[Magdalen] a question you should never ask at Walmart

[Marion Thompson]

Up here, the real money is made in the bakery and ready-to-eat foods 
sections of the supermarkets.

Marion, a pilgrim
On 2/4/2015 1:37 PM, Jim Guthrie wrote:
> From: Lynn Ronkainen
>
>> One of the things I've noticed here is the tiny amount of real estate
>> Publix, Food Lion & Winn Dixie devote to fresh produce. It's like
>> a kiosk in the back corner of the store. Half the size of the bakery
>> section. Less than a quarter the size of the frozen food section
>
> I think that varies by store and by region. If there are lots of 
> customers buying fresh fruits and vegetables that allow for big 
> turnover before spoilage sets in, the section will be larger. But the 
> real estate is certainly not divvied up on what some would say we   
> "should" eat, but rather what we really eat.
>
>> Perhaps based on shopper habits?  The one downside of computer 
>> inventory at the register is that the register does not know who 
>> comes in for stuff that is not on the shelf but normally in 
>> stock...   so their ability to keep up with the demand they are 
>> unaware of is nonexistent.
>
> However, that register information goes direct to the distribution 
> center, which starts the process of creating a store replenishment 
> shipment for each product whenever it meets a restock criteria.
>
> The fly in the ointment is that stores have cut down on deliveries of 
> non-perishable goods to save money, so unless a customer has cleared 
> the shelf of a product (and I admit to doing that myself, at times) 
> the product is likely in the pipeline when stock starts running low.
>
> Cheers,
> Jim Guthrie
>
>