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Post Info TOPIC: Putting on orders


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Putting on orders
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I have been in meat department for a little over two years.

I worked lunchmeat, etc.

I liked the job, and was efficient at it, but a bid came up for backup frozen.

I have worked frozen and understand how to work the orders, count backstock, etc., but I don't know much about shooting the orders.

I was shown briefly today, and will see more on Wednesday, but I am by myself on Friday.

Can anyone explain this to me more in detail?

I was shown how to print the order.

I don't know much about the department and have essentially no knowledge about the product (whereas two years in meat I knew the department inside and out). I assume this will help me.

 

I wasn't made clear how to know more about sales items, making end-caps, etc.

 

When I printed the order we checked anything with an order more than one unit, to see if we needed more than one case on anything (for sales items, etc.). We also shot holes/low spots, but the whole thing still doesn't make much sense to me.

 

Somebody make this as simple to understand as possible, lol.



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I can, but hopefully you're in the dallas/Houston division. If this is the case you've met a master of ordering. If you don't get another before the ad change on Wednesdays you'll want to order the product today before the new ad.

What I always do first is going up front and getting the new ad from the service center. Usually they will have the new ad ready. I like to see what the customer will see and plan my order.

You will need to go on the Web under merchandising and go to weekly info. Here you will find your sales plan and bunker plans. It will also show if the mobile merchandiser is for your department that week.

Moving forward with doing the order. If you do another order for Wednesday and recieved a truck Thursday you're just getting the ad setup and replenishing.

When I write my order I inventory everything going down the pages. In my order guide there are some things that we don't order or its out of season.

When writing am order you need to use your head for writing an order. If you order too much your team suffers and has to break it all down and the cooler will be overfilled. Order too little and you'll have a blown out counter with many holes.

Anyways let's say you have a 1/2 case of ribeyes or 2 primal left. If they're not on sale and you get another truck Thursday I would skip it for the next order. If you were to have Chuck Roasts for $2.99 / lb I would order at least 10 cases, so they may prepare for the upcoming ad.

Once your done doing the order and inventory walk your counter. If you know the product isn't in the back you know it's going to either be low or its going to be empty soon enough.

An example would be if you have 4 pieces of pork tenderloin in your counter I would order another.

Finally I go to the office and go into the order under is ISP >> CAO >> Orders and find the 09 order. You may have 079 order, which would be your case ready order.

Start at editing your order. If chicken is on CAO I'll look at the big under order review and hit f3. This will show the product movement and it'll also show how many are in a pack for that product.

An example is heritage farms chicken breast. If the ad ends Tuesday and you have a BOH of 120, but have been selling on average 50 a day I would order another 6 cases. CAO will do a suggested order, but proceed with caution.

Once you've edited the order go to isolated ordering and scan your order and once that's done hit esc and process order. It should automatically upload the order. In the old days we would put a name, you would go into ISP and find your order. hit enter and upload. Finally walk your lunchmeat and look at your bunker POG.

Order just enough product to get the bunker setup and ready for wednesday. If you have questions feel free to ask.


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Anonymous

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Wermel, are you playing Anonymous Cutter the Grown Up again? Take off your costume, put your helmet back on and don't forget to rinse out your deviated septum blow hole before dinner. Jeese.



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