For fishmongers, presentation is everything. It helps in maintaining the store's reputation and bringing more customers to the store. Moreover, when your store is located in the center of the city, you need to take care of many things that will determine the success of your store. Moreover, it helps generate impulse sales and increase conversion.
So, how do you think you can present and store your products in the best possible manner? If you are not quite sure about your steps, then here are a few things that help your store look presentable and drive more customers.
First and foremost, for long shelf life and proper product preservation, fish case merchandiser are ideal. The lights of the merchandiser (especially led lights) have a dynamic impact on product merchandising. Moreover, you can make use of different sections of the case merchandiser for product storage according to their size and variety. Also, the hygienic environment improves the shelf life of the fish. Additionally, the fish case merchandiser with LED uses 25%–30% of the overall energy and lasts 8 to 25 times longer than halogen incandescent lights.
Of course, as a fishmonger, you must be dealing with a variety of fish species. This is why you should use different sections for different fish species and keep the alternative species side by side. For example, keep a fresh lobster next to fillets, which should be next to shrimp, and so on. You can also make use of red onions, parsley, lemons, blood oranges or other colorful items to differentiate the species. You can arrange in a tropical display pattern, a beachy feel or any other unique pattern that improves its display.
Last but not least, you must freshen up your products by lunchtime and also after the rush hours. Make sure you don’t just load it up in the morning and leave it unattended. Fillets and steaks should have firm, elastic flesh and a fresh-cut, moist appearance, with no browning around the edges. For instance, Fillets and steaks should have firm, elastic flesh and a fresh-cut, moist appearance, with no browning around the edges. The meat should be white with red or pink tints and tiger shrimp have blush-colored shells with black lines between the segments of the shell
We hope these points will help you in preserving and keeping the food in good condition for a very long time while improving the reputation of your store.
So, how do you think you can present and store your products in the best possible manner? If you are not quite sure about your steps, then here are a few things that help your store look presentable and drive more customers.
Of course, as a fishmonger, you must be dealing with a variety of fish species. This is why you should use different sections for different fish species and keep the alternative species side by side. For example, keep a fresh lobster next to fillets, which should be next to shrimp, and so on. You can also make use of red onions, parsley, lemons, blood oranges or other colorful items to differentiate the species. You can arrange in a tropical display pattern, a beachy feel or any other unique pattern that improves its display.
Last but not least, you must freshen up your products by lunchtime and also after the rush hours. Make sure you don’t just load it up in the morning and leave it unattended. Fillets and steaks should have firm, elastic flesh and a fresh-cut, moist appearance, with no browning around the edges. For instance, Fillets and steaks should have firm, elastic flesh and a fresh-cut, moist appearance, with no browning around the edges. The meat should be white with red or pink tints and tiger shrimp have blush-colored shells with black lines between the segments of the shell
We hope these points will help you in preserving and keeping the food in good condition for a very long time while improving the reputation of your store.
