2. 2
Objectives
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• Understand
– The true importance of freshness
– The business from the customer’s viewpoint
– The available tools and resources to help
• Leave with a passion and excitement to “Win in Fresh”
3. 3
Supercenters vs. Neighborhood Markets
Similarities
• Both strive to deliver great
customer service and provide
quality product.
Differences
• Neighborhood Market is a
shopping destination for food.
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4. 4
Fresh Area Overview
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1. Basic Expectations
2. Efficiencies
3. Fresh Presentation
4. Food Safety
5. Financials
6. 6
Basic Expectations
• Provide the Freshest Product
• Within the Cleanest Store
• Execute flawlessly
– SOP’s
– Routines
• Highest Standards in Food Safety
• Deliver Excellent Customer Service
• Be fully staffed when customer traffic is at it’s peak
Everyday Standards
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7. 7
Basic Expectations
• Associates scheduled according to customer
demand
• Schedules are based on 3 store-specific work
drivers:
– Customers
– Items / Production
– Visits
Proper Scheduling = Associate Activity = Freshness
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10. 10
Efficiencies
• 6 R’s:
– Right Person
– Right Place
– Doing the Right Thing
– At the Right Time
– The Right Way
– With the Right Attitude
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Keys to Maximizing Productivity
12. 12
Production Planners
• Used by Deli (Dept. 80) and Bakery (Dept. 98)
• In 2013, we threw away more than $612 million
worth of bakery and deli product in our stores.
• Uses store sales and customer traffic to predict
how much you should produce each day.
Overview
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13. 13
Production Planners
• Where do I get the Production Plan Guides?
– A My Guide task will be sent to the Fresh/Consumables ZMS each day to access a
link and print the two daily reports.
• How often do I print a copy of the Production Plan Guides?
– The plan should be pulled every day to determine how much bread to bake for the
following day.
• How were the numbers for my store calculated?
– The tool uses six weeks of sales history by day for each item to determine the sales
average. Daily and seasonal % increase are added to the average sales quantity.
Question & Answer
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15. 15
Customer Perception
“It’s not about what it looks like when the
customer buys it,
Its all about what it tastes like when they eat it!”
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16. 16
Freshness Factors
• Cold chain – outside of refrigeration no more than 20
minutes.
• Lights – darkness reduces sales by an average of 30%
• Stock Rotation – First in, First Out
• Culling– are the associates finding wilting / damaged
products before customers?
• Associate Activity – Are associates stocking when
customers shop?
• Presentation – How pretty is the product?
• Inventory Levels – Are we in stock?
What Impacts Freshness?
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17. 17
Your Produce Buying Habits
1. How many of you go to a store and buy all of your produce, take it
home, and eat all of it on the same day?
2. What % of the produce that you buy, ends up getting thrown away?
3. How fresh is the produce when you actually use it?
Questions:
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25. 25
Produce Daily Schedule
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If unable to meet above schedule, store management should:
• Analyze and adjust staffing schedule as necessary
• Have throwaways completed by 3:00 p.m. CST
10:00 AM
SALESFLOOR READY
• Salesfloor fully culled and stocked with proper rotation
• Price changes accepted and displayed
• Remaining inventory from delivery in backroom
11:30 AM
BACKROOM READY
• All pallets broken down and organized by commodity/type
• Bananas air-stacked
• Management and department lead need to tour backroom and cooler for any
excess inventory items that require a Price/Clearance MD
1:00 PM
CUSTOMER READY
• Associates on sales floor culling, condensing and, when sold down, restocking
10:00 PM
TRUCK READY
• Sales floor fully culled and condensed with proper rotation
• Outs filled with remaining backroom inventory
29. 29
Fresh Area
• Product Knowledge Guide
• Fresh Portal
• Produce In Action
• WIBI Guide – “Would I Buy It”
• SOP’s & Routines
• Inventory Tracking Report
• Fresh Area Scorecards
• Detail MU / MD Report
Fresh Area Tools and Resources
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30. 30
Success in Fresh
In order to be successful in your Fresh Departments
POS
Replenishment
Sales
Cost
Inventory
Throwaways
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31. 31
Closing Discussion
• Gain an understanding of the
true importance of freshness
• Understand the business from
the customer’s viewpoint
• Learn how to utilize the
available tools and resources
• Leave here with a passion and
excitement to “Win in Fresh”.
Today’s Objectives – Did you meet them?
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