3 Key Merchandising Principles

1. Position in Store• First in traffic flow• Be where our consumers requires us to be

(OBPPC)

• Eye level is buy level

2. Stock Management3. Inventory levels to meet consumer requirements4. Maximise retailer return on investment5. Remove expired beverages from sales display

and place in quarantine area in back store6. Highlight inventory issues with store

management

• Product Standards• Rotate stock (FEFO First-Expiry-First-Out)• Face off brand towards consumer• Ensure beverages are clean, dry & free from

damages• Best beverages are fresh & served chilled

Merchandising Principles Stock Management

Remove Merchandising Units (MU’s) when 2/3 depleted with a NEW fresher stock MU from back store

Eye level is buy level – take top shelf & bottom shelf stock to replenish depleted eye level stock shelves in store sections & coolers

Left to right traffic flow – move older stock to left and fresher stock to right in first-expiry-first-out date sequence & vice versa

Promotional ends – replenish eye level areas with top shelf and lower shelf stock

Back store stocks - Transfer fresher stock from back store to shelves where inventories have become depleted due to above rotational practices

Chilled beverages – where possible put product approaching end of shelf life in coolers as the effects on the product are much less noticeable when stored at 3 - 7°C