There are several key principles of merchandising that specialists follow. These standards are developed based on long-term observations of customer behavior and their preferences. Compliance with these principles helps customers find the products they need faster, and the store increases sales.
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Let's look at the basics of merchandising:
Placing products with a limited shelf life closer to the customer. Products with an approaching expiration date, such as kefir or butter, are placed closer to the edge of the shelf. This allows them to be sold faster, reducing the likelihood of write-offs and reducing store losses.
Logical distribution of goods in blocks. For chile phone data he convenience of customers, goods are arranged in groups or blocks, which helps to avoid disorder on the shelves and makes it easier to find the right products.
Orientation of packages facing the buyer. All products on the shelves should be displayed so that the consumer can see the front side of the package. This improves visual perception, makes the products more accessible and allows for easy viewing of information on the packaging.
Clear and informative price tags. Price tags should be easy to read, clear and informative. This helps customers quickly navigate the cost of goods and make purchasing decisions.
Ensuring access to products. Merchandisers must ensure that every product on the shelf is easily accessible. Thoughtful distribution of space and signage help customers easily find the products they need.
Separate areas for products with strong odors. Products with strong odors, such as spices or cleaning products, should be placed separately to avoid the odor affecting other products.
Dedicated areas for premium goods. Separate areas or stands are created for expensive goods, such as premium alcohol or delicacies. This emphasizes their status and makes it easier for customers to find elite products.
Accounting for the time of visits of different categories of customers. During the day, the flow of customers in stores changes: in the morning, the store is visited by pensioners interested in basic products, as well as promotions and discounts. At lunch, students run in for snacks and drinks, and in the evening, the bulk of customers buy food for dinner after work.
Experienced merchandisers adapt the layout, lighting and even music depending on the time of day, which helps to most effectively satisfy the needs of different categories of buyers and contribute to increased sales.
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Auxiliary merchandising tools
To effectively organize the product space and maintain an attractive display, a number of special merchandising tools and techniques are used:
Control of inventory and availability of goods on shelves
In small retail outlets, inventory control can be done by accountants or salespeople, while in large chains this task is performed by entire departments working in conjunction with merchandisers.
Control of inventory and availability of goods on shelves
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Constant monitoring of product availability on shelves is necessary so that customers do not encounter empty shelves, since the absence of popular items reduces customer loyalty.