What are the operation modes and purchase channels of fresh supermarkets?

(a) the operation method of fresh supermarket:

The whole commodity management process includes four parts: receiving goods, inventory management, display and store management, and each part has its own uniqueness in the management of fresh goods. Quality assurance and loss are the key points of fresh commodity management.

1, importance of ordering:

Ordering food is the beginning of business and the premise of normal operation of the store. Effective ordering strategy will improve the profitability of fresh food?

Generally, in the commodity management of international fresh supermarkets, there is a strict receiving management process, and the core of the process is how to control the quality of goods. The receiving area has strict cold chain control standards, which are strictly controlled in terms of temperature, transportation mode and packaging. At the same time, each commodity has a special acceptance standard manual and inspection method. In addition, many simple and effective management methods have been applied, such as ribbon management system and packaging classification management method for controlling shelf life.

2. The importance of receiving goods

The importance of commodity acceptance to fresh food management can not be ignored, and it has the task of checking. In the whole acceptance operation, every link must be closely linked, and any link that goes wrong will lead to losses. ?

3. Commodity display

The key to the formulation of commodity display is the seasonality and price sensitivity of fresh food. The Department of Commodities formulates an annual merchandise display plan. In the display plans of some international fresh supermarkets, different merchandise display plans are defined every month. At the same time, according to the sales volume and turnover rate of goods, the proportion of noodles is analyzed regularly to ensure the reasonable arrangement of noodles, ensure the efficient use of noodle display, and reduce the shortage, inventory and loss.

Use the "golden display line" to display: for fruits, it should be in the middle of the display surface. For example, when the upper and lower layers of plastic squares can be placed, the goods bought the day before or served first on the same day can be placed in the middle layer, and the upper and lower layers can be placed with new goods. Customers' choices are mostly in the middle level, which can speed up the sales of second-hand goods.

The premise is that the second-hand goods still keep a good freshness. If the proportion is too large, the fruit will stay on the shelf for a long time; If the proportion is too small, the replenishment times are frequent every day. In addition, the shopkeeper should pay attention to the life span of this fruit at the current temperature and humidity.

4. Loss management

The core of store management is to ensure the quality and loss of fresh goods. Generally, in international fresh supermarkets, from the store manager to the department manager, there is a detailed daily inspection list, including display, quality, price, product structure, promotion, equipment, hygiene, staff, warehouse, receipt and so on. Even detailed items such as the supply of Chinese cabbage and the display and inspection of tomatoes. And these inspection items should not only be checked one by one every day, but also scored. Finally,

This rating is not only a quantitative evaluation of the management of managers at all levels, but more importantly, the key problems of various departments can be accurately found through rating analysis, and then improved.

In addition, in store management, it is necessary to formulate detailed specifications, including how to set the table, guard the table, and close the table. At the same time, it is necessary to clarify the goods that set the table at night and in the morning, and the goods that can be removed and guarded at night. These need to be refined to every product in international fresh supermarkets.

(2) Purchase channel:

1, self-mining. Fresh supermarkets sometimes have to adopt the method of self-harvesting due to factors such as scale or distance or lack of suitable suppliers.

2. Supplier supply: This is the supply mode of most supermarkets. Purchasing selects suitable suppliers to provide fresh goods for supermarkets, and signs a supply contract agreement for a certain period of time.

3. Direct supply from the place of origin: the manufacturer directly supplies the fresh goods in the supermarket. Currently in the daily delivery group of cooked food. Because it is a factory product, it is easy to make this kind of supply.

4. Supply in distribution center: This is a supply mode of producing fresh goods by origin, suppliers, factories, etc. They are all sent to the distribution center, and then passed through the distribution center, accepted, stored, processed, packaged, labeled, picked and delivered to the store.

The above introduces the management emphases of four fresh supply chains. Each supermarket must choose a suitable supply chain according to its own scale and demand, and strict management can bring good sales and rich gross profit to the company.

Extended data:

Fresh-keeping method:

1, temperature and humidity management-the most effective way to prevent vegetables from losing heat and suppress respiration.

2. Cold water treatment-the method of covering fresh products with cold water and crushed ice. Such as: chilled aquatic products, onion and garlic preservation.

3. Ice salt water treatment-treat with 3.5% salt concentration and crushed ice to reduce the water temperature to 0℃ ... This method can make the nutrients of fresh goods not easy to lose and keep fresh. Such as: aquatic products.

4, strong wind precooling equipment-using strong wind precooling, so that its breathing drops rapidly when it does not reach the height, thus keeping the leaves green, often used for freshly picked leafy vegetables.

5. Refrigerating Su Sheng —— a method to improve the freshness of fresh commodities whose freshness began to decline again. The environment of Su Sheng warehouse can only be implemented under the conditions of low temperature of 3 ~ 5℃ and humidity of 90 ~ 95%.

6, plastic wrap packaging-inhibit water evaporation, prevent water loss, shrinkage, in order to achieve the purpose of preservation. Restrain breathing, prevent unnecessary consumption of respiratory heat, and achieve the purpose of preservation.

7. Cold storage-keep fresh goods at a low temperature of 0 ~ 5℃ ..

8. Freezing in the freezer-freeze fresh goods at the freezing temperature of-18 ~-40℃.

9. Cleanliness and sanitary conditions-The workplace, equipment and cutting tools are clean, and employees have good personal hygiene and clean clothes.

10, refrigerated and frozen transportation equipment-it is very important to prevent the freshness from decreasing due to long-term transportation. In the process of transportation, the temperature is too high, the wind blows, there is no refrigeration, refrigeration, temperature drop, etc. Need to be prevented!

References:

Baidu encyclopedia-raw & fresh food