First, subdivide the needs of food buyers.
People who buy food can be divided into two categories. One kind likes fresh and good dishes; One is to save trouble, and generally don't buy difficult dishes. You can prepare two kinds of dishes to meet the needs of the above two kinds of people. A dish that sells well. Pick out the dishes you buy every day, make them beautifully, and then wrap them in plastic wrap. This kind of food is very popular with customers.
Second, targeted primary processing.
There are also vegetables that can be processed, such as potatoes can be peeled first, cowpeas can be broken into segments, and pumpkins can be cut into small pieces, which is equivalent to selling semi-finished vegetables. The price is about 30% expensive, but it is deeply loved by office workers and elderly people with limited hands and feet.
Third, reflect the commodity price advantage.
"Low price every day" is the image strategy of fresh food management. It is our basic idea to increase the number of customers with low and reasonable market price and strong promotion, to maintain the quality at any time with "low price promotion", reduce the loss and speed up the circulation of fresh goods.
Fourth, do a good job in commodity display management.
The basic color of fresh goods is the maker of warm and prosperous atmosphere in supermarkets. It can create a fresh, enthusiastic and lively atmosphere of the whole fresh food store and a sense of seasonal change; It can also make the "rich" display reflect freshness. According to the seasonal commodity combination, the commodity display should be complete, clearly classified and quantified, reflecting the characteristics of commodities and the artistic conception of good quality and low price; It is also necessary to display goods with the same or similar nature or function in the same place by means of display, so as to stimulate consumption, simplify the customer quality and price comparison procedures and facilitate sales; And according to the season or DM, arrange the reasonable space of each commodity to meet the requirements of the highest effect. Cheap artistic conception can arouse consumers' desire to buy, improve customers' desire to buy, create crowds and grab crowds, and then establish a "fresh" image.
Five, operating fresh and assured goods
If we want to provide customers with safe, fresh and hygienic goods, we must control the quality. "Quality is the life of fresh goods", so we should strictly control the quality and establish a strict commodity acceptance system. In addition, fresh operation rooms (such as meat counters) and stores (such as aquatic products counters) should always be kept clean and free of water to avoid all the possibility of dust accumulation. "No smoking" and "No dining" in the operating room meet the hygiene standards. In addition, fresh food workers strictly demand dress and gfd, and establish good personal hygiene habits, which can reduce the pollution of fresh food and ensure the freshness and quality of fresh food.
Fresh food management is by no means simple. Because it is easy to corrupt and deteriorate, the operating cost of fresh food is quite high. Carrefour, which focuses on fresh champion supermarkets, once withdrew from the China market because it could not bear the high cost. It is understood that the supermarket fresh-keeping operation has very detailed management and know-how for the purchase, inventory, structural collocation and even product display and knives, and these links have promoted the quality of fresh-keeping operation and even determined the core competitiveness of the supermarket.