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Presentation Template

The document outlines a 6-month training program for retail staff at the Fresh Market in Eram store, detailing a schedule that includes various sections such as Deli, Bakery, and Butchery. Key objectives include achieving high on-shelf availability, minimizing waste through data analysis, and maintaining accurate inventory. The document also emphasizes continuous improvement in assortment adherence and regular feedback mechanisms.

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s.m.m.abdellahi
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0% found this document useful (0 votes)
13 views8 pages

Presentation Template

The document outlines a 6-month training program for retail staff at the Fresh Market in Eram store, detailing a schedule that includes various sections such as Deli, Bakery, and Butchery. Key objectives include achieving high on-shelf availability, minimizing waste through data analysis, and maintaining accurate inventory. The document also emphasizes continuous improvement in assortment adherence and regular feedback mechanisms.

Uploaded by

s.m.m.abdellahi
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

GRAD PROGRAM

Sara Mohammadi
RETAIL

1
SCHEDULE TIMELINE
Before Fresh market in Eram store DH shadow
We joined the office on We have planned a 6-month program, We have considered this period to
October 1st and completed considering that we will be in the store June 1 as the experience of the head
our Fresh Market training. for this duration. department.

Deli Bakery F&V Butchery & DH shadow


fishery
2 month 2 month 2 weeks 1 month 2 weeks
1 Nov – 31 Dec 1 Jan – 28 Feb 1 Mar – 14 Mar 15 Mar – 14 Apr 15 Apr – 31 Apr

4 5
1
3
RETAIL

6 Feb

2 2
Areas of focus in Deli section

❖ Hygiene
❖ Assortment
❖ Asset
❖ Recipe
❖ Cost
❖ Planogram
❖ Ordering
❖ Consignment
❖ Inventory
❖ P&L
RETAIL

3
3
Areas of focus in Bakery section

❖ Hygiene
❖ Assortment
❖ Asset
❖ Recipe
❖ Cost
❖ Planogram
❖ Ordering
❖ Consignment
❖ Inventory
❖ P&L
❖ GIMA
RETAIL

4
4
Calander timeline at Bakery section
1 to 3 4 to 9 10 to 13 14 to 26 27 to 31 1 to 4 5 to 12 13 to 18 19 to 25 26 to 28
January January January January January February February February February February

Hygiene

Assortment

Asset

recipe

COST

planogram

ordering

consignment

INVENTORY
RETAIL

P&L

5
here
Objectives

Description: Audit OSA, compare with benchmarks, analyze assortment, and create action plans for optimal variety.
1. PROJECT
Check OSA and Target: Achieve 85% on-shelf availability for assortment items.
Benchmarking
Stretch Target: Achieve 90% on-shelf availability for assortment items.

Description: Analyze sales, waste, and receiving data. Use dashboards to minimize waste and ensure accurate stock levels.
2. Data Analysis Target: Daily report
Stretch Target: Daily report + action plan

Description: Perform daily checks, maintain inventory, collaborate for timely restocking, and forecast demand.
3. Daily Assortment
and production Target: Update and verify the assortment list daily to ensure 80% accuracy.
card Check
Stretch Target: Update and verify the assortment list daily to ensure 85% accuracy.

Description: innovative ideas such as new items and software which can improve our inventory.
4. IDEA Target: MIN 1 idea
RETAIL

Stretch Target: more than one

6
Sales Analysis for Regular
Follow Daily Find Assortment Continuous
Percentage Unsold Review and
Assortment checking Reasons Revision Improvement
Analysis Products Feedback

Assortment follow up !
100%
Currently, our fresh 90%
90% Improve it Follow
market's assortment 79%
in better assortment
80% 76%
adherence stands 73%
69%
70% 66%
at 69%. 59%
60% 56%
The initial 50%
Assortment Everyday
50%
assortment provided Revision checking

40%
by the head office
30%
required several
20%
revisions to meet our Find
10% percentage
needs. reasons

0%
RETAIL

7
8
RETAIL

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