Commodity management is a management skill that chain supermarket operators must possess. Commodity management is not just about purchasing commodities, but more importantly, using computer information management systems to implement single product management, maintain a reasonable inventory, and use data analysis and data prediction to control commodities, so that commodity management can be ahead of the market and competition. competitors, and adjust as market demand changes to achieve the best commodity operation purposes.

Basic management of commodities

The first step to do a good job in commodity management is to first find out the varieties of commodities to ensure that the total number of commodities sold is relatively abundant. The following principles are generally followed in controlling the total number of commodity varieties (excluding fresh and bulk commodities):

The operating area of ??the shopping mall is between 400 square meters and 500 square meters, and the total number of varieties is no less than 4,300;

The business area of ??the shopping mall is 300 square meters to 400 square meters, and the total number of varieties is no less than 3,500;

The business area of ??the shopping mall is 200 square meters to 300 square meters, and the total number of varieties is no less than 2,800;

The operating area of ??a shopping mall is less than 200 square meters, and the total number of varieties is not less than 2,500;

If the operating area of ??a shopping mall is about 100 square meters, the total number of varieties is not less than 2,000;

If the business area of ??a shopping mall is greater than 500 square meters, the number of product varieties will be increased to 10 to 12 varieties per square meter.

Note that the supply of the following products must be guaranteed: such as 30-year-old products, DM promotional products, company buyout products, company general distributor products, company brand products, daily delivery products, as well as convenience and benefit products, and staple food products.

Supermarket stores must have the following product varieties before 12:30 every day during daily business hours. Among them, there are 24 kinds of vegetables; 4 kinds of live fish; 4 kinds of river fresh products; 8 kinds of small aquatic products; 10 kinds of seafood; 12 kinds of soy products; 10 kinds of cut meat; and 10 kinds of fruits.

Before 16:30 every day, supermarket stores must have the following product varieties.

Among them: 12 kinds of vegetables; 2 kinds of live fish; 2 kinds of river fresh products; 4 kinds of small aquatic products; 5 kinds of seafood; 6 kinds of soy products; 6 kinds of cut meats; 10 kinds of fruits . For other cooked foods, main and non-staple foods, the number of varieties that must be reached before 12:30 and before 16:30 can be determined based on the equipment and facilities configured in the store's operating area.

How to solve product shortages

In the daily operation of supermarkets, product shortages may often occur, thus affecting sales. Therefore, relevant supermarket departments should focus on the phenomenon of product shortages. One of the tasks, and the recorded situation will be reported to the door management department in a timely manner.

All the products in the supermarket can be divided into three parts: the first is 70 products; the second is 30 products, postal products, and seasonal hot products; the third is obsolete products, closed products, and unavailable products. .

When making statistics on obsolete products, closed products, unavailable products and forecasted replenishment products, they should not be used as the basis for calculating shortages.

As for the inspection of the store's "30" products, postal products, and seasonal hot-selling products, the deputy general manager of operations will determine the number and scope of inspections.

Reasonable allocation and display

In order to promote the rapid advancement and rapid sales of products, relevant personnel should also check the configuration and display of products at any time. They should pay attention to the purchase volume on both sides of the main channel in front of the store. Many, frequently purchased items. On both sides of the main aisle at the back of the store, new products, seasonal products, and popular products can be configured to attract customers.

For example, the display can be based on the current business situation: factory buyout, factory profit sharing, seasonal products, seasonal products, and overstocked products. At the same time, pay attention to the end of the display rack to configure high-profit products, special offers, promotional products or factory-buyout shelves as much as possible.

When displaying products, try to do the following:

Obviously: the front of the product should face the customer, and the products on the bottom shelf can be displayed at an angle.

Easy to pick up and put away: heavy items should be placed on the lower shelves, and the display of goods on the upper shelf should not be too high; there should be tools for picking up the bulk goods; avoid bundling the whole box of goods together; Sliding bottled and canned goods need to be stacked backwards and out of position.

Adequate sense of volume: The height of product display is controlled between 60 and 85 of the height of each shelf. Shelves are not allowed to be empty without products. Each shelf generally displays no less than 3 varieties.

First in, first out: Products that are close to their shelf life and displayed first are in the front row, and supplementary products are displayed from the back.

Associative display: Relevant product display can be displayed on both sides of the aisle, or on different levels and different groups of shelves on the same side. It should not be placed on both sides of the central double-sided display shelf. Pay attention to the relationship between the fresh food area and the food shelves.

Vertical display: Products of the same type but different varieties and specifications are placed at different levels on the same shelf, which is conducive to customer selection, and also reflects the fullness of the products, which can achieve better promotional effects.

The display method that can be adopted for shelves above 1.85 meters is to display categories below about 1.7 meters vertically, and single products above about 1.7 meters vertically.

Product allocation must also follow the following principles:

a. According to the customer’s shopping path, rationally arrange the display position, display method and quantity of product piles to strengthen self-promotion of products.

b. Follow the shelf product display configuration diagram and display products formulated by the operations department and purchasing department (can be adjusted every two months)

c. Supermarkets should determine expired products as early as possible and products that should be removed from the counter, especially the following products:

Deteriorated products that are moldy, smelly, or discolored.

Items with severely deflated cans.

Items with severely damaged packaging.

The trademark has fallen off, the label is unclear, the production date, and the manufacturer are unknown.

Commodities with insufficient measurement and unclear specifications.

Severely rusted or stained merchandise.

Items with old packaging or missing parts.

Improve the surrounding environment and atmosphere

1. The merchandise area must be kept clean, smooth and hygienic. If the following situations occur, they must be resolved as soon as possible:

In front of the store, paper scraps are flying all over the floor, and there is thick dust on the awnings and windows; in front of the store, bicycles, motorcycles, and small stalls are crowded;

The writing on the store facade is unclear and the lights are not bright at night; the advertisements in store windows and pillars are messy.

2． The shopping environment and atmosphere in the store are suitable:

The aisles are unobstructed, the floor is clean and free of garbage and cartons; the decorations in the store are neat and hygienic; the shopping baskets are neatly and appropriately placed at the entrance of the aisle; the lights are bright, and the walls are clean There are no stains and no cobwebs; there are no water stains on the floor, and there is no odor or dirt in the toilet; the POP advertisements and shopping guides are eye-catching and clear, and do not hinder the passage of customers; the cash register is clean and tidy and operates normally; the advertisements are neatly posted and have no stains. The advertising promotion content is consistent with the price, specifications, quantity, etc. of the actual sold goods.

How to be a good store manager

Store Manager Manual

1. The identity of the store manager

2. The abilities that the store manager should have

3. Qualities that a store manager cannot possess

4. The store manager’s daily activities

5. The store manager’s management authority

1. Personnel management 2. Out-of-stock management

3. Loss management 4. Cashier management

5. Report management 6. Hygiene management

7. Management of promotions 8. Management of training

9. Management of rewards and punishments 10. Management of goals

11. Management of intelligence 12. Management of complaints

13. Emergency management 14. Cost reduction management

15. Safety management 16. Contact with headquarters

17. Store equipment management 18. Confidential Management

6. Store Manager’s Self-Examination

7. Store Manager’s Assessment

This manual is to help store managers of each bakery store understand own scope of responsibilities and better complete the tasks of the store manager.

1. The identity of the store manager

1. The representative of the company’s business store

From the moment you become the store manager, you are no longer a store manager As an ordinary employee, you represent the overall image of the company and the company's business stores. You must stand on the company's side, strengthen management, and achieve the company's operating efficiency goals.

2. Achievers of turnover goals

The store you manage must be profitable to prove your value. In the process of achieving the goal, your management and example , will be extremely important, so the achievement of the turnover target of 50 is dependent on your personal outstanding performance.

3. The commander of the business store

A small business store is also a collective. It must have a commander, that is you. Not only must you use your talents, but also To shoulder the responsibility of directing other employees - to help every employee develop their talents, you must use your own actions and thoughts to influence employees, rather than letting employees affect your judgment and thinking.

2. The abilities that a store manager should have

1. The ability to guide

Refers to the ability to reverse old ideas and enable them to maximize their talents, so as to Increase turnover.

2. Educational ability

Be able to discover the deficiencies of employees and help them improve their abilities and qualities

3. Data calculation ability

Master, learn, and analyze reports and data] to know the performance of your store

4. Goal achievement ability

Refers to achieving goals.

The required organizational skills and cohesion, as well as the ability to control employees

5. Good judgment

Have the correct judgment when facing problems and be able to solve them quickly

6. Professional knowledge and ability

Understand the cakes and breads you sell and the knowledge and skills necessary for business services

7. Business store management Ability

Refers to the management skills necessary for business store operation

8. The ability to manage people and time

9. The ability to improve service quality

Refers to making services more rational and giving customers a sense of intimacy, convenience, trust and comfort

10. The ability to train yourself

To keep up with the times and improve yourself , grow happily with the company

11. Honesty and loyalty

3. Qualities that a store manager cannot have

1. Reporting beyond the level and making one's own decisions (referring to sudden changes) (general problems)

2. Shirking responsibility and evading responsibility

3. Criticizing the company in private and complaining about the company's current situation

4. Not setting goals and not believing You and your employees can create business miracles

5. When you have merit, enjoy it alone

6. Not good at using the strengths of the clerk, only seeing the shortcomings of the clerk

7. Unwilling to train subordinates, unwilling to let their employees surpass themselves

8. To superiors or the company, report good news rather than bad news and only choose nice things to say

9. Unwilling to be strict When managing a store, I just want to be a good person

IV. A store manager’s day’s activities

1. Preparation for opening the door in the morning (half an hour before opening the store)

A: Employees confirmation, status of attendance and leave, and the mental status of personnel.

B: Inspection of business stores: review of inventory, inventory of new goods, display of items, store cleaning, lighting, prices, equipment, change, etc.

C: Yesterday Analysis of turnover: specific number, whether it is falling or rising (find out the reasons), and find ways to increase turnover

D: Announce the business target for the day

2. Arrive after opening the store Noon

A: Confirm the focus of today’s work and determine how much sales will be made today

Which products will be promoted today

B: Tracking of business issues (equipment repair, Lighting, product arrangement, etc.)

C: Compare the sales volume/amount of pastry cakes and bread in the store

D: When is the business peak today?

3. Noon shift lunch

4. Afternoon (1:00~3:00)

A: Train and talk to employees and boost morale

B: Handle and report the problems discovered

C: Survey of nearby peer stores (how does the business compare with ours)

5. Evening (3: 00~6:00)

A: Confirm the completion of sales

B: Check the overall situation of the store

C: Instruct the successor or agent Notes

D: Carry out ordering work and coordinate with the headquarters

6. Evening (6:00~closed)

A: Promote products and try your best to complete them Goal of the day

B: Inventory of items, cashiering

C: Making daily report

D: Completion of closing work

E: Making Good job of leaving the store (to ensure the safety of the store at night)

5. Store manager’s authority

1. Management of employees

A: Management of attendance : It is strictly forbidden to be late, leave early, and strictly abide by discipline

B; Service management: Attract repeat customers with high-quality services

C: Work efficiency management: Continuously improve the work speed and efficiency of each employee Quality of work

D: Management of nonconformities.

Generally divided into two situations:

*Retraining unqualified employees

*Dismissing incurable employees

2. Lack of Management of goods

Out-of-stock is the direct cause of failure to increase sales. Therefore, when placing an order, the specific business conditions must be considered. Every once in a while, the order quantity should be consciously increased to avoid turnover remaining unchanged or declining

3. Loss management

Loss is divided into internal loss and external loss.

The store manager must understand that losses have an extremely serious impact on profits. In the bread business, for every one yuan lost, 3 to 5 yuan more items must be sold to make up for the loss, so control losses. , which means increasing profits.

A: Internal losses

The business store mainly collects cash, which is the main income of the bakery. If losses are caused by human factors in the checkout process, it will directly affect the turnover of the store you manage. The biggest human factor is the theft of cash or the more covert theft of company property.

(1) When the following situations occur to a store clerk, the store manager should be alert and observe whether the clerk has any motive for loss

* Employees leave the store without asking for leave

*The clerk has no evidence but suspects others are dishonest

*There is too much change in the cash register (or the cashier does not enter the bank that day)

*The clerk has an abnormal work attitude

*The clerk complained that it was difficult to reconcile the report with the cash receipts and payments

*The clerk complained that there was a problem with the cash register

When the above problems occur, the store manager should investigate in a timely manner and know where the problem is found Root cause and resolve quickly.

(2) There are several symptoms when a clerk goes astray

* Advanced short overflow, the cash received is always less than the amount in the report, and false statements are even made to match the cash income. .

* Product shortage, the number of cakes received or the total number in the report when checking the number do not match

* Employees do their own shopping and usually buy high-priced items at low prices

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*When employees give customers change, they deliberately give less

*Store clerks commit suicide

*Steal products when opening and closing doors

*After get off work or Stealing products or cash during breaks

When the above situation occurs, the first thing to do is to seize favorable evidence, and the second thing to do is to resolutely expel someone (implemented after reporting to the company)

(3) Operation Loss caused by negligence

*Price plate placement or labeling errors

*Account inspection errors

*The store door is not locked

* The validity period of the item has expired

B: External loss

(1) Loss caused by supply, transportation or collusion with employees

*The shipping note shows signs of alteration

, and leave the shipping order

*Do not let the salesperson carefully order the goods

*Do not notify the salesperson when the product enters the store

*The porter quickly gives the order to the salesperson Or the store manager gives free samples and gives small favors

*Attempts to threaten the clerk to inspect him

*The clerk privately orders orders from the workshop

*The clerk is unhappy with her work or Strong dissatisfaction with the company

* Employees have unusual financial pressure

(2) Losses caused by improper ordering and acceptance

* Products that should be ordered are not ordered , but I ordered something that I shouldn’t have ordered

*I failed to check the product name, quantity, quality, validity period, and label

*Forgot to put the accepted product on the shelf

Solution

----Order in appropriate quantities, but consciously order more quantities over a period of time to increase turnover

----Strict inspection before ordering Inventory and sales volume

----Refer to previous orders

----Single large orders should be tracked

-- --Check the delivery invoice

----Problem products will be rejected. Rejected products should state the reasons and sign the names of the delivery and store managers

----For products that do not have a shipping order for the time being, the name and number of the product must be recorded for future verification

(3) Loss caused by improper return handling

*Bread, Cakes whose shelf life has expired must be returned

*Dirty or damaged products must be returned

*Packs delivered without an order (except for new products with notice) must be returned

*The return form must be consistent with the actual amount and sent to the headquarters together. It cannot be handled privately

*For returns caused by intentional damage by personnel, the parties involved must be held accountable

(4) Loss of goods stolen by customers

*Customers bring large bags into the store

*Customers leave the store with items without paying

*Customers eat while walking without paying

*Customers enter the store to shop together to cover theft

When encountering the above situation, the clerk should pay attention at all times and take the initiative to serve. Reduce chances of theft