In-Store Bakery: How colleagues are shaping change

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We recently launched some great improvements to our ISB production pad. It’s been an interesting journey, and a great example of how colleagues in stores can shape the changes that remove complexity.

The new ISB production Pad is a move away from the old paper based process – our stores now receive their ISB pad via email with all the information they need for the following day’s bakes. The forecast shows the predicted sales for the next day and is generated using 2 year’s worth of sales data, as well as other factors including weather, seasonal events and waste.

Shaped by Colleague Insight

Store colleagues have been crucial in helping us design and launch the new process, and it has been their feedback and insight that has shaped the new tool. We had some great insights from colleagues on the new process (To read about how our West Didsbury store’s experience, click here ). After our initial trial we learned from colleagues that the tool needed some improvements.

Stores told us they’d would like us to change the look, feel and grouping of products – we changed this and have received really positive feedback. Colleagues also told us about the improvements they’d like to see in our forecast. We’ve already increased the forecast across a range of products, and we’re also working on sending out the forecast earlier in the day.  Additionally, we listened to colleague views on changing the AM and PM quantity split to help improve store efficiency and simplicity.  We have now updated this, so there will be more efficient bakes in place.

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We haven’t stopped yet

We want to thank store colleagues for your support in landing the changes, and we will continue to put this insight at the heart of the further ISB Improvements we have planned for later in 2018. We’re looking to remove the current pad completely towards the end of the year, so you’re only using the new and improved automated version – we’ll update you as soon as we can, stay tuned!

 

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