jlzwhite.gif (125550 bytes)  Food Mart Management
   Posted September 01, 2008                                                                             JLZ Business Services

Our Food Mart Management Section provides valuable on-line information for the food mart & snack shop owner. Refer to this page often, it is frequently updated.  We're certain you'll find information to make your business more successful. 
           Candy Merchandising Techniques & Ideas
The candy department has one of the fastest turnovers in the Food Shop; therefore, this department is one of the most profitable. Successful merchandising depends on proper placement and competitive pricing. Non-chocolate items account for 24 percent of all confectionery sales; gum and mints account for 29 percent of all sales; and chocolate items account for 47 percent of all sales. Keep these figures in mind as you merchandise this profitable department.

Fact: 70% of the population eats candy at least once a month.

  • Customers of convenience stores and snack shops don't enter the store with candy buying on their mind. 84% of candy sales are unplanned. Place candy in walk in coolers, in dump baskets on the floor and fill them with a smattering of single size unites, everything from Snickers to Pay Day. Secondary displays include pegboard racks for bagged candy.

  • Keep top sellers at eye level. Keep the major manufacturer's brands together. For example keep M&M Mars products together and keep Hershey products together.

  • Merchandise your top sellers in more than one place. Many adults may not take the time to browse in the confectionery aisle. If you also have the product displayed at the pay point and on the fast food counter they will make an impulse purchase of the item.

  • Do not over merchandise "penny" candy. You will have to sell 10 unites of penny candy to make the same gross profit that you can make from the sale of one chocolate bar.

  • The top 20 candy items are extremely important to the overall profitability of the department. Do not run out of these items.

  • Consider marketing candy from the isle, the snack counter, and the cooler. Different size candy racks are available from candy distributors. A National Association of Convenience Stores survey shows that about 50% of customers who purchase candy from the candy isle also purchase a soft drink. Only 10 to 15 percent of the customers who purchase a soft drink from the fountain area or the cooler will take the time to purchase candy from the candy isle.

  • From time to time have a candy bar of the week.

  • Price all candy items to end in 9's. If the customer pays .65 he will pay .69. The net difference is an approximate 3 percent increase in gross profit, and multiply that by your average yearly sales and see the net increase.

  • Place some candy & gum in a basket at the POS. Cashiers can "suggestively" sell by saying to every customer as they pay " would you like any candy or gum to take with you today"?