How to open a supermarket

To open a supermarket, it is important to choose the right room. It is desirable that it is located near a bus stop. Convenient access roads, secure parking or underground parking should be provided for buyers arriving by car. The second important issue is staff. This trading format provides for large areas, respectively - an assortment. If you make a mistake with staff and hire unreliable employees, shortages can also be very significant.

You will need

• - legal registration;

• - premises;

• - permission;

• - equipment;

• - product;

• - staff.

Instruction manual

1

Make a business plan. The descriptive part of the document should contain an assortment list, the target audience for which this or that product is intended, the basic requirements for the zoning of the trading floor and utility rooms. The production part is to have detailed descriptions of all business processes. For example, for business, a business process may look like this: search for a supplier - order goods - receive goods - location in a warehouse - statement to the hall - display - sale. The financial part of the business plan should contain information on the wage fund, calculations of other costs, margins, estimated profits. Investment - breakeven and payback points, as well as a loan repayment schedule. Marketing part - promotions designed for promotion.

2

Order the development of technical design. Many companies - suppliers of commercial equipment offer design as a bonus. Perhaps it makes sense to agree. Pay particular attention to the laying of utilities. Subsequently, it is practically impossible to replace them without closing the supermarket with technical work.

3

Purchase and arrange equipment. At this point, you should already clearly know where which department will be located. Most often, goods that are currently valid at the entrance are laid out at the entrance. But another option is also possible - when they are located at the exit. This approach seems more rational, because in this case the buyer will go through the entire store. It is advisable to provide a department of fruits and vegetables closer to the entrance. Bright color spots of such products set customers to increase the number of purchases. The meat and fish departments should follow one after another. Provide refrigerated display cases, counters, cooling tables and freezer chests in them. It’s good to place stationary ice makers for making flake ice in each of them. If this is not possible, put the ice maker only in the fish department.

4

Find suppliers. Due to your potentially high cross-country ability, many suppliers will be willing to work with you. But one must approach their choice with all responsibility. There is nothing worse than even short-term interruptions with any daily commodity - meat, fish, dairy products or bread. Therefore, try to have at least two suppliers for each product name.

5

Get permits, hire and train staff, deliver and lay out the goods. At the same time, it makes sense to order advertising and launch a public relations campaign. Local promotion is especially important for the supermarket, i.e. promotion designed for an audience living within walking distance.