r/Sproutsfarmersmarket

Does all DMs in your store is doing MOD shifts?

Can anyone explain sprouts new attendance policy? It’s old method use to be by pattern now it’s by percentage. So explain how this works now. Managers are saying it’s much better now but I don’t see if it really is.

His I just want to ask anyone since its still up in the air but is it true that everyone has to be cashier trained?

Any idea whether it's mandatory that we use Sage? If it is, ideas on how to fuck with it?

I wanted to see if anyone has gotten an exception to the ridiculous 10% rule. My situation: I've been an ADM for almost a year. A new store is opening for which everyone in my store is encouraging me to apply to the DM position, as I already do everything in my department and am very good at it. However, there is the rule that internal hires can only get a 10% raise, which would only be a little over $2/hr for me. My current DM makes $6/hr more than me for doing barely anything. I was told by my store manager I could ask for an exception to the 10% rule, but of course there is no guarantee it would be approved or that it would even be much higher, so I wanted to see if others have successfully received an exception!

I was an external hire as DM and wanted to be promoted to ASM. How much is an ASM making in central region?

Are they backing off this MOD thing, which I've been told is an emergency only setup so DMs can step in and open and close the store? But then it's also getting Red Card, and now it's cashier training, oh and a checklist on Orchard that they want me to check as finished even though no one has done a walkthrough with me. No extra pay, vagueness about how much the duties will or will not expand. One DM quit already about it here in Southern California. Are they cooling this and backing off yet ?

Does anyone know about the new updates to our app that starts after the 18th? I’m in a Northeast state.

Hearing the rumor that SMs will be phased out more and more. Wondering how many of you guys are realistically wanting to promote to ASM. Anyone else basically doing ASMs work anyway?

Vitamin manager here. Do you other vitamin managers schedule yourself for one shift at 5am each week? I have been told it is supposed to be a good time to order, but I don’t write good orders when I’m tired and have to wake up early. What do you all think about this “policy”?

I think hearing that someone made a comment against Sprouts for implementing the usage of AI as a means for “better production/inventory efficiency” do not understand the real damage AI as a whole does to the environment and what it says about Sprouts as well.

Overall communication as a company whole is garbage.

Department teams do not communicate to cross departments and do not communicate to schematics or leadership.

You’re over here wearing an employee who is being paid $19 an hour to do Vitamins while also running in store batches and work a half shift in other departments; all in an 8 hour shift while assisting customers in between all of that.

You want Sprouts to inhabit that personal feel but because “we” make certain people $$$$$$$$ a year what big deal is the usage of AI when you live in luxury?
You’re detached from reality if you think advertising AI is the way. It just shows your lack of imagination, values and authenticity as a whole.

Ai is not the way.

At this point you might as well sell lab grown meat.

Stop the push of AI.

Hi! This is me ranting and why I might sound whiny lmao

Was just told today our district manager is expecting us to scan in all our back stock same day after breaking down load

Idk it has me !!!! Because we have so many other duties (frozen & grocery) to break down load, stock shelves, help customers, pick list, intelicount, spot check, and now all back stock should be scanned in same day? I’m just unsure if my district is behind and is now doing it but man I got frustrated!

For frozen we get maybe a good u boat and a half of back-stock to last and it’s hard to get to scan it in same day so I do the next day or the day after when I’m grocery and have hours to kill. Bro it just feels they keep stacking up on things and don’t realize the amount of work we do, how fast we’re moving, like I feel I won’t be able to take my breaks anymore just so I can stay on time.

Our loads for frozen (mixed with other depts) are usually 3-4 so not too much but enough to really be busy. Backtock is usually lots of ice cream and the breakfast foods / fruit (bulky af) and lingering doors food. However they sell so it doesn’t stay full long.

Is this new for everyone or maybe just new for my district? I’m stressing out going back in tbh 😩

just saw our department update and it clearly states that we will now be carrying Tyson chicken. Oddly enough it also says that “if stores already carry it there will be no further update.”

So you’re telling me that y’all made a huge deal for us to tell customers we didn’t sell Tyson and now clear as day we do??

Had a whole conference call and everything to address these so called allegations yet they were true.

Good luck with this one.

Been with sprouts for over two years as a dm and I still don’t know when PCR and quarterly bonuses get paid.

So the region I'm in is going through this phase to decrease meat shrink because apparently all meat depts around here are just hemorrhaging sales (for various reasons). DM's explaining the rules for stocking and production.

We're not supposed to stock more than one date of a product at a time (even if it's a 1-day difference), so as a closing person doing backstock has basically exited my routine. Combined with the fact that doing the truck is apparently a managers-exclusive job I never touch the backstock anymore.

We're not supposed to produce anything that is in stock or not on our production sheets. Only produce it if it's both in the sheet and out of stock. They mentioned with the meat cutting to not even open a primal if it's gonna produce more than what the production calls for.

What the actual fuck is happening? I can understand the thing with the backstock and retail but I thought the expectation with production was to shoot for 100% compliance every time? I've heard regional is expecting 95% compliance with the meals, but out of the 10 or 11 items that were on our production on my last shift I only did 4, which was following the new rules. Does that sound like 95% compliance to you? I might as well not even come in before 6 o'clock!

Since I started as a clerk last June, I have seen 3 bakery managers (not including myself) leave the position, we have never had an ASM, and have had one single baker (hired four months ago) that works about 15 hrs a week. most days i’m working 4/5a-2p by myself and struggling to hit deadlines. mgmt will not post a rec or really do much to support me through all of this, so I put in my notice. The new dept manager that took over for me has already put in their notice. Throughout this production demands and freezer inventory only seems to rise, while our deadlines constantly shift and get tighter.

Is this a company wide issue? My stores Deli is dealing with a similar issue, the entire crew has come and gone about twice in one year.

So I'm the bulk manager today on my orchard I got a M.O.D checklist not sure what it means but probably because I come in overnights, who knows I'll find out Saturday

How’s yall sprouts con going?