How Supermarkets work operationally for suppliers

How Supermarkets work operationally for suppliers

rsz_2-foodbowl-building_2Estute – powered by KPMG in partnership with The FoodBowl, Foodstuffs, Progressive, Nielsen and IRI brings to you a one of a kind workshop series for F&B manufacturers looking to improve their effectiveness.

The supermarket has said ‘yes, we would like to sell your product’.  You will benefit from understanding what happens at and how to maximise and influence each stage of your product’s journey, from the time it leaves you, to it arriving in store, to it going on the shelf, to it being purchased by the shopper.

Outcomes of this workshop:

  • Understand the difference between the Head Office & Direct to Store approach to ranging your product.
  • Learn which operators practise the Head Office or Direct to Store approach, or a combination of both.
  • Understand the impact on your value chain of a Head Office vs a Direct to Store approach.
  • Understand the Category Review process, how Category Decisions are made & the implications this process has on your planning.
  • Understand distribution networks, how your product could make it to retail stores & the impact this will have on your value chain.
  • Learn what the retailer does & doesn’t do with your product when it arrives in store.
  • Understand the different options you have as a supplier to service your retailers at a store level.
  • Learn how to do a store visit; sign in, health & safety requirements, who to meet with, where you are allowed to go in store, where your stock will be, what you can & can’t touch & change on shelf, how to process credits, how to influence orders, who to speak with to book an instore promotion, for example.
  • Understand from the retailer what you can do in store to put your company & your product in the best position to succeed.

Where: The FoodBowl, 28 Verissimo Drive, Auckland Airport

When: Wednesday, 6 July 2016 9.30am – 12.30pm

Cost: $350+GST (50% subsidy available)

You may be eligible for a 50% subsidy on the cost of this course if you are a small business. Please email to find out more or register directly through

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