Cooper-Foods-Brochure-2021 single-page - Flipbook - Page 5
8.30am
12.00pm
2.00pm
Day time sales and accounts
teams arrive. Non available
items are checked for and
customers notified. Daily
seafood and butchery sales
sheets are prepared.
Majority of day time sales
orders have been taken,
transcribed and checked.
The prep teams will process
these as they become
available.
After your busy lunch
period the telephone
starts to get busy again
and further orders are
taken, transcribed checked
and processed.
4.00pm
Third butchery shift finishes
followed by the daily deep
clean. Sales and accounts
offices close. Answer
machine turned on.
8.00am
1.00pm
3.00pm
The last van should have left
the warehouse. Tea break!
Third butchery shift arrives.
Day prep teams starts to
process the next day orders
and to put up stock for the
night shifts.
Coopers vans start to
return. Those that have
been to Brixham, Brighton,
Poole and Lymington bring
back seafood from the
auction. Game and other
butchery items are also
collected and brought back.
All seafood is re-iced. Stock
take for the evening shift
is now taken. Seafood
preparation team do a deep
clean. The second Butchery
shift finishes whilst the third
continues to process orders.
9.45am
The daytime sales team
start to phone their own
customers. A knowledge
of their own customers is
important. Daily specials
are offered. Mark and Will
Cooper are in the office
offering help and advice
whilst also talking to their
own customers.
6.00pm
Do it all again…
cooperfoods.co.uk | 01264 321050
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