So the new wall/spring lake store here in New Jersey is going to only have 5 team leaders. Produce and specialty, meat and seafood, grocery and whole body, prep foods and bakery, and customer service will have its own team leader. There is also going to be a universal kitchen so all teams are going to have less labor to work with.
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How's Mobile, Alabama working out? I bet that store is #1 in sales of grape soda, white bread, Three Wishes wine, corn flakes and barbecue potato chips. Let's open four more in that area.
Let's open more stores. That should fix the problem. #WFMscientology
lol @ them opening more stores anytime soon
Can they autoship some asparagus water to pad the margins???
Convict labor or cheap alien-foreign labor helps those high profit margins the regional guys love..gotta love capitalism at work
The universal kitchen will have to be very carefully orchestrated with the other teams. For example, if meat is trimmed, then you want to make sure there is someone to cook/process it. This is true anyway with ordering, but this opens up the door for one more shrink causing event, like the person who was suppose to cook the meat calls in sick. Or the universal kitchen person called out sick and now 3 teams are behind production schedule.
I have worked at a nationwide company who didn't care whether one was a convict or not: if one delivers it then it's fine . People make mistakes and this one guy I met at that company was a shining star .everyone deserves a chance. I really don't think whole foods would hire illegal aliens . Just think big and outside the box. Sometimes living abroad broadens some narrowed minds .
What teams will have a Tl? What will the others have? Just atls?
Will they hire illeeegullls to work for pennies at the universal kitchen or will it be convict labor again??? Concious capital makes the most for venture capitalists where near slave labor costs exist...
Not entirely sure yet but from what I have heard it is going to be a prep room for teams who need anything prepped to get done instead of them having to do them. So essentially it will reduce the labor needed in your department but who knows how it is going to be ran or what their limits are for prepping. Like are they going to do veggies only or are they going to be trimming meat for the meat department, making guac and doing things for produce and eliminating chop shop or what. It sounds like a good idea but the people we work for are so stupid I am sure they are going to screw it up.
What is a universal kitchen?