I just found out today we have to start doing our CAP for the bread breakout at 7:00 in the evening. Here's the problem. None of the night people know anything about the bread. They don't know what kinds we have, how much we sell, where it goes, when to order it, etc. Their reasoning is when you count the bread in the morning, it doesn't take into account that part of what you count is going to sell during that day. Well, some of us who have common sense, take that into account and adjust the numbers accordingly. You also have to adjust for sales and holidays. Right now, I'm having to adjust some of the numbers downward because it's still averaging in what we sold for Thanksgiving week when it calculates how much we need to bake. Another thing to consider is if you don't bake something one day, you have to bake it the next, even if CAP tells you you don't need it. Otherwise, when they do the markdowns the next day, you're going to have an empty spot on the shelf. Someone new isn't going to know to do that, or they're not going to care about doing it. I should point out that our shrink rate right now is exceptional. It's well below the standard. We mark down very little bread. I expect that to change once someone else with no experience starts doing the CAP.
Part of the mission statement explains what is going on.
Mission: Take something that works and alter it so it doesn't work anymore.
If you want something done right, you have to do it yourself. Either train the closers how to do it properly or switch over to evening shift and do it yourself.
I just found out today we have to start doing our CAP for the bread breakout at 7:00 in the evening. Here's the problem. None of the night people know anything about the bread. They don't know what kinds we have, how much we sell, where it goes, when to order it, etc. Their reasoning is when you count the bread in the morning, it doesn't take into account that part of what you count is going to sell during that day. Well, some of us who have common sense, take that into account and adjust the numbers accordingly. You also have to adjust for sales and holidays. Right now, I'm having to adjust some of the numbers downward because it's still averaging in what we sold for Thanksgiving week when it calculates how much we need to bake. Another thing to consider is if you don't bake something one day, you have to bake it the next, even if CAP tells you you don't need it. Otherwise, when they do the markdowns the next day, you're going to have an empty spot on the shelf. Someone new isn't going to know to do that, or they're not going to care about doing it. I should point out that our shrink rate right now is exceptional. It's well below the standard. We mark down very little bread. I expect that to change once someone else with no experience starts doing the CAP.
Have you talked to your dept. head or manager about getting some more experienced people(that are familiar with doing the CAP for the bread) to work during the evenings? Seems like that is going to need to be done. But I'll be honest with ya, it would wig me out if all of a sudden my manager, dept. head, and even the pastry chef wasn't there to do the CAP/Residual. As they have been taking care of it since we moved into our new store. So unless they have been talking to the bakers about the selling numbers etc. The rest of us do not know any of that stuff either. So definitely find a way to get someone in there that is well versed in doing the CAP so things don't get thrown off.
I've heard that we're supposed to do evening CAP around 6. This might work in small stores, but no way would it work in larger stores.
As far as CAP telling you NOT to bake something when the only ones out there are markdowns for tomorrow, then i don't think you're counting CAP right. When you do evening CAP, you're supposed to count only the ones with the fresh date, for example today is the 14th, we marked down 15s today, you skip 16, so you'd only count 17's and up. At least that's how it's done here.
But it also seems like it's time to teach the new people about bread too. If the evening people don't know about bread what do they do at night?
-- Edited by 4hourrush on Wednesday 14th of December 2016 06:09:56 PM
I've heard that we're supposed to do evening CAP around 6. This might work in small stores, but no way would it work in larger stores.
As far as CAP telling you NOT to bake something when the only ones out there are markdowns for tomorrow, then i don't think you're counting CAP right. When you do evening CAP, you're supposed to count only the ones with the fresh date, for example today is the 14th, we marked down 15s today, you skip 16, so you'd only count 17's and up. At least that's how it's done here.
But it also seems like it's time to teach the new people about bread too. If the evening people don't know about bread what do they do at night?
-- Edited by 4hourrush on Wednesday 14th of December 2016 06:09:56 PM
Bread only gets a 4 day perception shelf life. So bread baked today would be dated the 17th. The 14th is day one. It's marked down on the 16th (day three) and scanned out on the 17th (day 4). The way you all are doing it you're just counting what you baked that day. That's not how you're suppose to do it. Anyway, if you're just counting what you baked that day, then what's the point in even counting. If CAP said to bake 20 loaves of Italian bread and you only count what you baked that day, shouldn't remember that it had told you to bake 20 loaves when you go to run the CAP for the next breakout?
Because by the time you do CAP, you're supposed to do it during primetime, even in a larger store you shouldn't be doing it until at least 3pm.
If your bread is out by 9am, then surely some of them will sell by 3pm. You count what's left from what was made that day. That's why you guys have to adjust everything, CAP isn't being utilized properly. You shouldn't have to adjust the numbers THAT much, just the things that go off sale or numbers messed up by holiday weeks.
This seems like a question for the deli/bakery coordinator in your area, because this is the way i've always seen it be done around here in more than one store... it makes sense to me but it would be my luck that they've had us do it wrong for years lol.
-- Edited by 4hourrush on Wednesday 14th of December 2016 09:54:48 PM
The problem is our store, so I've been told, is different from other stores. People (managers, other employees) have said that our store is the only one they've been in where it's just as busy at 10:00 PM as it is at 6:00 PM. So even if we did the breakout at 6 o'clock, we would still have to adjust it. One time, when we were having company the next morning, the bakery manager and deli manager stayed past 7:00 PM filling all the tables and making sure everything was completely full. When I got there the next morning, everything was wiped out. They had to scramble to refill everything. I've gone in there in the evening and the bread will be full. The next morning it'll be wiped out. Of course, with the exception of sweet goods and artisan bread, we almost never mark down any bread. The only time we do is if it's leftover from a sale or a big holiday or something.
