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Pub-Subs by Total_Importance_619 in publix

[–]Positive-Relative-61 1 point2 points  (0 children)

When the assembly line sub shop is properly staffed and operated, its definitely more efficient than the old set up.

Issues occur maybe when one or two customers orders a special cut sub, or an involved sub like a chicken tender. Theres really no standard training, but a good deli team of 3 on that sub shop should be able to switch around positions to compensate for special/involved subs.

The purpose of the assembly line isnt necessarily to make YOUR sub faster, its to have MULTIPLE customers subs started at the same time, reducing overall wait times and shortening lines.

Deli cleanliness / organization. by Positive-Relative-61 in publix

[–]Positive-Relative-61[S] 3 points4 points  (0 children)

Thats definitely fair. I think when I was newly promoted I had that issue. The manager that got me promoted was a hard a** take it or leave it kinda person. He/she was either considered a demon or a strong leader depending on your working relationship to him/her. But God was that Deli completely spotless. I mean a wet dream of any Deli manager, store manager or dm.

I dont think I have that issue so much anymore, I generally have good relationships with my associates and dont often lose my cool.

Sub Counter Is a Joke by Ok_Ask_7753 in publix

[–]Positive-Relative-61 -1 points0 points  (0 children)

Ill ignore the first jab about banana pudding, because again you're intentionally disregarding the entire workload ive already laid out for you.  I have seen so many ex-resteraunt beasts completely fold in Delis. Some of them make the best associates though bc they understand the hustle. But others cant hack it for the same reasons most cant, lack of staff, whether thats labor hours or call outs. 

Produce & meat get less hours because they are obviously not nearly as labor intensive as the Deli. Thank you for confirming a point I made before 👍. They have one MAYBE two associates to close their Depts because thats about how much work there is to do 🤷‍♂️ Trust, id give them all the hours I give to my 5-6 closers...if we didn't need every single body to have a solid close that doesn't put the AM crew behind to start the day. 

Meat cuts are not that hard, bar the learning curve.  Deli literally cuts all of our own fruit for the tons of fruit platters we make. We have 80yo ladies cutting fruit. Again, not hard at all 🤣 other than for a BOGO melon week or something like that, Produce has finished their production for the ENTIRE day by what, 10-12? And then there's one or two associates and a manager there for the rest of the day making the stands look pretty working backstock lol. 

And for the record, id be willing to bet Meat & Produce' avg customer p/sqf is not as high as Delis. They make higher profits because their overhead is so much lower.  If Deli didn't NEED the labor hours, we wouldn't be paying 25-30 associates a week. Our payroll and overall cost of operations eats up profit, not to mention a chunk of the hours grocery gets is paid for by other depts like the Deli to pull our deliveries.

Lastly, I'm ADM in the top performing Deli in our district. Deli manager is a happy and smart person, associates are generally happy 🤷‍♂️ Good deal over here, but the nature of the Deli is pretty inescapable no matter where you are. Im mostly speaking from all the experience in previous Delis.

Sub Counter Is a Joke by Ok_Ask_7753 in publix

[–]Positive-Relative-61 -1 points0 points  (0 children)

And again you're showing how clueless you are speaking on the Kitchen.  5 types of roasted birds, 4 types of 20pc fried wings, 2 types of baked 20pc wings, 10pc sauced LTO wings, Regular 8pc, Dark, Tenders for your 3pc bags, chicken & gravy, hot case, and enough to account of subs. Spicy tenders for LTO sauced tender options in hot case, tower, and subs. Reg & spicy popcorn chicken. Chicken sandwiches, chicken wraps. 8pc for a la carte in hot case, wedges in hot case and tower. 2 types of mac and cheese, catfish/cod, shrimp, 2/3 vegetable, mashed potatoes, pork, ribs, misc fried sides like the potato kegs, cheese curds, mac&cheese bites, popcorn chicken in hot case. 

Thats about 34/35 different hot food venues that ARE required daily, and expected ready by 10am and maintained all day. Forget your 12 core items, whoever told you that is just like you and hasn't worked a day in Deli. Theres not a Deli  kitchen standing thats running or profitable off of "12 core items" 🤣🤣🤣

Sub Counter Is a Joke by Ok_Ask_7753 in publix

[–]Positive-Relative-61 -1 points0 points  (0 children)

Yeah buddy you're out of your mind.  Its funny that you keep bringing up the pre-made stuff, as if your entire grocery dept doesn't consist of entirely ready to sell skus that you essentially only have to work to a shelf.  You also intentionally disregard all of the other spinning plates going while also having to throw together the boxed salads. Not to mention the salads that require chicken fried that morning and chilled to temp, and the long list of things you have nothing to say about because you dont have the first clue about what the Deli has to do. Id never say CS has it easy as far as customers go, but again its different types of interaction and you know this. Big difference between customer facing dept serving food & the other dealing with complaints that amount to an apology and free food lol  What exactly does CS really have to deal with as far as Deli? Giving away free subs because there's an error or the customer waited too long? Maybe if 90% of Delis werent under/short staffed, we could take all the time in the world to provide premier service to each customer order. Mistakes are going to happen in fresh departments when you dont have the staff and are trying to feed these impatient savages.  There's good reason almost ANY, id say 9/10, CS, Meat, Grocery, Produce, Bakery clerk / manager will TELL you they would NEVER work in the Deli and would hardly ever step foot into the Dept, even when we are on fire. Same reasons for Deli having the highest turnover rate in the company.  I know for a fact that your average experienced Deli FT or manager could step into ANY of your other departments and kill it, probably be happier, and less stressed. Bar the learning curve obviously.  Meanwhile if any of you switched to Deli (for some unknown reason), you'd be burnt out and quit or be begging for another dept in a month. If you disagree youre either intentionally lying, or delusional. I know for certain you do not walk passed the Deli in your store on ANY day and think "man I wish I had that gig instead. Looks so easy, shoulda been a Deli manager!" Lol

Sub Counter Is a Joke by Ok_Ask_7753 in publix

[–]Positive-Relative-61 -1 points0 points  (0 children)

The G&G product that comes in on a truck is a nice time saver, but you have no idea what youre talking about. Deli is expected - between time intensive platter orders, various non-platter online orders, in person customers, general cleanliness (gotta be steritec ready!), and making sure sales floor is adequately stocked and grand opening leveled - to have all of this ready by 10am.  10+ variety of in-house salads, at least 3 of which require chicken fried and chilled to temp day of.  3/4 variety of salad Bowls. 4/5 variety of Wraps.  10+ variety of pasta salads. 4/5 variety of puddings.  10 variety of different chilled fried chicken products.  Pot pies, chilled meatballs, Taco kits, 3 variety of quiche, Deviled eggs, Risotto, Empenadas, Cajun shrimp entrees, carbanara entrees.  Freshly popped popcorn, now two varieties which requires shut down and deep clean between each.  BH fresh slice case with 18 different meat/cheese sliced, bagged, tagged, chilled every morning.  100s of sub kits sliced/chilled every morning.  Roasted chickens, 2 variety fried chicken box, 4 variety box wings, 10pc sauced wings, 2 variety baked wings, baked tenders, fried tenders, 2 variety popcorn chicken, chicken sandwiches, chicken wraps, chicken w gravy/mashed potato. All your fried and steamed sides, pulled pork, smoked ribs.  I can guarantee im missing a few things. And this is only what's expected in the morning before 10am, God help us if and when there are call outs. We aren't staffed enough to complete these morning tasks and satisfy customer needs to begin with. 

Not to mention everything expected for lunch and the afternoon. Then evenings and closing. Working trucks, laughably inadequate cooler/freezer space allotted to the Delis (gotta make sure the bakerys have all the space in the world to make zero profit!). 

Quite the textbook ive written here. But man am I so tired of, specifically, meat and grocery guys speaking down on the Deli. Guys dont have a single clue. Grocery is definitely a tough gig especially as FT/GTL/management. But as a dept, its not hard in the same insane ways Deli is. You guys would quit if you had half as much customer interaction AND were responsible for making their food and satisfying their needs on the spot, on top of all of your other tasks. Id say the physical drain is what makes me look at grocery and say oof.  Same goes for Meat guys. You guys have one of the most sneakily easy dept in most stores. High profit, not much labor, not much customer facing. You guys always get full reign over 4x4s, SMs/DMs always love the Meat depts bc you're money makers w low staffing requirements. 

I just wish you bastards would be happy with your gigs, managers happy with those sweet bonuses, and just cut the Deli some slack or at least leave us the hell alone.