FRUIT & VEG REPLENISHMENT

Transcription

1 FRUIT & VEG REPLENISHMENT This module covers the importance of having abundant looking fixtures in your Fruit & Veg Department. This is one module in the 'What Matters Most' series for Fruit & Veg. At the end of this training, you will be able to describe to your Manager what makes a fixture look and feel Abundant. This training will cover: Abundance Replenishment Backdoor and Warehouse Standards

2 ABUNDANCE Abundance affects how our customers feel about the quality of what they're buying. The following pages will guide you through the correct principles, to get your Fruit & Veg Department looking at its best. Great end displays and overall abundance throughout the fruit & veg department will impress customers and emphasise the freshness and quality of our fruit & veg. When replenishing any section it is important that you fill to a maximum of one extra layer of stock on top of another. Over filling fresh products will cause poor quality fruit & veg. A full fruit & veg department screams quality. Would you buy the last apple in the crate? Or would you prefer a fresh apple from the top of an abundant crate of fresh apples? Customer loyalty hangs on whether we have fresh stock or not, and abundance shows that we take care of our fruit & veg.

3 Salad, Vegetables and Fruit are each split into four groups: Salad Vegetables Fruit Chilled Pre-Packed Ambient Pre-Packed Chilled Pre-Packed Ambient Pre-Packed Chilled Pre-Packed Ambient Pre-Packed Ambient - Loose Chilled - Loose Ambient - Loose Chilled - Loose Ambient - Loose Chilled - Loose

4 REPLENISHMENT & PRE-SORTING Now you have the knowledge of what fruit & veg types to expect on the delivery, let's take a look at the process from the lorry to the customer basket. The Fruit & Veg journey begins as soon as it is delivered to your store. Delivery holding areas should always be kept clear. Accountability The Backdoor/Warehouse Team are accountable for unloading and checking the temperature of the delivery, but as soon as it's in the store, the Fruit & Veg Team are accountable for the care and quality of the products. It is vital that each step as the fruit & veg makes its way onto the shop floor is carried out correctly, because if at any point the fruit & veg is left too long or is left in an area at the wrong temperature, the stock will be ruined and we will lose Customers because of this. Pre-Sorting the Fruit & Veg Delivery Pre-sort saves you time and makes replenishment much easier and quicker! It is operationally efficient as it reduces your travel time around the Fruit & Veg Department. Each green tray will have a label on the end of it. The colour of the label determines the temperature that the fruit & veg in that crate should be stored at. The next page explains what each colour represents.

5 BACKDOOR & WAREHOUSE The three types of labels determine the different storage temperatures. Red Label Red case end label products must be chilled Blue Label Blue case end label products should be chilled White Label White case end label product must be kept at an ambient temperature

6 STANDARDS & FILLING GAPS Country of Origin Label Do Not Fill Gaps When replenishing loose products, make sure you detach the Country of Origin label from the outer case and insert it next to the shelf edge label as this is a legal requirement. If a gap appears, do not face across the gap as this will allow the stock control team to investigate the issue and fix the gap and the fruit & veg day colleagues can follow the merchandising principle and face across the gaps where possible.

7 FOUR POINT CHECK It is important that four point checks are regularly carried out, because it is a legal requirement and we could be fined or prosecuted by Trading Standards if an incorrect or out of date price is displayed. But more importantly it makes customers unhappy if they are charged the incorrect price. These are the steps of the Four Point Check: Price Barcode (EAN) Product Description Point of Sale Information

8 HANDLING PROCEDURE A small bruise on an apple might not be visible at the time, but will be visible only a few hours later. At this point the customer will already be at home when they see it, and this might influence them to shop elsewhere. The images below show what can happen to a small bruise in just a few hours After 2 Hours: After 4 Hours: After 6 Hours:

9 WELL DONE You have now completed this module. You should now have the understanding of the importance of having abundant looking fixtures in your Fruit & Veg Department, and be able to describe to your Manager what makes a fixture look and feel abundant. Please complete the validation to prove your understanding of the Fruit & Veg Replenishment Training.

10 VALIDATION There now follows a short validation designed to test your knowledge and understanding of the Fruit & Veg Replenishment Training. You will be required to score 80% in order to pass this validation. If you do not pass you will need to contact your Line Manager to arrange further training on this subject. You can then arrange to complete this validation again. 1. Who is accountable for unloading the delivery? Duty Manager Backdoor/Warehouse Team Store Manager Fruit & Veg Team 2. Why should an Apple be removed from the fixture even if it has a small bruise? (Select all that apply) It does not taste good My Manager told me to move it A small bruise will go bigger after a few hours and the customer will see this once they go home This will influence their decision on where they shop the next time It does not make the fixture look good 3. What is the process around gap filling? Fill the gaps with adjacent product Fill the gaps with any product. Departments must always look good Do not face across the gaps as this will allow the stock control team to investigate the issue Remove the label so there is no gap 4. Why should you display a country of origin label on loose products? It's a legal requirement It helps the stock control team to conduct their routines It's part of our agreement with the suppliers that we display the country of origin labels It makes the fixture look better

11 VALIDATION 5. Which of the points below is not a part of a 4 point check? Price Point of Sale information Product Description Tesco Product Number (TPN) 6. What does a Red Case End Label indicate? Products must be kept at an ambient temperature at all times Product should be kept in the chiller if there is room available Product should be stored in the Critical Cage None of the above 7. Why is Pre-sort important? It's a legal requirement Makes use of the green trays available My manager told me to do it It is operationally efficient as it reduces your travel time around the Fruit & Veg Department

12 ANSWERS 1. Who is accountable for unloading the delivery? A: Backdoor/Warehouse Team 2. Why should an Apple be removed from the fixture even if it has a small bruise? (Select all that apply) A: A small bruise will go bigger after a few hours and the customer will see this once they go home A: This will influence their decision on where they shop the next time 3. What is the process around gap filling? A: Do not face across the gaps as this will allow the stock control team to investigate the issue 5. Which of the points below is not a part of a 4 point check? A: Tesco Product Number (TPN) 6. What does a Red Case End Label indicate? A: None of the above 7. Why is Pre-sort important? A: It is operationally efficient as it reduces your travel time around the Fruit & Veg Department 4. Why should you display a country of origin label on loose products? A: It's a legal requirement