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THE SELECTION OF FRUITS AND VEGETABLES

To satisfy its clientele, it is important to know it. This goes from its expectations and its consumption habits, to its behaviour and its purchasing power. It is the key to any construction of the selection based on a level of choice, price and quality. Moreover, by carefully studying its catchment zone, and thus its competition, each outlet can define a potential that will therefore result into an optimized selection and a suitable equipment. In the case of fruits and vegetables, there are basic regulations to be applied. Including a minimum of 40 references.

As its name suggests, they refer to the greatest number and are essential in the section. As a rule, these assortments belong to the sixty most consumed species all year round (20 fruits and 40 vegetables), permanent products and key seasonal products. When the customer enters, these assortments are also the first indicator of the savoir-faire of a store..

THE PERMANENT PRODUCTS

Il faut les avoir toute l’année. On en recense près d’une cinquantaine. Parmi eux (liste non exhaustive) :

VEGETABLES

  • Green salads (lettuce, batavia, escarole, curly endive, …)
  • Crudités: avocado, red beetroot, white/red cabbage, celeriac, cucumber, radish (bunch and/or black), …
  • To be cooked: broccoli, kale, spinach, turnip, leek, aubergine, courgette, potatoes, …
  • Mixed: endive, tomato, carrot, artichoke, celery, button mushrooms, cauliflower, fennel, bunch of white onions, pepper, …
  • Condiments: onion, shallot, …
  • Aromatic herbs: parsley, chives, mint, basil, coriander, bouquet garni (thyme, bay leaf, rosemary) …
  • Pulses

FRUITS :

  • Banana, lemon, orange, pomelo, apple, pear, kiwi, pineapple, dried fruits…

“Neither choice nor quality of fruits and vegetables, this without a doubt would lead to the loss of customers!”

SEASONAL PRODUCTS

As soon as the season starts, it is essential to offer them. Among them (non-exhaustive list):

  • Leader for at least five months: peaches, nectarines, melons, strawberries (spring-summer), grapes (summer-autumn) and clementines (autumn-winter) …
  • Leaders for two to three months: asparagus (spring), apricots, cherries, raspberries, pineapples, mangoes (summer), plums (summer-autumn) …
  • Small products that highlight the offer and the image of the store: early vegetables (spring), red fruits (blackcurrants, blackberries, …)

SPECIFIC ASSORTMENTS

Satisfying precise and mostly seasonal demands, these assortments tend to become more accessible, are a true source of differentiation and additional turnover. Having them gives a specialist image. Make sure to provide them and put them forward.

PRACTICAL ASSORTMENTS

Products that are easy to prepare and/or ready to eat include the fourth assortment that must be placed in a cold unit close to the fruit and vegetable section. These are the green salads (mixed salads, lamb’s lettuce, rocket, lettuce, sucrine lettuce, …) crudités (grated carrots, …) raw vegetables and packed fresh herbs. The fifth assortment: packed cooked or precooked fruits or vegetables, and often marketed (potatoes, lentils, carrots, beetroot, purées, soups, gazpachos, …) Not to mention the chilled fruit juices.

MUSHROOMS (EXCLUDING BUTTON MUSHROOMS)

Organic fruits and vegetables are becoming increasingly popular and should be set up separately and visibly. A minimal range composed of 20/80 with between five to seven references in fruits and between eight and ten references in vegetables

EXOTIC ASSORTMENTS, RARE AND OFF-SEASON PRODUCTS

Very popular during Christmas and new year, exotic and rare (old fashioned) fruits and vegetables are more and more leaving the purely festive framework and are regularly found in the selection (ginger, mangoes, lychees, papaya, lime, coconut, sweet potato, chillies, cardoon, Jerusalem artichoke, Chinese artichoke, horseradish, …)

dattes en vrac
fruits secs en vrac dans des distributeurs en Belgique
champignons vendus en vrac
herbes aromatiques dans des petits sachets en plastique

DRIED AND NUT PRODUCE

Known for their nutritive qualities, these assortments deserve your attention, especially in winter or during Ramadan. These key products are prunes, dates, figs, raisins, apricots, walnuts, almonds, hazelnuts for fruits. Beans, lentils, broad beans and peas for vegetables.

PRODUCTS OF DEFINED QUALITY

To differentiate and move upmarket. Made in France, products with designations (AOP, AOC, IGP, Label Rouge…) or even traditional local products and/or from market gardeners of its region are increasingly sought after. Think of identifying them well on the shelf.

Les champignons (hors Paris)

Fragile and expensive, but very rewarding, the forest mushrooms (ceps, girolles, oyster mushrooms, black trumpets, chanterelles…) work rather in small quantities.

AROMATIC HERBS

Curly and flat-leaf parsley, coriander, basil, mint, chives, dill, chervil, tarragon are among the most popular..

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