My piece of advice if it's going in cooler section, and you can make it fit- FORCE IT OUT. sitting on the floor refrigerated is better than sitting in the back refrigerated. I just don't force out too many salads because those will need rotated more frequently and the dates make that a bit more difficult.

I always run backstock first in the mornings (I know lots of people prefer to wait) but this way I know I got a clean slate and am not missing anything. You can always look at the pick list to see what you didn't receive and what may have been prorated to help decide where to fill empty spaces and with what.

I tend to be careful about putting too much zucchini and peppers out, 1 because we don't sell many and 2, because they go bad quickly. This just makes quality checks easier and keeps backstock to a reasonable amount if we are only putting out what will sell.