For the layout of small and large appliances to be effective, the space in the hall must be well zoned. People should be able to move around comfortably - there should be ample aisles between the shelves. There must be a separate area for equipment such as refrigerators and dishwashers. If the sales area is small, massive appliances can be placed underneath shelving where compact appliances are placed.
It is important to ensure that there is enough space in the checkout area. It is worth bearing in mind that customers with large shopping trolleys will be approaching the cash register. The checkout process itself may take longer than in a grocery store, as the cashier will need to prepare the guarantee card. It is therefore important that customers who are waiting in line are comfortable. The choice of location for each item can be guided by:
1
the room in which the equipment is to be used
2
the size of the equipment
3
the brand representing the appliances
Space should be allocated for the sale of various accessories, maintenance products for electrical equipment and other small items that are often available in similar outlets. These items can be placed on shelves or in special niches if the items are small. It is important that consumables are presented in the same department as the appliances themselves. This will enable better orientation in the hall and increase the chance of impulse buying.
Which principles are used in merchandising?
Although appliance display involves many special features, the basic principles are standard. These include the following points:
1
Products that are in the highest demand are best placed in the "hot" areas - in front of the entrance and the cash register.
2
At arm's length, display items with an average price tag, budget ones on the lower shelves.
3
More expensive models should be placed closer to the entrance so that they are the first to catch the visitor's eye - this will help to increase the average basket value
It is also important to make sure that each item is accompanied by a price tag and a label with information about the product. The more information the customer has, the more likely it is that he or she will quickly find the product he or she wants and purchase it. In this case, it is very important to train the point-of-sale staff to keep track of price tags, information materials, etc.