A well-merchandised counter greets customers as they enter the Seasonings café at Emory University Medical Center’s Midtown facility. Misuse of counter top, display case and fixture space can be as detrimental to your success as poor buying, careless hiring or bad food. On the other hand, better use of space—especially with well thought out merchandising strategies—can help you turn style into profit and passive lookers into active buyers. This article reviews merchandising basics to ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.