Re: Targeted Woolworths Rewards offers. How to get more Woolworths dollars.
Did a shop today at my local Woollies and the queues at the checkouts, manned or self serve were terrible.
I had the misfortune of forgetting something that I can only get at Woolworths and so I had to go back in. So I thought I would use the self serve checkout but the queue was full of people with large trolleys scanning themselves. So frustrating.
So much for "Customer Week". This week, they are running "Customer Week" (they do it once every 4-5 months), where each day the store focuses on one of the 7 VOC measures. Today was about ticketing, Queue wait times is on Friday, but they aren't meant to let the other 6 measures fall while they spend the day focusing on one...
The meat thing...
A few years ago, Woolworths started a joint venture with Hilton Food Group out of the UK. Hilton Food Group is a meat production company with a number of centralized packing plants in Europe. The join venture with Woolworths started with a plant in Perth. There is also one in Brisbane. The newest, which was built in 2014 and opened mid 2015, is in Truganina just outside Melbourne. This plant supplies all stores in Victoria, South Australia and 36 stores in Canberra/Southern NSW.
As part of the changes when supply from this plant started, they stopped all in store production, got rid of most of the trade butchers, installed meat serverys in most of the former production stores and screwed over most of the other staff in the meat departments. The HR process used for these changes was legally questionable (eg, they claimed all positions in meat departments were redundant, when many of them were not, paid out redundancy packages, then turned around and advertised trade butcher positions). The production stores used to have 3-6 trade butchers depending on the department/store size. The new serverys need 2 full time and 1 part time butcher. They aimed to reduce butchers by about 40%. 80% left and now they are having a very hard time filling those "new" positions.
Meat used to come from the local DC and/or contracted supplier. eg, the case ready stores in NSW/ACT got lamb/beef/pork cuts and some mince from Beak and Johnson in Sydney, chicken and some mince from Wodonga RDC and the rest (sausages, burgers, petfood, etc) from Sydney RDC. Now everything that came from B&J and some of what came from Sydney RDC comes from this plant in Truganina and spends an extra day in transport then it used to.
When it was supplied from B&J, the order was sent at 4am, they made it that day and it was in store the next morning.
Now, it is ordered and made on day 1, sent to Wodonga RDC for day 2 where it is paired with the next chilled load to each store, and arrives at the store the morning of day 3.
Refrigerated products are allowed to be out of refrigeration for 30 minutes. ie, they have 30 minutes to get it off the truck and into a cool room. This can get problematic given the state of the dock, time of year and when the truck arrives.
Some produce lines (like onions) are meant to be "tumbled filled", where they tumble it out of the box onto the upper part of the display table. It sounds like that store was either doing it from much higher then they are meant to, or were tumble filling lines are are not meant to be.