Merchandising of Fruits and Vegetables. Proper Layout of Fresh Product Category

Merchandising of fruits and vegetables plays a key role in the organization of retail trade, as it is the visual appeal of products that stimulates demand. The Fresh category of goods requires special attention due to the specifics of storage and rapid spoilage of goods. This direction includes a whole range of strategies and techniques aimed at creating an attractive and functional retail space.

What is Fruit and Vegetable Merchandising for?

Fruits and vegetables are products that customers associate with quality, freshness and a healthy lifestyle. Therefore, their layout should be visually appealing, functional and provides such benefits: 

1. Attracting the attention of buyers. Beautiful window dressing, categorization of products and use of decor stimulate interest in goods.
2. Increasing turnover. Properly planned layout promotes the growth of spontaneous purchases, increasing the average receipt.
3. Preserving product quality. Equipment with quality ventilation and cooling extends the shelf life of perishable products.
4. Building the store's image. The department with fruits and vegetables often becomes a business card of the point of sale.

How to Properly Lay Out Fruits and Vegetables in the Store?

General rules of layout fruits and vegetables:

1. Zoning. Goods should be divided by category and method of use. This helps the buyer to navigate faster. 

Basic principles of grouping:

• Separation of fruits and vegetables into separate zones.
• Segmentation by product type: root vegetables (potatoes, carrots), herbs (parsley, dill), fruits (apples, pears).
• Separation of premium and organic products into separate zones.

2. Use of containers and equipment. For the layout of fruits and vegetables in the store, various baskets, boxes, trays, shelves and bollards are used.

It is recommended to choose natural materials (for example, wood) or their high-quality imitations to emphasize the eco-friendliness and naturalness of the products. Use sloping surfaces for better visibility.

3. Cleanliness and orderliness. Customers expect fruits and vegetables to look appetizing. This is accomplished in the following ways:

• Regularly removing damaged or stale produce.
• Keeping shelves, baskets and other equipment clean.
• Controlling temperature and humidity levels.

4. Informational support. Each product should be accompanied by a price tag or sign with information:

• Product name.
• Country of origin.
• Price per kilogram or per package.
• Recommendations for storage or use (e.g., “ideal for salads”).

5. Proper use of colors can greatly enhance the perception of the layout of fruits and vegetables in the store. Arrange items so that colors blend harmoniously to create visual contrast.  Additionally, use bright and saturated colors in the decoration. Green color of decor is associated with naturalness and freshness.

Consideration of Product Specifics

• Root crops (carrots, potatoes) - laid out on the lower tiers of racks or display cases. They are heavy and do not require frequent visual contact.
• Greens - require refrigeration and regular moisturizing. Special gastronomic display cases with transparent lids can be used for them.
• Fruits with a soft structure (peaches, persimmons) - placed on flat surfaces or in inclined boxes to minimize the risk of damage.

Planogram of Fruit and Vegetable Layout 

A planogram is a visual scheme reflecting the order of goods arrangement on display cases and shelves. Development of the planogram of fruit and vegetables layout is an important stage in increasing the turnover. It allows not only to optimally use the trade space, but also to improve navigation for customers.

The main principles of Fresh department planogram creation:

1. Analyze the assortment. Divide products into categories (vegetables, fruits, herbs) and subcategories (citrus, root vegetables, exotic fruits).
2. Identify hot zones. Place the most profitable and fast-perishable items at eye level and in high-traffic areas. Use the heat map in PlanoHero.
3. Take seasonality into account. Increase space for popular goods during the harvest season, such as watermelons or strawberries in the summer.
4. Layout level. Popular and expensive merchandise are placed at eye level, less popular ones - above or below.

Proper layout of fruits and vegetables in the store includes the use of a massive layout, reminiscent of the style of oriental bazaars. This approach creates a sense of abundance and freshness.

To facilitate the process of creating a planogram, you can use specialized services such as PlanoHero. This tool allows you to quickly and efficiently develop a plan of product placement, taking into account all the features of the assortment and sales area.

An example of fruit and vegetable planogram in PlanoHero service: 

Fruit and Vegetable Layout Mistakes

Despite the importance of merchandising, stores often make common mistakes that can negatively affect sales:

1. Placing incongruent products side by side (e.g., fruits with root vegetables) confuses shoppers.
2. Placing expiring goods in hot areas.
3. Failure to maintain temperature or humidity levels causes merchandise to spoil quickly.

Tips to Increase Sales of Vegetable and Fruit Departments

1. Use of modern equipment. High-quality illumination of showcases enhances the attractiveness of products. Cooled shelves prolong its freshness.
2. Incentivize spontaneous purchases. Place popular goods (e.g. potatoes) in the back of the department so that customers pass by exotic fruits and greens.
3. Information systems. Use hanging info frames and signs to emphasize discounts or special offers.

Layout of fruits and vegetables in the store is not just window dressing, but a complex of measures aimed at increasing customer activity. The PlanoHero program offers functionality to fully automate the process of creating and managing planograms. There is a convenient tool for creating equipment in the platform. 

Access via a mobile application makes the process flexible and convenient.