It seems that during the week that we overproduce for the deli grab&go. We have to slice seemingly huge amounts of meat and cheese only to end up scanning out a lot of it. We can only second chance so much, and then a lot gets thrown out. And then last week they put in a bigger grab&go cooler so now we are producing even more. Also, a fair amount is now Boars Head. I think the grab&go is a great idea, it just seems to have so much waste.
If they were smart the would place the Deli Ticket dispenser right in front/to the side of the Grab N' Go case. How many people say they didn't notice the case or didn't know the items they wanted was available in it. Again, never understood why they hadn't reconfigured the Deli Counters into "order and come back" concept. Like the Bakery, put up displays blocking the customer view and just have someone taking orders and telling the customer to come back in 10-15 mins.
I remember when they first started we had a small tub. The whole thing took maybe 2 hours to make. Then they just kept expanding it and expanding it. Now we have an overnight person just to work on the grab and go and sometimes even then its not done by the time we come in in the morning.
I remember when they first started we had a small tub. The whole thing took maybe 2 hours to make. Then they just kept expanding it and expanding it. Now we have an overnight person just to work on the grab and go and sometimes even then its not done by the time we come in in the morning.
Don't understand why this hasn't become something produced outside the store, something that would come in with "Fresh Kitchen" / "Fresh Cut" Produce items. Oh....I hate the 1/2-2/3 LBS packages......can't they either be 1/2 or 1 LBS.....
I remember when they first started we had a small tub. The whole thing took maybe 2 hours to make. Then they just kept expanding it and expanding it. Now we have an overnight person just to work on the grab and go and sometimes even then its not done by the time we come in in the morning.
Don't understand why this hasn't become something produced outside the store, something that would come in with "Fresh Kitchen" / "Fresh Cut" Produce items. Oh....I hate the 1/2-2/3 LBS packages......can't they either be 1/2 or 1 LBS.....
Right? That's another thing that's changed. We used to do half pound, now they yell at us if we go under .65. We get customers complaining all the time about it and that there should be 1/2s and 1 lbs in there but corporate doesn't want to listen because greed. Their way of thinking is that if someone is in a hurry they'll pay more for the convenience of it.
It's become a major pain to do. Not to mention that they cut hours and have us on a skeleton crew and all they do is keep yelling at us throughout the day that we need to get it done which is almost impossible between customers if the overnight person called off or didn't finish it.
I remember when they first started we had a small tub. The whole thing took maybe 2 hours to make. Then they just kept expanding it and expanding it. Now we have an overnight person just to work on the grab and go and sometimes even then its not done by the time we come in in the morning.
Don't understand why this hasn't become something produced outside the store, something that would come in with "Fresh Kitchen" / "Fresh Cut" Produce items. Oh....I hate the 1/2-2/3 LBS packages......can't they either be 1/2 or 1 LBS.....
Right? That's another thing that's changed. We used to do half pound, now they yell at us if we go under .65. We get customers complaining all the time about it and that there should be 1/2s and 1 lbs in there but corporate doesn't want to listen because greed. Their way of thinking is that if someone is in a hurry they'll pay more for the convenience of it.
It's become a major pain to do. Not to mention that they cut hours and have us on a skeleton crew and all they do is keep yelling at us throughout the day that we need to get it done which is almost impossible between customers if the overnight person called off or didn't finish it.
Yup, someone wanting 1/2, is willing to get .65 if they want to ship the line. That .15 additional is a $1 more in sales. They always want to try and get the customer to buy an additional $1 on each trip (if not more). Yes, they have always want to cut more and more hours, to eliminate expense, but yet expect the same level of standards of 5 years ago when there was 2x the staff. If you haven't figured it out yet, everything has to do with cutting expense, driving sales and Asset Protection to cut shrink. When was the last time something about Customer Service was the leading priority in a program rolled out?
The stupid friendly standard BS they've started is supposed to be about customer service but you really think customers care if we thank them for stopping by? lol.
It seems that during the week that we overproduce for the deli grab&go. We have to slice seemingly huge amounts of meat and cheese only to end up scanning out a lot of it. We can only second chance so much, and then a lot gets thrown out. And then last week they put in a bigger grab&go cooler so now we are producing even more. Also, a fair amount is now Boars Head. I think the grab&go is a great idea, it just seems to have so much waste.
you can fill it with other products as well. Like 1lb, 1/2 lb, and 1/4 lb containers of salads that are expiring in a day or 2. This helps on shrink.
It seems that during the week that we overproduce for the deli grab&go. We have to slice seemingly huge amounts of meat and cheese only to end up scanning out a lot of it. We can only second chance so much, and then a lot gets thrown out. And then last week they put in a bigger grab&go cooler so now we are producing even more. Also, a fair amount is now Boars Head. I think the grab&go is a great idea, it just seems to have so much waste.
you can fill it with other products as well. Like 1lb, 1/2 lb, and 1/4 lb containers of salads that are expiring in a day or 2. This helps on shrink.
They actually altered our cooler not only to make it bigger but to get rid of the spots for salad and sandwiches, which now go elsewhere. So we can't do that in our store.
It seems that during the week that we overproduce for the deli grab&go. We have to slice seemingly huge amounts of meat and cheese only to end up scanning out a lot of it. We can only second chance so much, and then a lot gets thrown out. And then last week they put in a bigger grab&go cooler so now we are producing even more. Also, a fair amount is now Boars Head. I think the grab&go is a great idea, it just seems to have so much waste.
Boars Head is great...sometimes I think it has better quality than Subway...but it's so damned expensive. Nearly $6 per sandwich.
It seems that during the week that we overproduce for the deli grab&go. We have to slice seemingly huge amounts of meat and cheese only to end up scanning out a lot of it. We can only second chance so much, and then a lot gets thrown out. And then last week they put in a bigger grab&go cooler so now we are producing even more. Also, a fair amount is now Boars Head. I think the grab&go is a great idea, it just seems to have so much waste.
Boars Head is great...sometimes I think it has better quality than Subway...but it's so damned expensive. Nearly $6 per sandwich.
I hate that thin sliced meat like ham and turkey. I like my turkey and ham sliced think. Arby's has this fried turkey with cranberry sauce on bread. Dang I am not eating my turkey and cranberry on bread that is the craziest thing. I want it with dressing like it should be. There is nothing like going out Thanksgiving morning or the day before and shooting your own turkey bringing it home and preparing it yourself. I guess nobody does that these days.
