CHICAGO -- Reducing shrink, rather than trimming labor, may be a more effective means to cut costs while boosting sales in fresh food departments, according to two retail case studies. When analyzing shrink, retailers generally look at scan margins first, said Mark Vanderlinden, vice president of produce merchandising for Price Chopper, Schenectady, N.Y. "But drilling down deeper, if you're throwing product away, you're also throwing away labor, wrap and supplies as well," he said. By ...

REGISTER TO VIEW THIS ARTICLE - Register for a Free Account

Why Register for FREE?

Registering for content on Supermarket News will give you INSTANT access 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’s FREE, 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.
 

Click here to read the FAQ page if you have any questions (opens in a new window)
 

Attention Paid Print Subscribers:  While you have already been granted free access to SN we ask that you register now. We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.

Already registered? here.