A Retailer's Recipe

Fresher food and far less shrink.

Up to one in seven truckloads of fresh food delivered to supermarkets gets thrown away. This shrink represents a huge cost and is a symptom of deeper problems in grocery aisles everywhere – problems that affect freshness and have a huge impact on the choices picky customers make.

Rather than sit back and watch as shrink takes more and more out of their profits, retailers can manage freshness and shrink together to add as much as $60MM a year to a $10BN business, as well as growing sales and improving market position. The six practical steps described in this paper show how this can be achieved.

A Retailer's Recipe

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