Checklist by zone

Tick completed rows on your device or duplicate the list onto paper. Nothing syncs automatically; this remains a manual aid.

Produce edge

Pantry shelf

Cold storage

Cut vegetables on wooden board from above

Flow

Sequence before speed

Walk chilled aisles after ambient shelves when possible so delicate items spend less time outside refrigeration during transit.

Carry

Bag weight balance

Place heavier jars near cart base; keep fragile greens upper and shaded. The guidance is practical, not performance oriented.

See prep alignment
Prepared bowls and utensils on counter
Cool-toned plated dishes on table

After checkout

Unpack chilled goods first, then dry staples. If anything feels unclear, email the desk—see contact details in the footer.

Ask the desk