37 / 44
And you’re helping recycle
food waste into energy.
An alternative to landfills and traditional compost programs,
Grind2Energy
™
food waste recycling system efficiently converts food
waste to renewable energy. Our non-sewer based technology enables
you to dispose of all types of food waste — including kitchen fats, oils
and grease — faster, cleaner and easier. Reduce odors, pests, emissions
and labor costs, all while generating renewable energy and protecting
the environment. Learn more at
www.Grind2Energy.comContinued on page 38 ▶
The Smart Store
Manager’s Role
In all of perishables management and profit
optimization, the most important initiative
is teaching store managers to understand
and supervise their perishable departments
for optimal profit and customer satisfaction.
This training precedes all reports and graphs
and charts and technology.
Store teams need to see and feel profitable
operations and then be additionally enabled
by smart technology. A well-trained store
manager is your linchpin to delivering a
clean, fresh, well stocked, and customer-
service ready profitable selling condition.
Perishables have the power to give your store
a distinguishable personality and will touch
the customer’s senses in a way that dry
groceries can’t.
Start every day with a “purposeful” store
walk. Store managers should walk their
stores frequently and inspect perishable
conditions and readiness every two to
three hours.
When walking the store, a manager should
generally consider these priorities:
•
The Morning Store Walk: Ensure detailed
rotation for freshness, items on hand
and stock readiness, advertised item
availability to meet the day’s anticipated
sales, backroom and coolers organization
and cleanliness, proper signage per
company plan, store floor safety check,
and proper execution of prior evening
close-down, clean-up, and next-day prep.
•
The Mid-Day Store Walk: Coolers
clean and organized, code dated for
quality and freshness optimization
and FIFO rotation.
•
The Mid-Day Walk is also the time
Manager’s should recognize over-stock
conditions and make determinations
inventory rotation, backdoor security
checks, all racks level and properly
merchandised, dumpster check for excess
loss, known loss recordkeeping, specific
awareness of department sanitation best
practices, and store floor safety check.
•
The Afternoon Store Walk: Advertised
item availability to meet the day’s
anticipated sales, department manager
plan for evening coverage, product
presentation is neat and ready to
meet anticipated sales, and store floor
safety check.
The Sanitation of Making
Profit with Perishables
No study or discussion of perishable
department shrink control would be
complete without a review of necessary
sanitation practices. Remember that, unlike
groceries or frozen foods, perishables are
living (hence dying) materials, which
means that germs and bacteria can easily
grow there.
Unclean or poorly refrigerated conditions
accelerate the cellular breakdown of
perishable products. Proper refrigeration,
sanitation, and handling slows this
deterioration process and reduces your
perishable shrink. Review the chart to the
right for proper refrigeration temperatures.
37
ALABAMA GROCER |