1 .Place the highest-selling food departments in the parts of the store that get the greatest flow of traffic -- the periphery. Perishables -- meat, produce, dairy, and frozen foods -- generate the most sales, so put them against the back and side walls.
2. Use the aisle nearest the entrance for items that sell especially well on impulse or look or smell enticing -- produce, flowers, or freshly baked bread, for example. These must be the first things customers see in front or immediately to the left or right (the direction, according to researchers, doesn't matter).
3. Use displays at the ends of aisles for high-profit, heavily advertised items likely to be bought on impulse.
4. Place high-profit, center-aisle food items sixty inches above the floor where they are easily seen by adults, with or without eyeglasses.
5. Devote as much shelf space as possible to brands that generate frequent sales; the more shelf space they occupy, the better they sell.
6. Place store brands immediately to the right of those high-traffic items (people read from left to right), so that the name brands attract shoppers to the store brands too.
7. Avoid using "islands." These make people bump into each other and want to move on. Keep the traffic moving, but slowly.
8. Do not create gaps in the aisles that allow customers to cross over to the next one unless the aisles are so long that shoppers complain. If shoppers can escape mid-aisle, they will miss seeing half the products along that route.
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