Stockhandling Session PDF

STOCKHANDLING SESSION - The what - Stockhandling Modules - Order & Order confirmation - Delivery & Delivery Reporting - Store Task - Count - Recount - Ideals - Waste - Deadlines  INTRODUCTION Bar...

STOCKHANDLING SESSION - The what - Stockhandling Modules - Order & Order confirmation - Delivery & Delivery Reporting - Store Task - Count - Recount - Ideals - Waste - Deadlines  INTRODUCTION Bar Managers Regional Area Managers Managers OPERATORS SUPPORT FUNCTIONS OPERATION FINACE The Enablers VALUE SALES HR & OPS TRAINING & SUPPLY FACILITIES PLANNING OPERATIONS CHAIN SUPPORT FUNCTIONS In close collaboration and with a supportive approach, we aim to deliver an exceptional experience for both staff and guests, in our vision to become the first truly global people centric food & beverage brand!  THE WHAT 1 of 3 key pillars in the Operational Framework One of the most important tasks when - Ideals, ST & OOS managing a store is Stock Handling. Keeping a tight stock control with Delivery and Count - Count, Recount & Negative Usage is fundamental, as it creates the foundation - Stock Structures for a well-functioning store. This area is - Waste controlled by the tool called Store Task. It is - Direct communication to Stockhandling. at all times the Bar Manager’s responsibility to execute the tasks. STOCKHANDLING MODULES SHIFT MANAGER JUNIOR / BAR MANAGER PROSPECT STORE TASK MANUAL COUNT & STOCK MANAGEMENT ADVANCED STOCK HANDLING & REPORTING SHIFT MANAGER JUNIOR SHIFT MANAGER JUNIOR BAR MANAGER PROSPECT NB: AUTO COUNT – ONLY FOR RELEVANT STORES. (SHIFT MANAGER JUNIOR) DELIVERY When taking a delivery, there are three important tasks besides distributing the actual goods in the stockroom. 1. TEMPERATURE 2. QUALITY 3. AMOUNT Check the temperature of Check the packaging is not Make sure that all goods the received goods to make damaged or broken and have been delivered sure the temperature is the goods are not in any according to both within the allowed way rotten or moldy. StoreTask and the invoice. temperature range. à Delivery Reporting SEQUENCE OF HOW TO TAKE A DELIVERY 01. Frozen goods, meat products & dairy. 02. Identify invoice and tick off on the go. 03. Distribute other goods in the fridges. 04. Distribute dry stock goods. 05. Go to Store Task and complete the order confirmation. 06. Go to Store Task and complete the delivery reporting. 07. Clean up after the delivery – do not place pallets in Customer Area.  FIFO FIRST IN, FIRST OUT To maintain a healthy stock, you need to establish a FIFO structure in your bar and uphold it with your team. - Make sure the structure in the bar and stockroom makes it obvious for the juicers to see where to take the goods and items from. - From x to x ? - Make sure that all goods and items are only stored in one place to prevent Juicers from taking from the ‘wrong stock’. DELIVERY REPORTING Via Store Task STORE TASK Purchasing Manager’s tool to follow up on each delivery and make sure that: 1. It was delivered on time 2. No goods were damaged 3. All goods were received 4. No extra goods were received Must be filled out after every delivery. à Direct communication to [email protected] STORE TASK Menu overview Current tasks Workplaces DOC Reporting Store Transfer Internal website where admin tasks of Stock Handling and DOC maintenance take place. https://e-campus.joejuice.com/modules/store-task-manual COUNT Via Store Task COUNT Most important assignment concerning waste because it determines the store’s overall usage for the entire week. ____________________________________________________________________________________ Ground principles 1. Don’t stress as it leaves to unnecessary mistakes 2. Keep your stockroom and bar organized 3. Check that you are entering the correct unit 4. Once the count is completed make sure to double check (use ordering) 5. Compare the count to the previous count. ____________________________________________________________________________________ Rules of counting 1. The same person has to complete the count every week. 2. Always count the same of the day each week. 3. Always count the same sequence: Stockroom à BOH à Bar 4. You can begin counting stockroom & BOH 1-2 hours before close (no goods to be transferred to the bar) 5. Do not count the bar stock before the store is closed. 6. Don’t estimate – count! ____________________________________________________________________________________ TIP: Split you count into many areas to avoid manual add up – it also saves for next count to make it easier. à Direct communication to [email protected] RECOUNT Recount Report – will be sent out every Sunday between 20-21 RECOUNT = Significant over or under usage à IMS / Type in culture. NO USAGE = Same quantity has been counted as last week (only possible on certain items). TYPE IN MISTAKE = A clear mistake which is normally due to wrong quantities typed in. ZERO STOCK = No stock left of a specific good à should indicate an ideal adjustment needed. NEGATIVE USAGE = More in stock of a specific good this week compared to last week’s count + delivery. 22+ 23M 160+ 15+ Projects Revenue Apps Built Years Experience 434 13M GER 7 COUNT TOO MUCH: Too much of a specific good has been counted compared to the real stock amount = This good will not be delivered as the stock count made it seem like there was enough. This can lead to the store running out of ingredients and essentially not being able to make specific products leading to unsatisfied guests. Clients Profit Headquarter Team Members COUNT TOO LITTLE: Too little of a specific good has been counted compared to the real stock = Too much of the item will be delivered compared to what is needed in the store. This can lead to the store having to waste and throw out goods. SUNDAY RECOUNT PROCEDURE Direct communication to StockhandlingNO NEGATIVE USAGE REPORT Stockhandling KPI FINAL REMARKS Fixing a bad streak of either waste numbers or incorrect counts takes time. IDEALS EXPLAINED IDEALS - OOS is another KPI and is closely connected to ideals. ___________________________________________ - Ideals is the number of the optimal specific item. - Wednesday ideal is determined by the count - Friday ideal is automated. - Correct ideals should eliminate: - Out Of Stock / Tap Outs - Store Transfers - P.L.T (Potentiel Lost Turnover) Keep in mind: You work in the bar every day and can provide the purchasing manager with important information à proactive ideal assessments. OPTIMAL IDEAL ASSESSMENTS WEDNESDAY If you are very low on certain goods, perhaps you should increase ideals on the specific good. FRIDAY IDEAL If you have a lot left of a specific good, perhaps you should decrease ideals for the specific good. FRIDAY If you are very low on certain goods, perhaps you should increase ideals on the specific good. WEDNESDAY IDEAL If you have a lot left of a specific good, perhaps you should decrease ideals for the specific good. SUNDAY When counting you can easily assess your ideals and even add or remove products from the deliveries. WASTE EXPLAINED WASTE - Company target: 3.0% or below. Waste is another stockhandling KPI. ___________________________________________ - Waste is defined as the amount of food costs we throw out every week. - Stockroom consists of: – 10 boxes of Apples – 20 pieces Mighty Juice Cups – 20 pieces Mighty Juice Lids – 20 pieces Straws – 5 whole Bananas – 1 bag of Strawberries ó 20 mighty Pick me up = 0% waste _________________________________________________________ How to effect the waste %: 1. Start week with perfect count on Sunday evening 2. Deliveries received in the week is perfect (no extra or missing goods) 3. All sold products are made with perfect IMS 4. All employee meal are typed in correctly (all extra are typed in) 5. No goods are being wasted because of mold / expiration date (waste app) 6. End week with perfect count 7. Achieve low waste _______________________________________________________________ Keep in mind: Cost per ingredients à recount on expensive products (overusage) Juice station Strawberry, apple, milkshake milk, cucumber, avocado Sandwich station Chicken, serrano, turkey, tuna, avocado, sandwich bread WASTE LADDER Every step that affects your waste DEADLINES It is a Bar Managers responsibility to always meet the deadlines below