The biggest thing to pay attention to is Rotation. Make sure when filling shelves that you pay attention to dates and put the oldest dates (ones closest to today) at the front, and the newer ones (ones further away from today) in the back. That goes for just about anything, although some stores make exceptions on certain items.
Beyond that, if you're closing dairy wall, the biggest thing they look for (at least in my store) is that you ran all of your backstock at least once, and keep your eggs filled. Milk is a pain, but usually only needs filled a few times in the day. Make sure Eggs are good before you start milk so you don't have to stop in the middle of it to go back and refill eggs.
Otherwise, it's not that difficult of a job. Just keep a good pace, keep the area clean, rotate the product before stocking it, and you should be fine.
All the Kroger shredded cheeses look the same. Check barcodes until you get familiar with them.
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No, the shredded cheese vary in size. They also vary by name. Not only that, there's at least three different colors you can differentiate them from. Stop spreading baseless assumptions and generalization as "facts".
Anyway, in no particular order:
Condense product/boxes. Space is limited in the cooler. You need to use up every available space and room in there. Do not waste space by stacking boxes while leaving gaps. If there's two or three partially filled boxes, move the items into at least one box.
ROTATE STOCK. Management WILL hound your ass for not doing so. Stocking cheese requires you to put the newest product all the way at the back of the shelf. Yes, it means digging out the cheese already there, but the cheese come and go so quickly there's not that many to move.
Know where the milk goes. There's different kinds of milk. I'm assuming your department's walk-in cooler is also the "back" of the milk refrigerators. If you know where the milk goes, you won't have to waste time having to run back and forth checking to see where a certain milk goes.
Stack yogurts neatly the first time around. Yes, you also have to rotate them. They're a pain, I know. But the fact that you'd most likely have to condition before you leave means you'd be better off conditioning along the way.
Prepared to be called up front to bag groceries. If the dairy manager fusses about you not finishing on time, tell him to stop having the front end to keep calling you by name.
Know how to move pallets around. Moving them around in receiving is easy, but maneuvering motor jack in a cramped cooler can turn into a disaster. We had an entire pallet of milk topple once.
Do not put the most popular items at the most unreachable place in the cooler. That means that you should have the eggs easily within reach to refill the baskets. The most "popular" milk (I think it's the blue tops?) should be easily within reach of their corresponding shelves, and not blocked by other items.
Keep the workplace as clean as possible and without obstruction. That means condensing empty boxes (folding them flat) to save space.
More to come later.
-- Edited by NutritionWhore on Friday 23rd of January 2015 04:50:05 PM
No, the shredded cheese vary in size. They also vary by name. Not only that, there's at least three different colors you can differentiate them from. Stop spreading baseless assumptions and generalization as "facts".
-- Edited by NutritionWhore on Friday 23rd of January 2015 04:50:05 PM
Yikes! Cut me some slack.
I run dairy products maybe twice a year because they are short handed. I always have to stop and familiarize myself with the cheeses before I start cranking thru the stock. It really pisses me off when the regular stocker doesn't rotate! When the cheese product has 6 different expire dates, obviously someone isn't rotating.
Just got move to the dairy department got any tips or any information to share i have no idead what to do
They're not going to just put you back there and say, "Here you go." They'll tell you what to do and how to do it.
HA! As if!
I was shoved in that department after being first shoved in nutrition. Yup, first day was milk by myself. After the break were the yogurt u-boats, followed by the cheese.
And man, were they happy with what I did when I was the only one they left in receiving to break down the dairy truck.
Yogurt is going to suck. Prepare for that. No matter how well you rotate them, customers are going to paw through them to get the newest dates (and knock all the stacks over in the process). Just keep adding the newest at the bottom row so that it's easier to rotate. The Kroger brand singles expire a week apart from each other (Jan 14, 21, 28, etc.)
Just got move to the dairy department got any tips or any information to share i have no idead what to do.
I worked dairy for Kroger, sav a lot and wal mart. It's easy once you get used to it. Rotate rotate rotate and then you got it rotate. Just remember quality over quantity. On the milk move your older dates up chest high new dates down low old top 3 shelves new on bottom 3 shelves. The bread loaf pinchers and tomatoe bruisers will find the bit for the most part this will help get rid of older dates.
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I just work at Kroger to keep me busy, Im actually rich.
^ This reminds me: only 2 expiration dates of each milk variety allowed in the milk cooler. Depending on your store, you may be able to get more dates in there IF they have markdown labels attached.
Also many shredded cheeses come in the standard or fancy (finely) shredded cuts.
All the Value or P$$T brands are white, and none of that stuff has cheese in it. The only dairy ingredient is whey, which funnily enough is about any product from the milk that isn't actually made into cheese.
Cheese bars follow the exact same package coloring scheme, and the processed cheeses are pretty similar.
^ This reminds me: only 2 expiration dates of each milk variety allowed in the milk cooler. Depending on your store, you may be able to get more dates in there IF they have markdown labels attached.
In our store, it's 3 dates. No more than 3 dates on the shelf of any variety. Usually it's not an issue, but if you go up to 4 dates and upper management comes in, they'll bitch at ya for it. Typically though, if there's only 1 item of milk on the shelf and it happens to be the 4th date, it's not an issue to keep it there.
^ This reminds me: only 2 expiration dates of each milk variety allowed in the milk cooler. Depending on your store, you may be able to get more dates in there IF they have markdown labels attached.
In our store, it's 3 dates. No more than 3 dates on the shelf of any variety. Usually it's not an issue, but if you go up to 4 dates and upper management comes in, they'll bitch at ya for it. Typically though, if there's only 1 item of milk on the shelf and it happens to be the 4th date, it's not an issue to keep it there.
Ours is/was kind of mixed.
We have to mark down anything that's at most, 10 days from expiration. If we have two dates, the closest date will be at the front of the shelves. If we end up with three dates, we mark down the earliest date whether it's within 10 days of expiring or not.
Management never really made a big deal about it though, since it's only like 10 crates that would have different dates. Now if it were pallets of different dates, then that's an issue.
