Explain to me how we just inherited two busy departments while my other fresh leads received nothing. Well besides cafe lead who just got less work though he never worked in deli anyways.
With the raises and training why isn't fresh divided up equally? Meat lead should have Meat/Deli/Rotisserie. Cafe lead should have Cafe/HMS. Bakery lead should have Bakery/cat 48. Produce lead should have Produce/Cooler/Freezer.
You know what I'd do if I were you?
If your meat lead is following you around and not minding his own department, have him send his Associates to help in produce, develop one of your associates to be a produce lead while you go in and learn meat through and through.
If your management is worth a flip, they'll get the message.
i get that produce isn’t a high Mark-Up. We many not make as much as meat dept, but as i said down there a few comments, my meat lead does nothing and follows me around like a lost puppy. I’m not gonna step down from my area because i don’t like it. I’ll do it, i just think we should think about the decisions we make (we all know H.O IS not the smartest) especially when they screw over their employees who actually work.
i get that produce isn’t a high Mark-Up. We many not make as much as meat dept, but as i said down there a few comments, my meat lead does nothing and follows me around like a lost puppy. I’m not gonna step down from my area because i don’t like it. I’ll do it, i just think we should think about the decisions we make (we all know H.O IS not the smartest) especially when they screw over their employees who actually work.
Good lord...
You are letting your feelings and ego override facts.
It goes:
2a. Prepared Foods
2b. Bakery
Why? Because 1 pack of choice ribeye is worth 2 cakes or 3 whole pizzas or 15 bunches of bananas. Depending on your customer base Bakery may be more or less profitable than Cafe/Rotisserie (HMS is a waste of space in my opinion outside of party trays and chicken salad). That leaves Produce whose margins are paper thin. Do you know how much you'd have to sell to equal even 1 pack of stew meat???
That's why meat leads start at 22. Bakery and PF leads start at 21. And Produce starts at 20.
So like I said, produce is the least profitable part of Fresh. Freezer cooler will make you a better leader. Don't like it? Step down.
Our produce team lead is worthless! Completely worthless. His associates tell everyone how terrible he is at being a team lead. But management doesn’t listen. I’m sad we have such a good deli team now and he’s going to run it into the ground, just like he runs everything into the ground. But I’m glad that MAYBE he will actually work now. Of all the fresh leads he’s definitely the worst and doesn’t have good team work!
Produce is the least profitable? Have you worked in Bakery? We pretty much bake everything for donations or the compactor.
Granted that is because we have to keep certain ridiculous set par levels but we still throw a lot!
I’m a produce lead and my meat lead does absolutely nothing. he’s a spoiled brat who gets paid 24$ to follow me around like a lost puppy. I have people tell me they wish i was their lead, and now i get two more areas on top of being the lowest paid lead there? i think it’s b—s—. i get i don’t have production, but until you actually work in produce don’t tell me we don’t do anything. Until you know what we do everyday. ALSO, my produce department is one of the highest in my market i’m always second and i’m a very middle of the road club. So the fact that i just got two more areas in top of the one that i have to work at to keep it up kept is ridiculous.
I am a prepared foods lead; cafe hms, rotisserie chicken. I 100% agree with you!!!!
"Take a look at FST dashboard across the company. Produce is the least profitable part of fresh. One more area of responsibility won't k–l you."
Do you know some of the reasons why produce may not be as profitable?
to start with, the markup isn't very much.
Another reason is excessive throws. Replenishment pushes far too much product into the clubs.
With 7 day deliveries, product should go truck to shelf with just enough left over to be ready for business the next day.
Instead the buyers are taking money or other gifts from vendors to purchase way more than they should. Who pays the price for their lack of ethics? Produce profits.
If the buyers were doing their jobs correctly & purchasing what the clubs need & not what it takes to get a few thousand in their pocket, produce would be much more profitable.
Just because produce might not be the most profitable doesn't mean it's not important. Personally if I get bad produce from a store I am not likely to shop there at all. Produce boxes are also heavy as c-ap and nothing is worse than the 50 bins of watermelon in the summer that always seem to have a leaker in the bottom
Take a look at FST dashboard across the company. Produce is the least profitable part of fresh. One more area of responsibility won't k–l you.
I’m confused. I haven’t heard about produce changes yet in my store. What did I miss? PS, I’m a back room associate so I don’t usually hear a lot of stuff.
Apparently you have never worked in Produce are u don’tHave expectations. I have been over every area of fresh and my produce is number one in my market because my guys work hard and I have high expectations so you can’t say that we don’t do anything especially if you have a full floral. Since the time I was over meat and bakery both those areas have gotten extremely easier. So please don’t speak in produce leads like we’re all the same!
Just got massive raise last year and thought no strings would be attached. Lol
Shouldn’t Freezer/Cooler hours be charged to produce or meat instead of merchandisers hours.
@hnc I'm well aware that Cat48 is no longer a Bakery category. I'm saying it should go back to them.
They are already experts at pulling items out of a freezer and putting them in trays, they can handle pulling items out a freezer and putting them on tables.
Also, I love how you Bakery/Meat leads always say "production" "production" "skilled area" give me a break. Both of those departments are a far cry from what they use to be in terms of creation. Besides cake decorators who actually have to have some hand eye coordination the rest of the bakery associates take things out of a frozen box, slap it on a tray, put it in an oven and then put it in a box. You're right, skilled! How are these people not surgeons?
Meat cutters are also a far cry from what we use to do. Little trim for this cut, slap it into a machine, etc.
But hey, keep telling yourselves that your areas require deep skill while other fresh positions do not.
I agree OP. This may seem easy for low volume clubs . But I work a high volume club and its tough to find people that want to work for 12.50 to lift heavy produce or work in a freezer/cooler all day. If they raise the minimum and I can get all my areas staffed properly rather that being so short staffed this should work out well. But until then you try find people that want to break their backs rather than just zone grocery or fold cloths.
LOL. Did this go the way you thought it would OP?
Produce has been riding the easy train for the longest.
Finally more responsibility. And lets face it 9out of 10 times they are not as qualified as the other two leads but make a very close amount to what they do. ;)
Produce leads should have to work like everyone else. As a Prepared Foods Lead, I had HMS, Cafe, Rotisserie, freezer/cooler and Deli. So why was it fair for me to have five major areas and produce have 20 feet of floor space. It is a about time Produce Leads have to work!
obviously you have not ran any of the production areas before..Sorry but its time to use your brain not just your brawn
Produce leads have less responsibility bakery meat and prepared foods have to run production keep up with spec inventory ordering our own trucks all produce does is quality checks and audits sorry but its definitely fair
Bakery does not own Catg 48 anymore and have not for years . Catg 48 sales do not go to bakery
Explain to me why you thought you deserved $20+ dollars an hour just to make sure your associates cull and stock produce. It's about damn time the company makes you work for the raise you got!