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 ...
REGISTER TO VIEW THIS ARTICLE - Register for a Free Account
Registering for content on Supermarket News will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick. What are you waiting for!In addition you will also receive a complimentary copy of SN's salary survey sent to you by email.
Attention Paid Print Subscribers: While you have already been grantedfreeaccess to SNwe ask that youregister now.We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.