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COOL
STUFF - Frozen
Food Age Magazine March
2004
Cool Tips
Resetting a section? Cutting in a new product? Some tips for doing
so in the frozen food department, based on actual field work by SPAR Group,
America's leading retail merchandising company.
| 1. |
Don't forget a
sturdy label scraper to remove shelf labels. Frozen food section labels are
more difficult to remove than regular grocery section labels. |
| 2. |
Warm clothes and
gloves are a must because of the cold temperature. SPAR purchased gloves for
merchandisers doing resets. |
| 3. |
Make sure an
extra "flex" space is available in the store for discontinued products. This
allows for less movement in and out of the backroom and allows the discontinued
items to continue selling through as the resets progress. |
| 4. |
Storage in back
freezers for overstock and sections being reset. This allows the product
assortment to maintain a sellable condition. |
| 5. |
One case of each
new product should be sent to the store in a separate shipment to allow for
spacing of sections as they are set to planograms. |
| 6. |
Have stores not
stock sections one day prior to resets. This will allow for reduced movement
and storage of product as sections are reset. |
| 7. |
Coordinate DSD
deliveries in order to allow for the most efficient reset. DSD not being at
store could create more work for merchandisers as they might have to pull and
even reset sections that would not be a part of the set. |
To
learn more about SPAR and its unmatched retail merchandising programs, call
(800)314-SPAR (7727),email
servingyou@sparinc.com
or check www.sparinc.com.
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