LESSON 6: MERCHANDISING & DISPLAY BUILDING

Getting to Know Basic Bakery Displays

• Bread Set – A wall or freestanding fixture dedicated to all things bread
• Bakery Wall – Shelving to display all forms of bakery items
• Bakery Table – Nested or tiered tables dedicated to bakery products
• Chill Bakery Showcase - A glass-front refrigerated case, opens to the back of house, not the customer side
• Chill Grab and Go – A self-serve, refrigerated case open to customers
• Pastry/Cookie Case – A self-serve dry case with doors, open to customers
• Manufacturer Racks/Displays – Racks or display pieces provided by a manufacturer, may be         temporary 
  
  

General Display Rules

Keep like items together.

• Breads with rolls
• Cakes with cupcakes
• Cookies with brownies
  
  

Create “destination” locations.

• Lifestyle (such as vegan) displays
• Dietary (such as gluten-free) displays
• Local products

Use pops of color to create attractive displays.

• Use brightly colored packaging, flowers or even fruit
• Avoid table coverings

Use shelf life to your advantage.

• Long shelf-life items – use more units to build up the display
• Short self-life items – Use fewer units to round out the display

Structure your displays.

• Smaller items on top shelves
• Larger items on lower shelves

Create a flow through the department.

• Encourage customers to walk through the department by placing high-demand items, such as French bread, towards the back.
• Each product category should lead logically into the next.
• Be sure that higher profit and signature items have high visibility.
• Think of merchandising as storytelling – what story are your customers “hearing” as they shop in your department?

Keep it clean.

• Remember, dust and crumbs will kill sales.
• Stick to a strict cleaning plan in the department.