We offer over 2000 references of fresh products and 800 frozen. This wide choice allows you to create varied and attractive shelves.
FRESH AND FROZEN PRODUCTS
Fresh products which generate both turnover and profit margin, are also the conveyors of the image of your supermarket. Their role is therefore crucial. A wide choice of fresh products draws a clientele with generally a high average basket. Studies have proved that the fresh produce section allows to increase the turnover of the other sections. The equipment also plays a role, new refrigerators equipped with closed doors give a guarantee of modernity while allowing serious energy savings.
For frozen products, they are increasingly meeting the high demand of consumers for ready-made dishes in western countries and a growing need for basic products for traditional cuisine in developing countries with households whose freezing equipment rate has strongly increased.
WITH A FROZEN PRODUCT RANGE OF OVER 1000 REFERENCES, COMPLEMENTED BY THE LARGE TRADITIONAL VOLUMES (CHICKEN THIGHS, PORK CHOPS, ...) WE CAN SATISFY ALL THE EXPECTATIONS OF YOUR CUSTOMERS.
HIGH LOGISTICAL OBLIGATIONS OF FROZEN AND FRESH PRODUCTS.
For frozen products, the transport is easy given the long product lifetime and their stability during transport. It must simply be ensured that the temperature inside remains constant throughout the duration of transport.
With regards to fresh products, ensure that the chosen products have a sufficiently long used-by date relative to the time of transportation if they are to be shipped by sea. Otherwise, air shipment is required, an operation that we carry out very regularly by recommending experienced forwarding agents for the air freight.
YOUR SUPERMARKET’S EQUIPMENT
Depending on the country and consumption habits, more or less significant shelving space must be planned. Given the high cost of cooling units for fresh and frozen products and the corresponding energy costs, therefore when you entrust us with the development of your outlet, we carry out a precise study to determine the number of units strictly required.
