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Store Newsletter

Dear Crew, e results from our February 6th inventory are in! How did we do? In two words--prettygood. Our inventory prep was thorough thanks to you and your attention to detail in ourbackrooms and sales floor. e actual count by an independent inventory control companywent very smoothly on the night of the Super Bowl. e number "score" that we earned was99.4%. Essentially, what that means is that 99.4% of all products that we received from the 99.4%. Essentially, what that means is that 99.4% of all products that we received from the warehouse were accounted for via customer purchases, spoils, returns, "write-offs" (crew samples, customer samples, doodle doo prizes, etc.), donations, and receiving exceptions. e remaining .6% represents product that was not accounted for. Examples of unaccountedproduct include items that weren't spoiled correctly, samples not written down/processed, non-reported discrepencies and stolen product. Over the past six months, this .6% roughly equates to $60,000 worth of food and beverage--over $300 a day of unaccounted items. e "$300 a day" statistic is a reminder that inventory prep doesn't occur just during the two weeks before "the count", it is a daily responsibility for all of us. All crew members are relied on to accurately account for every product. For example, if you see a ripped box of cereal sitting on top of the trash can by the laptop, how can you be certain that it has been accounted for/spoiled? Is there a mark through the barcode? If not, how should you proceed? Another example--there's a bottle of TJ's spring water by the office computer that's half full. ere is no receipt attached, or any marking that reflects that it's been purchased or written-ere is no receipt attached, or any marking that reflects that it's been purchased or written-off. How can we be assured that it has been accounted for? Item by item, bit by bit--it all adds up. Moving forward, we need to help each other maintain an accurate inventory everyday. Atta-ching your receipt to your water bottle, taking those extra seconds to mark every spoiled barcode, getting FT'er initials for the Fair Fridge Fare and double-checking that it has been writ-ten-off under crew samples--these are a few ways of how we can ensure better product control. ten-off under crew samples--these are a few ways of how we can ensure better product control. If you have any questions about this latest inventory, or suggestions on how we can uphold our inventory standards, please let me know.

ank you very much!

When talking with customers, we should strive to ask open-ended questions.Label the following questions as “O” for open-ended, or “C” for close-ended.Remember, during your shi, “O” type questions are the kinds of questionsyou want to be asking customers.

e first person to answer these completely and correctly (turn them in toRoss by Monday, April 11th) will be featured in the next store newsletter.

1) _____ “Did you need some help today?”1) _____ “Did you need some help today?”

2) _____ “Are you finding the wine you want?”

3) _____ “What a beautiful baby you have! Where did you get it?”

4) _____ “Which flavor of yogurt do you like best?”

5) _____ “When is dinner time for your dog?”

6) _____ “What do you use your limes for?”

7) _____ “How are you this evening?”

8) _____ “Did you hear it’s supposed to be 55 degrees tomorrow?”8) _____ “Did you hear it’s supposed to be 55 degrees tomorrow?”

9) _____ “Have you ever tried using our pizza dough to make doughnuts?”

10) _____ “Have you ever gotten a prize for recycling?”

11) _____ “Did you find everything OK?”

12) _____ “I see you’re getting Zico water, have you tried the mango flavored one?”

13) _____ “Whose day are you brightening with these beautiful13) _____ “Whose day are you brightening with these beautiful flowers?”

14) _____ “Is your day coming to an end or just beginning?”

Volume 3 - Good CommunicationMarch 31st, 2011

OPEN OR CLOSEDGood communication leads to community,that is, to understanding and mutual valuing.

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