I don’t think you need to do the pull before 5, you just need to do the in freezer count before then. At my store we can’t do the pull until 4 so if we had to finish before 5, then 4-5 is an extremely narrow and unrealistic window.

I almost got fired because i did freezer count before the pull but my peers did freezer count after pull and we now have to count the pull to thaw items in the out of freezer count. Was told EVERY store must count the freezer AFTER the pull to thaw.

That said do your pull to thaw when you have the labor to do so. iPod says 4pm but you can do it any time after 1pm the am pull is now 2days so time is not relevant

Honestly! And considering most if not all SMs don’t stay past 1, they themselves are more inclined to schedule more people in the morning when THEY work.

In terms of count and pull, I would immediately run to the back (after making sure the floor is appropriately staffed) when I clock in and do the freezer count. Then if time allows, as soon as 4pm hits, I count the left over food for the pull. Once that done, do a 15 or a 30 (yours or other partners, depending). When the partner comes back from 15 or 30, go into the pull right away. Hopefully the pull takes 45 min max (I’m at a mid volume cafe store).

My location also suffers from coverage issues during closing and in the evenings.

The way our shifts handle it is they do EVERYTHING humanly possible with the exception of the pull before 4pm and then do the pull exactly at 4pm. They delegate as much as is reasonable to the baristas and tackle the rest themselves. Money management, inventory counts, etc.

They also begin store breakdown at 4pm and convinced our SM moved more heavily disruptive tasks to mids. Floor mats, ovens, etc. So by the time the cafe is down to 2 or 3 partners, all the “heavy lifting” is done and you’re just maintaining the store until close. Wash dishes the moment they get dirty and do back-ups earlier in the afternoon, while you still have the coverage. The closing shift will wait and take their lunch during a quiet moment after they’ve made serious headway.

I totally feel you. I’ve been doing my pull before 5 because it helps me but at my store they say as long as it’s after 4 it’s fine. Not to mention we have been non stop busy while being short handed and the openers just criticize every close I have.

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I agree 💯it’s more productive to do it before put and consider the product on the pastry cart as frozen until thawed in the morning. Our SM insisted that the whole district must do it the same. She says it’s after the pull otherwise her inventory is messed up