> Most chains today are extremely efficient in tracking "shelf life" of > products. If something does not sell within a week or two -- it gets > yanked and replaced by something which does.
A problem with this lies in *adding* new (or old but not stocked for a while) products, perhaps a resurgence in interest or suddenly BAM! some random TV celebrity cook uses a product which *everyone* *must* have in their kitchen. Another possible reason for (re)new(ed) interest in a product is a change in clientelle demographics (can't think of where that would happen :) ). If the manager is diligent and willing to try new things and old things which haven't sold before, then that helps reduce disappointment and increase those surprise successes. Dan W. ---- You are receiving this because you are subscribed to the list named "UnivCity." To unsubscribe or for archive information, see <http://www.purple.com/list.html>.
