u/unethicalbutnice

I may be dumb, and I’m okay with that.

Is there a graceful way to execute a corporate planogram/shelf plan/etc with a section already full of stuff that’s not being carried over?

My brain just goes on the fritz and I cannot picture a final view without the shelves being entirely empty.

But that’s not exactly a graceful way to do it. I see people in larger stores and they just seem to ninja their way through it. It was one way a minute ago and now? ENTIRELY DIFFERENT.

How?!

To be fair, I can’t really visualize most things in my head without concentrated effort. I suck at merchandising.

So yes. Tips and tricks for plano performance?

Hey y’all! We’re a small store with a small produce counter, but we’re near a major vacation location, so pre-cut produce is a rapid seller with good margin.

Obvs the big trays are fairly standard. Grapes, melons, strawberries, pineapple. Broc, cauliflower, snap peas, carrots, tomatoes, celery.

But what about your cut peppers or omelette mixes. Cut mushrooms, onions, etc.

We don’t have room for more people to do the cutting nor a lot of storage for a bulk pre-cut.

Do you have any gadgets or doohickeys to make processing produce faster? Something easily cleaned and sanitized, obvs.

Tips/tricks from the produce professionals? Do you have a crack team of carrot cutters? Zucchini noodle ninjas?