Supermarket Perimeter - March 2019 - 40
Produce: Shrink
64% of all shrink comes from the
fresh departments
Identification,
monitoring and
control are all crucial
to preventing shrink in
prepared foods.
Inefficient ordering accounts for 39% of
produce shrink
26% comes from improper handling, bad
rotation, not culling, poor merchandising,
retails and workmanship
Inferior product
Weak ad flyer program
Incorrect product mix
Substandard
merchandising strategy
Customer dissatisfaction
High asset levels
Excessive culls
Overstocked display levels
on slow movers
Product discards
40 - MARCH 2019
Instinctive shooting is a lot like
throwing a baseball or shooting a basketball. Once you've practiced these
skills, you don't really think about
aiming when you throw a baseball to
someone or shoot a basket. You just
do it. Your mind and body are able to
calculate the right angle and force you
to throw the ball and ensure that it hits
the target or at least gets very close.
Not all departments are operated
by seasoned workers who have many
years to become instinctive. During
these days of labor shortages, most retailers don't typically have their stores
staffed with team members who have
had "years of trial and error to master
the process."
So what's the solution? One approach is to engage artisan professionals that can help you identify the path
to the best practices. Sages can lead
by helping you develop standard operating procedures that will be carried
on by each replacement. In these fast
turnover days it makes sense.
Engaging seasoned experts may be
as simple as contacting the editors of
this publication for a referral or checking with a trade association. Those
artisan professionals can help you put
into place standard operating procedures to consistently measure shrink
and adjust accordingly. The cost will
be a path to freshness "on purpose."
When calculating the cost of
waste-learning processes, you will
find that the education is by far the
best value.
Hitting the bull's eye (the mark) in
sales-per-employee hour, gross profit
percentage, and positively impacting
the entire store image must happen
one fresh department at a time. It all
starts with doing the basics extremely well.
As Admiral William H. McRaven said
in Changing the World by Making Your
Bed, "If you can't do the little things
right, you'll never be able to do the big
things right."
Go into action today because freshness doesn't just happen, it must be
reached on purpose.
Anthony Totta is the founder and CEO of Independence, Missouribased FreshXperts LLC and the founder, CEO and produce consultant
for Grow My Profits LLC. Totta has more than 35 years of experience in
entrepreneurship, management and business planning.
www.supermarketperimeter.com
FRESHXPERTS
The main
culprits
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Supermarket Perimeter - March 2019
Table of Contents for the Digital Edition of Supermarket Perimeter - March 2019
Supermarket Perimeter - March 2019
Editor's Note - Ready to rumble
Contents
The Wire - Supermarket customer satisfaction sinks
Nearly half of consumers to increase organic consumption
United Fresh unveils plans for 2019 convention
Corbion ingredient receives innovation award
To serve or not to serve?
GOING PREMIUM
Thrifty, but willing to spend
Getting up to speed
Bakery - Branded goods
Bagels - What makes the perfect bagel
Deli - Meal kits 2.0
Hot entrees
Meat & Poultry - Heat-and-eat meats
Beef - Confident consumers, better quality drive big gains at retail
PRODUCE - PREVENTING SHRINK
Produce - Blueberries
Seafood - Poke power
Food Safety - Tamper-evident delivery
COMMISSARY INSIDER - Fresh-cut fruit
PACKAGING - FUNCTIONAL DESIGN
OPERATIONS - ORGANICS
FOOD SAFETY - INCREASING SHELF LIFE
Product Showcase
Advertisers
FRESH TAKES
Supermarket Perimeter - March 2019 - Supermarket Perimeter - March 2019
Supermarket Perimeter - March 2019 - Supermarket Perimeter - March 2019
Supermarket Perimeter - March 2019 - 2
Supermarket Perimeter - March 2019 - Editor's Note - Ready to rumble
Supermarket Perimeter - March 2019 - Contents
Supermarket Perimeter - March 2019 - 5
Supermarket Perimeter - March 2019 - Corbion ingredient receives innovation award
Supermarket Perimeter - March 2019 - 7
Supermarket Perimeter - March 2019 - To serve or not to serve?
Supermarket Perimeter - March 2019 - 9
Supermarket Perimeter - March 2019 - 10
Supermarket Perimeter - March 2019 - 11
Supermarket Perimeter - March 2019 - GOING PREMIUM
Supermarket Perimeter - March 2019 - 13
Supermarket Perimeter - March 2019 - Thrifty, but willing to spend
Supermarket Perimeter - March 2019 - 15
Supermarket Perimeter - March 2019 - Getting up to speed
Supermarket Perimeter - March 2019 - 17
Supermarket Perimeter - March 2019 - Bakery - Branded goods
Supermarket Perimeter - March 2019 - 19
Supermarket Perimeter - March 2019 - 20
Supermarket Perimeter - March 2019 - 21
Supermarket Perimeter - March 2019 - Bagels - What makes the perfect bagel
Supermarket Perimeter - March 2019 - 23
Supermarket Perimeter - March 2019 - 24
Supermarket Perimeter - March 2019 - 25
Supermarket Perimeter - March 2019 - Deli - Meal kits 2.0
Supermarket Perimeter - March 2019 - 27
Supermarket Perimeter - March 2019 - 28
Supermarket Perimeter - March 2019 - 29
Supermarket Perimeter - March 2019 - Hot entrees
Supermarket Perimeter - March 2019 - Meat & Poultry - Heat-and-eat meats
Supermarket Perimeter - March 2019 - 32
Supermarket Perimeter - March 2019 - 33
Supermarket Perimeter - March 2019 - Beef - Confident consumers, better quality drive big gains at retail
Supermarket Perimeter - March 2019 - 35
Supermarket Perimeter - March 2019 - 36
Supermarket Perimeter - March 2019 - 37
Supermarket Perimeter - March 2019 - PRODUCE - PREVENTING SHRINK
Supermarket Perimeter - March 2019 - 39
Supermarket Perimeter - March 2019 - 40
Supermarket Perimeter - March 2019 - 41
Supermarket Perimeter - March 2019 - Produce - Blueberries
Supermarket Perimeter - March 2019 - 43
Supermarket Perimeter - March 2019 - Seafood - Poke power
Supermarket Perimeter - March 2019 - 45
Supermarket Perimeter - March 2019 - 46
Supermarket Perimeter - March 2019 - 47
Supermarket Perimeter - March 2019 - Food Safety - Tamper-evident delivery
Supermarket Perimeter - March 2019 - 49
Supermarket Perimeter - March 2019 - 50
Supermarket Perimeter - March 2019 - 51
Supermarket Perimeter - March 2019 - 52
Supermarket Perimeter - March 2019 - COMMISSARY INSIDER - Fresh-cut fruit
Supermarket Perimeter - March 2019 - 54
Supermarket Perimeter - March 2019 - 55
Supermarket Perimeter - March 2019 - PACKAGING - FUNCTIONAL DESIGN
Supermarket Perimeter - March 2019 - 57
Supermarket Perimeter - March 2019 - OPERATIONS - ORGANICS
Supermarket Perimeter - March 2019 - 59
Supermarket Perimeter - March 2019 - 60
Supermarket Perimeter - March 2019 - 61
Supermarket Perimeter - March 2019 - FOOD SAFETY - INCREASING SHELF LIFE
Supermarket Perimeter - March 2019 - 63
Supermarket Perimeter - March 2019 - Advertisers
Supermarket Perimeter - March 2019 - FRESH TAKES
Supermarket Perimeter - March 2019 - 66
Supermarket Perimeter - March 2019 - 67
Supermarket Perimeter - March 2019 - 68
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