Principle 1 - Share it out!
The share of space in your fridge and founts on the bar should be proportional to the share of category sales in your outlet
- Where practical, divide each category up by good, better, best to understand the value between core, premium & super premium lines.
- Split your range out by category across beers, ciders, soft drinks, spirits, wines and hot drinks.
- Try to understand your percentage share of cash sales and margin for each category, so you know how important each category is to your business.
Tip: As a rule of thumb, the more premium your outlet is and the more affluent your clientele, then the more space you need to divert to specialty and niche lines.