Members Login
Username 
 
Password 
    Remember Me  
Post Info TOPIC: What are your typical sales numbers for a week/staffing?


Newbie

Status: Offline
Posts: 1
Date:
What are your typical sales numbers for a week/staffing?


My store( one of a giant midwestern chain) typically does 100,000 or more a week between meat and processed meat. Yet they staff us like a 50,000 or less department. Morning help is gone by 3:00 and they leave me with only one counter person and myself (a cutter) after that. Do your stores run you that thin?



__________________


Moderator

Status: Offline
Posts: 586
Date:
RE: What are your typical sales numbers for a week/staffing?


Hi Cloverleaf and welcome to our club. We have had many topics on this subject and I will list them so you can check them out.

how does your company budget labor in the meat department. payroll percentage or dollars per man hour? (Preview)

sales per man hour or sales per earned hours is (Preview)

After reading these and if you still have questions just let us know.



__________________

Phil ( coalcracker ) Verduce

Resourse Page Manager

photo avatar-1585712_zpstb6kixfv.jpeg



Veteran Member

Status: Offline
Posts: 445
Date:
What are your typical sales numbers for a week/staffing?


How many hours for a 100k store?
is the schedule morning heavy?
Is the store manager taking hours from you to give to other Depts?
How does your Co. figure hours?
How much prepack is carried ?
just curious...

__________________


Veteran Member

Status: Offline
Posts: 616
Date:
RE: What are your typical sales numbers for a week/staffing?


Kbraker510,
Let me preface my reply by stating that I left the trade in 1996 and went on to greener pastures, so the numbers I quote will be in 1990 dollars.  The best meat department I managed averaged about $100k/week in a store that did about $750k- $1 million/week.  Best weeks like a holiday week we would hit $150k. That was fresh meat and poultry only.  Items like cold cuts, luncheon meats, seafood, canned hams, hot dogs, bacon, scrapple, etc. were in other departments.  At its best I had about 460 hours per week. We were a 24/7 operation, and morning heavy in hours.  One full-time cutter worked 12 (midnight) to 8:30. Chief Journeyman (that's me, the meat dept. manager) and my second man as well as my lead wrapper started at 6 am Mon.-Saturday and 5 am Sunday. Next cutter in was typically 7:30-4 and next cutter and wrapper after that 8:30-5.  Every cutter was required to work one evening per week which was 1:30 to 12 midnight.  In many cases the evening cutter opted out of his 2 hours over-time so in those situations the night cutter worked 10 pm to 8:30 am.  On Sundays I would work 5am to 9 am, my wrapper worked 5 am to 1pm and my cutter worked 6 am to 2 pm.  The last shift was a cutter working 1 pm to 9 pm.
The only pre-pack we carried was Holly Farms chill-pack chicken, various brands of chill-pack turkeys, and various vendors of pre-packed ground turkey. Our company determined the required hours by sales and $110/man-hour.
HOWEVER, in the late 80's or very early 90's our company was the victim of a hostile takeover attempt. This was by some millionaire and his son.  They made it very clear to us that they had no intention of operating super-markets and would just liquidate the assets. I guess this meant that our stock was under-valued. We owned ALL of our stores, did not rent or lease any of them. We owned our own trucking company. We owned our own food plants such as for all of our sausage and luncheon meats. We also owned a chain 0f pharmacies (Heartland), a chain of convenience stores, a chain of home improvement stores like Lowes or Home Depot (Rickels), and a department store chain whose name escapes me right now.
SO, our management sought out a "white knight" to lend us the money to buy up all remaining stock and take the company private. That white night was Merrill-Lynch.
They lent us $2 Billion. That was the beginning of the end. Eventually M-L pushed out the people who founded the company and brought their own people in "to get their money back" . As that played out, my weekly hours went from 450/week to 208/week and they still demanded 10% sales increases! The rest is history; PathMark is no more. As to did the store mgr. take hours from my dept to give to other?  Probably.  They were given a number for the entire store and were responsible for the entire store. I have no problem with that.
Jim
kbraker510 wrote:

How many hours for a 100k store?
is the schedule morning heavy?
Is the store manager taking hours from you to give to other Depts?
How does your Co. figure hours?
How much prepack is carried ?
just curious...


 



__________________

---

Jimmy the Butcher jhenry@airpower.com

www.linkedin.com/in/jameshenry/

www.airpower.com



Moderator

Status: Offline
Posts: 586
Date:
RE: What are your typical sales numbers for a week/staffing?


Morning Jim, boy that is a sad, sad story and thanks for sharing. I always wondered how a big aggressive up and coming chain like Pathmark disappeared. Seems like that's what has happened to so many other supermarket companies during that era. Capitalism at its best, I guess. Philly, was my territory when I was with IBP but back in the 1970's most of the big regional chains where all handled at corporate. Surely Pathmark was the "big gun" and made news constantly. Pathmark had the big 3 shaking in their boots, Acme, A & P and Food Fair. Therefore I never had the opportunity to make calls on large supermarket buyers.

You know Jim something similar happened to a company in Philly that was growing in the wholesale business. This is a company that started as a chicken distributor and ended up to be  a full blown meat wholesaler. Brooks Provisions located on Front St. I believe they stopped all operations in 2010. I spent a lot of time with Brooks, but when I made my first call on them they were located on American Ave. in a ramshackle building but they weren't called Brooks back then. I forget their name but it was a poultry company. Same scenario has Pathmark where they were taken over by investment bankers and they milked the cow without feeding it.   

 

 



__________________

Phil ( coalcracker ) Verduce

Resourse Page Manager

photo avatar-1585712_zpstb6kixfv.jpeg



Veteran Member

Status: Offline
Posts: 616
Date:
RE: What are your typical sales numbers for a week/staffing?


Hi Phil,
Yes I remember Brooks and also Jack Greenberg.  I dealt with them both when I worked for an independent chain (11 stores) of Thriftways from 1968 to 1981 when I quit and went to Pathmark. At the independent we were mostly swingin meat. That came mostly from IBP, KBI, and some rather unorthodox operations.  The latter typically delivered at night and all those guys were armed. Seemed like nice guys and I got along fine with them but you knew not to cross them. At one point the original owner of this chain got pinched by the FBI for dealing with hijacked trailers of beef. Probably a connection there.
At Pathmark I rarely received product from anyone other than our own trucks. As I mentioned before we owned our own trucking company (Paul's Trucking), and our own PDCs (Perishable Distribution Centers).  It IS a shame what happened to Pathmark.  It was the industry leader until probably its last 10 years.  We were one of the first if not the first to introduce scanners. We led the industry in sales/square foot as well as sales per store.  Many of our stores had their own parking garage underneath the store so our customers could park inside, take the elevator up to the store and never have to be out in the weather to go shopping.
Jim
Coalcracker wrote:

Morning Jim, boy that is a sad, sad story and thanks for sharing. I always wondered how a big aggressive up and coming chain like Pathmark disappeared. Seems like that's what has happened to so many other supermarket companies during that era. Capitalism at its best, I guess. Philly, was my territory when I was with IBP but back in the 1970's most of the big regional chains where all handled at corporate. Surely Pathmark was the "big gun" and made news constantly. Pathmark had the big 3 shaking in their boots, Acme, A & P and Food Fair. Therefore I never had the opportunity to make calls on large supermarket buyers.

You know Jim something similar happened to a company in Philly that was growing in the wholesale business. This is a company that started as a chicken distributor and ended up to be  a full blown meat wholesaler. Brooks Provisions located on Front St. I believe they stopped all operations in 2010. I spent a lot of time with Brooks, but when I made my first call on them they were located on American Ave. in a ramshackle building but they weren't called Brooks back then. I forget their name but it was a poultry company. Same scenario has Pathmark where they were taken over by investment bankers and they milked the cow without feeding it.   

 

 


 



__________________

---

Jimmy the Butcher jhenry@airpower.com

www.linkedin.com/in/jameshenry/

www.airpower.com

Page 1 of 1  sorted by
 
Quick Reply

Please log in to post quick replies.

Tweet this page Post to Digg Post to Del.icio.us


Create your own FREE Forum
Report Abuse
Powered by ActiveBoard