Problems are inevitable in any retail business, troubleshooting operational problems in retail meat operations are part of management’s duties.
Poor Sales or % Store Total
Dirty Case: Check cleaning schedule and method.
Employee grooming and customer service.
Case prices, check competition and use of cutting tests.
Case layout, make sure the case is set as per company policy and
authorized variety is maintained with consistency.
Stock condition, make sure case is ready for business at opening and
completely stocked during busy times, 4:30 pm to 7 pm.
Check advertised specials, make sure they are adequately
stocked over the entire ad period…have a rain-check policy
and use it.
Product freshness, make certain all fresh product is FRESH, with
good eye appeal and clearly priced.
Code dates and broken vacuum.
Make sure all ad items are signed.
Customer refund policy is being followed.
Poor response to newspaper or flyer ads
Check Ordering procedures.
Check manager’s ordering system and how often he orders.
Does manager project his cutting requirements between orders?
Check Managers procedure for writing cutting lists for crew.
Cheek on crew productivity and make sure department is adequately staffed.
Check ordering and receiving method
Check vendor specifications
Check product handling
Check Inventory carryover
Check Rotation method
Check Cooler and Cutting Room temperatures
Check Case Temperature
Low Stock Conditions
Check Pricing and USE of cutting tests
Check system for price changes
Check Receiving procedures
Check Back Door Security
Check Merchandising plan and cutting methods
Check contents of bone can at pick up
Check check-stand operation for price accuracy and sweet-hearting.
Check Ground Meat procedures to make sure expensive steaks are
not being ground to disguise over cutting
Check on shrink control at cutting time
Check tares in all scales
Check sanitation methods to ensure no product contamination
Check Ad markdown
Try to identify the problem, whether it is new or on going if problem is an isolated incident meet with employee in private.
If there are numerous complaints meet with Manager and crew to determine the cause.
Write up and warning procedures should be in place, enforced and logged.
Make sure customer complaints are dealt with promptly and customer is informed.
Check displays to ensure proper pricing and availability of product
EVERY day of AD and at ALL times of day
Check on product trim to ensure trim is the same on and off the AD
Check on evening and BUSY period displays.
Poor ground meat sales
Check quality control to ensure NO regrinding of day old
Check FAT content to ensure compliance with the law
Check grinding procedure to ensure plate is cleaned between grinds to ensure no pieces of bone or cartilage gets into hamburger.
Check that ONLY Beef, no Lamb, Pork or Chicken etc is used.
Check on variety of sizes on display.
Frequent injuries & workers comp claims
Make sure work areas are clean and debris free
Organize cutting room for productivity in a safe environment.
Study the work habits of employees to ensure protective gloves, aprons and back braces are being worn at ALL times.
Make sure there is no “horseplay”, warn and write up if necessary.
Ensure each meat cutter is responsible for the condition and safe stowing of his knives.
Make sure cutting standards ensure speed with control to prevent accidents with knives or power equipment.
Check on safety devices on all equipment, make certain they are maintained in a proper manner.
Keep unauthorized people and visitors out of work areas.