Vegetable fresh supermarket, with the development of the times, more and more foods with local characteristics are constantly emerging. These foods can be described as a tradition of color, fragrance and beauty, and of course the ingredients are carefully stored. Let's share the vegetable fresh supermarket.
Vegetable fresh supermarket 1 How to achieve high efficiency and low loss?
First, supermarket fresh management must first do a good job in purchasing.
The purchase of fresh supermarket is the key to supermarket management. The quality and cost of purchasing goods are directly related to the fresh profit of supermarkets. Supermarket managers must strengthen the purchase of fresh food. Ordinary supermarkets choose to buy locally in consideration of freshness. There are two ways to buy locally. One is in the wholesale market of agricultural products (farmers' market), and the other is in the production base of agricultural products (farmers). Before buying a farmer's market, buyers must collect the unit price and quality of each commodity in advance.
It is best to find a long-term cooperative supplier in the wholesale market and negotiate the cooperative price. This can reduce the purchase cost. Of course, buyers also need to have rich selection ability and know which vegetables are fresh and which sell well.
Two, supermarket fresh management should do a good job of ordering.
Make a good order, mainly to prevent fresh products from being unsold or surplus. Order fresh vegetables every day. Generally speaking, the order quantity of a day is the best, and this definite quantity is what.
Through the data analysis table provided by the system, we can find out the inventory and sales rules of goods, so as to estimate the order quantity of the next day. In addition, we should also pay attention to the life cycle of a single dish, the sales changes at different times of the day and the daily inventory work. It is beneficial for purchasing personnel to make reasonable ordering plans and reduce purchasing costs.
Third, the fresh-keeping operation of supermarkets should be priced well.
Good pricing of fresh food in supermarkets helps to improve the competitiveness of stores on the one hand, and reduces the loss of goods on the other. The pricing of supermarket fresh food should be adjusted, and the price of vegetable market should be combined with the price of competitors, so as to maintain the regional competitiveness. On the other hand, adjust the price appropriately according to different dishes. Some vegetables with long shelf life can be adjusted for several days, while some vegetables that are not easy to store can be adjusted several times a day to ensure that these vegetables can be sold out on the same day.
To sum up, to do a good job in supermarket preservation management and reduce the loss rate, we need to do the following three aspects: selecting goods, ordering and pricing. These three aspects may be easy to say, but they need some experience to do. Of course, in addition to the above three aspects, there are other aspects of supermarket fresh management, such as vegetable display, sorting, marketing, etc., which require fresh supermarkets to constantly sum up their operations and find out their own business strategies.
Vegetable fresh supermarket 2 I. Fresh principle
There are six principles of fresh food, which is also the goal of fresh food management. On this basis, the corresponding gross profit and sales can be realized.
1, fresh
2. clean
3. Excellent service
4. Delicious
5. Reasonable price
6. Rich variety
Freshness: the goods sold must pass the quality inspection, and the fresh quality must always be maintained from receipt, storage, operation, treatment to display.
Cleanliness: All goods, employees, work areas, processing equipment and sales cabinets must be kept clean at all times.
Quality service: employees love their jobs, can provide fast, accurate, polite and civilized services, give customers a smile and repay their loyalty.
Delicious: producing delicious food, conforming to local tastes and meeting the needs of major customer groups.
Reasonable price: the price must be cheaper than the competitors, consistent with the quality and acceptable to consumers.
Variety: according to the characteristics of different seasons and different producing areas, we provide various distinctive products to meet the needs of customers.
Second, the working procedures of fresh food
purchase order
Order goods
Receive goods
shop
therapy
Packaging display
sell
Return the goods purchased by customers.
Internal conversion loss
Third, new standards.
The principles of our employees
Have a sense of responsibility
Constraints and constraints on yourself, the company and society.
Good skills, diligence, hard work and willingness to make progress.
Good relationship
Can handle the time relationship between work and family.
Cargo standard
Select the goods within the shelf life.
Only when the goods are of good quality can they be sold.
The price tag and the outer box of the goods clearly indicate the shelf life.
Goods must be classified and stored in the cold storage.
Cleanliness standard
The goods are clean from receipt to sale.
The personal cleanliness of employees should meet the standards.
Cleaning of sales area, equipment and appliances, storage and operation area
Use chemical cleaning products and cleaning tools approved by the food and drug administration.
program standard
Standardize the operation process and standardize it with formulas.
Establish a standard management system
Reasonable commodity sales and purchasing plan
Profit standard
To increase gross profit and reduce losses as the management center.
Each department establishes a reasonable profit index.
Summarize the implementation of fresh food every month (procurement, sales, loss control)
Fourth, the procurement plan
Formulation of purchasing plan
Completed by the newly appointed department head and reviewed by the department manager.
The sales plan should be made with a full understanding of the sales of goods.
Consider seasonality, holidays, promotions, weather and other factors.
Make purchasing plan with the goal of continuously increasing turnover and gross profit.
Weekly plans and daily plans can refer to past sales data and set reasonable benchmarks.
Implementation of procurement plan
Combined with the previous sales situation and inventory situation, the ordered quantity is reflected in the perpetual order.
Five, fresh department order process
procurement plan
Confirm order quantity
Permanent order
Fax and telephone confirmation
End of order
Management measures of fruit and vegetable freshness in vegetable fresh supermarket 3
According to the principle of freshness management of fruits and vegetables, temperature and humidity are two important factors affecting the quality of fruits and vegetables, and they are also controllable factors in supermarket management practice. Therefore, temperature management and humidity management have become important measures and means of fruit and vegetable preservation management, and are also one of the important tasks of fruit and vegetable departments. They run through the whole process of storage and sales of fruits and vegetables, and directly affect the final sales quality of fruits and vegetables.
1, temperature/humidity management method
The suitable temperature for experience is generally 50C~80C for fruits and vegetables.
Melon/papaya/banana room temperature
Sweet potato/potato room temperature
Empirical suitable humidity
General fruits and vegetables 90% ~ 95%
80% ~ 85% of sweet potato/taro
Citrus has low humidity.
Leaf vegetables: Chinese cabbage, green vegetables, vegetable seedlings, rape, pea leaves, leeks, leeks, celery, celery, spinach, lettuce, spinach, watercress, mustard greens, wheat, amaranth, Bibo vegetables, sweet potato leaves, medlar leaves, chrysanthemums, fennel, shallots and shallots.
* Fruits and vegetables: green pepper, pepper, red pepper, tomato, tomato, Chinese cabbage, cabbage, green onion, eggplant, garlic moss, cauliflower and broccoli;
Cucumber: cucumber, wax gourd, towel gourd, bitter gourd, hairy melon, pumpkin, caviar melon, bergamot and cantaloupe;
* Beans: cowpea, edamame, mung bean, green bean, Dutch bean, pea, lentil and broad bean;
Rhizomes: potato, onion, sweet potato, ginger, garlic, carrot, green radish, white radish, yam, taro and corn;
Mushrooms: lotus root, spring bamboo shoots, winter bamboo shoots, bamboo shoots, water chestnuts, kelp, mushrooms, Pleurotus ostreatus, Volvariella volvacea, Flammulina velutipes, lilies and fungus;
* Bean products: old bean curd, tender bean curd, dried frozen bean curd, blood bean curd, inner fat bean curd, bean jelly, dried orchid, spiced bean curd, dried white bean curd, thousand sheets, thousand knots, vegetarian chicken, gluten, oil bean curd, bean curd skin, etc.
The temperature and humidity requirements for specific varieties of fruits are as follows:
Today's apples: Red Fuji, Qin Guan, Guoguang, Red Star, Washington Apple, Green Apple, Green Snake Apple, Jiali Apple and Chile Apple;
* Pears: Crystal Pear, Yali Pear, Gongli Pear, Xinjiang Fragrant Pear, Zaosu Pear, dangshan pear, Xuehua Pear, Yali Pear and Japanese Fengshui Pear;
* Oranges: navel orange, fresh orange, Sunkist orange and sweet orange;
* Citrus: orange, tangerine, kumquat, tangerine, Chaozhou orange, Sihui orange, Shatian pomelo and Fujian pomelo;
Plums: plums, plums, red plums, black plums, nectarines, peaches and prunes;
* Cherry: cherry, cherry;
* Grapes: imported green grapes, imported red grapes, imported black grapes, Xinjiang grapes and Kyoho grapes;
* Bananas: imported bananas, powdered bananas, plantains and domestic bananas;
* Mango: domestic mango, waist mango, Philippine mango, ivory mango and Australian mango;
* Melons: seeded watermelon, seedless watermelon, yellow flesh watermelon, cantaloupe, netted melon, cantaloupe, black beauty watermelon, pearl melon, white melon and cantaloupe;
Tropical fruits: carambola, rambutan, litchi, longan, annona, durian, mangosteen, papaya, coconut, pineapple, avocado, egg fruit and ginseng fruit;
2, cold water treatment method
Soak fruits and vegetables in ice water at 0℃, cool them, take them out, and suck up excess water. Suitable for corn, edamame, lettuce and so on.
3. Resurrection therapy
Cut the fruits and vegetables before the stem and put them into normal temperature water to make them revive after absorbing water. Suitable for onion, Chinese cabbage, leafy vegetables, mustard greens and cress.
4, heat treatment method
Open the carton, dissipate heat, and then store at room temperature. Suitable for "after-ripening" tropical fruits such as papaya, banana, pineapple, durian, mango and cantaloupe.