Hi, I’m a Dairy Order Writer, and I have two walk-in coolers for my Dairy Products.
From what I’ve read from my previous post, two coolers is incredibly uncommon.
The process goes something like this:
Air Can: Receiving drops off my pallets into the warehouse cooler, we break the pallets down, alt with alts, dairy for dairy, and we place them onto the customer shelves. After working through them, we B/S alts into warehouse cooler, dairy, juice, cottage cheese, and yogurts are B/S into walk-in “dairy cooler”.
Chill: Same offload process but everything else is B/S in warehouse cooler. If it’s a holiday, I’ll B/S my dairy in the warehouse cooler.
Products that are promo, we don’t usually B/S onto shelves as they’re promo, they’re going out, why B/S if you’re going to refill.
My first post was meant to get information about how to improve my organization skills, but it ended abruptly when I noticed how much “space” some folks aren’t fortunate to have.
This is by no means a bragging rights thing, I’m just sharing insight into how much holding power I have for my products.