Richard A. Galanti
Analyst · Citi
Well, I mean it's a never-ending battle. I mean, we constantly are working to speed the front-end line, whether it's redoing the software for credit and debit, pruning out, all the things that all of us do out there. Just last year, I know one focus, and these are all anecdotal, has been in operations. Again, I think this is where Greg has put a lot of effort into, given his operations background, operators that put a focus on overtime hours. You're always going to have overtime hours whether it's because of weather or people didn't come in if they're sick or holidays where you misjudged something, whatever it is, or physical inventories. But that being said, with a focus on it, and I think that's the key word, focus, we saw just in the last couple of quarters a few million dollars just by having fewer actual hours. And so saying those hours, even if they were still worked, those hours worked as regular hours rather than overtime hours. That extra half was a reduction. So those are the types of things we're doing. I think we still get a lot of benefit from, again, what I talked about over the last couple of years, sustainability. Again, it's not all us; it's everybody. It's the vendors. We're all working towards this end, but it's taking grams of resin out of water bottles and packaging into square containers instead of round, and making liquid everything, detergents and the like, more concentrated. All those things are having, I think, real benefits to all of us. I think we do a good job of managing health care and worker's comp and relative to -- in our view, relative to what our third-party providers tell us they're seeing elsewhere. But it's a lot of blocking and tackling and trying to not do things that we're doing that we don't need to be doing. So in the last 3 or 4 years, our active SKU count has come down from 4,100, 4,100-plus down to 3,800, 3,750. That again was our doing a conscious effort to say if the top 200 items out of roughly 4,000 are 35% to 40% of sales, you can imagine what the bottom 200 are. And every time we can take a palette of something out, that doesn't make sense -- I mean, you’re always going to have some slow things because it makes sense for the small business owner, the restaurant owner, whoever it might be. But if every time you could take a palette out and mass quantity -- mass out something, some existing item bigger, you're going to have more productivity. So all those things that we do. I think for those of you who’ve followed us for many years, I feel that we have continued to do little things that have helped us and we’ve all been helped by what's happened in the economy and trying to be more efficient, but there's no one big thing.