Deliveries

Suggested Protocol to start the day:
1- Invoices sorted between drivers/area
2- Count kegs
3- Check weight
4- Address weight issues (ie. overweight, moving kegs to other vehicle, thus changing routes, esp. Thurs)
5- Phone sales rep to recount/confirm #'s
6- Tell Phil #'s
7- Help Phil build skids & load up
8- Final count
9- Driver check list (ie. vehicle maintenance)

Suggestions to Increase efficiency:
-limit rushing factors
- set aside a pallet rack for promo items that are easily accessible/found (reduce wasting time hunting for promo stuff)
-arrange for invoice submission deadline in the mornings.
-start time (8am, earlier?)

Starting and Leaving Earlier
Pros
-avoid traffic (faster, saves money)
-won't arrive in city at lunchtime
-lowers rush factor both at the brewery and on road (safer driving)
-time to count invoices for next day if arriving early
-Phil doesn't have to stay late to clean/fill kegs
-have extra time to tag kegs, build skids & load
-more time for thorough vehicle check
-not arriving too late to get money/cheques from accounts (get more money).

Cons
-harder to accomodate last minute invoices
-bottles/jugs/kegs may not be ready (have to be filled/tagged/packaged last minute)

Other suggestions:
-inboxes for each driver 
-print new vehicle safety checklists that Todd made
-all additional notes on invoices should be clear (especially if hand written)
-invoices with time constraints- should be flagged on the invoice (ie. retail deliveries)
-Deliveries to accounts with unusual hours (ie moon room, Clarendon) should be organized as much as possible to not happen on the same day (to avoid costly backtracking).
-use excel sheet to accommodate weight calculations (automatic idiot check)?

-outline driver responsibilities/ job description to reduce confusion of who does what (ie. Originally driver’s job was only to take kegs from loading zone, and do deliveries)

-Determine who has final call on routes for which deliveries go out to avoid confusion/issues.
*sales: know priorities (ie.dry tap) 
	*Phil: knows what we have & where we're going.
**Since the Margaret Atwood incident, any Route changes have to go through Phil first who then informs the drivers of any changes.

-driver's log to be carried with each driver (easier to not lose)
-put cell phones in office (easier to not lose)

-Keep database of accounts 
	* assign a driver to a section of the city/location (eliminates have to sort mixed pile of invoices, use driver specific inbox, know which driver delivers to an account)
	* Sales to update/maintain database (which then gets given to drivers as updated list)
	*updated accounts list with relevant info using Jen’s format (i.e. info, times, payment method, phone #, location)

Other Questions/Concerns:
-people borrowing delivery vehicles and leaving them dirty / not filling gas on return
*post a note in vehicle about upkeep & gas (problem sheet?) –make a sticker for the steering wheel horn

-high level of customer service (allows us to compete with bigger breweries)
*bring kegs to fridge
		- Who is liable for driver injury (i.e. slippery stairs), Beau’s or the venue?
*asking for cheques (encourage more CC accounts & mail-in cheques)
*Make it understood that doing these things does slow down deliveries (must balance employee safety/morale with customer satisfaction/profit)

-Due to business growth, longer days are commonplace
	*Avoid long days (i.e. over 14 hours)
*Ensure compliance with the Employment Standards Act 2000
*Implement a different schedule (i.e. 5 day work week with shorter days)?
-lunch hour (is it 1/2 or an hour?) 
	*when drivers work through it, do they still get paid for it (i.e. is the lunch time added to hours worked)?
- holidays/vacation/reset date