If you work in a grocery store, you’ve seen it. The customer or employee standing on the bottom shelf in order to reach the product in the back of the top shelf. Try as you must, you train, remind, and remind employees again that it isn’t safe. That they need to get a step stool. Yet, when it comes to helping a customer, nobody wants to make them wait that long. And so, the disregard for safety prevails. That’s where Medll Innovations EZ-Reach tool comes in.
Just about every industry is trying to figure out how millenials stand to disrupt traditional norms and buying habits––including the grocery and broader retail world. For grocers looking to orient themselves within the broader supermarket and retail environment in 2018, we’ve gathered recent industry data to highlight the trends that are most likely to solidify…
Minimizing shrink is crucial for any retail business. Losses come in two main categories; known and unknown. As a loss prevention team, your goal must be to move as many losses into the known group as possible. That way, they can be more closely watched and managed.
Supermarket loyalty programs are the foundation of all knowledge. Gone are the little stamp booklets of yesteryear. With data-driven grocery retail operations, supermarket loyalty programs have taken on a whole new meaning, and customers want value in exchange for their personal information required for membership. Swipe and Save incentives have proven to be the market leader in loyalty program membership.
As we close this series on loss prevention and unsaleable products, we explore possible solutions owners, managers, and associates alike can begin implementing to bring about vast improvement. In part one, we presented a high level overview of the challenges related to the loss prevention of unsaleables. In part two, we zeroed in on how stock rotation, product dating, and product discrepancies can potentially exacerbate shrink and create consumer confusion.
Previously, we presented a high level overview of the challenges related to the loss prevention of unsaleables. Specifically, we examined how logistics, shelf life management, and the coordination between retailers and manufacturers all play an intricate role in reducing shrink. All of these factors can be small pieces of a larger problem or, on the positive end of the spectrum, small pieces of a larger solution when adequate changes and adjustments are made to facilitate loss prevention efforts.
When it comes to unsaleables, there are several factors that can contribute to the overall numbers. One area in particular that can result in unsaleables is damaged products. According to FMI, the average annual sales for a supermarket—based on a weekly average sale of $516,727—is roughly $26,869,804. Within these numbers, the average percentage of unsaleable for a store is 2.7 percent with 4 percent of that margin directly resulting from damaged goods.
A recent survey released by the West Coast poultry powerhouse Foster Farms, reveals that the attitudes of Millennials in regards to food concerns, consumer interests, and purchasing behaviors and preferences are significantly steering the food industry in a new direction.
In Central Florida, like other places in the United States, it is often the case that small health food stores serve as a community’s pioneers in the markets of organic food, natural health products, and vitamins.
Publix, Chick-fil-A, and Food Lion are among the companies that earned an “excellent” score in a recent study conducted by the Temkin Group that compared a wide variety of organizations and industry verticals. These companies, along with other supermarkets and fast-food chains like Kroeger, Save-a-Lot, and Wegmans, received top ratings from consumers.