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 ...
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