I used to work for a guy who'd never throw ANYTHING away. He had boxes and boxes of out of code and dark meat in his freezer. No idea what he was ever going to do with it all. He'd never pull the case to my satisfaction. It was a constant tug of war between us. He would just KILL sales by leaving dark meat in the case and making brown grind. His days off, I'd tell the crew it was "garbage day" and got rid of everything that was spoiled. Sales would pick up for a couple days.
He must've known I was throwing away quite a bit, but it never got really hostile, just a conflict of philosophy. Somehow we always cut a gross. When I got the chance, though, I transferred out.
meatmonkey i had that problem too with lots of people i worked with. it really caused alot of tension in me. my goal is always to sell as much meat as possible and attract as many customers as possible that kind of thing in my opinion scares customers away and just makes my blood boil..keeping the grinds pretty are a key to attracting customers also my opinion. we just let a guy go a couple month ago at our store and i was relieved some how on my days off all his grinds are brown and the tray is full of blood i don't know what he does to cause that but they are alot prettier now and business is getting better.
I used to work for a guy who'd never throw ANYTHING away. He had boxes and boxes of out of code and dark meat in his freezer. No idea what he was ever going to do with it all. He'd never pull the case to my satisfaction. It was a constant tug of war between us. He would just KILL sales by leaving dark meat in the case and making brown grind. His days off, I'd tell the crew it was "garbage day" and got rid of everything that was spoiled. Sales would pick up for a couple days.
He must've known I was throwing away quite a bit, but it never got really hostile, just a conflict of philosophy. Somehow we always cut a gross. When I got the chance, though, I transferred out.
That's what I was asking about. I knew someone would understand.
we use to make sandwich spread from all the hotdogs, bologna, but the inspector won't allow it any more. Actually we could if we do it first thing in the morning, before make grinds. other than that, we would have to wash the grinder first, grind the stuff, then wash the grinder.
we use to make sandwich spread from all the hotdogs, bologna, but the inspector won't allow it any more. Actually we could if we do it first thing in the morning, before make grinds. other than that, we would have to wash the grinder first, grind the stuff, then wash the grinder.
I'd go along with that. I usually do it first thing. it's pretty easy to clean a little bologna out.
Rule #1 in my shop, "when in doubt throw it out". It's a lot easier to make up some shrink than to win back a lost customer. A good customer will forgive one or two bad experiences, a first time customer will not. Also, once a customer doubts the quality of your products that customer will spread the word and you'll be lucky if you only lose three or four customers as a result. All over a three dollar pack of chicken.