(A) fresh supermarket operations:

The entire commodity management process includes four parts from the receipt, inventory management, display and store management, and for the management of fresh commodities for each part of the management of its uniqueness, in the management of fresh commodities quality assurance and loss is the focus of management.

1, the importance of ordering:

Ordering is the beginning of the business is also the premise of the normal operation of the store, effective ordering strategy will enhance the profitability of fresh?

Generally in the international fresh food supermarket commodity management, there are strict receiving management process, and the core of the development process is centered on how to control the quality of goods, in the receiving area there are strict cold chain control standards, from the temperature, means of transportation, packaging and other aspects of the strict control, and at the same time, for each commodity has its own special acceptance criteria manual and inspection methods, in addition to the application of many simple and effective In addition, many simple but effective management methods are applied, such as the ribbon management system and the packaging classification management method, etc., which are adopted to control the shelf-life.

2, the importance of receiving

Commodity acceptance of fresh business importance can not be ignored, as if the throat a - like, with the task of gatekeeper. The entire acceptance operation, must be fastened to each link, if any one link error, will lead to losses.

3, merchandise display

The key to the development of merchandise display is the seasonality of fresh food and price sensitivity, merchandise department to develop annual merchandise display plan, and in some international fresh food supermarkets in the display plan, a clear picture of a different monthly merchandise display. At the same time, based on commodity sales and turnover rate regularly analyze the ratio of platoon volume to ensure that the platoon volume of reasonable arrangements, so as to ensure the efficient use of platoon display, and reduce out-of-stock, inventory amount and loss.

Use of "golden display line" display: for fruit should be in the middle of the display surface, such as: can be placed on the upper and lower three plastic square plate, in the middle of the day before the first day of purchase or the first day on the first goods on the middle, the upper and lower layers of the new goods. The customer's choice of more in the middle, then you can make the old goods to speed up the sale.

Provided that the old goods still maintain good freshness. If the proportion is too large, the fruit on the shelf for a long time; if the proportion is too small, the daily replenishment of frequent. In addition, store owners should also pay attention to the current temperature, humidity, such fruit can maintain the life of the period.

4, loss management

The core of the management of the store is to ensure that the quality of fresh commodities and loss, and generally in the international fresh food supermarkets from the store manager to the department manager have a detailed daily checklist, checklist includes display, quality, price, commodity structure, promotions, equipment, sanitation, staff, warehousing, receiving and so on, and even in the checklist in detail such as the supply of Chinese cabbage, tomato display, and so on. Even in the checklist detailed to such as the supply of cabbage, tomato display check items, etc., and these check items not only every day to check one by one, but also scoring, and finally summarize the monthly total score for each check item.

Such a score is not only a quantitative evaluation of the management of managers at all levels, the key is to analyze the score can be accurately found in each department of the key problems, and then to be able to improve.

Additionally in the management of the store, should also develop detailed specifications, including how to come out of the surface, keep the surface and collect the surface, but also clearly stipulated in the evening and the morning on the surface of the goods, as well as at night can be removed from the surface of the surface and keep the surface of the goods and so on, all of which in the international fresh food supermarkets need to be detailed to each individual product.

(ii) Incoming channels:

1, self-pickup. Fresh food supermarkets sometimes have to take the route of self-picking because of factors such as size or distance or lack of appropriate suppliers.

2, supplier supply: this is the supply mode of most supermarkets, by the procurement of suitable suppliers to provide fresh goods for the supermarket, and signed a certain period of supply contract agreement.

3, the origin of direct supply: is a direct supply of fresh commodities from the producers of supermarkets. Currently in the deli day with the part of the group. Because it is a factory-made products, so it is easy to do this kind of supply.

4, distribution center supply: is produced by the origin, suppliers, factories and other fresh commodities sent to the distribution center, through the distribution center, acceptance, storage, processing, packaging, labeling, picking, distribution to the store supply method.

The above four kinds of fresh commodities supply chain management focus on the supermarkets must be their own size and demand to choose the appropriate supply chain, and strict management in order to bring the company a good sales and a generous amount of gross profit.

Extended information:

Fresh food preservation methods:

1. Temperature and humidity Management - the most effective way to prevent the cooling effect of vegetables and inhibit the amount of respiration.

2, chilled water treatment - the use of chilled water and crushed ice covered in fresh products on top of the method. Such as: chilled aquatic products, onions and garlic preservation.

3, ice salt water treatment - to provide a salt concentration of 3.5%, plus crushed ice, so that the water temperature down to 0 ° C environment. This method can keep fresh goods nutrients are not easy to lose, keep fresh. For example: aquatic products.

4, strong wind pre-cooling equipment - the use of strong wind pre-cooling, so that the breath does not reach the height of the rapid decline, and thus maintain the leaf surface green, commonly used in the just picked leafy vegetables.

5, refrigerated Susei - the freshness of fresh commodities began to fade again to improve the freshness of the method, its Susei warehouse environment in the 3 ~ 5 ° C low temperature and 90 ~ 95% humidity conditions, before the implementation.

6, cling film packaging - inhibit the evaporation of water to prevent water loss, crumpling, in order to achieve the purpose of preservation of freshness. Inhibit respiration to prevent the unnecessary consumption of respiratory heat to achieve the purpose of preservation of freshness.

7, cold storage cold storage - fresh commodities will be kept at a low temperature of 0 ~ 5 ° C to preserve freshness.

8, freezer freezing - fresh commodities will be kept at -18 ~ -40 ° C freezing temperature conditions.

9, clean, sanitary conditions - operating sites, equipment, handling cutting tools clean, operating employees good personal hygiene, clean clothing.

10, refrigerated, frozen transportation equipment - to prevent the problem of freshness loss arising from a long period of transportation is extremely important freshness management. Transportation process, the temperature is too high, wind, no refrigeration, cold storage, retreat temperature and so on need to be prevented!

Reference: