CHARLOTTE, N.C. -- Harris Teeter is finding ways to liven up its food court operations and at the same time cut down on labor costs. The trick, in effect, is to turn the back room inside out. The chain is bringing back-room functions, such as production and packaging of self-service salads and chilled pizzas, into food stations on the selling floor during off-peak daytime hours. Those functions had been relegated to a third shift in the back room during the night. By dragging them out ...
REGISTER TO VIEW THIS ARTICLE - Register for a Free Account
Registering for content on Supermarket News will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick. What are you waiting for!In addition you will also receive a complimentary copy of SN's salary survey sent to you by email.
Attention Paid Print Subscribers: While you have already been grantedfreeaccess to SNwe ask that youregister now.We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.