I'll use this one as a short example:
The only thing that vexes me is when they've run out of something I was after, or the sell by dates are on the same day as the day I'm going shopping.
Now I've never worked for a place like Tesco, I've only ever worked for Co-op. I manage the fresh foods department (produce, meat, chilled items, milk and bread) and have done for a while now, and it's actually quite hard to juggle customer demand and your waste budget. VERY hard, in fact.
My budget for waste per week is approx. £217 a day, roughly £1,500 in the summer and about £1,250 during the winter. My backup chiller has enough for 2 cages of stock and nothing else, so across 4 departments (excluding bread, obviously), i've not got masses of room to stock every single item.
Our ordering system works 2 days in advance for everything, and we have no fresh deliveries on a Tuesday. On Monday, you order for Wednesday, Tuesday for Thursday and so on. I do everything I can to keep my range in stock, however if a line's constantly costing me waste of a considerable level then I'll attempt to replace it with something else. When ordering, I have to check the entire department section by section for anything that may be going out of date on the current day or tomorrow, so I can then order it to come in stock in 2 days time. However, with more popular lines and less popular lines you can often get caught with your pants down - keep lots in stock and if they don't sell, you get waste. For example today, I reduced 25 packs of strawberries where I only generally sell 18-20 a day. More will come in tomorrow but that's all I have, so you either take the cheap, but not as fresh strawberries or wait.
Less popular lines are just as difficult - Mangoes for example. I've been told to bring a varied range of produce in gradually and trial each product for 6 weeks, but this means losing one item temporarily while it's replaced with an alternative, just to appease those above me. Mangoes are crap - £1.39 a pop, case size of 10 and I'll sell ONE at full price, the rest reduced or thrown away. That's £13 potentially right there, and I have to have them for 6 weeks on ONE line - my produce section alone has 110 lines without the extra they want me to bring in. If this level of waste keeps up, then I could go over my budget for the week which leads to a backside kicking from a) the manager, and b) the area manager which obviously I don't want.
To counter-act that, I have to cut back where I can but obviously not intentionally to the extent where we're out of stock and the place looks hideous, that'd cause waste on a different scale.. Nobody'd shop there at all! Sadly, it's a very difficult juggling game to master, and for larger stores I'd imagine it's a hideous ballache because I found it tough at first, and still do really. We're a super-seasonal store so in the summer I need to keep best-selling lines handy (milk, strawberries, bread rolls and the like) but I can only order so many of those as well my normal stock because of the limited room.
Hopefully that made sense to you, that's just a quick insight
