The assortment in most stores has changed: some have decreased, some have more cheeses from the same manufacturer, and others have a smaller selection of different groups of cheeses. Retailers are forced to re-examine the design of windows and the display of cheese and puzzle over how to make the window efficient: reduce the write-offs of spoiled cheeses and start selling more.

ProCheese’s cheese customizing experts share tips for in-store cheese spaces that both the small shop owner and the head of cheese at a national chain will find helpful.

How to make the shop window more attractive to the buyer and not spoil it:

Do not stack cheeses on each other, especially fresh and soft ones. You can deform them and damage the crust and cheese dough because the proper air access is disturbed.

Each cheese should be presented in a section so the customer can see how it looks inside. Of course, this rule does not apply to small portions of cheese.

It is better not to make repetitions and not to put out more than two heads of the same cheese to fill the showcase. You can lay out cheese equipment or decor if there is no wide assortment. And don’t be afraid to leave a little space. It will help the buyer see each cheese and not get confused about the variety.

If there is still a lot of space, hard cheese can be placed in larger pieces for presentation and smaller pieces for purchase. It is also possible to add meat products, such as ham or prosciutto, to semi-hard and hard cheeses. It is better not to add anything to fresh soft cheeses because they absorb the smell.

We recommend not to use cheap non-ecological window decoration (for example, plastic fruits). They will not make the storefront look better.

In addition to the price, it is desirable to indicate the country of origin of the cheese and the milk from which it is made, as well as additional marks, such as “lactose-free” or “milk free”. For non-dairy products, you can allocate a separate space in the showcase if the size allows.

If possible, let the buyer try the cheese. Having discovered its taste, a person will be able to appreciate cheese and buy even more than he planned.

And most importantly, any showcase will be more effective if a cheesemonger is behind it, that is, a professional cheese seller. They will advise the buyer on what to combine with cheeses besides a simple sandwich option, how to serve it and what to cook with it. Also, help the client find his favorite cheese or offer to try something new. In Ukraine, such specialists are trained at the ProCheese Academy.

“The three steps a customer takes before making a positive purchase decision: saw, tasted, heard. Cheesecustomizing is a service for the design of aesthetic cheese spaces in stores and restaurants. Still, in addition to aesthetics, we need to create a showcase that will bring the cheese category to a new level of profitability,” ProCheese notes.

ProCheese now has a special offer – we provide help for those who work with the cheese. We will help you understand how to increase cheese sales in conditions of reduced demand. Details — at the link:

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