From the article you will learn:
Design features of a sausage showcase
Features of sausage merchandising
Rules for laying out sausages
Various types of sausages can be found in almost every grocery store. Their extreme popularity among all segments of the population and a significant margin make this product one of the most profitable. But all such products have a rather short shelf life and, in order to speed up their turnover, sellers often use the main merchandising tools - the placement and display of sausages in the store.
Design features of a sausage showcase
To demonstrate sausages, the first thing to do is to take care of the necessary equipment. For display, you can use both racks and showcases-counters. Each of the methods is designed for a specific audience, so experts recommend combining them. But if the area of the outlet does not allow the use of both racks and counters, then the choice should be made in favor of the latter. On average, up to 80% of the total volume of sausages is sold with their help.
For laying out sausages in a store, refrigeration units with a temperature of +6 ° C are usually used. Moreover, for boiled and smoked, it is desirable to have separate display cases. In addition to refrigeration equipment, the sausage department will need scales, a knife and cutting boards with an antibacterial surface. Keep it all in plain sight, and not in separate rooms, because people find the products cut in front of them to be fresher.
Read about the features of laying out fresh meat and meat products in this article.
Features of sausage merchandising
The sausage department is best organized closer to the middle of the hall. It should not overlap with meat, seafood and semi-finished products, but it goes well with cheeses. Merchandising of sausages may depend on three factors. 
Variety
In this case, the layout is made from cheaper positions - sausages and boiled sausages. Then come boiled-smoked, and then raw-smoked, smoked and other relatively expensive ones. This arrangement best reflects the richness of the assortment.
Price
With an emphasis on price, sausages are laid out, starting from the cheapest, promotional and discount ones, to more expensive ones. This will help to immediately interest the buyer.
Manufacturer
This placement is great for helping people compare multiple identical products from different factories and make an informed choice. At the same time, goods from the same manufacturer can be grouped, highlighted using stickers, flags and special price tags and made more visible.
Rules for laying out sausages
To make the display of sausages in the window look aesthetically pleasing and attractive, it is also useful to adhere to certain principles. 
- Remember the most P popular placements. Closer to the level of human eyes, it is more reasonable to lay out the most expensive products or those goods that need to be sold urgently.
- Make sure that each product lies "facing" to the store visitor and can be clearly seen.
- Show slices of sausage. The laying out of sausages assumes that products with a diameter of more than 10 cm have a straight cut, and for narrower specimens - at an angle of 45 °.
- Make sure each item has a visible price tag. It is better if, in addition to the name and cost, the manufacturer is also indicated on them.
- Create demand. If there is enough space in the window, display the same product in several copies - so people will think that it is quickly sold out.
- Get rid of vacuum packaging. Vacuum packaging significantly extends the shelf life of sausages, but spoils their appearance. In this situation, the film can be removed only from the display sample, which will attract people's attention, and the rest of the packaged sausage can be put in the refrigerator and taken out only at the time of purchase.
- For lighting in the sausage department, it is better to use warm spectrum lamps - with a yellowish tint.
These simple rules will help make the design of the sausage showcase more aesthetic, attractive, which will stir up people's interest in buying. 
It remains only to constantly monitor the windows and replenish stocks of the necessary items. Remember that if there are not enough goods on the counter, people think that they are trying to sell stale leftovers and refuse to purchase. But the abundance of sausages, on the contrary, creates the impression that your outlet is popular and significantly increases sales.
Sausages and deli meats are a very popular commodity group. Sausages have a decent markup and turn around quickly. To emphasize the taste, freshness, quality and assortment in gastronomy, a rich display of sausages on the counter. This means that the product should be located in the window in large quantities and have a fresh look. In this case, the buyer shows increased interest.
Sausages are laid out according to the type of product:
we group delicacies, then raw smoked sausage, then semi-smoked and boiled-smoked, then boiled and ham, at the end of the layout of sausages we have sausages and sausages. Meat bread, aspic spread in the zone of boiled sausages. It is desirable that the sausages have slices - the buyer will be able to evaluate the consistency, color, size of the fat. In the layout of sausages, red lamps are a bad form!
In a deli display case, staggered display is needed to help create the appearance of a plentiful display and improve visibility. It is ideal to have in addition to the closed cooled volume also a selfie or open displays at the bottom - see the photo above (looks great)! It is recommended to duplicate small pieces and cuts in a preserve slide - this will increase your sales.
Photos of sausages laying out can be seen in the slideshow below.
Taking into account the frequency of purchasing various goods, the intensity of the consumer flow in the area of their placement, depending on the dimensions and consumer properties of the goods (perishable and non-perishable), the season for each item of goods, the area and length of the display front are determined. The display front is divided into groups of goods in proportion to the frequency of their purchase and the share in the store's turnover. Determining the length of the front and the display area of each product leads to a more efficient use of the sales area, and allows you to increase the throughput of the store.
Since recently (especially in self-service stores) containers have been widely used for displaying goods, it becomes necessary to take into account not only the display area, but also its volume. The use of containers significantly increases the amount of goods laid out on the trading floor.
The grouping of zones should allow changing the front of the sale of goods depending on seasonal fluctuations in demand, without changing the principles of commodity neighborhood familiar to the buyer.
Assigning a permanent place to each product group actively influences the formation of shopping habits, accustoms buyers to a certain system of behavior, ensures the direction of the consumer flow, speeds up the process of serving the population and increases turnover. Moreover, the sequence in the placement of product groups on the trading floor should be the same in all stores.
What you need to know about laying out sausages
The department of sausages and meat delicacies is placed in the back of the trading floor, which ensures the patency of consumers through the entire area of the store.
Cheeses, pickles and salads can be placed next to sausage products. Small shops and pavilions with sausages may contain bakery and wine products.
Laying out option 1. Sausages are recommended to be laid out on the counter according to the manufacturer, which allows you to better present the range of goods and highlight the brand. Highlighting each brand with large bright signs will allow the buyer to immediately find the product of interest to him.
Lay-out option 2. Lay-out by varieties and categories of the same type will allow the buyer to compare the cost and appearance of products from different manufacturers.
It is recommended to start laying out on a horizontal counter with boiled hams, continuing with boiled sausages, boiled sausages, sausages of the "servelat" type, boiled - smoked sausages, ending with raw smoked sausages and hams. Sausages and smoked meats are laid out in several rows across the counter, while the upper loaf or other product is cut and placed with a cut in the direction of the buyer. Boiled sausages are stacked in piles, smoked sausages - in stacks, ring-shaped loaves - in a slide. Packaged sausages packed in cellophane film or parchment paper are laid out by types and grades.
Each assortment position must have at least one sample cut across for demonstration to customers. Sausages with a wide diameter are cut across at a right angle, and sausages with a smaller diameter - at an angle of 45.
80% of the volume of sausages sold by stores is sold through the counter (refrigerated display case). Therefore, it is recommended to sell products in supermarkets and department stores, both through the counter, and to lay out in portions on refrigerated racks (refrigerated cabinets) or a rarer version of refrigerated baths (medium-temperature barrels) in self-service departments. Each of these sales systems is designed for a different buyer.
Entrepreneurs often take the design of their butcher shop very seriously, investing a lot of money in staff uniforms, curtains and other small things, choosing everything in the same color, etc. But as practice shows, this is a rather conservative type of business, so a creative approach to sales growth will not help much.
Of course, you want to make everything as attractive and memorable as possible, but the best is the enemy of the good, have you heard?
In a butcher's shop, everything must be done for the buyer, it should be comfortable to be here and it should be easy to find the right products. Let's take a closer look at the intricacies of decorating a butcher shop window.
Meat showcases
They should always look exuberant. Arrange the equipment symmetrically so that it is easier for a person to navigate immediately after he crosses the threshold. Arrange meat display cabinets with the letter L or P, and refrigerating chambers and racks as close to the wall as possible so as not to clutter up the space.
No need to stick calendars with animals on the walls, photos of cows and, God forbid, hang schemes for butchering cow carcasses - this not only does not contribute to sales growth, but generally reduces them.
A person does not need to know where a certain piece of meat came from. In supermarkets, they often hang a small picture cut out in the shape of a cow and a pig, on which parts of the body are simply signed to make it easier to navigate the assortment. This is the best solution if you really want to help customers.
When arranging a showcase for a butcher shop, it is very important to pay attention to such points:
- for the counter and nearby areas, you need to order stainless steel metal shelves, the same sink and other utensils. All boards used must be antibacterial coated, as are knives. It is safe, profitable (they will not deteriorate after a couple of months of active use) and look attractive in the eyes of the buyer;
- it is important to control the cleanliness on the counter and make sure that there is no unpleasant smell. This indicates the negligent attitude of the seller to work and evokes thoughts that the products are stale. The counter must be treated with special means with an antiseptic, then rinsed with water and only after that deal with the arrangement of the showcase;
- when choosing a dish that will hold meat and cuts, make sure that it not only helps you sell, but also meets all food safety standards. For poultry, marketers advise choosing yellow trays, and meat products look more advantageous on a black background.
As in any other store, lighting is of great importance. If you choose it wrong, the windows will vaguely resemble a hospital, which will invariably affect the turnover.
You need to select such lamps that give an even, warm and soft light of a light yellow or pink spectrum. Blue is not a food color, so giving preference to it is not a good idea.
Now about how to place products on refrigerated shelves in such a way that they tempt buyers. The design of a meat showcase is usually carried out taking into account the price category: it is better to place expensive products on the shelves at the top, the middle price segment is at eye level of the client, and the cheapest goods will be on the lowest shelf.
At the same time, we take into account visual stability by placing meat in large packages at the bottom of the counter, and smaller pieces on the upper shelves. The product placed in the middle, at the level of the customers' eyes, is considered the most popular and it is the one that is purchased most often.
If, after arranging the products on the shelves, you see that some packages are turned at an angle, hide each other, etc., then it is better to cut the assortment a little.
For cold cuts, a vertical layout by types of meat is excellent, while it is possible to divide the showcase into separate zones so that one product group occupies one shelf entirely.
Be sure to control the freshness of the products, because no showcase beauty will increase sales if the meat on the counter is weathered and looks unattractive.
There is no need to decorate the showcase from the inside, but you can and should carefully place sauces and seasonings nearby, which customers can purchase immediately by choosing a tidbit of meat.
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Business sausage shop. How to open a store selling sausages: taxation, SES requirements, how to choose the right shop windows.
Sausage and cheese are traditionally one of the most popular products in good consumer demand, with the right approach to business, the sausage business can bring substantial income. Before opening a sausage shop, try to understand all the intricacies of the sausage trade, and there are not so few of them.
Sausage business: registration of entrepreneurial activity.
For the sale of sausages, the best option is to register an individual entrepreneur. The taxation system for the trade in food products is simplified, it is also mandatory that you have to purchase a cash register and conclude an agreement for its maintenance with a service center, as well as keep a book of accounting for cash transactions.
KKA needs to be registered with the fiscal tax service, when buying a cash register, check its model for compliance in the list of the state register.
When choosing a CCA, pay attention! The state register determines the scope of services provided for a particular model of the device, some models can only be used for the provision of services, others only for trade, etc.
Within 10 days after registration, you need to come with registration documents to the pension fund.
Requirements for the premises under the sausage shop.
When you decide on the premises, you will need to conclude a lease agreement with the owner of the premises.
An important point is that the premises must comply with fire safety requirements, because you will need to obtain permission to open a store in the State Fire Supervision Authority. To obtain a permit, you need to apply to this authority, after checking the premises, the fire inspector draws up an act, on the basis of which a permit from the State Fire Supervision Authority is issued.
Next, you need to obtain permission from the SES to trade in meat products, in this case, sausages and, if required, semi-finished products. To obtain an appropriate conclusion, you need to fulfill the basic requirements of the SES for the sale of sausages.
The main requirements of the SES for the premises of a sausage store:
- The presence of a centralized water supply, a washstand and a bathroom.
- The surface of the floor of the room should be of an easily washable material.
- The presence of protective shades on the room lighting lamps.
- The presence of concluded contracts for deratization, garbage disposal.
The main requirements of the SES for the equipment of a sausage shop:
- Availability of certificates of conformity for equipment (refrigerated display cases, freezers).
- Availability of inventory for the seller - knives, cutting boards (separate boards for sausage and cheese).
- The presence of detergents and disinfectants for cleaning the surfaces of showcases, tables.
The main requirements of the SES for the products of a sausage store:
- Availability of a certificate for each batch of goods (provided by the manufacturer).
- Storage of sausages in medium temperature display cases.
The main requirements of the SES for the store staff:
- Availability of health books for each employee of the store.
- The presence of the form of the seller (robe, cap).
How to choose the right equipment for a sausage shop.
For trade in sausages, medium-temperature refrigerated display cases will be needed. For a small store, it is optimal to put 2 showcases, one for raw smoked and boiled-smoked sausages, the second for boiled sausages, sausages and sausages.
If you are also going to sell cheese, then it is advisable to install a separate showcase for cheese, this is one of the requirements of the SES and during the check you will be pointed out this shortcoming.
It is better to buy new showcases right away, when buying a used one, you run the risk of getting repaired, at best you will need to refuel the cooling system with freon (about $ 50), in some cases you may need to replace the compressor ($ 300).
When choosing a showcase, it is better to give preference to curved glass; the goods in such showcases look spectacular.
When buying a showcase, pay attention to the lighting inside the showcase; in cold light, sausages look worse than in warm light.
Buy showcases with refrigerated cabinets, it is much more convenient to store sausages in them than in a separate refrigerator.
Pay attention to the power consumption of showcases, buy showcases that consume a minimum of electricity, this will save you a decent amount of money in the future.
Sausage business: we are looking for a manufacturer of sausage products.
The next step is to find a sausage manufacturer. Here it is very important to find a manufacturer of quality sausages and reasonable prices. Never take products of dubious quality for sale, even at a low price, you will quickly lose the trust of customers, moreover, you may receive complaints about you in the SES, and you will not do without a fine.
Another important point, it is much more profitable to purchase products directly from the manufacturer than to buy from suppliers, but for this you will need your own transport and you will have to go for the goods 2 times a week.
In cooperation with the supplier (intermediary), the goods will be delivered to you directly to the store 2 times a week, which is very convenient, but the purchase price for you will be higher than that of the manufacturer.
The best option would be to find a manufacturer whose products are not available in your city.
We are recruiting staff for the sausage trade.
For the operation of a small store, two sellers are enough to work in shifts. The sellers will need to conclude an employment contract.
In trade, a lot depends on the seller, this is the ability to find a common language with buyers, skillfully offer the goods to the buyer, it depends on the attitude of the seller whether the buyer will become a regular customer of your store or simply leave without buying anything.
The appearance of the seller is of great importance, a disheveled, untidy, boorish and often smoking seller often scares off buyers, the buyer has now become demanding and needs to be catered to.
Another important question is how to keep accounting records for the tax?
To maintain accounting records, it is enough for an accountant to come several times a month, accountants often practice this, they serve several individual entrepreneurs at once and in total have a good income. For an entrepreneur, this is beneficial because you do not need to hire another employee and pay taxes, it is enough to pay a small amount for accounting services.
Sausage business: we consider profit.
Sausage products are in high demand, but competition in this business is often high. Sausages are available in every supermarket and almost every grocery store. In this business, the one who can provide good quality products at a competitive price remains afloat. That is why it is important to find a manufacturer of quality products and work with him directly without intermediaries.
The markup on sausages is one of the decisive factors in the profitability of a business. When working with intermediaries, you can put a margin on sausages in the store no more than 20 - 30%. With direct cooperation, you can count on an extra charge of 50%.
A very important nuance, sausages are highly susceptible to shrinkage (loss of moisture and, accordingly, the weight of the product), the faster you sell the product, the less you lose on shrinkage. Boiled sausages, sausages and sausages are highly susceptible to shrinkage, in addition, they quickly lose their marketable appearance, the sale period for sausages and sausages is 3 days, after which they begin to wrinkle and lose their appearance.
But there is a way out, if you take the sausage in a vacuum film, then the shelf life of the products increases significantly, although the sausages in the film do not look very good on the showcase. As an option, when laying out in a display case, you can remove the film, and keep most of the goods in the film in the refrigerator.
Properly laid out goods in the window increases the demand for sausages. Try to fill the showcase to the maximum, the appearance of the showcase should attract customers.
