Back Room
Handle Potatoes with Care to Minimize Shrink
Potatoes bruise easily.
Avoid dropping boxes, tossing bags or dumping potatoes onto the display table.
Store potatoes out of the cooler.
Do not store potatoes in the cooler, on a cold table or in the refrigerator.
Cold converts starches to sugar, causing potatoes to turn black during cooking.
Minimize exposure to natural and artificial light.
In the backroom or on display, keep potatoes covered, when possible, and away from light. Light causes potatoes to turn green.
Merchandise for Results
Display specialty/gourmet potatoes and unique items first.
Drive shoppers to your most interesting items to increase impulse purchases.
Display all potatoes together.
Create a destination category.
Make it your own.
Make time to hand stack bulk and bagged items. Consumers shop with their eyes.
Manage the Stock
Manage the potato table.
Check for and remove any soft, cut, green or sprouting potatoes in bags or bulk. Attractive displays shows you give shoppers your best.
Rotate stock regularly.
When re-stocking, pull all remaining potatoes to the front of the table and re-stock the newest items behind to ensure freshness.
Sell to Your Customers
Consumers love information.
Especially about new varieties. Know your product. Try all the potatoes in the potato display, especially new items. You are the expert on the products you sell.
Understand potato nutrition.
Consumers know potatoes are vegetables but they don’t know the specific nutrition content. Tell them that potatoes provide more potassium than a banana, almost half their daily supply of vitamin C and fiber if they eat the skin.
