légumes frais dans un magasin coccimarket

ORGANISATION

DAILY MANAGEMENT: DISCIPLINE AND CONSTANT ATTENTION

Once the products have been shelved, shelf work does really stop. On the contrary, it is even the shelf that requires the most attention throughout the day to stay remain efficient. Restocking, quality control, tidying, cleaning, “second opening”, anticipating orders, … there is a lot to do. See all the details again to better organize your days.

As much as possible, create and manage accurate sales histories with the most details (weather, holidays…). They could come in handy from one year to the next.

Always keep an eye on the weekly weather and especially the weekend. It can strongly influence sales and the products.

A TYPICAL DAY IN THE FRUIT AND VEGETABLE SECTION

Before opening
  • Inspections of incoming goods (quality and quantity approval)
  • Shelving leafy produce and fragile fruits
  • Sorting, trimming and product care
  • Tidying and cleaning around the section
  • Updating and inspecting the price labels (+ promotional display)
  • Stocktake
Morning
  • Sorting the storage zone
  • Tidying the store room
  • Processing and mark downs (damaged goods book)
  • Preparing orders
  • Regular monitoring of sales and restocking, maintenance of products on the shelves
Afternoon
  • Regular restocking of the shelf according to the influx and be ready for 4 p.m., “second opening of the store” and maintenance
End of the day
  • Setting up the potatoes and condiment display
  • Setting up less fragile fruits (apples, pears, citrus fruits)
  • Setting up less fragile vegetables (pot au feu, garnish, ratatouille, avocados)
  • Preparing the repackaging (only leaves and products that tend to lose weight by evaporation)
  • Inspection of dates of fourth and fifth category products

Après After Closure
  • Programming of scales if needed
  • Repackaging of products and vaporizing before repackaging
  • Cleaning the aisle

“My first daily rule: take your time and scrupulously sort what I place or put back on the shelf. By being especially attentive with the fragile fruit and vegetables. You must not hesitate one second and remove perished goods. A spoiled produce can quickly contaminate the entire package.” Karim Akanfar, Paris

MONTHLY TASKS

  • Draw up a price/selection list of the competition
  • Point out the calendar events (festivals, holidays, …) and plan the main arrangements of the product lines (seasonal, animations,…)
  • See the fruit and vegetable column of the current CocciNews

“If you hesitate, so will the customer.”

DAMAGED GOODS

Enemy No.1 of the section’s profitability, damaged goods can be beaten. Rule no.1: Do not target the removal of damage goods, but rather control them. When you order be more thorough on the quantity purchased, upon receipt, check the packages well, but also knowing the difference in fragility of the products and thus by managing its stock well. Finally, limiting as much as possible manipulations and shocks until they are shelved. But it is impossible to have zero damaged goods. Too ripe, damaged and unsaleable, if you hesitate, so will the customer. In case you do not want to throw the goods away, ask your customers about giving them a second life, some outlets, especially the rural ones, give their damaged produce to farms. A way to avoid waste and a good point for your image.

(1) The average loss of goods hovers around 7 points of damaged goods (expressed as percentage of retail turnover). It ranges from 3 points for rare aisles that are well maintained, up to 13 points and more for many untidy shelf displays. (Source: LSA)

femme choisissant des melons dans le rayon fruits et légumes d'un coccimarket

“The shelf is ready every day before the opening. That said, you cannot leave it from morning till evening, you should restock and sort it, clean around the shelf, in short, this requires constant attention so that the shelves are clean and well stocked. As for repackaging, the most fragile products (green salads, herbs…) are kept in a cold room every night.”Lahoucine Joubala, Flers 

“Given the space and its weight in terms of image and turnover, it is a section that must be constantly monitored, with people dedicated to its management. Stock management is essential as well as the staging of the products. Only one priority: zero mistakes in the section”  » Gwladys, Saint-Léger-du-Bourg-Denis

THE STOREROOM

As a decisive space for preserving the quality of fruits and vegetables, the storeroom must therefore be, just as well managed as the section. After inspecting the quality of the goods (upon receipt as well as repackaging), an adapted preservation should be guaranteed for each type of products. Please note that some products are very sensitive to light (white asparagus, endives, escaroles) or ventilation (all leafy produce).

IDEAL TEMPERATURES:

  • Between 15 and 20° C (dry zone/room temperature): potatoes, condiments, exotic produce (especially bananas) and dried fruits.
  • Between 10 and 12°C : fruits and vegetables sensitive to the cold but that change quickly at higher temperatures: tomatoes, ratatouille vegetables, cucumbers, …
  • Between 4 and 8°C: Leafy vegetables, stems, flowers and young shoots, red fruits, …
  • For the fourth and fifth category product ranges, in general, in the fresh produce section, the temperature must be between 0 and 4°C.

 

Tip : For stores that do not have a cold room, the repackaging of the most fragile produce can take place in the fresh produce section

chambre froide d'un coccimarket remplie de stock

Calée sur une température de 6°C, la chambre froide de Flers dispose d’un humidificateur d ‘air pour une meilleure préservation des légumes feuilles et racines.

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