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.
Grimsby fish arrive. Majority
of orders taken have gone
up to the prep room.
Invoices start to be printed.
Van drivers start to arrive.
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 starts to
talk to the fish auctions to
buy for the next day.
GF Gluten Free
4
9.00pm
5.30am
V
Vegetarian
Vg Vegan/Plant Based
Order before MIDNIGHT for next day delivery | 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.
