Food Town

Meat Department suggestions

Set uniform standards and adhere to them.

Discontinue gatherings in the meat back room, it is often noisy, foul language and music can be heard from the aisles. Personnel with no business there are often there for extended periods.

Any and all meat transactions should be made by standard methods or cleared by management.

Have at least one person present on the counter at all times,(except when retrieving something from the back or some other similar situation).

A bell is a good way to call attention to a customer at the counter.

Consolidate all the excess (and excessive) stuff on the counter.

Keep the window openings in the department free of all items.

Standardize signage to conform to the rest of the store.

Cover any holes in the pre-packed meat set so that there are never any bare spots visible.

The full serve case should also never have bare spots except when awaiting deliveries, to this end, there is included a list of items to fill out the set.

Reconfigure marinades into 8”x15”x2” trays.

Should space become constrained, change 30” trays to two 15” trays.

Recommended additions to the full service case:

Meat:

Bulk sausage

Link sausage

Pork ribs

Baby back ribs

Meatloaf

Lamb?

Veal?

Poultry:

Whole chickens

Thighs and legs

Turkey parts (breasts at least)

Seafood:

(This is a seaside town, eight feet of fish should be the least)

More fillets

More Prawns

Marinated seafood

Richard Williams

2007-12-28T18:44:58

Richard Williams