Fruit shop operating principles summary

fruit is rich in nutrition, people like to eat all year round, so the opening of a fruit shop in the four seasons business is not bad, but also has a knack for fruit shop. So, when you choose to run a fruit shop, what are the principles that should be followed in order to be successful?

thematic display:

is in the store to create a scene, the theme and connotation of certain, so that customers have a sense of novelty, out of the ordinary, fruit join imperceptibly condemnation, so that consumers are more willing to enjoy the freedom of choice and let more vitality, fruit supermarket.

Specific division

fresh principle:

Before the

color collocation principle:

fruit rich color, bright color, proper combination and display color collocation, can fully reflect the richness and variability of fruit, not only to the customer, good to hear or see the changing of freshness, and promotional display of fruit better, this is the skill of the fruit display. Such as: purple grapes, red apples, golden orange, green pear collocation together will produce a riot of colours color effect.

fruit must consider the characteristics of different items in the display, select the correct methods, display props, temperature, or due to improper display caused by the loss. Peach is afraid of pressure and easy to heat, so the display can not be stacked; Apple has effect on the ripening of bananas, kiwi fruit and other fruits together easily lead to excessive deterioration.

fruit display area and turnover ratio must be appropriate. If the ratio is too large, then the fruit retention time in the long shelf; if the ratio is too small, then the number of daily frequent replenishment. Also pay attention to the current temperature, humidity, the fruit can maintain the life.

if the same species in different time in several batches of purchase, the FIFO principle is to determine the first batch of goods on display sales