(1) 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 for the management of fresh commodities. Quality assurance and loss are the key points in the management of fresh commodities.

1. Importance of ordering:

Ordering is the beginning of business and the premise of normal operation of stores. Effective ordering strategy will enhance 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. There are strict cold chain control standards in the receiving area, which are strictly controlled from the aspects of temperature, means of transportation and packaging. At the same time, there are special acceptance standard manuals and inspection methods for each commodity. In addition, many simple and effective management methods have been applied, such as ribbon management system and packaging classification management method for controlling the shelf life.

2. The importance of receiving goods

The importance of commodity acceptance to fresh-keeping operation cannot be ignored, and it is like a throat, and it has the task of checking. Every link must be fastened in the whole acceptance operation, and if any one link is wrong, it will lead to losses. ?

3. Commodity display

The key to making commodity display is the seasonality and price sensitivity of fresh food. The commodity department makes an annual commodity display plan, and in the display plans of some international fresh supermarkets, a different commodity display map is 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, which ensures the efficient use of noodles display and reduces the shortage, inventory amount and loss.

display with "golden display line": for fruits, it should be in the middle part of the display surface. For example, when the upper and lower plastic square plates can be placed, the goods purchased the day before or first served on the same day can be placed in the middle layer, and new goods can be placed in the upper and lower layers. Customers' choices are mostly in the middle level, which can speed up the sale of secondhand goods.

the premise is that the second-hand goods still keep 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 daily replenishment times are frequent. In addition, the shopkeeper should also pay attention to the life span that this fruit can maintain under 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, there are detailed daily inspection lists from store managers to department managers, including display, quality, price, product structure, promotion, equipment, hygiene, employees, warehouses, receiving goods, etc., and even detailed items such as the supply of Chinese cabbage and the display inspection items of tomatoes.

such scoring is not only a quantitative evaluation of managers' management at all levels, but also a key point that key problems in each department can be accurately found through scoring analysis, so as to be improved.

in addition, in store management, detailed specifications should be formulated, including how to put out the table, keep the table and close the table, and at the same time, the products that are put on the table at night and in the morning, and the products that can be removed and kept at night should be clearly defined, all of which need to be detailed to each item in international fresh supermarkets.

(2) Purchase channels:

1. Self-purchasing. Fresh supermarkets sometimes have to adopt the way of self-harvesting because of factors such as scale or distance or lack of suitable suppliers.

2. Supplier's supply: This is the supply mode of most supermarkets. The purchaser selects the appropriate supplier to provide fresh goods for the supermarket, and signs a supply contract agreement for a certain period.

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

4. Supply in distribution center: fresh commodities produced by producing areas, suppliers and factories are sent to the distribution center, and then delivered to stores through the distribution center, acceptance, storage, processing, packaging, labeling, picking and distribution.

The management emphases of the four kinds of fresh goods supply chain described above. Each supermarket must choose an appropriate supply chain according to its own scale and demand, and strict management can bring good sales and rich gross profit for the company.

Extended information:

Fresh-keeping methods:

1. Temperature and humidity management-the most effective way to prevent the heat dissipation of vegetables and suppress the respiration.

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

3. Ice salt water treatment-provide a treatment with a salt concentration of 3.5% and crushed ice to reduce the water temperature to C. This method can keep the nutrients of fresh goods from losing easily and keep them fresh. Such as: aquatic products.

4. Strong wind pre-cooling equipment-uses strong wind pre-cooling to make its breath drop rapidly before reaching the height, thus keeping the leaves green, which is often used for freshly picked leafy vegetables.

5. Refrigerated Su Sheng-a method to improve the freshness of fresh commodities whose freshness has begun to decline again, can only be implemented when the environment of Su Sheng warehouse is at a low temperature of 3 ~ 5 C and a humidity of 9 ~ 95%.

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

7, cold storage-keep fresh goods at a low temperature of ~ 5 C ..

8. Freezing in the freezer-keep fresh commodities frozen at-18 ~-4 C.

9. Clean and hygienic conditions-the working site, equipment and cutting tools are clean, and the employees have good personal hygiene and clean clothes.

1. Refrigerated and frozen transportation equipment —— It is very important to prevent the freshness loss caused by long-term transportation. During transportation, excessive temperature, wind blowing, no refrigeration, cold storage, temperature drop, etc. all need to be prevented!

Reference: Baidu Encyclopedia-Fresh.