2024-03-19
Tips for displaying fruits in a Multi Deck Open Chiller
When placing fruits in the fruit open chiller, it is necessary to distinguish and handle them according to the actual situation of the site, environment, season, etc. For example, it can be divided into the best taste area and the most nutritious area; Elderly and children's areas; Current season zone and off-season zone; This week's sales champion area and the most affordable selling price area, etc. Therefore, the following principles can be followed:
(1) Freshness principle
Before displaying fruits in the sales area, quality inspection must be carried out to ensure that all fruits on the shelves meet the standards of excellent quality, reflecting the "freshness" principle of fruit management. Once rotten or spoiled fruits are found, they should be picked out as soon as possible to avoid affecting sales.
(2) The principle of abundant goods
The fruit display on the fruit display open fridge should be sufficient. At first glance, there seems to be a lot of goods, which can better attract customers to come into the store to make purchases. Resolutely prevent out of stock and shortage, and ensure high-quality and affordable goods.
(3) Color matching principles
Properly combining and displaying various brightly colored fruits can fully reflect the abundance and variability of fruits. The skill of fruit display lies in not only providing customers with a pleasing and constantly changing freshness, but also promoting the displayed fruits effectively. For example, combining purple grapes, red apples, golden oranges, and green pears can create a colorful effect.
(4) Principle of reducing spoilage
When displaying fruits, it is necessary to consider the characteristics of different fruits. For example, it is necessary to choose the correct props, methods, and display temperature, otherwise improper display may cause deterioration. Peaches are sensitive to pressure and tend to heat up easily, so they should not be stacked during display; Apples have a ripening effect on fruits such as bananas and kiwifruit, and putting them together can easily cause other fruits to spoil faster.
The display area of fruits must be appropriately proportional to the turnover volume. If the proportion is too large, the fruit will have a longer shelf life. If the proportion is too small, the daily replenishment frequency will be frequent. Also pay attention to the lifespan that this fruit can maintain under the current temperature and humidity.
(5) First in, first out principle
If the same product is purchased in several batches at different time periods, the principle of first in, first out is to determine which batch of products to display and sell first. It is crucial to adhere to the principle that fruits have a short turnover period and a fast spoilage time.
(6) Seasonal principle
The management of fruits has a strong seasonality, and corresponding fruits are available for sale in different seasons. Therefore, the display of fruits should change with the times, and newly launched varieties should be displayed in obvious places to better meet the new needs of customers.
(7) Clean and hygienic principles
The fruit products displayed after cleaning are good in appearance and easier to sell. Whether the display area, equipment, and utensils used for display are clean and hygienic also affects customer purchasing desire. Therefore, all areas within the fruit shop should be kept clean and tidy.
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