5 Retail Loss Prevention Tips to Improve Your Risk Management Strategy in 2019

Retail risk management is identifying areas of risk in your grocery operations, then mitigating or eliminating those risks to protect your customers, business, and bottom line. The risks that face ...

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Three Ways to Reduce Inventory Shrinkage from Expired Food Products

Three Ways to Reduce Inventory Shrinkage from Expired Food Products

We’ve focused our recent posts on the topic of margin management — ways to help you minimize costs and maximize profits. We’ve provided tips, tricks and technologies retail grocers can use to insulate profit margins in the age of the dollar store and protect against the damage of product recalls, and even delved into the benefits of moving into the digital future with electronic shelf labels.

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Eight Benefits of Electronic Shelf Labels for Your Grocery Business

Eight Benefits of Electronic Shelf Labels for Your Grocery Business

Lately, we’ve focused our posts on tips, processes and techniques your retail grocery business can use to minimize cost and maximize profits, what’s known as margin management. We’ve looked at how you can optimize the types and quantities of prepared foods in your store,  examined ways you can avoid unnecessary waste caused by product recalls, and dug into how electronic shelf labels can help improve your margins and what they’re going to cost.

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More Ways to Improve Your Grocery Store Profit Margins – Part 1

More Ways to Improve Your Grocery Store Profit Margins – Part 1

Simply put, margin management is the practice of minimizing costs to maximize profit. And if you can’t make a profit, why stay in business? That’s why we’ve focused our recent posts on this topic. We’ve provided tips, techniques, and technologies retail grocers can use as part of their strategy to protect and improve their margins. For example, how to minimize waste due to product recalls,  to optimize the types and quantities of prepared foods, how to save on labor costs with electronic shelf labels, and much more.

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How Much Do Electronic Shelf Labels Cost—and Can You Afford Not to Use Them?

How Much Do Electronic Shelf Labels Cost—and Can You Afford Not to Use Them?

Over the past few weeks, we have focused our articles on various tips, processes, and technologies which, when used as part of a retailer’s margin management strategy, can help you protect your bottom line. We’ve described ways to use data to optimize a prepared food strategy, trim unnecessary waste due to product recalls, even protect profit margins against the invasion of the dollar stores. 

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Data: The Key Ingredient in a Profitable Prepared Foods Strategy

Data: The Key Ingredient in a Profitable Prepared Foods Strategy

With so much focus on the fresh food movement, we shouldn’t lose sight of the importance of a grocer’s prepared food items. There are still plenty of customers that don’t cook on a regular basis, or simply don’t have time in their busy schedule to devote to preparing food at home. And don’t forget that prepared foods—meats, salads, cold cuts, sliced cheeses, cakes, pies, and so on—are wildly popular for holidays and convenient for impromptu gatherings of family and friends.

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From Romaine to Ground Beef and Beyond, Why Pay More for Recalls Than Necessary?

From Romaine to Ground Beef and Beyond, Why Pay More for Recalls Than Necessary?

Over the past 12 months, three major E. coli outbreaks decimated sales of Romaine lettuce, rearranging and upsetting the salad bowls of America. Numerous salmonella scares caused recalls of eggs, chicken and turkey—not to mention nearly 20 million pounds of ground beef—from a number of different suppliers. And that’s just a fraction of fresh food recalls that made the news in 2018, and it doesn’t touch on recalls of packaged, frozen or prepared foods.

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Does the Fresh Food Movement Help or Hurt a Retailer’s Bottom Line?

Does the Fresh Food Movement Help or Hurt a Retailer’s Bottom Line?

The modern trend toward preparing and enjoying tastier, healthier and more sustainable foods continues, and it goes by many names. The fresh food movement. Slow food. Farm to table. These and many others are all delayed reactions to decades of fast and prepared foods and their effects on our culture, obesity, and our overall health. By and large, all these foodie movements have something in common. They reject unhealthy ingredients, additives, excess calories, and dubious nutritional value of prepared foods, not to mention lackluster taste, in favor of a flavorful and often (but not always) healthier dining experience—even if it costs more and takes longer to prepare.

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