Woolworths is set to spend $10 million on training ahead of its biggest restricted to its store layout in ten years.
Customers can expect staff at their local supermarket to have a greater knowledge of the products on sale and will help customers decide the best cut of meat of them, as well as how it should be cooked.
Staff at the supermarket chain were briefed on the remodel on Wednesday, with two new departments being created fresh service and fresh convenience.
Fresh service will manage customer service at the deli, butchery and seafood counters, where the staff will be trained to add greater value about the products on sale.
Fresh convenience will manage dairy, eggs, pre-pack meat, branded bread and meal solutions.
“Over the last few years our customers’ needs have changed, but the way we have been operating our stores has stayed the same,” managing director Claire Peters said.
“With customers’ ongoing expectations in fresh food, and more shoppers looking for increased convenience, our stores need to deliver the best possible customer experience. “We’re introducing a new store operating model which will empower our teams to be more customer-focused than ever before.
“For our team members in store, it means more skills, training and opportunities to progress.”
The new operating model is already in place in a number of stores across New South Wales.