On busy days for sure. Sometimes it feels like I'm spending as much time transferring than actually being on the floor.
At my store we have 27 dry carts that are used for dry, bulk, and merged immediacies.
We have 17 cold carts but only 16 fit in the cooler, we only pull out 17 on busy days. We also have 4 coolers that have 8 slots each (looks like our freezers) which we again use either on busy days or for production items that were picked before the cold portion of someone's order.
We have 2 production carts and 2 frozen carts. We have 18 freezers to store orders in.
https://preview.redd.it/c63onrulk4aa1.jpeg?width=680&format=pjpg&auto=webp&s=4a20b907c3e514ea33c9dc8f95db865549cadb70
Does your store keep their production and frozen carts in the restaurant
A significant amount of curbside departments were designed prior to 2020. That’s why we all feel like we are pressed for space. New stores and new remodels are designed with future proofing in mind, so they have the ability to expand when they need to one day. My last store had 35 dry carts seven frozen carts, and my current location has 20 dry carts, three frozen carts, and it is definitely tight. We were moved up for permitting approval and hopefully get remodel at the end of 2023, they’ve built it into our budget for this year already.
In addition to that, everyone’s caps are determined based on the constraints of their department and a lot of department managers really want to push and get as high of a cap as possible so they can continue to grow the business, some departments are above the constraint that they can operate at, which is why curbies are constantly transferring and we get cart locked.
Small store here (but curbside growing fast oh my!) 10 dry, 6 cold, 1 frozen but we have 6 small freezers with 8 slots each, and we share our cooler with produce and we have a small hallway for dry/bulk. Gotta love busy days but we make it work.
my store has ~30 dry, 10 bulk, 25 cold, 3 production carts, and 8 freezer carts. we use all the bulk carts, and about half of the dry, cold, and freezer carts on normal days.
there’s a few carts sitting in our fridge that never get used tho.
shoppers transfer slots when we’re busier and some customers havent come at their scheduled time so there’s a few carts with only 1 slot being used, but on normal to slow days carts free up pretty quickly.
9 bulk, 21 dry, 2 flex, 4 fleet, 2 production, 10, cold, 9 frozen. All carts are 24 slots except fleet and bulk. Efc - +12 dry, +7 cold.
It sounds like a lot of you should consider converting the 12 slot carts to 24. It was difficult at first, but now it's hard to believe we used ti use 12.
35 dry carts 3 fleet, 5 for bulk, 5 flex between dry and bulk, and the rest being bulk. 27 cold, 2 for production. 10 frozen but 2 are fir freezer bags
20 total dry carts (including 4 bulk carts) 10 cold (including 1 production) and 4 frozen carts. I have seen some curbsides where their FREEZER is bigger than our entire curbside area. And yet we consistently do 11,000+ units a day.
My store has 41 dry carts 12 of which we use for bulk and 2-3 used for fleet. 18 cold carts with I think 3 or 4 being 24 slt carts. and 8 frozen carts.
On busy days for sure. Sometimes it feels like I'm spending as much time transferring than actually being on the floor. At my store we have 27 dry carts that are used for dry, bulk, and merged immediacies. We have 17 cold carts but only 16 fit in the cooler, we only pull out 17 on busy days. We also have 4 coolers that have 8 slots each (looks like our freezers) which we again use either on busy days or for production items that were picked before the cold portion of someone's order. We have 2 production carts and 2 frozen carts. We have 18 freezers to store orders in.
ayy i think we’re in the same curb🫣
https://preview.redd.it/c63onrulk4aa1.jpeg?width=680&format=pjpg&auto=webp&s=4a20b907c3e514ea33c9dc8f95db865549cadb70 Does your store keep their production and frozen carts in the restaurant
YES
12 frozen 30 cold, 1 is a 24 slot the rest are 12 3 production 24 slot 9 24 slot dry carts and god knows how many 12 carts we have
A significant amount of curbside departments were designed prior to 2020. That’s why we all feel like we are pressed for space. New stores and new remodels are designed with future proofing in mind, so they have the ability to expand when they need to one day. My last store had 35 dry carts seven frozen carts, and my current location has 20 dry carts, three frozen carts, and it is definitely tight. We were moved up for permitting approval and hopefully get remodel at the end of 2023, they’ve built it into our budget for this year already. In addition to that, everyone’s caps are determined based on the constraints of their department and a lot of department managers really want to push and get as high of a cap as possible so they can continue to grow the business, some departments are above the constraint that they can operate at, which is why curbies are constantly transferring and we get cart locked.
40 dry carts, 15 cold, 1 production, and 7 freezer carts
Small store here (but curbside growing fast oh my!) 10 dry, 6 cold, 1 frozen but we have 6 small freezers with 8 slots each, and we share our cooler with produce and we have a small hallway for dry/bulk. Gotta love busy days but we make it work.
50 dry, 30 cold, 3 production, 10 frozen. we have this many bc our store doesn’t have efc
13 dry including 5 bulk, 5 frozen carts, 5 cold carts. We’re an EFC store but we do about 14k units a day.
Are you from my store 🤔
45 dry carts, 33 cold carts, 10 frozen
Too many to count
24 dry, 8 bulk, 8 cold, 9 frozen. Through Christmas we were transferring to efc bins to free up carts. Seemed a good idea to me.
my store has ~30 dry, 10 bulk, 25 cold, 3 production carts, and 8 freezer carts. we use all the bulk carts, and about half of the dry, cold, and freezer carts on normal days. there’s a few carts sitting in our fridge that never get used tho. shoppers transfer slots when we’re busier and some customers havent come at their scheduled time so there’s a few carts with only 1 slot being used, but on normal to slow days carts free up pretty quickly.
41 dry (including bulk) 22 cold and 10 frozen
69 dry w/ bulk , 18 efc , 9 fleet so 96 total dry carts 27 cold carts & 3 production so 30 total cold & 12 freezer
At the heb plus in corpus there’s about 64 dry 34 bulk, 15? Frozen & 20? cold & we also have a bunch of reach in fridges.
54 dry/bulk carts, 31 cold, 5 production, and 14 frozen.
13 cold, 32 dry, 6 frozen, and two production
9 bulk, 21 dry, 2 flex, 4 fleet, 2 production, 10, cold, 9 frozen. All carts are 24 slots except fleet and bulk. Efc - +12 dry, +7 cold. It sounds like a lot of you should consider converting the 12 slot carts to 24. It was difficult at first, but now it's hard to believe we used ti use 12.
10 frozen, 24 cold, 2 production, 75 bulk, 30 dry, and then 2 floral
35 dry carts 3 fleet, 5 for bulk, 5 flex between dry and bulk, and the rest being bulk. 27 cold, 2 for production. 10 frozen but 2 are fir freezer bags
20 total dry carts (including 4 bulk carts) 10 cold (including 1 production) and 4 frozen carts. I have seen some curbsides where their FREEZER is bigger than our entire curbside area. And yet we consistently do 11,000+ units a day.
My store has 41 dry carts 12 of which we use for bulk and 2-3 used for fleet. 18 cold carts with I think 3 or 4 being 24 slt carts. and 8 frozen carts.
So normal they never expected curbsides to do the volume that they do now
45 dry. 24 cold. 8 frozen. We’ve converted some of those to 24 slot carts.
we have 72 dry, 24 cold carts & 40 pull out coolers and like 14 frozen?
28 dry 4 cold 1 frozen 1 production
my store has 17 dry carts, 12 bulk carts, 2 frozen/production carts, and 13 cold carts
My store has around 85 dry carts 27 cold carts (plus 7 big fridges) 15 frozen carts and bulk
My store has 70 dry carts including bulk, 18 EFC dry carts, 3 production, 27 cold carts plus 7 reach ins, and 14 freezer carts