Apparently we were told that our shrink numbers are too low because we're not marking as much stuff down as they think we should. Does that make any sense to you? There are two opposing forces in the Kroger corporate office. The CAP people tell you to follow CAP to the letter and only put out what you need. In many cases, that might just be one or two of something, even though there's space for six. Then there's management who tell you they want everything full. You can't have it both ways. My philosophy is if there's one of everything leftover when I go to put out the new stuff, then I've made the right amount. If the shelves are full when I put out new stock, then I've obviously made too much the day before and I've wasted my time making new product that won't go out. If the shelves are empty, it means we might have lost sales because I don't know if we ran out five minutes ago or twelve hours ago. Personally I think we do good job maintaining that balance. Perhaps too good of a job according to the people who work in the office.
Oh, they also said our freezer was to full even though they said we weren't over-ordered on anything. Our freezer is full but the stuff we have too much of is stuff they added out for sales because they think we're too stupid to order enough product. We're still trying to get rid of all the Hawaiian Rolls they sent us last Thanksgiving. We also have a full U-boat of Simple Truth bread that's going to take several months to get rid of.
Ask your store manager to reduce the price so you can get rid of the backstock
We can only mark stuff down if it's getting ready to go out of date. Hawaiian Rolls get 12 months shelf life if they're kept frozen.
I think that might be a "guideline" or "unofficial Kroger rule" but in reality, (at least at my store) the dept heads are given leeway to 'use their own judgement' in cases when it is OBVIOUS that some product is not selling. If there is a big oversupply and/or the regular price is DEFINITELY way way too high, we are allowed to mark it down and get the product moving!! I'd mark some of those rolls down, and get 'em out of the store!
it is pretty difficult to hit the right numbers in bakery. you either order everything you need, and are considered 'overordered' or you wait it out, run out of a product, then get chewed out for having an out of stock. We don't have much wiggle room at all since bakery doesn't really make much profit for the store.
Technically your going to always be over ordered, if the box is packed 20 pies and you only sell 10 a week in that variety....you cant do anything buy be over ordered for that week.
it is pretty difficult to hit the right numbers in bakery. you either order everything you need, and are considered 'overordered' or you wait it out, run out of a product, then get chewed out for having an out of stock. We don't have much wiggle room at all since bakery doesn't really make much profit for the store.
The problem is they (corporate) think we're all idiots who haven't a clue as to what we're doing, even though some of us have had literally decades of experience working in the bakery. They want you to follow exactly what the computer tells you as far as e-schedule, CAP, and CAO are concerned but when things start to fall apart, who do they blame? It's certainly not themselves.
if i know an item is a top seller/on sale or its the weekend or a holiday i usually adjust cap myself and write the amount on the cap sheet. my store management says this is the best way and corporate usually understands. they want the tables full rather than with a lot of holes. as for shrink that usually works out itself over time if the bakery usually makes money. my bakery sells a lot before we even have a chance to markdown any product. if the bakery makes a lot of money and is one of the best in the district management and corporate really don't care about the little things. they just want the money.
it is pretty difficult to hit the right numbers in bakery. you either order everything you need, and are considered 'overordered' or you wait it out, run out of a product, then get chewed out for having an out of stock. We don't have much wiggle room at all since bakery doesn't really make much profit for the store.
That's bad because the supermarket business model is to break even in most of the store but make a big margin in the bakery lol
