Customers want simple designs for fresh food departments that work to emphasize product, not extraneous fluff, said Terry Roberts, president, Merchandising By Design, Carollton, Texas. Taking this into account is especially critical considering fresh foods’ 29% contribution to total store sales, according to Nielsen Perishables Group FreshFacts 2012, which pegs meat at a 39% contribution and produce at 32%. Best practices to achieve this include practical equipment, such as large ...
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