How??? Tell me how??
How are you operating with 2 people in deli?
Chickens 30-40 at a time
Pre slice
Wraps/
Temps
On line orders
Non stop finger food
Freight
Lunch
Breaks
Dishes
Trash
customer service
Cooking
Filter oil
And more stuff I am forgetting and list is not in any order
Thanks 😊
I need your help-advice-wisdom
Saturday-busy
Two associates 4am-8am
*please note we have been understaffed for over a year or more.
two associates behind counter. Is the new schedule
3 ovens
*Customers*
Finger foods
Pre slice
On line orders
Lunch
Breaks(hahaha)
8am third associate arrives working freight super late
9 am associate from another department helps with finger foods
*special order needs to be prepared in two batches
Oil filtering plugs by debris/crumbs
Where is finger foods?
Chicken is everywhere
Untrained associates-not their fault
What is happening
Burn out
Exhausted people
Upset management
Failing department
Guidance needed
Hi. Is your store making wedge or slider trays to be placed on the floor for general sales. If you are making the trays where do u put them?