家乐福蔬果课-生鲜排面指南培训.ppt

生鲜处排面指南
Fresh Division Implementation
蔬果课
定义 Definition
依照当地的购物****惯,详细清楚地制定在何地,如何排列商品。我们必须考虑到店和处的排面,客流,商品的特性,季节性和促销因素。
Define clearly where and how implement the merchandise according to local shopping habit . We have to take into account store and division layout ,customer flow, products specificity, seasonal and promotion factors .
目的 Objective
使所有的分类和单品排面标准化。
Standardize all family & items implementation
使顾客舒适购物.
To make customer fortable
依照季节段来改变排面.
To change implementation according the seasonal period
部门准备和促销管理.
To arrange and manage promotion in the department
改善生鲜处的组织机构,提高生产力。
To anization and productivity of Fresh division
生鲜处排面指南
Fresh Division Implementation Guide
方法 Method:
在保证100%的分类和季节性的基础上准备排面
To prepare the implementation based on 100% of the assortment and season
以部门排面指南作为员工的指示说明。
To give instruction to staff with department implementation guide
将每个分类的排面指南始终保留在卖场。
To keep permanently in sale area the implementation guide for each group of family
打印每张指南,制作成薄板,贴在每个排面后面
To print out each guide , laminated ,keep behind each display
每月检查一下排面.
To review the implementation once month
由谁负责 Who
由生鲜处长和销售主管决定。
Decided by fresh division manager and sales manager
生鲜处排面指南Fresh Division Implementation Guide
生鲜处排面 Fresh Division layout
>>要点 Keys points :
顾客的第一感觉:TG的量感,22部门商品的新鲜
First feeling by the customers should be :
volume through TG , freshness in dept 22 & promotion
营造自由市场购物氛围
Customers feel like in wet market !
尽可能的将走道位置空开。
The alley are free as much as possible
加工商品和未加工商品必须分开。
The cooked and uncooked are products are separated
生鲜处位于门店的尽头,靠近收银线,方便顾客购物后离开
The fresh division is at the end of the store and close to the
cashier line , easy to leave after fresh shopping
蔬果课
蔬果课排面图 Fruits & Vegetable Department Layout
干果
绿叶菜
根茎类
水果
茶叶
蜂蜜
鲜花
酱菜
鸡蛋
有机菜
豆腐
促销台
食用菌
海苔
Dry And Product
Leafy
Root Stem
Fruit
Tea
Honey
Flower
Pickles
Egg
Organic Veg
Bean Curd
TG
Mushroom
Hai Tai
每个分类的排面指南贴于排面的背后,以便员工查询
Your implementat