Digestible amounts
Any stores out there that can follow the digestible amounts and blitzing correctly? What’s your pallet cap? How many people do you have scheduled back there and are they schedule for five hour shifts or seven hour shifts?
I’m trying to figure out if it’s more beneficial to have more people for a five hour shift or less people for seven.
Our pallet cap is only 10 with 6 day trucks , but we can never seem to stay door to floor. We get backed up on hanging very quickly.
I’m struggling trying to find a way to schedule the back room correctly and everybody that I ask at the regional office tells me something different I’m just looking for real actionable advice 🤣