Merchandising & Layout To Increase Profits

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Merchandising & Layout To Increase Profits by Mind Map: Merchandising & Layout To Increase Profits

1. Customer Experience

1.1. How do/can we wow

1.2. How can we build the same reputation as the cafe?

1.3. Small scale testing

1.4. Senses

1.4.1. Sound

1.4.2. Taste

1.4.3. Smell

1.4.4. Touch

1.5. Shopability

1.5.1. Queue/Flow

1.6. Market Research

1.6.1. Lemon Lime

1.6.2. Leondardo

1.6.3. New

1.7. SWOT of layouts

1.7.1. Staff

1.7.2. Customers

1.8. As is

2. Staff

2.1. Focus groups

2.2. Untapped experience

2.3. How to capture feedback

3. Formats

3.1. Internal

3.1.1. Storage

3.1.2. Fridge

3.1.3. Counter

3.1.4. Self serve

3.2. As is

3.3. External

3.3.1. London

3.4. Served/ self serve

3.4.1. Customers

3.5. Click & collect

3.6. Promotionl area

3.7. Queue/flow

3.8. Trends

4. Space Allocation

4.1. Brand

4.2. Tail

4.3. Locality

4.4. Skills

4.5. How do we want to allocate it?

4.6. Tools

4.7. Stock transparency

4.8. Stock availability

4.9. Market research

5. POS

5.1. Standards

5.1.1. Bettys

5.1.2. Legal

5.2. Systems

5.3. Brand consistancy

5.4. Legibility

5.5. How to communicate USP's

5.6. Communication

5.7. Does it deliver?

5.8. Controls, Practicality & Usability

6. Financial Analysis

6.1. Communication

6.2. Easy to use and manipulate

6.3. Basket Analysis

6.4. Range

6.5. Skills

6.6. By range/ sqft?

6.7. Timely analysis

6.8. Weekly updates

7. Ascetics

7.1. Shopability

7.2. How to encourage and promote sales

7.3. Lighting

7.4. Brand

7.5. As is

7.6. What do customers want?

8. Skills

8.1. Retail skills

8.2. Retail qualifications/Apprenticeships

8.3. Skills for all levels

8.4. Branch % space and understanding

8.5. Merchandising training

8.5.1. As is

8.5.2. Creative flair

8.5.3. Desired state

8.5.4. Recruitment

8.5.4.1. Who/how do we recruit

8.5.4.1.1. Right personalities

8.5.5. Windows

9. Systems

9.1. Tills

9.2. Space allocation

9.3. POS

9.4. Communication

9.5. Click & collect

9.6. Process

9.7. Stock availability

9.8. Ordering

9.8.1. Process

9.8.2. Availabilty

9.8.3. Missed opportunities

10. External Influences

10.1. How are we influenced

10.1.1. who?

10.2. Do we want to be leaders or followers?

10.3. Research

10.4. Competitor visits

10.5. PESTAL

10.6. Trends

10.7. Customers

10.7.1. Who does retail well?

10.8. Should we be influenced?

10.9. Retail Expert

11. Range

11.1. Locality

11.2. Who decides?

11.2.1. How?

11.3. How do we promote our full range?

12. Merchandising

12.1. Brand

12.2. What do we want from our windows?

12.3. Costs

12.4. How do we create the wow factor?

12.5. What is the purpose of a window?

12.6. How does the window follow through into the shop?

12.7. Is it to attract existing or new customers?

12.8. Pasion

12.9. Research why people don't visit our shops

12.10. Planning for the future

12.11. Mantainance

12.12. Skills

12.13. Guidelines

12.13.1. Objectives

12.14. Process

12.14.1. Accountability

12.14.2. Who makes the final decision?

12.15. Training