What all do you guys know about how they are calculated. Ive heard that the cubic feet of a shelf is a part of it. There is something seriously wrong with my store. My guess is the size. We have a small store with some of the best sales in the district. It's just hard to believe thats all there is to it. I know they are unreasonable to begin with but for a little proof we have between 10 and 20 different types of items go to backstock a night per aisle even when numbers are correct. All the aisles backstock carts are between half and completely full. We have plenty of items stacked over three high and some of the items have to be inserted on to the shelf at an angle and then stood up in the gaps between the shelf above its supports. And thats with items that have no stacking. Not to mention our tag placement is incorrect in many places and items have to be wedged in or the number of allocations left incorrect. I know its foolish but I really want to try and help the issue. No one on night crew can make the times. And one last thing, is it correct to add throwing trash and scanning/picking up backstock in to stocking time? Thats what we have to do.
I've made many TSG's for 3rd shift grocery. A few things that you probably don't know:
1. The case counts are almost always wrong. This is because if more than 1 case of the same product is ordered, it counts only as 1 on the tsg. WHY?!? It is assumed that anything more than one case is meant for running to a display, and it is assumed that running a case to a display will take little to no time to do.
2. The times take into account the average pack sizes for the cases when determinning how long it will take to run it. I was always told to shoot for 50 cases an hour as a standard for grocery, but your salad dressing aisle will usually want 60+ cases an hour because of so many pack 6 salad dressings.
3. Cubic feet is not taken into account. Time is supposedly given for walking the distance to the backroom and to the aisle. Time is also supposedly given for bailing cardboard. This time is built into your aisle times. Picking up backstock is also built into this time. These numbers are finite amounts that you get hours in ELMS for. Each crew member is also responsible for scanning and taking back thier own backstock.
4. Conditioning is always a finite number. Granted this number is too high on weekdays and too low on weekends. This is where you get some extra time. Learn what you can get away with while conditioning, they dont expect perfection.
5. Tag placement is not taken into account. It is assumed that between your file team and kompass that your store has its stuff together.
Working on night crew is tough my friend. I hope that whoever is writing your TSGs is smart enough to know that meeting these goals are not easy. But in my experience, if you work efficiently and consistently, you can make the times on a regular basis.
I would ask what are you doing that is slowing you down? Are you taking your skids straight on the sales floor. Avoid breaking down onto carts. Use a boxcutter. Break down all your boxes. Only go back to the baler when your skid is done. I'm not trying to upset anyone, but i find that the people who are "busting their ass" and failing to get done are the ones who were never properly trained to to the job right in the first place.
The only thing Im doing differently from what you say is breaking down the pallets on to carts. Our pallets are horribly mixed up from bottom to top. Any one full sized pallet contains atleast 3 different aisles stock. The worst pallets contain soup and veggie cans at the bottom completely mixed with a mixture of condiments, ethnic foods, and bake products on the top. Sixty cases really isnt an issue unless you are including all those extra things with it. And while I do realize the numbers are often wrong the duplicates doesnt really seem to be the source. We get tons of multiples seeing how much we sell and how little shelf space we have but our numbers are never that off. Now unfortunatly my store managers dont understand making the times isnt easy and the grocery manager half doesnt understand either and the other half of him is a suck up and wants to shift blame away from himself. So they are putting heavy pressure on him with times and he just passes it down. Do you know if shelf readiness is accounted for? Many of our cans are not shelf ready when they should be. Our store seems to have given up on making them such.
The store I am at is done by linear feet, not cubic feet.
Your grocery mgr must not be a "working grocery mgr" or he'd be helping ya'll get done not matter what it took. I am one and you'd think I'd know, huh. Screw the replenishment crap and any other bull that goes along with it and just get the fricking load onto the shelf. And NO NOT EVERYONE scans their own backstock - hell I got 5 FT and 2 PT and NONE of em operate a RFGun, wishful thinking.
The Delta Div doesn't count how many cases you throw - they use this TSG sheet.
