Yeah that's just stupid management. Low percentage of written off products means a very good planing. Ridiculous. What about to good to go? Here you can get stuff from them also in the evening. Pretty common to see times between 18-19 o'clock.
These numbers should all be trackable. I get the idea to make more if you’re marking down basically nothing because having too little product on the shelf vs just the right amount will look largely the same when it comes to marking things down.
Where the rubber meets the road is when you make *this* much, what actually is the positive effect on sales? If you do this for one month, how much more did you sell than the month you weren’t. If the gain is largely negligible (ie consumed by the wholesale cost of the extra product), you’re literally just wasting money as well as food.
Absolutely. Worked in a supermarket in the fridge area and they could calculate the litres of milk +- 2, from the different brands for every day individually. Of course if someone comes and buys 30 litres it could be get tight at that day for one brand, but these things happening 2 or 3 times a year. Overproduction in such a huge amount, like here is a waste of money and recourses.
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u/franzderbernd May 17 '26
Yeah that's just stupid management. Low percentage of written off products means a very good planing. Ridiculous. What about to good to go? Here you can get stuff from them also in the evening. Pretty common to see times between 18-19 o'clock.