Is it necessarily better to have a low amount of product in your cooler verses having a lot for your gross profit?
I was once told if you have less in your cooler and freezer then your gross profit will come out better, is this true?
Is it necessarily better to have a low amount of product in your cooler verses having a lot for your gross profit? I was once told if you have less in your cooler and freezer then your gross profit will come out better, is this true?
For some reason, my bosses always try to have a very low inventory on inventory day, and I don't think it's only because there will be less counting to do
There are several things that a lot of product can effect your gross.
1.Purge. The longer meat sits in the cooler stacked high in boxes. The more its going to bleed out.
2. More inventory More chances you will make a mistake when your counting.
3. Paper Shrink. If you are sitting on a lot of product and they drop the price on that item. You will have Paper Shrink.
4. You should always try to keep your cooler tight . It's money just chilling in Limbo.
5. Its a lot harder Rotating a cooler that has to much sitting product.
-- Edited by NastyJax on Wednesday 28th of September 2016 08:06:55 PM
That's all true, but I think it's also bad to run out of items. I don't give a $hit about the money. It's not my store and the company doesn't give a $hit about me. I mean they want to pay us as little as possible and cut our benefits. I hate being the one who has to tell customers that we're out of the ad item they came in for. I'm in that position frequently when I work my days off at Safeway stores. They're out of stuff all the time. I think it's a good idea to have one case minimum of most beef and pork primals on hand in the cooler. You might not need 5 cases of shoulder clods, but two is better than zero. There should be no problem selling two cases of shoulder clods. Unless you're shorted, or a surprise customer buys an abnormally high amount, I say there's no excuse for running out of beef or pork primals. Fish and poultry, with a shorter shelf life, and fewer ways to sell older product is another thing. All the wall deli and RTE stuff, I can do without. But a meat department, should have meat.
burgermeister I remember that we dont have it thing from wholefoods.
Because they have their equivalent of fairtrade where they like to benefit the farmer After christmas when they sell all their tenderloins they dont have any or a limited amount for a few weeks because they want to sell all the other parts from the warehouse before they buy more.
Customers would complain alot but would be okay once it was explained to them ie the foodie ethical farming type. The richer ones who think ive money and want the best used to be very displeased.
I used to smile and be pleasant and think jeez ive just ruined another dinner date.
