Managing shrink has always been a dilemma for fresh food managers. The scenario is a familiar one. If managers display too much product, they risk losing money on the merchandise that doesn't sell. On the other hand, they can't build sales without having abundant displays. How do fresh food retailers manage shrink? There's no one-size-fits-all solution, according to the retailers SN interviewed. Improvements in the equipment that keep the prepared foods warm are making a difference at ...

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