When organizing a point of sale of vegetables, it is important to provide a storage space. Even if you are going to deliver the goods every day, it is unlikely that you will be able to lay out everything on the showcase, the remains must be stored somewhere. Just like in the trading floor, in the warehouse area, it is necessary to provide for the correct temperature regime and ventilation. Otherwise, there is a high risk of write-offs of perishable products.
It is necessary
area, personnel, trade and weighing equipment, cash register machine
Instructions
Step 1
Develop an assortment policy. Half of the shelves and display cases should be given for vegetables of constant demand: potatoes, carrots, onions, cabbage and beets. A quarter - for seasonal vegetables: turnips, rutabagas, radishes, leafy and gingerbread vegetables. In the remaining space, you can place a product of related demand, for example, canned vegetables, etc.
Step 2
Conduct product presentation training with sellers. It consists of two main modules. The first answers the question "What to offer?", The second - "How to do it?" Develop appropriate exercises. Do not forget that the more complete knowledge about consumer properties and competitive advantages of a product is, the higher sales you expect. The technique of the second module consists mainly in the acquisition of communication skills by sellers.
Step 3
Order sales training if you have problems with conducting the previous training on your own. There are many companies offering such services for trade organizations of various directions. When choosing, the main thing is to take an interest in successful work carried out by business trainers earlier. Unfortunately, most likely your specialization will not be taken into account in this training. Therefore, you still have to develop some additional exercises and business games yourself. The need for training is especially relevant for network outlets selling vegetable products. By the way, skeptics will grimace when they hear that someone is conducting additional training in such a seemingly “collective farm” grocery niche as selling vegetables. However, now, when there is a real struggle for the attention of buyers, it is no longer necessary to act "the old fashioned way".
Step 4
Work with the staff on service standards, give sellers and commodity managers strict instructions regarding the storage of vegetables. It is not enough to make the right contact with the consumer; you need to offer him a product that has retained its qualities. It is unlikely that anyone would undertake to argue that selling good vegetables is much easier than stale produce, which has obvious traces of improper storage.
