isn't a problem. But, this morning I had hardly a thing in the case, most importantly bogo free bottom rounds roasts/ steaks and bnls pork chops...
I just ran 5 of the past 7 by myself. Fortunately I have an understanding crew they took care of all the non cutting stuff. Block time supercedes everything else in that situation.
I just did 45 (78 total) in fresh sales last week. My thanks was a write up yesterday for not completeing the ppst. That manager got a few choice words thrown at them lol
Never heard it put that way but I love it and will start using that term tomorrow!!!!"work the truck" since we only order truck to shelf. all that stuff is just as important as a steak. especially since the profit margin is so much more. You can always stop and cut a steak or chop. But for a customer to grab and go some bologna or salami or Bacon or sausage you know what I mean. That is just as important as everything else. Other than a special order my case is up till noon from previous days production. I have all morning to "work the truck"
It comes first after you do your safety observations, temperature checks, do corrective action on the items in the danger zone, document it, swab the grinder for bacteria, make note of the failed test, re clean the grinder, re test the grinder document the result, fill the sanitizer buckets, put them on the block, ask each employee a safety question, document that you asked, etc., etc.
It comes first after you do your safety observations, temperature checks, do corrective action on the items in the danger zone, document it, swab the grinder for bacteria, make note of the failed test, re clean the grinder, re test the grinder document the result, fill the sanitizer buckets, put them on the block, ask each employee a safety question, document that you asked, etc., etc.
We don't do all that crap here in Georgia. Store manager do the temps, never swap grinders, only time thats done is by state man. I was one of the few that ever had a bucket of sanitizer on his block, safety questions is done once a month in a dept head meeting.
Some of the big chains in Atlanta may be doing that stuff, I'll have to check on that.
Here you clock in, drink coffee and some a cig for a few mins, say good morning to every one, put equipment together, make list and start cutting like hell, If you have a truck, mostly one man may take care of it, if case is wiped out, it's push into cooler or cutting room till case is took care of.
I think fresh case should always come first and here's why: Do you have detailed sales reports? for me over 60% of my weekly business is coming out the fresh case only, this includes all fresh chicken, beef, pork, burger, fresh sausage, value added. If a customer comes in looking for a roast on sale, you have to stop and cut it, but if a customer comes in looking for a package of bacon on sale all you have to do is grab it out of a box.
maybe plan your schedule so on your freight days you or your staff start filling the case one hour earlier. This can make a huge difference to the rest of your day to have the fresh case full by 10 to 11 a.m. I just started one of my cutter/sausage maker on a 6 to 3 shift on a trial basis, it's only been a few weeks but that one extra hour in the morning is really paying off! I am not a morning person at all, hate them! 7am start is the earliest I can do, plus alot of times I need to stay later in the day.
I remember the last store I worked in a one to two man meat dept, the freight truck would come in at 8 a.m.! I had to rush from 7 to 8 to partly fill the case then stop to do freight, don't miss that!
Well if you work for safeway or Kroger a meat cutter can be considered a stock boy too. So i guess it depends on what your primary job discription is in order to determine what your first priorities are.
I have never put lunch meat first, But when I had help someone was always assigned to handle that.
Case first, period. I've left my truck sitting in the cooler for last, numerous times. I don't necessarily like it, but the showroom floor always matters most.
Earlier you can get to work the better. I get here about 4 am and start cutting pork that give me three hours uninterupted of cutting before the store opens at 7 when my second man comes in and takes over the cutting so that i can go work the load. Also the more you can work up ahead of time the easier it is. Im usually thru with the losd by 12 and we do chicken and afalls untill he leaves at 3.
