1. 3 Key Merchandising
Principles
1. Position in Store
• First in traffic flow
• Be where our consumers requires us to be
(OBPPC)
• Eye level is buy level
2. Stock Management
3. Inventory levels to meet consumer requirements
4. Maximise retailer return on investment
5. Remove expired beverages from sales display
and place in quarantine area in back store
6. Highlight inventory issues with store
management
• Product Standards
• Rotate stock (FEFO First-Expiry-First-Out)
• Face off brand towards consumer
• Ensure beverages are clean, dry & free from
damages
• Best beverages are fresh & served chilled

2. Merchandising Principles
Stock Management
Remove Merchandising Units (MU’s) when 2/3
depleted with a NEW fresher stock MU from back
store
Eye level is buy level – take top shelf & bottom
shelf stock to replenish depleted eye level stock
shelves in store sections & coolers
Left to right traffic flow – move older stock to
left and fresher stock to right in first-expiry-first-
out date sequence & vice versa
Promotional ends – replenish eye level areas
with top shelf and lower shelf stock
Back store stocks - Transfer fresher stock from
back store to shelves where inventories have
become depleted due to above rotational
practices
Chilled beverages – where possible put product
approaching end of shelf life in coolers as the
effects on the product are much less noticeable
when stored at 3 - 7°C