Team Member Reset Guide
Confidential and proprietary to Driveline Retail Merchandising and Frito-Lay
Page 1
Welcome to the Driveline / Frito-Lay
Certified Merchandising Program!
Objective:
Provide unparalleled execution for all Frito-Lay projects.
Key Elements:
Certify all Driveline associates prior to Frito-Lay project assignments.
Develop a national pool of trained retail representatives to work with leads on multi-person
projects.
Develop team leader positions for multi-person projects and/or primary resources for all
Frito-Lay projects.
Provide training curriculum that combines classroom and in-store instruction.
Must be certified prior to Frito-Lay project assignment and must re-certify if less
than 10 hours is spent on Frito-Lay projects during the first quarter.
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What is Merchandising?
Merchandising is the act of growing sales by influencing customers
to make impulse purchases through presentation and product depth.
Merchandising is NOT “maintaining” sales. It is designed to increase them.
Each reset is defined by the Planogram (POG)–
a map of product and where it belongs both in the store and within its section.
Make sure the product is in compliance with the planogram
Most projects will call for you to pull product forward to give the shelves a full appearance.
NOTE: The Frito-Lay Rep can sometimes give you different direction
Merchandising includes confirming shelf labels for ALL
products – coordinate with the store scan coordinator
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Page 3
Let’s watch a video!
Pause here and watch the video entitled
“Strategy”
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Page 4
Steps to a Successful Reset – Page 1
Prior to Reset Date
 Review Frito-Lay certification materials (if necessary)
 View training videos (when applicable)
 Review project instructions – EVERY project varies by retailer and change from year to year
Day of Reset
In-Store Etiquette – you are a guest in their house!
 Remember that you represent the best of the companies you are working with and for.
 Recognize and always yield to store customers. Help them if you can.
 Acknowledge store employees and when needed, track them down; don’t wait for them to
happen by.
 Maintain a “can-do” attitude.
 Dress Code- slacks or khakis, collared shirts, clean and comfortable shoes.
 Cell Phones- to be used in case of emergency ONLY.
 Driveline Reps only- Family and friends must not attend a reset.
Before reset
 Arrive 15 minutes early
 Sign into store vendor log
 If Team Lead, Review all Questions from DSL Checklist
 Receive work duties and reset instructions from Team Lead
 If Team Lead, you MUST call IVR to report attendance
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Page 5
Steps to a Successful Reset – Page 2
During reset
Merchandise to Frito-Lay standards Always merchandise with pride! – SEE “The Rules” (Slides #6-7)
Key Reminders:
 Keep aisle clean and shoppable
 Be courteous and helpful to store customers
 “ Pop” & “Lace”
 Rotation
After reset
 Clean up
 Report
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Page 1
Shelving / Equipment
 If required, plan out process for replacing shelving or other equipment during the reset.
o If no equipment is required, begin POG refresh.
o If equipment is required but cannot be found: thoroughly check backroom, check with backdoor
clerk, if still cannot find, then call Frito-Lay hotline 1-866-830-2123
 Work two sections at a time (4 – 8 feet) – This depending on aisle length and # of team members
 Work in one direction throughout gondola. Do NOT start at each end and work toward the middle.
 Always clean bottom shelf or base, label channels and other solid shelving as needed.
o Store will supply cleaning materials.
Product Handling
 Stack chips in boxes or carts being careful not to damage.
 Product must be standing upright and not stacked more than 2 units high
 Product must NOT be laid flat in carts.
 Never place product on floor
 Pop-n-Lace: “pop” at seams to create a straight uniformed look & “lace” one bag over another (slide #8)
o Always lace product emphasizing the All Natural stripe unless otherwise instructed by the DSL.
 Rotate the product: place oldest product in the front (i.e. Apr 20 behind Apr 6). (slide #9)
 Check spacing often as you work down the aisle and confirm Brand Blocking. (slide #10)
 If a certain product is missing during POG refresh, leave the allotted space empty and labeled for FritoLay Rep to fill.
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Page 2
Overstock and Discontinued Product
 Place product in KD (knock down) boxes (slide #11)
 Clearly mark the contents of box with product names. Mark opposite end of box from Frito-Lay sticker.
 Place in the Frito-Lay holding area in the store’s back room.
Out Dated, Damaged
 Place product in KD (knock down) boxes (slide #11)
 Clearly mark the box as “Out Dated/Damaged”. Mark opposite end of box from Frito-Lay sticker.
 Place in the Frito-Lay holding area in the store’s back room.
Safety
 Frito-Lay values the safety, health, and well-being of each of its associates.
o Please contact Frito-Lay Hotline if you feel your safety is in doubt during a reset. 1-866-830-2123
 Remember to stretch your body before a reset to decrease potential injury and physical stress.
 Never use milk crates as step stools! Stores will supply step ladders, usually found in backroom.
Completing the Reset
 Clean up the aisle, sweep and dispose of all cardboard and trash in the proper location.
 Team Lead walk aisle with Frito-Lay Rep/store management to confirm compliance of the finished reset.
 Always complete reset or project 100% before leaving the store.
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Page 8
IMPORTANT – Pop & Lace Technique
“POP”
“LACE”
the product at the seam to
create a straight uniformed look
one bag overlapping the
next to create more space
Top View
These techniques work together to create an overall better appearance
This should be done to emphasize the
“All Natural” strip as shown below –
In some circumstances you may be asked
to follow different instructions
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Page 9
Important - Rotation of Product
To ensure freshness for all customers,
always merchandise newest product to the
back of shelf
1. Front to Back
2. Bottom to Top
3. Top to Middle
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Page 10
Important – Brand Blocking
Check the following often
during the reset:
1. Are you at the right point in the
aisle according to the POG?
(Cheetos starts on POG at 14 ft.
are you at 14 ft.?)
2. Are the breaks between brands
clean (straight lines up and
down)?
Notice in the image that Ruffles
is a clean stripe or “Block”.
Clean breaks between each
brand sections
Confidential and proprietary to Driveline Retail Merchandising and Frito-Lay
Checking these items throughout the
reset will help reduce reworking any
sections.
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IMPORTANT - Knock Down Boxes
Knock Down Boxes or KD’s are the reusable cardboard boxes that Frito-Lay products are
packed in to deliver to the store.
Labels on the outside identify the product inside and are color coded.
KDs should be “knocked down” to reuse for future deliveries.
KDs are Frito-Lay property and should never be given away to customers.
When marking KD boxes with Overstock or Damaged product, always mark the box on the
opposite end from where the Frito-Lay sticker is located. This will allow the Frito-Lay RSR
(Route Sales Rep) to easily distinguish the boxes you have left for him/her.
We only allow use of Banana Boxes as a last resort. Frito-Lay products are very fragile and
can be damaged when not boxes appropriately. If you must use something other than KD
boxes pack in a way that will not cause damage when the boxes are stacked.
Confidential and proprietary to Driveline Retail Merchandising and Frito-Lay
Page 12
Let’s watch a video!
Pause here and watch the video entitled
“Services”
Confidential and proprietary to Driveline Retail Merchandising and Frito-Lay
Page 13
Elements of a Successful Store Visit
• Take Ownership! – Treat the work you do as if it were your business. Use the resources that are available
to you through Driveline and Frito-Lay.
• Review the project! – Understand the main objectives. Read through all of your materials and make
certain you have everything you need including tools, supplies, fixtures and product.
• Sign in and greet! – Team Lead sign in the vendor log and greet store personnel. Touch base with the
store or grocery manager each time you enter the store to discuss the current tasks and let manager know
you will check in as needed and when the project is complete. Team Lead MUST call IVR to report
attendance.
• Prioritize Objectives! – Prioritize what needs to be accomplished first. Think through how you could best
execute the task before you start.
• Merchandise and Execute! – There are several merchandising tasks you will always address: fill, replace
tags, follow the planogram, rotate, and pop & lace.
• Review Completed Work! – walk the aisle to review (missed price tags, etc.) Review the set with store
manager and obtain sign off. Don’t forget to thank the manager for their time.
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Equipment Installation Projects – Page 1
Tools you may need for equipment installations: (needed equipment/tools will vary)




Hammer - Rubber Mallet
Screwdrivers - Wrench
Zip Ties
Box Knife
Hang on to your extra parts and pieces!
You never know will you will need them!
Prior to Reset Date


View training videos
Review project instructions
Day of Reset
Before reset
 Arrive 15 minutes early
 Sign into store vendor log
 Receive work duties and reset instructions from Team Lead
 Ensure all equipment is at the store. Check with store receiver before calling Frito-Lay hotline.1-866-830-2123
During reset
 Keep aisle clean and shoppable
 Be courteous and helpful to store customers
 Never leave a pallet or equipment unstable. Never use product or cartons as a step stool or ladder.
 Merchandise to Frito-Lay standards (Slides #6-7)
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Page 15
Equipment Installation Projects – Page 2

o Do not lay product flat (Exception: When packing in KD’s you may have to lay product on side, single layer,
when bag is taller than box.)
o “ Pop” & “Lace”
o Rotation
Follow store guidelines for old equipment being removed.
After reset
 Clean up aisle
 Report
Confidential and proprietary to Driveline Retail Merchandising and Frito-Lay
Page 16
Let’s watch a video!
Pause here and watch the video entitled
“Solutions”
Confidential and proprietary to Driveline Retail Merchandising and Frito-Lay
Page 17
Pack-out Projects – Page 1
Prior to Reset Date


View training videos
Review project instructions
Day of Reset
Before reset
 Arrive 15 minutes early
 Sign into store vendor log
 Meet with the Store Manager on Duty to inform them you are representing Frito-Lay and that you will be stocking the
in-line Salty Snack Chip Section, End caps and Frito-Lay floor displays.
 Have store manage direct you to the Frito-Lay holding area in the store back room.
During reset
 Walk the perimeter of store to locate all Frito-Lay floor displays, end caps and the in-line salty snack chip aisle.
 Write down all Frito-Lay products that are empty or low.
 Place Frito-Lay back stock / product needed onto back room 6 wheeler cart.
o Store receiver can locate one for you if needed.
 Keep store aisle clean and shoppable for the customer at all times while stocking. This includes stand or lean KD’s
against gondola – NOT flat on floor.
 Be courteous and helpful to store customers
 Fill / pack-out all Frito-Lay floor displays, end caps and in-line salty snack aisle
 Merchandise to Frito-Lay standards (Slides #6-7)
o Do not lay product flat (Exception: When packing in KD’s you may have to lay product on side, single layer,
when bag is taller than box.)
o “ Pop” & “Lace”
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Page 18
Pack-out Projects – Page 1
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
o Rotation
All back stock and outdated Frito-Lay product needs to be placed in KD (knock down) boxes and put in the Frito-Lay
holding area in the store’s back room.
o These KD boxes are found in the Frito-Lay holding area in store back room.
Never use product or cartons as a step stool or ladder.
After reset
 Clean up aisle
 Report
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Page 19
Best Practices for a Successful Pack-Out Visit
•
Merchandising! - , first survey the aisle/section, write down what is needed and gather the
product. Work efficiently but at a fast pace – you should be able to work a minimum of 30 KDs in
one hour!
•
Work the Aisle! – Start at one end of the aisle and work to the opposite end. Stage boxes in front
of the section you are working in and be careful not to drop product. Potato chips and tortilla chips
are as fragile as eggs! As you complete your work, place the Knock Down boxes on your cart.
•
Rotate! – Rotating product places the oldest product front and the freshest in the back. The
product expiration can be found above the price point on the bag. Old dates or outdated bags
must be pulled and left in the Frito-Lay holding are in the store’s back room for the Frito-lay RSR
(Route Sales Rep)
•
Remember the building blocks to success! (slide number 14)
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Page 20
Basics of Performing a Successful Survey
 Read the question carefully – they can sometimes seem a little long; however, the details included with
the questions are designed to make it very clear what is being asked.
 When asked for fixture measurements NEVER “eyeball it”. Always bring a tape measure when
performing a survey.
 Know what you are surveying – If asked specifically about Frito-Lay product or non-Frito-Lay product be
sure to identify the correct product first.
 Permanent vs. Temporary fixtures – Cardboard fixtures are considered temporary fixtures as are fixtures
with wheels. Metal fixtures attached to store gondolas or without wheels are considered permanent.
 Correct measurements
o Shelving depth – When measuring shelf depth, always measure from the back wall of the
gondola to the front lip of the shelf.
o Base deck height – When measuring base deck height, measure from the floor to the lip of
the base deck.
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Page 21
Dip Strips vs Horizontal Dip Shelves
 Horizontal shelves sit between salty snack shelves OR are attached to the front of one shelf.
 Dip strips are vertical dip shelves that sit on 3 or 4 shelves and contain 6 or 8 inserts per strip.
Horizontal dip shelf between salty snack shelves.
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3 shelf dip strip
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REMEMBER!!
Providing outstanding SERVICE means:
Being friendly to your customers and their patrons
Finding ways to add value to their business
Taking action to fix problems
While NOT interfering with their day to day operations.
Outstanding service makes the difference!
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