A chilled promotion needs an operating plan as well as visibility. An open walkway, store entrance and refrigerated display do not provide the same conditions. Before stocking the stand, define its operating conditions, location and responsible shift.
Build the product mix around sales rate
Use hourly sales and end-of-day leftovers from previous promotions by product code. Display a smaller quantity of slower-moving products and plan replenishment; do not fill the stand with the full daily forecast. If no replenishment is available, limit that day's sales plan in advance.
Check the location and equipment conditions
Position the stand away from direct sun, door traffic and other heat sources where practical. Confirm from manufacturer information that the cabinet or insulated container is suitable for the product's specified conditions. If goods are put on an open stand, assign quantity, checks and replenishment responsibility in the shift plan.
Track the lot at campaign close
Record the lot's display start time, replenishments and remaining quantity. Decide whether leftovers can return to the main shelf from the product procedure and storage record, not guesswork. After the promotion, compare sales, leftovers and interventions to update the next plan.
