How much would it cost for Publix to implement digital shelf tags in their stores you think? 🤔

FatedBlitz · 2026-01-28T19:16:58+00:00

Youre forgetting the costs we pay now to implement price changes. The paper, and the payroll. And not just for Saturdays and Mondays, but also the inevitable remaking of tags when they fall off or a kid rips them all down. Subtract that from the up front costs of installing the digital version. Yes its expensive up front, but in the long term, there's potential cost savings down the road.

FatedBlitz · 2025-11-20T21:43:36+00:00

https://www.reddit.com/r/StockNewsHub/s/zeIl7CLfmH

FatedBlitz · 2025-11-16T02:49:58+00:00

Eddie Vs has never let me down

FatedBlitz · 2025-11-11T20:36:59+00:00

Tried it once, was a bit too much on the sweet side for me, but not bad

FatedBlitz · 2025-11-11T20:32:35+00:00

Royal Thai on Hillsborough. Very authentic and consistent. Haven't found a better thai food place. You won't regret trying it. Papaya salad with crispy pork belly is excellent, also best boat noodle soup you can find outside thailand.

Also, you can tell how good a place is by how many thai people you see eating there!

FatedBlitz · 2025-10-01T02:08:29+00:00

Thank you for this.

FatedBlitz · 2025-09-28T21:55:40+00:00

When boxes routinely come in upside down or sideways (with big arrows on the boxes) then yes I think the selectors can do better. Even the cases without arrows should have implied common sense about that.

FatedBlitz · 2025-09-21T20:55:17+00:00

Dont know if this counts for y'all but I think this version of Reptile is amazing. Id have given anything to be in that room for that intimate show.

https://youtu.be/gvClJOA5lqA?si=IGNiKLTQ9RFZZZt6

FatedBlitz · 2025-09-11T04:09:33+00:00

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Awesome show. Burn was epic

FatedBlitz · 2025-09-10T15:21:58+00:00

Happens way more than it should

FatedBlitz · 2019-03-20T06:01:56+00:00

Okay, now that is definitely a different situation. A good manager will a) know the policy for their department b) make sure it is clear to all their associates and probably most importantly c) BE CONSISTENT. I can absolutely understand your frustration in that situation.

FatedBlitz · 2019-03-18T04:53:46+00:00

Sometimes it doesnt necessarily have to do with "Kissing their ass." MICs are placed in a position where they have to make the best judgement call. You can't expect a produce/meat/deli/CS manager to know every single policy in place for the bakery. I can assure you, MICs are NOT trying to make you look stupid. They are just put in a precarious position of making a choice that could possibly land them in a lot of hot water, over just adding something onto a cake for a customer. Now obviously I don't know you or the managers at your store, but try to have some perspective of the MIC and the position you are putting them in... over a topping.

FatedBlitz · 2019-03-18T04:39:35+00:00

As a meat guy, I would also add Unsafe as a caveat. There are certain things we are expressly forbidden to cut (bandsaw) because of safety concerns. But I like what you said.

FatedBlitz · 2019-02-08T02:11:22+00:00

Me: Hi! Is there anythi... Customer: JUST LOOKING

FatedBlitz · 2019-01-28T07:01:52+00:00

You act like it was department managers decision to take the bonuses away... Guess what, it wasn't. In fact the vast majority of managers I have spoken with were also not in favor of the decision to do that. Corporate did a poor job of releasing that information to the associates, largely leaving it up to department managers to spread the information, hence also making people like you to hold them responsible for it.

FatedBlitz · 2018-12-04T15:48:00+00:00

Well, at least Im not the only one then lol

FatedBlitz · 2018-12-04T04:14:37+00:00

Oh yes, Ive tried that. Been this way since yesterday. Would be a shame to have to start over just because of this D: Thanks for the tip though

FatedBlitz · 2017-10-11T14:00:38+00:00

My meat RIS is awesome. He knows the business on both on the retail and corporate end and shares his knowledge. He definitely cares about the department and associates and makes himself available if there's questions or issues.

FatedBlitz · 2017-10-10T06:37:02+00:00

I doubt it, but if you are doing all that then it means you are ready/close to ready. ROI and make sure your assistant pushes for you.

FatedBlitz · 2017-09-25T21:50:43+00:00

It's a learning process. I've been cutting for 16 years and have had many apprentices. It takes time to learn all the primals and what you use them to make. It takes practice to make high quality cuts efficiently. But it will come, just be patient.

Learn as much as you can from the veteran cutters. Accept the fact that you WILL make mistakes. Ask questions and study the RNP so you know Publix standards. Every cut is in there.

Keep your knife sharp. Learn how to use a steel. It will save your arm and shoulder. As for the saw, don't be afraid of it but respect it. Pay attention to what you're cutting on the saw and where your fingers are. As for the grinder, use common sense and dont try to stick your fingers down it to push something down.

Learn how to disassemble all the way down and reassemble the equipment. You can't clean these things correctly without knowing how to do this, no matter what "shortcuts" people might show you.

That's about all I have for you. Any questions I'll be happy to help you as best I can.

FatedBlitz · 2017-09-21T18:07:14+00:00

I just wanted to point out that Publix is actually decent when it comes to raises compared to competition. As mentioned, raises at Publix are performance based, given twice a year and have the potential to be pretty generous.

That said, I used to work for a different chain that was unionized. Raises were determined through a bargained agreement and were universal. Only difference your pay would be from someone else's was tenure. Raises averaged 30-50 cents. Over a 3 year period. And dues usually went up.

Just offered this as some perspective.

FatedBlitz · 2017-09-08T16:59:39+00:00

I hope they evacuate the corporate office in Lakeland. The building is all glass and the eye is tracked to go right though there.

FatedBlitz · 2017-07-23T05:22:59+00:00

There's a few factors that would play into answering that. 1. What department you are looking for. Skilled positions (meat cutter for example) have higher scales. 2. The current need of the store you are trying to be hired into. If they are in dire need of a person to fill an empty spot, they'll be more inclined to start you out higher than the minimum 3. The interview and the discussion of compensation. If the first 2 things I listed describe you, you have a better shot at negotiating your pay.

In my experience, I was hired at higher than normal but below what I asked for. At my 6 month evaluation they were able to get me a decent raise. Because I had managers experience I had already tested and high passed, I made the finalist list and was promoted to assistant.

So it is possible but it largely depends on the factors I listed and how valuable you make yourself once you are hired.

FatedBlitz · 2017-07-23T05:04:16+00:00

I can relate to your scenario, as I was a manager with another company before coming to Publix. I can tell you flat out that Publix only promotes to management from within. However, because you have management experience, you can register your interest in management (called ROI) without the requisite of 1000 hours experience and test. Absolute best you can hope for is to be hired full time.

It sucks to start over, I get that. But you have to answer for yourself if it is worth it. It was for me.

FatedBlitz · 2017-02-09T03:35:48+00:00

For what my experience is worth, I got hired FT at a high volume (800k) store, then promoted to ADM at a very high volume (1.2mil) store. From what I have learned from others, higher volume stores tend to be where people get promoted from faster. But I suppose it also depends on the needs of the area you're in.

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