Food retailers are more frequently rationalizing SKUs, enhancing perimeter departments and experimenting with aisle layouts and cross-department merchandising to boost sales of center store products, report retailers polled for SN’s 11th annual Survey of Center Store Performance, conducted online May 1-19. New product innovation was the revitalization strategy most frequently cited by retailers (70.9%), followed by merchandising shelf-stable products with complementary fresh foods in ...
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