Layout

up to 76% of buyers make a decision to buy, being in the store's trading floor. With the correct layout of sales in the store increase from 12% to 25%.

Therefore, the calculation is so important.

1. All the fish need to lay their heads in one direction

Head up or head down, do not spread it. Although such species as ... the needle ... flounder ... you can put a little differently ... the needle, since it is long, you can put it under a smaller slope ... .a flounder round - it can be put in a semicircle ...

Ridges, belly, squid pigtails are better to put volume, tucking in Small fish ... capelin, sprat, saury, smelt can be laid out not one by one, but a neat slide ....

2. Spread out the fan ...

One kind of fish put under another. The fan attaches volume to the laying out, the appetite of the products. With the fan method of laying it will always seem that the fish in the storefront are much larger.

If you have a small showcase, and the fish assortment and the consumer flow is very large, the fan can be narrow, but high in several layers. . To the seller during a large flow of buyers did not have to constantly report the range.

Fish is a fairly impulse commodity. The buyer may have planned to come for the purchase of herring, salmon or freshly frozen fish, but he does not plan to buy a die or needle or kippers. Usually you just want to buy some fish. And he will buy it from you in the store or go to another - it depends on your storefront and of course your seller ....

3. Spread the fish better so that the back was at the top, towards the seller, and the abdomen - at the bottom, in the direction of the buyer.

It is very important that the buyer sees and understands: what kind of fish before him lies. So that he could see it.

It's like an inverted price tag. A person may not understand what is the matter, but it will irritate him ...

4. When you spread a fan, one kind of fish overlaps the other, it's better to cover the tails of the fish, and show the heads and carcasses.

5. If you need to draw special attention to some position, put it in the central part of the storefront. If it is one large carcass or two large pieces, you can put them in a direction different from the main direction of the computation, for example, across ... without closing other types of fish.

6. Put all the products in blocks.

smoked - to a smoked, vacuum production to vacuum, preserves to preserves. Try to form more and such blocks. assortment to potatoes (capelin, herring, saury, herring, mackerel, kippers) in one block. and red and delicacy kinds of fish (belly, ridge, pink salmon, oil, sockeye) lay out together with each other, in another block.

Beer assortment (asp, tolstob, bream, pike, crucian, needle), we also grouped in one place.

We do this so that every buyer can see exactly what he needs on the storefront. And if you mix all the blocks in the storefront, then the buyer will see something and something will not. He will not consider the whole shop window.

7. Separate one manufacturer from another. Put two fans on the display case. One fan is the first manufacturer, the second fan is the second manufacturer. And in the price list, write them down so that the buyer clearly understands that they are different producers.

8. Smaller types of fish (capelin, Baltic herring, smelling, smelt) should be put closer to the buyer, larger carcasses ... such as thick-beef, asp, pike, pink salmon, bream we put farther so that they do not cover the smaller fish ....

You can make an exception in the event that this fundamentally hinders the trade. For example, you have very good and quickly sold capelin, and it is inconvenient for the seller to get it from the far side of the store, you can lay the capelin closer to the seller, but then put it in a larger volume so that it can be clearly seen.

9. If you do not have enough products to put a full showcase and report nothing, then you need to stretch the product ... If this does not work out, then we shift all the products to one side of the storefront so that the layout is complete, and the second part of the storefront is better will remain simply empty. In the process of trading, you must always correct the display case.

10. All the fish should be distributed evenly.

Avoid empty seats or vice versa piled up piles. Because the fish at the bottom of the heap will crumble and begin to disappear, and the buyer ... .it will not cause an appetite ...

11. If possible, cover the sides of the trays

So the fish will look tastier and larger.

12. The name and price of each fish species should be visible.

There is such an unspoken rule: if the buyer does not see or does not understand, then he does not buy.

13. Make sure that all price tags are clean and tidy.

Insert them at an angle. To make them read better! Do not close the price tags of the product itself. Do not allow the price tag on the product. All this can reduce your sales. Strive to ensure that your showcase is always full, ... neat, ... clean, ... appetizing .... and well-lit. To your fish like to buy.

All this will help convince the buyer that the goods are fresh, natural and quality, and you can be trusted, and, accordingly, buy.