Cooper-Foods-Brochure-2021 single-page - Flipbook - Page 4
A DAY IN
THE life
6.00pm
Night time sales staff arrive.
They will answer your
phone calls and will take
your orders whilst being
able to give advice and
special offers.
4
9.00pm
Grimsby fish arrive. Majority
of orders taken have gone
up to the prep room.
Invoices start to be printed.
5.30am
Van drivers start to arrive
and help to load their
own vans. Between 5.30am
and 8am up to 22 vans
are loaded with both
fresh and frozen produce.
Every invoice line is
double checked for accuracy
of loading.
3.00am
6.00am
East of England,
International Seafood
arrives. Pork, local lamb,
beef and UK chicken is
delivered. Vans begin to be
loaded.
Scottish seafood arrives,
products like scallops, large
Scottish cod fillet and rope
grown mussels. Orders
can now be completed and
invoiced. Vans start to leave.
8.00pm
11.00pm
5.00am
Whilst orders are taken the
order details are checked
and transcribed. on the the
new paperless order system
night time preparation
staff arrive. Up to 400
orders are individually
processed and routed.
Coldroom staff arrive,
ready to order pick.
Night and day time prep
team change over. The
second of the butchery
shifts arrive. The night time
staff leave within the next
hour. Fish auctions around
the UK start to open. The
fresh fish buyer start to talk
to the fish auctions to buy
for the next day.
cooperfoods.co.uk | 01264 321050
7.30am
Fresh stock take.
Pre orders for the following
day checked and then price
gathering. Seafood and
butchery buying starts.