Perishable Shrink Best Practices
Time of Day Merchandising
- Is the Department Manager able to state what "hot soup time of day merchandising" is?
- Does the Department Manager know the hot soup distress target?
- Does the Store Manager know the hot soup distress target?
- Is the Hot Soup Distress Log fully completed each day (last complete week)?
S&P Utilization - Chickens & Turkeys
- Does the Department Manager know how to produce or obtain the S&P Report?
- Does the Department Manager know how to read the S&P report?
Product Recovery - Chicken & Turkeys
- Do Deli employees know how long chickens and turkeys are to be left on the sales floor in the warmer before being removed and what is done with them once removed?
- Is chicken and turkey salad available in the display case?
- Do Deli employees know what should be done with extra chickens or turkeys that are pulled from the warmer but not needed for salad purposes?
- Are all "clocks" on hot chickens and turkeys on display marked with the hour and minute, as well as AM or PM?
- Are all displayed chickens and turkeys within their four hour time limit?
- Are all required shrink reports current and posted?
- Category Ranking Report, Shrink Tracking Report, Shrink Tracking Graph
- Are quantities of lunch meats sliced in accordance with the S&P Report?
- Are opened chubs stored behind the same item in the service case?
- Are opened chubs marked with "sell by" or "best by" dates?
- Are walk-in coolers free of opened chubs?
Hot Food Logs
- Is the Hot Foods Log properly completed with Cook and Distress quantities?
Top 10 I In-Stock
- Are all Top 10 items in stock in the meat counter?
Detailed Cutting List
- Are previous and current Cutting Lists available and correctly dated?
- Is the most recent Cutting List well-written?
- Who writes the Cutting List? (Dept Manager or 1st Assistant)
- Is the most recent Cutting List filed/stored with the corresponding Daily S&P?
- Are trim pans free of meat larger than a golf ball size?
- Are bone cans free of red meat or of pre-trimming?
- Are markdown stickers out of sight, secured in the Meat Manager's desk or other secure location?
- Are all required shrink reports current and posted? Category Ranking Report, Shrink Tracking Report, Shrink Tracking Graph, Store Weekly Meat Markdown Report, Meat Markdown PLU Summary Report
- Are the slicer and tenderizer clean and free of protein buildup?
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