Blooming fun
Is warm or cold water better for fresh cut flowers
Warm
Produce industry average shrink percentage.
5.3%
The number one way a Fresh Department lead/mgr. can control shrink.
Proper ordering
This is the #1 deli category for shrink dollars in 2021.
Sandwiches
This department amounts to over 80% of the packaged goods shrink.
Dairy
The fresh cut flower we shrink out the most is.
Roses
The top two tasks to minimize shrink on a daily basis in produce, outside of proper ordering.
1. CULL 3 times per day
2. Re-work before throwing out
The number one item, by Dollars, we shrink out in meat
Beef Tenderloin Steak
In production planning, _____ ______ tell us sales history and proper stock level of each item.
PAR Sheets
This is our company's Dairy shrink goal
1.75%
This blooming plant is the hardest to keep hydrated.
Hydrangea
This is the area we put all of the mark down product in.
DRC
Designated Reclamation Center
Besides sales, other goals to have in a fresh department.
Shrink Goals
Product that is marked down or thrown away with out being reported turns into.
Unknown shrink
This daily process is the second best tool for controlling dairy shrink.
Proper stock rotation
This is our average shrink percentage in flower shop
5.1%
This is the single most effective tool to keep shrink in line.
Proper Ordering
These two items can effect the shelf life of our fresh cut beef.
1. Temperature
2. Mishandling
These are the top 4 deli shrink categories.
1. Sandwiches
2. Pizza
3. Wet Salads
4. Garden Salads
Top 4 shrink categories in the Dairy Department
1. Milk
2. Yogurt
3. Cultured
4. Juice
This is the ideal temperature range for fresh cut flowers
33 to 35 degrees
These are the two main shrink categories.
Known and Unknown
Mark downs and throwaways are reported in ________ dollars.
Retail
Mark downs and throwaways are reported each _____
Week!
Difference between regular retail and markdown retail
Markdown Amount