wixxy2348
goldmambo #5.
In Bakery whenever I do dumps I enter low dumps on the things that aren't on autostocker. Which is pretty much everything in instore bakery, in proprietary bakery I dump everything correct because its on autostocker.
So for example if I had 30x 20 pack lunch rolls which are $4.25 each I would only put through one so there was only a $4.25 loss. If I put through the 30 there would be a $127.50 loss.
One week before I knew about this dodgy rule I actually dumped everything in instore bakery. Because of that our dumps in bakery alone were over $3000. I was dumping everything in the loose roll cabinet as well, apparently I wasn't suppose to do that. They had to send some ereport explaining why. My bakery manager was so pissed off at me for like 3 weeks.
In my store, for whatever reason, they like us to dump off EXACTLY how much is left. Something about increasing awareness in terms of overproducing, and that way it comes up on the instore bakery weekly production sheet with the dump figures for each product, allowing us to be more accurate in the following week's production.
That said, we barely ever dump anything off. It almost all sells at RTC prices.
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