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SEIZVICE VIITLJU.‘3 SELF-5313311103 COUNTER-‘3
III TIE; BLEEIL FO-VD IIEUJTEH

3?
Paul Alexarfler Colgate

A 1'} KISI 3

Submitted to the School of Graduate Studies of ET-Tichigan
gstate 0011:2313 of Agriculture and. Applied 'kzience
in partial fulfilkzent of the requirements

 

for the degree of

METER 0? 12133;}

Department of General business

Curriculum in Food Distribution

August 1951

Aczosowlv'rs

The author would like to express his sincere appreciation to
Dr. Kenneth Lilson, Director of the Curriculum in Food Distribution, for
his guidance and assistance in the writins of this thesis.

Sincere thanks is expressed to the National Association of Food
Chains for the fellowship which made the weiting of this paper possible.

Grateful acknowledgement is due all the companies, wfiich are listed

in the sources of data, for their cooperative help and assistance.

 

"11.13 03? CC‘E-y.-3?'l"f7

I. INTRODUCTION . . . . . . . . . . .
EEETOSB 0f Stuiy o o o o o o n 0
Chapter Organization . . . . o .
H’TOCO 130 o o o o o o o o o o 0
Sources of Inge Itna‘tion . o . o .

Y'F w- \ - ~r- .1' 77A -. ‘ ~ ”13' ‘v 1
LJ.. uhouo ‘-"'34.JJ ”$13.1 4;-v..1 UV“ eJ‘J'u~aa.«u.. .

Three Steps in H ndling {reduce
Leceiving of the Lierci-enilso .
Storage 0 o o o o o o o o o 0

~ '- \‘n T. :- ¢‘\'|.-.‘ .a ‘V
raclzauin; oi the .iemhssiloe .

_.,-

1. "‘ V‘C ‘ -.P-~- 1 -‘ :I--~s‘-1-‘.----O'~‘
IAI. UH.F'\3._4..LU1,J 1:..-L-LL 1.11.44. a..‘.J..;~--J.-.L O O .

Three Steps in Handling Heat . .
Receiving of’ioat . . . . . .
storage of Rest . . . . . . .
Fackaging of Best 0 o o o o 0

Four steps of lackag 7 . . . .
Cutting o o c o o o o o o a
urapping o o o o o o o o o o
fieighing o o o o a o o o o o
Labeling o o o o o c o o o o

Inchine '..'rup}..~ing . . . . o . . .

Centralized I'repaclcazjjing . o . 0

Display . . . . . . . . . . . .

flfimfleDtmhv . ... ...

P\"VI rmfv'“\
l ‘ .3
UL... £$Afiz

. v‘ -. -
Flat iJr'iSElC‘ o o o o o o o 0
Hum...- ° «A .~
31561.09 Blurla‘f . o o o o o o o
. r .: r: 1.- r "_"“ J' I‘ "-i ‘V a a,“ 'q ‘ fi" ‘h'
{units—0114 1. ac up... a Cu. my» 0 us: '9
mm. 1
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-.O_ I- 5 9. - A
niaCJ-J-‘J.-L.£U O O O O O O 0 0
UIIOLIUZJU . o o o o o c o o

shrinkags Of meat 0 o o o 0

Cost of lattice-31111; . . . . . .
Yazdstick For Sales lroiuotion
Labor Cost on‘l Proouction . .
Gross Profit . . . . . . . . .
Inlvantoges oi‘ Jelf-Qervice . .
Customer h'ei’erence . . . . .
IV. oUEmztf £13111 01111523. 11.111115 . o . .
Customer Accep‘bame o . . . .
Volumeof 311.51%.‘3'3 OOCDI
Imoshent Required . . . . .
Space Required 0 o o o o a o
Supplies INGBdUd o o o o o o 0

Personnel 00......-

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69
69
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To

III.

V.

VI.

VII.

VIII.

LI 3T OF T431533

Partial List of Produce Items Prepsckaryed in the Pig-gly-
Wigglyuarket.......................
Cost of Labor and Katerial for Prepackeging Submitted by
AmricanstoresCompam'. ..... .. . .... . . ...
Comparison of f-Llalabilitrj of Packaged, Refrigerated Produce
With Ban-packaged, Hon-refrigerated Produce . . . . . . . .
Preferences of h82 Patrons of Five Retail Stores'eith Respect
methods of Offering Fresh Fruits and Vegetables
Columbus, Ohio, December, 191.15, by Stores . . . . . . . . .
Preferences of 1.166 Patrons of Five Retail Stores With Respect
to ilethods of Offering Fresh Fruits and Vegetables
Colum‘:.:us, Ohio, December, 19115, B] Size of Families . . . .
Preferences of 14,82 Patrons of Five Retail Stores ‘r'iith Respect
to Liethods of Offering Fresh Ié'ruits and Vegetables
Columbus, Ohio, December, 1915, By length of thwerience . .
Preferences of 1.101 Patrons of Five Retail Stores With Peepect
to Methods of Offering Fresh Fruits and Vegetables
Columbus, Ohio, December, 1915, Reasons . . . . . . . . . .
Prefemnces of 209 Patrons of Five Retail Stores ligith Respect
to iiethods of Offerinrr Fresh Fruits and. Vegotz‘blos
0011111117118, Ohio, December", 1916, Objections . . . . . . . .
Number of Stores Using; Specified Kinds of Transpaxent Film

In Prcpacke-iing Ixtiividunl neat Items

PAGE

15

l9

23

32

33

117

TABLE

X.

XII.

XIII.

XIV.

Average Life of Indivifual Cuts of Meat Prepacksged For
Self-Service . . . . . . . . . . . . . . . . . . . . . .
Investment Required for Self-Service Beats . . . . . . . .
Handy Yarfisticks for Self-Service Beat Operators . . . . .
Labor Costs Per Pound and For Package in Self-nervice Moat
Departments, According to Sales Volume . . . . . . . . .
Heurly Production of Skilled, unskilled and Total Labor'in

self-Service beat Departments, According to Sales Volume

vi

PAGE
56
S 9

62

63

 

LI:‘~T OF FIf'iLH-‘LS
FIlURE PLGE

1. Layoutoffmcesssinc‘fiocm.................. h3

 

 

C .21le I
113T}? on 30 TI ON
Purpose of Study

Today, competition in the grocery field is as keen as in any other
field of merchandising; perhaps more so. The crisis food stores are
operating on a 2 percent net profit, and the indeperflent food retailer is
forced to Operate on margins in close proximity. The day of high gross
margins and "oig profits percentages is past.

As the margins in the grocery industry her-fan to shrink, the
mteilers searched for new methods of merchaxxlising to increase Operating
efficiency and volume of business.

Since the em of World ‘el'ar I, grocers have found new efficient
methods of conducting business and have passed the savings on to the con-
sneer in lower prices. However, as the prices were lowered, the grocer-3'
net profit *es'as also lowered. Consequently, today, net profit is shout as
low as it can get and still give a return on the money invested. The
emphasis today is not only on prices, hut also on presenting the merchan-
dise in such a way that consumers will bmr larger volumes. To achieve this
increased volume, the retailer is incltxiing more package conveniences in
his merchandising: efforts. In this search for wave to improve methods of
merchandise, self-service prepacka in; was develozmd.

Therefore, the purpose of this thesis is to present the facts on self-
service meats and produce in order that the retailer may compare his opera-

tion with existing prepsckaved Operations.

 

 

 

 

 

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live

I
f

 

Chapter Organisation

In chapters II and III of this thesis, a compilation of available
material on prepackafiinx of produce and meat has been made as indicated in
the procedure of this study. From this information the retailer can cem-
pare his operation with the self-service Operations of other retailers.
These two chapters are so orrhanised that the retailer can trace the flow
of merchandise from the time that it is received at the back door of the

store until it is sold to the consumer.
Procedure

In formulatinr these two chapters, the author has separated each of
the departmental operations into e number of steps. The produce department
has been divided as follows:

Three steps in handling produce
The methods of prepsckaging
Eeteriels used in prepackauing
Cost of packaging operation
Advantases of pecksrixg
Customer preference

The meat departme t was divided as follows:

Three steps in handling meat
Four basic steps of packaging
laterials used

I;:‘schir1e prepaid-aging
Centralized prepacksjing
Display

Discoloration

Shelf life

Spoilege

Shrinkage

Pewrapring

Cost of packaging

Yardstick for sales

Labor cost

 

 

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Gross rrofi'

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t3. ivm vol-.380 0 r aClm; ,lrlu
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u .13 comer 1.--~e1crenco

.~.~our1ces of Information
3"..3- -. .- q- 1‘. —.‘ 2 ~. ¥" . ‘V L!- -‘ \. -~ ~ f' -1 ‘r .,» -. 's, “'5“!
2.158 1.130...-1-4 ULVII uqdu a.“ uni.) 34.11904...) ha.) JUQnL QUCUJJ " dd J... ‘..1 1.141.] (301.1-

.; ’ . .._.1 . . ,.' _. _ ‘; n1 . .0 .,-.,.._'._', -; I. ,. ‘-., , .3 .0 1.“ ._- :j ,. .,. .;.;._ .
1.911103 £11 3..-]. «1.2...- Ale-n-30 Lélfz .4. -'J‘..Ua 4.1.(ln (J... th “ AIKA‘LSJ-C ..::\A (3.3.). 1L1— 1..) ‘.ae u-"..~d

11a-;_?li-1;; tile .31.)"0; 111.3 f.c‘;1":'.1‘.l:~.:o:1 11113.70 talking to fir. J. 3.. 53009291,

"- -: I . ' as T r o .- ; --j r' v, ‘ ‘..~‘.. .' T, ‘ ‘t h -..- - ., s n .. :.1
Dis r,.ct .11.. .32....133. en- 1.... o. .1. “.4115, ~ to e ll.-L.....;; hunger, Les-on

-. v. m r -. - -.- -. n,“ a" H ~-‘: {.9 , _ _.“ ., .. 3..“ .‘ -- M: .1
with 4.101 . 71.1310 L10..L..a-1;.-', 113.10.), . iodine-.1. 111.01. anion .10.: t...r—1 study

{2.
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r! "' ' \ -- n' .'- f' I V'V-aan. " HF“!- 0: ("c Y 1" 3 s 1 "‘ -~', 3. w
W89 0' titty, P’ r - ~42". W. B. 1164 9.3.1.1., 1101' 4.3.1?» 1.. $7.133 0- C... .. {u’um .- 041,443“

0 O
I

— - H - ~— 0 0 ;_ 0 "_n
e; ation Co': p:..~';;‘, 1-.e:".'+a.'.lv;lle, 3.332.831”. «up; 033131.13 i;._or..._.'...,.1 .r-

I Q - C O O n qv f v ‘ ' V

.n-— o. \ n 4 1A -. . .3. -; ~ - -- ._,...-. ~ .(— ' - «a- -. .7 1“ _1_\ ~-. ,- '4‘-'-- .n. 7 -s.- . - '
OL‘ta-LIIE: 1 r‘a'ni {II-1'5: i d; 0.0% blogv ‘ L by. is- czl ‘ .Lvl-J L013 (' .2. .‘C? "\). L.!. we“; . U5: UOQ . 1K): ‘dlro-

1:15:11: of .'r;-_eul*.u1=c, .1.311'i-:;jto11, 1.3., 3:31.11 7113 incs lids of the United
..;‘-tates Dar-ortrzent of Cosme-Ice, L‘z-shinawn, 11.0., 31113119; very helpful
ini‘onmtion. 1.48 folio ring; pe:iodl. 3.-.:7. _....Cu {gm-2.91; in ace: II'JlCtfiJlg on:
ixfi'oztmtion: '11:: Ire lbuui’v’e Smear, 11:: Self~{;'e:17ice quce, left-1'11

Isolating, “.113 ‘10 1121.... :; 11.111 {:oo;‘;ne1=e’.ive Group liq-33mm ml theI .: tion..l

Groce :2: ul'... " '1 -ti...

3. . .1 . “.1 ' 1‘_ 7 hf, 3-7.1.”. . ... . ‘ ,
The nook Lee-o some- as an BLlJanSEIJlC’ on}. was one”-.. 1. 110:. 12' no

‘ C‘ " C" - 4 .- .—..L 3....- - 9 ”4- ‘5‘“ -.-.
.ost Prom QQLf-‘JCL'V: e lest-s -. 11;; 1.0.... 1 0. Email 3-241...

 

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mar-agine, Heat ;-.e'."oieer2:‘:isinf, Chicago, Illinois. The bees-Jets that were
‘1 L0!

used '1 1.2.3 stair wem tne "zrr;::c1::1_ in; .ielf—Sezvice meet a; .-’...-':r;c-2.Lr

and Company, Chei ego, Illincia.

77 t

CENTER II
SEIF-:5£SEVICE 111131311115; 13:31-31:31-
Three Steps in Handling Produce

The three main steps in handling and receiving produce which will be
discussed are: receiving, storage and packaging. The first step in the
handling of self-service produce at the retail level is the receiving of
merchandise, from the wholesaler or the'worehouee.

Receivihg of the merchandise. Produce may‘be shipped directly to the

 

individual retail units if they are located near the central market or if
the store is sufficiently large. For the smaller retailer, the produce
will pass three h a jobber or a wholesaler.

then the produce arrives at the store, two important tasks confront
the retailer or the head produce clerk. Gne, a careful check against the
invoice must be made; and two, the produce must be handled properly. The
invoice checking of merchandise received against that which'was ordered
from his daily order book is very important because the retailer determines
from this invoice the retail selling price of the various items, and if he
is being tilled Correctly. For instance, if the retailer is billed fer top
grade merchomiiee and receives an inferior grade, but fails to check
accurately, the produce department cannot hope to sell this particular item
at a profit.

The sec0ud task of the retailer or produce clerk is to supervise the
howling-j of the produce. As the produce 13 checked and removed from the

1

truck to be stored in coolers, a greet deal of care must be exercised.

1"
x
i

l
E

5
Improper handling which results in (image to the produce is a consequent
loss to the retailer and to the customer. Niven the less perishable items
such as potatoes and dried onions can be damaged by improper handling.

The prevention of this dosage to produce is a real problem to the
retailer. Care can be taken to see that the boxes are not dropped or
hmxilsd too ro-igdflgr, and that home that bulge on the top or sides are
stacked on the flat side or the end of the box. However, none should be
stacked so high that pressure will cause bruises on the items inside. For
those items which are packed in bags, a dry storage place such as a wooden
platform is necessary if the produce is to be kept dry.

(Storec'e. Storage is the second step in the handling of produce. many
retailers find that they must purchase some of their produce in quantitie:
sufficient to last for several days. then this advance purchasing is
necessary, many of the items will losep best under damp refrigeration instead
of dry electrical refrigeration. In the stores which are not equipped with
damp refrigeration, some of the meet storage display case may be used if the
te;.,peratum of these cases is not too low.1 A temperature of hi: to 16
degrees Fahrenheit should be maintained for produce storage. If the retail-
er is able to use a section of his meet box for storing extra produce
stock, the produce must be covered with wet burlap bags at all times to pre-
vent dehydration.

Produce items which are placed immediately on the display rack must not

be mturmd to the storage refrigerator because extreme changes in tempere-

 

1 Office of 3:38.11 Easiness, E‘Toper Care and Handling; of ill???) Produce,
United States Dc-gvo.rtr£nt of Commerce, Small 'JSueiness Aids, .aashinvton 25 ,
”4.0., SBA 2.0. hkv’z, Joann-[y 1‘}th

 

 

6
ture are haxtt'i‘ail to fruits and ve;'etc":.=.‘!es. Icrhepe, the retailer *.=.-=onders
why this torgeratum charm? is so herni‘ul. :..hcn the item arrive at the
store, they are packed ti "htly in shipping cases at wttpcrctuzes consider-
ahi-y below that of the display cases. After the 1'zroduce is placed on the
display case, wl-zich has a Higher temgereturc, it begins to heat up and a
loss of moisture is the result. Thus, 1‘ mite and age tab-.93 which are
pieced on diSplc—sr and later returned to the refrigerator, :1er then placed

on display again have heal serious damage done to melr cell structure.

The factor of weight should also re considered by the retailer because
the fruits and vegetables (are losing wei~ht from the tire: that they leave
the farm until they are consumed. ihcreforo, the retailer who hagflles
produce quickly and efficiently is saving; money because the shortest period

of time that he holds the merchandise, the smaller will be the loss factor

of weight. For the produce already in storage a rotation of the stock in

 

the cooler is necessary' to remove the older items as soon as possi‘rle.
Also, inventories should be maintained as small as possible in order- to
facilitate an increased turnover.

Packa in; of the gnerchoizr‘iee. Before packaging can begin, the produce

 

must be washed, trmzued and rraded. A report from The fictional Association

of “?etoil Grocers status that most housewives corment, "Veretc‘vlee and fruits
2

have to be fresh and crisp for my family." Since all stores try to main-

tain the {food will of the customer, the fresh look can be achieved only by

washing, trimming: and {trading the. rerchamiise before it is removed from the

back room.

2 Ifargus Setter {Stores Error-tram, Your Produce Department, Jational
Association of Retail Grocers, Chicago, Illinois, 1995,, lb pp.

(ii.

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¢,

An illustration off what can be done is shore: by the preparation of

color;r in this turner. Celery is one of the best selling: items on the pro-

duce stand. It i: received in large crates by the store and should be
washed when removed. 's’dzen the celery is clean, the deed leaves should be
removed and the butt trimmed to a point. As an extra eye appeal, a red
rihion can he tied arcurxi the stalk after cleaning.

Potatoes and onions are two other item that require very' lit 16
pooling—""ing. \Statistics show that these two items are among: the top demand
item-s in produce. I—iowover, surveys prove that in most stores the Oppor-
tunity to impress shoppers by the prepackariing of these items has not been
used.3 i'mr; areas I‘O”'fl"”’ potatoes wash, mark and grade then before the
store receives them; consequently, these items mmire very little atteno-
tion from the produce manager beyond the normal inspection for tmsalable
and damaged potatoes. However, potatoes from other areas are not washed
and graded. ”mess should be spread out on a flat surface so that grading
and washing: can be done as efficiently as girossihle. Only then, should the

potatoes he placed on the vaccines stand.

:5

Because the proper rmshinj, trimming and trading: are of such importance
in the sell'hi~ of produce, enough nor-k space must be allotted to the produce

department. For emit-Ila, a produce rg-nonager who does a business of $63130 a

week recommends the following; arrangement. For the cleanizg and packaging
operation, space has been set aside in one corner of the back room to
permit the use of a simple prod-Action line method. The merchandise starts
at one end in the original container and at other end it is carefully

graded, washed, trimned, if necessary, Patti-(Lifted, labeled and priced ready

 

3 Ilargms Better Stores Pregjrzm, your Produce Dey'rartrent, Op. Cit.

 

37““!

11; -w-TIF .;

 

8
for display. The work space reiuired is 18 feet long by two and one-half
feet wide. T’erirmins at the left, :3 metal top to ole six feet long: is
placed to mceive the produce for ,-- 35.5.11? and twining. lhe next stop is
a two-section metal. tub t; at occur ice the six feet in the center of the
production line. A mover. lo 1:1sti‘o::es teen oui t to cover one section of
the tub for use 'z'rhen 3 oth sections are not seeded; thus, an extra three feet
of table space is provided. it the extras right is another six feet of
table with a sheet metal top on wt Hich the actual *3: pin, operations are
performed. 1; to: rack and a rack for sheet cellophane built to fit the
sizes used, are fastened to the well over these sections; conseqmntly, the
we- kers are oils to use use suggnlies within convenient reach. zit-mi?“ shelves
hiyh aims the projection lies hold the reserve sir-plies of materials. A
floor rack keeps workers from stand ins: on the cold, wet floor and stools
are provided when they wish to sit dorm at their work. Scales are tempo-
rarily placed on rollers which -scilitete ess r movin s to err; needed spot.
Too electric “:all p u; s are 3;.)otted over this end of the production line
for the heat sealing irons}

How, the actual moi-wring operations mu3t 1: co :1 c'id= :red. Two methods
of packa'inr7, hand and machine, are new beinji: used in the prepackagimt of
fruits and vegetables. In the larger type of co drained pzep'zcimging
Operations, up—to-date over—wrap smash): rrachines are loin? used. For
smaller rot 11 units, the hand method is the one being used. Rom-aver, the

equipment setup that was described in the stove par gran}. till he the sex-e

 

I. Len Vail, "Inside r..3to r}; of“ a Produce Prepseizarrinc Experiment,"
Rational Grocers Bulletin, Vol. XLIV, No. 7, July 1.1;]. p. Gig-37.

 

 

for both tvpes of produce o:ere*ion. The site of the instillation will
depend on the produce voluc that is going to te handicc.

A closer e "ninetion of Egcth 7;;ethoc'is of fackafirtg will now 1 0 mafia.
The wr:ypin* richine used is the Universal Todcl h and it offers high speed,
05:? adjustment plus jerfect'rraypinr. A self—measuring ?erder yro“uces a

gerri‘cctly forfcd rap r‘egarfilcss of the position of‘ the reactants which

.‘ I
can be either aisove the top of thr tra? or level with it. The package ‘ ‘
itself accounts the lcngth of the cello:hane sheet; thus, no adjustments
are recuircd for the cut---oi‘i‘..S This automatic cut-off is particularly ;
valuaLle for uremic: of produce ‘u'il'iiCh varies greatly in 5133 end for 45‘

produce in w‘ ich the pm-deteminod cut-o ff is not 130831218.
The machim'e adjustment covers a wide range of pack-e =e sizes from
six to 18 inches 1.. ierxgth, 1370 am five-tenths to seven and five—tenths

inches in width and one a: five—tenths to six inches in height. A single

 

head adjustment for the length of the package wrepizod is all that is needed
in switchinq' from one size to another.

Special fectmes of this machine are: cellophane spindle, automatic
sealer and the speed of Operation. A new roll of celloyhane can be insert-d
to ace *:;od.c-.te the si..e of the package; being: wz‘appw. This can be dore in
a fraction of a second because the cellophtnc :33: ile is provided with com-
pensation flanges and the. roll is self-centering. Two spindles are pro-
vided with the .gzachine so that a new roll my he placed on one sphifle

before the roll on the other is completely used.

 

“’— 5 Cut—off. The exact sizes of film needed to cover the recharges.

in attachment is provided whic? automzticallfr scan a :rrinted dated
logic} to the tog-r. the 1:;. share. in auto" .atic p lilting; device for pricing
and datin" 1‘- also is :::z‘-ov;Ld:d. Thom {18.1136 0 n also a}, l; 3 p1 iutel been
desirnec‘; to servo 5:; an (3.2.3:; creel“: device.

The speed of tho: achine is a decided a dvantegze. One o; em: or can
tum out i‘: :1 25 to SS packages per minute depends-g on the site and shape

the rec clage . f dczirod, this same company mmui‘actums a smaller model

which turns out 13 to 3}; packages per minute.

The second. ...eiicd of prepackaging produce, hand paciwgrisg, zeouircs

ve :7 little eguigac“ . After the troducc is ready for prepacks ting, the

(O

merchandise is Llaced in the begs or or. the tree that no designated. The

wei,z;ht is determined, the package priced er marked. a: " the mouth of tie
be; 13;. healed. after a sheet of cclloph e is w:.-:zp:=ei around the tray ~with
the 511106 tax on tire ins "ide, the tray is then sealed.

Consfielc ~ ion will nov: 1e given to the various mtoriuls used in
prepacha: in; produce in retail stores. There are five main types of
materials used: Izesh be: :3, tra ospazent film, taped or partially wrapped
item, transiztaz‘cnt ind win-1:102? 13:33, and home, tills, and baskets COVi—ZI‘Gd
with transparent film.7 Adhesive tape, both scotch are the 39- per types,

8: Id a stag-1 ...m. 11;; machmc are ;;."c;‘;c:r‘ully needed as accessories. A supply of

tabs in Mich the new of the store, item, and grace for inse': ting the

weiglt and price can be printed, am needed. Price tags an: necessary for

6 i-acézar-e liachine'rv Company, Sg'wr'ingjficld, Elassachueetts

7 Office of Small Business, Proper Care and Hen linsr- of B‘rcsh
I’I‘Uluce, in. Cit.
m

‘MT

 

.. finiclmyl. .1. n
.

, bpuv nun-.4 '

11 F

_ ;, A 1‘0 ... ‘ .-‘- ,,._' a1 , , .' . .. 3. ~ '9 34.1 3: ‘n
acne affeo Oi inexages, nhllc Ouflfl. ltTJS c-n we p1iceu ilufl ei her a

narkiig craycn, an inleli‘le

the d<2aler alrcai‘y packed in week he s; Eeueve~ she: ‘ece3:3-~ yredtce

can be 3:331; and speedily tacked F; the dealer. 2e f—servlee cycraters

freqaentlr use fle3h begs for i,em; that are self in lcrge Quantities. I
Itezxs of thin tf;e inc 162: agglcs, sweet Cain, arc;e?ruit3, nlts, dry

‘- ‘\ ‘. ‘\"' Y" -. '1'. a " 'L \-. ., PI“ -. ‘ »~‘. “‘ "‘1‘ '3' '1 an -‘
DILLOLS, Oi‘Ehaa‘LCS, 3954:1093, 8.5890 13C litaes (33,213 3131133 .Lmiz». 13.8 iuC 3;) VI}? ‘Ch

are packed in these page axe easier to dis,lag and lar er unit 5 leg result.

.WFN‘I‘ —s.- A—‘lqu-‘j

2. Trans arent Film. Ix self~scivice stares , tr: :3earent film is a
very desixat le materiel t3 use :ec use the film 118““? e the :vle l of the
items and zet Ids deaer'ericion. Trice tags-33? be placed inside the
wrapper, pasted er stapled to the outside. 3. cir~’cr"'r a1 0 c ehe

used to indicate we yrice. Item: w:e;ped in t’is m nn.r include:

 

broccoli, auli:"loner, caLia 0, cc err, C‘lcun'zn rs, sweet corn, e3: plant,
lettuce, melon Quarters, yarsler and pinecpyles.

3. Tcyed or Pay iaLly grey ed Items. letc ilere 01 ten prefer to
partialIV'nze :p certain i we}; 5‘ placin: tare on he articles t0 prepare
them for self-service cal s. lany cf the "bunched" and "Lead” vcgctetlcs
are trapped in thiS'wa°. The paice generally is ma2ked en the tape with
a.marking crayon Or a rubber st: 2;. Items of this ta eincludc: as para-
gus, bananas, bunch beets, carrots, cele.f, sweet corn, cucumbezs, kale,
head lettuce, leaf lettuce, leek and othe‘s.

h. Transparent tags and inxon ~a s. This t e of'wrp; ping is
especially desirable for fruitg and vegetctles. Tic price is stamped on

the white closin: tef of the bag. Iteme'wrapped in this manner include:

12

z'ticlzclcej, 33:12:13. “in, 3733x305, tzmm 1:5;3’07, 331331;. corn, 33261210173“,

:2

‘3

clams, dried fruit-.1, figs, garlic, 13:10:13, 15.33:, 1133:. lettuce, nuts, dry
033.033, mun-"33, xix-3:15. 3, peas, prepjerri, 343131031, rzzta‘m <23, ~7—ze;'ir3hr:3,

33.131 3.1333,: 541303;, 3:.-..«3 1121:3133 .1;-'1‘. t::.:--A—0:'L133.
‘3. Boxes, 'i‘ills, T233, 311‘. 3.3.30. . 3.3331132" 3.11101: 3: convezient
Doria}. is the: 1" 2123;323:21‘ 122211: :13 033. over tin; 1.3.3 pic :3 n. in 30:33:},
”01115, tr... or 3135.10: 1.3:. These 1301-23 35 are Very (3:.:3.1.:_~.~:‘;10 for praflzshable
L 11.3.: his-ch rec-31.113 as much pro {30131011 (:3 1.1033313 1‘: 3:: 30111 by self-
service. The price is; strayed on has W's: '.ch - 311.336. umer The cello-
phage f 5.111. It: :13. ‘.':r:':;?ped in this mamas: 111033.13: 33:13.3, artichokes,
avocados, apriccts, amammfi‘, Earmanas, ”terries, ‘:>r<.cco.i, bmsselrx sprouts,
5711-2311 beams, 1133 1333111, Leaches, pears, parsley, (3.11,! 02:13:13, peppers and
33333033.
Five additional factars must be 0 ms idem—>3: type of film to use,
fog-(f 11:, pauper tazzngnuature, waterproof materials, 3rd 31-33 of 0311011113
8
bags an: sheets.

1. Type 022‘ Film. 1.3 requirements var"! with each comnocEity and with

O

0: 131310115 therefore, the prefer se'ection of £111 for 3.1011 1 3:1 0f prodlce
is very iwm'ta 1t. '33-:1‘3 a selection 031 11313133, certam key- 2.3000113
must be knozm 333111; the item: that are to be packs-M 3d: resiziration rate,
temper-31.1113 01‘ the dis: 13y case, hxmifiity and +113 kind of winning the

1‘

product '.1 .. receive while on 6.133137.

 

3 Sylvania Bivision, F1313? and V3 3:31:13 Prep eke-“.1712, Biarket
Develoymnzt Begum-Lent, ."amtzica; "idea-3 ..e 013:0 331011,. 1.331: 1:3. Valle 131,4 11,
July 1, 11:49.

 

 

nu.“ +7-.- ......{,1 t.,;.<.\,_, ...D Q: ....

.;_t -..Z‘. u‘.‘---A

. or. - ... 2‘-
f3- 3 F3 1‘1: Vt. ‘ c-rrz 233’.

ve 3tt'1,lr:s F .1333: meta:

13

a ‘ ~ ,- 4 {3 now- ~-- .‘U‘ 3 9- fi‘31
3 3 3- 2.3: 2.322331 2 21.3 53.1-53.9. e
n O 0
a k ‘ fl .‘.“. ... LF-v-fi 5.4-.1 n—g Jan-ls L ’11
2.3.3. -3: bed .-. . 52...} ...,,3..1ce .3.

- -..L, - ., ..3 -.. ..
3. can... of 22.35 3.133... 2'33- :3c3-.2 t, 2 3, semi-

— L»... 4; \J'u- 22...)-..30 .1111...)-

‘ ‘, up v nwnff ' o 4“ ~ — ~ (\a‘ T» 1th
'. ._.. u . . 3"“... ¢ ‘ a, yap _“,~ ."f'fi Ry. ’r_‘~‘. p I- V.
v \NJ‘.‘ '- ~ 5; ' - 1* ‘ ".' . - . L’t .! ..~L .. '1' . J" - .. I. .- 3 'r

u ..
tin 2' 3 “-4-": B": Lin}: cl 2.22323 51013 hilt; 133.115.: , 3.7.3.1223. 3273233 CV 3013:? i3 .13 51123.13;—

_ nu 3‘- .1 « >700. 3' " \ P i "
0:3 -:.'....:...,3._i:1 .3 -3113. percentrrc m 13.3. smre

wh‘ch will, 311138“ 3:013:21 cczviiticm, 032230733323; on {.3323 inmr lining 33.1rf.:tce

o O " . .‘., O . ,3: u- o 3
BS’QJIHI 13.33.11 22-“: 3.; . 2. 13.42% "t c", 3.
7 " .
32711.: not 132332130 in

avoided .

8132311121 be 2'.'I':'§:;reci 3:522:11 :;.': 1'61" 933.3 C.‘C"'“3_‘3

tram {Terra-d ta “2:110 roi‘r'lg: ~r: 3340’

3o I'rcpe r 334-1707 atur'eo

of fig; .312: .17-;

, .1 .. 13, .-.. .2; 1‘ . 4... ,. ., ., i ..L...' .. . .3. -.. .
1;: Gaines 22-21.219.21ch” IL TIA—4.7.: Lbl-3PK):€Lt-‘Lt.\é 3 To“: l.LL;<'.llC \J. Ilr'Jn—Lpf 7.33.?

’30 1111111120 t‘: is car-it

... ..." . -.. 4-
2,33...3L-,, frv- -.}2 Va

' C

0

..' .'.... !' -. ‘
1:13.233. g'rnlaal 113.013.323.33

..a .. J “’5
Crag-13L) .:.-(\m 0‘ on tEO

3 -'-.'~ g .- ~;-’- n \ ‘.— n
, 03's..) 2:3. 313 :3. I. 3133 1 cc 1.3 packaged

U

{Lent F.3333333'F 1 ‘3. it: re r3333:3tl3.., {tender}—

i‘n to, "23-39 23. tum

301311215) 7111‘: 2:15... Elgzctgm F... 0.3; in 25333332333” 1 0 3119.116. be

inner surface, cold produce

1

F: 32.3353, :e

‘.trr: 3:; arr? 2303.234:
.3elf--r3e;vice cases.

cording to recent 31.113202“? Hates Department

4. 9. .2 , w... b . ”.'. J- .. .L..
2.3.1.1233 8:12.111} 2»: 2-23;: 2. 2, a 2,0. 5.233... 2,1330 Cf
‘

operations, the 17:05. .3100 "'11“ ::t-..".'3 113235}: 1‘07: '17:: , (:13 thyme 633.3 1231373.- than

3

1? :'N 7.1!“ r‘
u -'x. .. . 021.).

9 $05.23..

 

p‘."'0du"‘,2? ,

. .p ,. ._ 4... .- ..
MUCH 0:12.: ave 3:. c 32,07,333 t-:-:..3,.2c:‘2a:,3.u"0 0"

._.. . 3.. - - 3. ...1. 2. _._
2"? dc 22:0 I‘mmgzhuiu 1-: :32... ..3...c._...z:cd.
T‘\ 3 N .‘.. I\ J ,-v--O. 3 “I. .‘

:r~-n 3.22.393. t1". 22.23222 (3372“,. - '5 FRO-1"} b9

0t330133.-'ise the {323.3333 32:13.1 ‘rrecoge 3035:; and

 

...?

M
n.
b
1

”fig-mn-h- “M...“uww—nunl-u

1h

limp. Machines are available to set up waterproof trays which posses 8111’-
la}
ficierxt structural strength to prevent water aizsorption.
5. Size of Collaphcne Fare and Sheets. The :2: st efficient use of
the wrapgfmin materials should be strived for because the? are eXpensive
and the correct size paper sis-twee a better looking pockarte. The first
step in determining? the kird 0:" material that will be needed is to contact
the different equipment manufacturers who have done a great deal of resoamh

11
in this field. Various trade punlicatimls have completed a great deal of

‘.Q.‘ $.‘n‘wnx ‘.Wfi
'l
L ,

_o . . ‘.'__‘_”‘

research in this field and determined wh'ch film should be used (.11 the dif—
12 5 i
ferent items on produce. § r.‘

The following Table I shows the kinds of supplies that the Pi gf‘lyu
13
{£13eg Cox::pany of Danvillo, Illinois uses in its pmpackne'ing operations.
The chart also gives a detailed list of the lumber or weight of each item

that should he peckarted in each unit. The number of units and the weight

 

of each unit will depend on local demands oi‘ the grepulation that the store
is serving. For example, a farm commit; would hm; larger units when not
growing their om: produce than would be purchased by an epart:.:ent house
area.

Another retailer, fax Kessier, operator of the produce depaztient of

the food market located in ‘.‘.indmieler's Department .store, Chicago, Illinois,

 

1:4 Poisson Oliver, Package F‘achine'ry Conpary's 3’, Universal 1; and 5,
Syria j' field 7 , Efzassachusctts .

11 15. I. du Font dc Lemours Cospmy, agiluinyrton, Delaware; 'Joodrich
Rubber Company, Akron, Ohio; and lamericsn Viscose Corporation, ‘.i-ylvenia
Division, i'hilas'ielphis, rennsfivrmia.

12 Prepacl—m inj- :1.._~e; I‘m;.-ac}:a==~irg ifoat; and L‘ocZern Packa'inij.

13 Ted Fiomsh, Eon't Comm-0:.ise {51th Cuelit'r In Prepockaring Ivroduce,
l'roc-tressive Grocer, Joptersirer i4. 911-) , p. 57.

l6

 

«heoomwlmb.mwohmdhw..oofinOum wcfiwxxooaokm ad

 

.mm em .mqma .tonaopmom
haaamzo no“; emacotoaoo u.uon. .smstsm cos

 

 

 

 

 

umflom cw] Grantees: H Adw d» memomph.¢oomm moomoobe
nodes aw floatouw Q uNH N m a V mom asohwmonmpw upcom
made; um noamo a mpepmsao
N no a sad K m x 4 mom noopoowomne nooepo
soaoz gm vanispm n .ma x m x e mam onmtanuugte vantoaemtc
wedge aw eaaiipm .pa H .w x m x e mam anwtmqusta mofittmmnsto
moans .m eaflmspm . 0 .¢ x m x e endgame epeonetmo \:
mom aoopaooqopa emcee;
modem aw enamopm mtc aNH N m x Q mom oaouommcoua nonozom
mean: .« eofia»pm o .m x m x < mangoes egocentao \3
mom adopxmmashh uglda
coda; aw codieum m cm H m x 4 mom vdmuoamaoua ovoo«ua<
moHog cw woamoam «to no N N M v mom vompmmudmus madam
.DH H .0 H N M q .
modes .« caamwom .pa m cm a ”a a m Mam eamtsnmnmte monotone wean
mop new: venom Natmto mom Smut modeco
caste sea 4 4 e m
amass .« coaxepm ovate mod N m H .n mom unannouooua someone
we» gees eoawm mom ewes Amaaaov uanae
x09 cmavo uqa K 4 x 0
mode; 3w uoaneum non mHHIb sea N m N «n . mom anatommaoha moamiw
one upon
as auto ooaommnpoom zones a can ea oommuu: woven «Hooooum
moaon aw cefluoolauem one; H »«h o» veimmhs peonm nowadmaadoo
oedema wnaaeua dumxonm exam omomomm maloaHH ponoOLm
«duoo> no oonaox_ hem sewn:
coauaaaoo .H women

17
attached the material problem of packaging: in still mot-he tray. Li'r.

Kessler detezmined the exact size of bags tact mun be needed in his opera-
tion and had then fa..ricsted in Chicajio. he found that seven ti‘jfcs of’ hers
and five t ”gee of cut-to—size sheets of cellorhane would be adcrjuote.

These bags are mace for two dollars a thousand regardless of size, plus the

cost of the cellophane. The total cost is sproximately 5.71.5.5} to $.51 per 3‘
2
thousand. 3
s
3

Eur. Kessler uses red and white latels of. two different sizes. One is

a theme-mastic heat sec-l lam}. two inches high and two. and tines—fourth

.JSL’W‘M :4

inches wide. This tygze of leer-l is attached to the or':t::.ide of the cello-
phane package by a heat sealing iron. The other tpe of label used is a
saddle label four and onee-eirhth inches his: arr, four and one-fourth inches
wide. This label is folded over the middle of the package and is s1ropled

over the tap of the etc so that the printed {message can be res-i from

 

either 5116. Thus, both the printing; on}. closin" of the package is done
in one operation. The first tyye of printed labels cost :32. :13- per thousmd,
end the second type 3.3.50 per thousand. The main sdvontsrx: of both tyges
of labels is that they carry a message about the crisp, fresh, clean refri-
gerz‘ated content 01‘ the packers plus the factual information of none of the
store, item, weirht and the price.

The actual cost of this prepsckarfing operation is the next topic to
be discussed. Tm; factors: labor uni msteflal costs and salability, will
be COIESidelfld in detail. I

1. Cost of Labor and materials. The cost of later per packs-e is

verr important in detemirdnz" xiiich items can he peclcsj'cd and viiich items

1:- licn Vail, CT). Cit.
#- 9—.—

should not '::e geek; "ed. For insteizce, the packaging of chem-iota at a

13'. or cos t of t.:o co:- to for a 14, cent package, retail sellin'r price, or
about 1; percent 01' the sales dollar, is ...uch more prtcticel than he pne—
pecke Lug of ccyrots, a lo: priced item, mull! be. as absolu-Je cost is

ape-mnmetely the same, but the percentage-wise cost is much greater.

Thus, consLdemtion of packs-1:;; costs based on normal gross remain avail- I“
.. - . , r.
sole when the comzoditzr is 3013, either in bulk or prep? ckaged, is very a;
F-
important. the retailer 3;; 1‘ in”: the packai'ingj' of some items, 'o "rich are .5
1
selling. at a high price, very profitable and the same item til]. incur a i
15 1
loss at a later date. 1;

Even though some items such as string; beans are relatively cos 1:; to
prey rockege, a re tailor should weig? the extra. cost against the labor
required to retail those items in the bull Time st ldi es i1 the retail

store have indicated that the rot oil labor cost of weighing, baa-3:; ng and

 

pricing". often exceeds the costo oi ”so th the la: or am the .1. towels required
for a cent rslised 1:rc,..o.'“’ing operation.

The cost of labor for packaging; is influenced by the efficiency of the
machines being used. Exproveae rats in the desims of pee- zacing machinery
and conveyors will eventually hole to loner the pzcsent razoduction costs,
particularly in large operations and centralized pmpaclzerjing oyeretions.

Table II shows what the costs for material and labor for individ ual
items were for Americm Stores Compamr, Ihiladel :hia, Pennsylvamia. This

tahle is for a centralized pmpecim n" pemtion, but the form and cost

 

1? Donald? '1. Stokes, The Iiar‘ketin' zno. T‘ransr rtsfi 10 on it-zetion,
United ..tates solemn-vent of .1';;':1"icultu1e, Bureau of 1.31121 1 ltmal 10011013103,
MRS-61, April-+223; 191$}.

19

Pug!) I..‘.31‘IIIII syn 0‘ . 5‘ (F‘41411!

 

38. $8. 380. moo. $3.334 a2 a... 8338.
33.4.33."

38. «So. 38c. 80. 833.33 83 .m 3338
3336a.

33. 38. 38. 30. «$338.3. 32 3 .433
3&3

3.3. 3.8. 38. “8. «33.3.3 .5." 3. 335
ageing

38. 3.8. So. 333.3-.«3333 3m am 233a .133.
uawn..:

33. «no. 98. 383. 333%....mem 3m .5 3333... J.
anam .3

«one. 3.8. 2.9... 338. «>433. 2.: an $33
H¢mm

No.8. 33. $8. 38. {733. a: 5 3.3%
3%

«was. 3.8. 33 V. 3.0. @3333 3.3,. mm 333m
...:me .h

38. 3.8. 38. 3o. ......mymnmfi a... .3 3853
“may

0355wa 0.3 3.3.qu mdfxbaaom a... no #2.

 

   

...... .... _ . -a 943.33% .....mm 013...“. ufifidum saw .3;
030 300.“. H309 Pasha anon 0.30.... 930 .«o 9...? 33.503.
mo .3955

 

 

1.4 £8 ”4... 3m. ......3......... 3 23:9,”...
33...... in...“ r. .. .353: 9. 4:4,...3 .3 38

HH “Ema“.

. . ‘,
”Hit!!! iqllllhlvollfl- iii \qu. 'I [IL

in.‘ I.

 

 

-'Ig. .. '.I‘KIII‘ xi».

nqwom «nag

madam Na

mnmom cooka

 

bmmo. Who. 38. mxaéxmbewmfi mm.” flag”. a
umpadum
name. «was. «4H0. mamnvaIAH am” ma
voaaaum
bmmo. mqac. #«Ho. N»0H¢\HIAH nma ma
”mud-Huh
bums. nvao. q¢dm. «xwxq\asaa mun %H
vewaaum
name. mqao. «@Ho. mueu¢\geaa mad ma
wavnfipm
amfin amfizzcflaoo aha mowwxuma mn¢30HHou 0:9
caummmw pea wuoo awe: mnwm adflMJuvm :wwm_ EWMH
aeoo anéoa panda caamo 0H4.» nommxuwm mo panama

 

 

 

vaaaaacoc .HH ugmqa

21

$.th 0

Had! I 0.1.! I

em.

. I. ‘ V
firth! .'.)..(Lttul‘. A ll 1|].Iulllill'1..!t

 

 

.MVmuoh a»: .hnpamu
.hummaou mahoan :wowumaa ho mwsuum hflmem Mo ummmavm aaaupmqa .ammo .H Humm scum nowwwflhowdwt

mugoa mmano

 

3.....mafiox snufi a m mm
um «..me

30k rowaan

 

 

mnoamo nmam mm

 

wbwo. mqao. made. mama «ma aw muoana mmnm mu
Mam anvnqn
*mwxn yam.3ovnam one unmaxmzm mndxoaaou can
wmamumm gm; ‘wudu gmmw. am$m pficm Mmm. ‘wnaw
ueou Awuow uonaq 044mg

 

aammxumm no pagan;

I

imam

 

 

333:8 .HH mad.

22
breakdown cculi ‘.«3 used for z‘m' t': e of opc:~r~‘-.ion to - ”1.0“"sz e the pmfit—
ability of packa'inj a certain t:.-"_"0 of 13: 0d mo.

2. Increase in Salability. . In the bacmnin." of t! -..:3 chapter a sun—
vcy 3213“. C5. 0d 111 ustr'a 5112’ the fact that the a 93':ng housewife bought
proddce became it 10033:! fresh. mother :nz'vey cutxrduc’md b thc National
5.830012. 123.03: of 11:31:31 Grocers :-.:‘=;:-.‘-‘:c that. 1453 parcel“. of the produce 301131.13
during; the week is :7” 113::hzi-..e'3 a ”ter 11:31; the z: “tcrvrxon. This mama that.
fresh profuse should be in the dis r13: c cut all .33. :95 (31131 the shop-
pin; hour-:3. "films, the ratailer can 30:36.11; see the advantaxtes of EFLlODCGd
shelf-life for produce.

:mcther 113;.xor't331t f" ctor, weigh" 1033, should be considered xv the
retailer. If a {treat deal of weight is lost. -.. the 1f;roduoe, the retailer
._'.11 lose money" because he hasw ' :sav t «3 ozigfinal weight cost of the item.
Table III shew-rs the results. of an experdme nt conducted by the Great Atlantic
and Pacific Tea Company of Colum‘rus, Ohio. This erqxeriment was corxiuctcd
in c<,njmxction with the United t::' (5,0: .‘-'3r>3x;:.~rtr3.=erx.t 05‘ Agriculture, and five

16
Fixture and Supply Co: panics.

This emerimnt proved that pwpacka .-.:3' increa ,es the shelf-life of
produce items from one to 21 days, that "3.03 *ht 10-33 rams reduced as much as
3C- pczcent and. that a: firmer remcntaéje of memhamdise was salaxle enter
five dava on display.

Another mantle of the decree -se in waste can be cited. The average
waste for a group of stores was calculated as follows:

12x ETL (3.1 Font de Ibmours and Coxpmxy, .‘xilnintton, Bela-.331? 3
Hussmzrm .-.:c- limingsxon, Inc., '31:. Louis, 1'1330-13‘1;

 

.._._—.-_-_.._-_.. ......
7“ -_. .

..-

WT-T—"f‘fiq

;.

nu'; ...u‘

' ‘ I.
--..‘z -

TgELE III

23

COMPéRISOH OF SALABILITY OF PLCKAGED, REFRIGEhiTED BfiODGCE

W

RITE NOR-:uCKAGLD, hOh-¢-ERISLEATLD

 

 

 

 

Salebility

 

Original Weight Height
glten Packa o ‘e ht Oz. ' V? .5 L§Y§__
Tomatoes Packa ged 11-1/2 11-1/2 loo
Non—packaged 12 11-1/2 .0417 50
Spinach Packaged 16 15-1/2 .0313 90
Non-packaged 17 12 .2941 -
Pea-.3 Packaged 16-1/2 16-1/2 . . . 100
Ron-packaged 18-1/1. 12-1/2 .3151 25
fiadishea Packaged 16 16 ... 90
Nan-packaged 13~l/£ 9~l/2 .2830 ~
Peppers Packaged 16 16 ... 100
Non-packaged 13-1/2 12-1/1. .1019 so
Broccoli Packaged 26-1/2 26-l/2 ... 90
Hon-packaged 23-1/2 20-1/4 .2395 -
Parsley Packaged 5"1/2 5-1/2 0 o a 100
Non-packaged 5 2~1/2 .50 -
Mich. Celery Packaged 20-1/2 20-1/2 ... 100
Non-packaged 19-1/2 13 .3418 30
Pascal Celery Packaged 29 29 ... 100
Non-pgckaged 1.3 31-1/2 .3438 1.0
Beets (tops ofT)PackLged 24-1/2 24-1/2 ... 100
Non-psackrz {red 25-1/2 19 .2621 70
Cauliflower Pacxaged 20~l/2 20—l/2 ... 100
Non-Packaged 34—1/2 24-1/2 .2398 so
.Head Lettuce Packaged 15 15 ... 100
Non—Packaged 15-1/1. 12-1/2 .1303 so
Carrots Packaged l7 l7 ... 100
Non-Pa ckaged 18 13-1/2 .2361 25
Brussels SgrgutsPacxaged 13 13 ... 8O
Non-Packaged 13 11-1/4 .1346 —
Gram Boone Packaged 16 16 ... 100
Non-Packaged l6 ll-l/A .2969 -
‘Vegottes Packaged ll 11 ... 80
___ Ben-Packafied 12 11 .0333 .5Q

 

*Chsrloa W. Hauch, Housewives Prefer Pregackagad Produce, Ohio
State Agricultural Experimental Station, 1945.

 

n:
_ .o-v

.‘.A

”‘33 -~’l n ... 3.1.. u. sou—x—ln-:-L‘a ”M'q
,

, .—

Mu . '1'!

 

 

 

2h

 

 

Pe:“‘cc.fta_.;e I't‘mcz‘f-zagje 1'7
Before Prepsckngjinfi After {wrecks-sing

Store A S to 6 LLB

Store B 6 .2

store C 7 1.5

store D 7 h-

The results of extensive laboratory tests in coomretion with s .‘.arge
food chain on such produce s3 string beans, beets, cauliflower, carrots, "1
lettuce, bucked corn, peas, peppers and mdishes shows that packaging alone .

a
will extend the average sl-eelf-life by 36.7 percent or three to four days.
«1
1

By combining: packs ~-i:'.g with refrigesvstion, the average shelf-life has been

extended to ten date or an inert ass of 260 percent; however, these results
18

will vary with the different store conditions em". different produce items.

Surveys Show that approximately 38 percent of all items sold in super

 

markets are boujjght on impulse, compared to 30 percent of the items sold in
service tyiye stores by izrpulse buying. Efficient layout, adequate displays
and effective pestering am necessary if impulse buying is to be immersed.
The following igud'f is typical of the sales increases after prepackaging

was installed .

1‘? Office of Small Wain/ass, Results Frvm Prepackarrinst Fresh firits
51nd 17939337'7193, United .’.étates Ilepr'rtsacnt of Cczrmerce, quell 'msiness lids,
‘i-‘ashinirbon 2:75, 33.0., 5;:ij no. 374‘, Hovem‘zuer’ 19217.

 

18 IDid o

1‘“.L "M I‘aflhfifttflfi
.1 ././.v . -v-‘ .’....4‘\. .34
M

 

35
(>1
gs
CL)
1111'
120
1131
50
El

Hmm’qmdnwta

'51".

1

Tree odoiti anal adwrtstes of. prepare-3.13: should be cornered bar 1

' 1‘

the retailer: bet or merchru 3.1391 costrol, a miuctLC-gz :1' the ls.":or force 5
21.3 Fossils-1'3 a; well as an cor "c in 13et-of:1.t.21 close:- cream: irnt' .1011 i
F

331113 1 33:0": 1e made of these three advantages. ;

1. Better 1 em1:szz~"ise -.".r3ntrol. 133:3 e. 13. 13:11: 3' co:r4e:~'.':' to pre-
packet 13:3, only ens-.1531) packs-es to keep ahead of sales are refiu'ired. t7e33-
ch... ..Lois turn ..vc c ..n o more (33311;: calorlctsd (113:1 the produce does not

need to .Le stacker}. as high. The losses t: at “.."111 13c 1:30.33 .'(3d are from
2""

 

faulty produce, and r: solder. no 7-3 a." 1 percent of sales

Ono 1.1121130. ont me chest} pt records on the losses Refers and after
cor vertizg to prep oackrg ...-#1.". He found that 313011-3169 and marlolcnms accounted
for 6 percent of loss, (1:3- weight reduction, shrinkage, err-o s 113' ..- eighing
(1:;-'1 country. {:31 pili‘or; c accounted r a 2 percent 1033.11.13 b l}: sell-
‘L' 'f, these loss 13 were (1'1. :fi 0.131; to av: 11 because 13:30 d13;l'fi3rs and
variety we“; 11000 ssaéy.

2. Reduction in Lalor Force maximal. 1.111313 the first completely
trogac. :(1 ed sto:.~ so". put into 0,. ration, the sales per rim-hour were

aggr-rozcimstely fluent: dollars”: pe ' hour. At tl'lat time the 21168“ per man-hour

-—_.__

2.. (for. Veil, Ins ide Stow of a {reduce Erep sok: (in: Experiment,
Rational. Grocer: ulletin, Vol. XKLV, 1:0. (3, June 1911,", pp. (Jo-L15.

(N,

(.0

fl,“ . N. A . I’m-n- . a .2 W .- .'1 - 4.. _ ,.. --. ...,'\ h, ‘ '.. a.
lo? the service 22303.3 22.2.2 bun d01J.uI0 “I 113:2.-. 1%1’ SuVua. 2.06.4, 3.21 the

.5

sumo;- of 2932C, obs-e: vaLic-ns of 1,320 tine: 10:33. by 2-1-2100 c.1021. Evetx'reen

cuswz'. :ers were made in t o ‘0: 323 02323951 stores 22:21 fear LulL-c strszts by the

‘

.'I a I

1. ' ' 1'... . .4. .- » ...-1 - '~ *2 .,.-. .- . .w- . . “1..-”: .3 .2.
Lutm cubes 2.2-2... «1.26210 02. ..»....J.c.1.2.tu.e. 0.1.22... 22:22... 2.202101
-. J.

va‘

‘28 8V3 .‘." {.1 ' 0

eekly BLED-11011.3 of non-productivit; {2’2'01'13281 01:3 2.2.»). 01.04131}? hear are per

.. ‘ 2.. ,2 ...—2,. '. “A. -L- 2 ‘ s-v : . .9 P. . 3"“

.209»: 111 132,52 2r". .13... 0:1 1223.232 .2... W. 22.2.31; to non-27 22.210.122.32; (.1 nuns- 12.2.8
h, .
L

in the 3211: stores.

:9 .. i A ‘.~ '1 ~ '.--- -. ~- 4 » .
u‘I-se c: c'x) f‘ VCF‘LAH 5) ‘1'; {.30.‘ I’m, 51‘ 3f c‘exva\d, t. 383‘ UCL-n ~0513 ‘ 50,0 .LJ.’)V“' 03 I~'d '

v' 2.‘ .. , J. ' 0’ ‘. .‘. 'q T .‘. 19 ~ 5 ...: > "v ~ . «:2. ‘ 0L ,- 2- - ~- 7.. 4' '," .
3.221 2- r1091 at. has 12.21.16. ....1evon 2200,12..- 2.e.~e -'.: . 1.11199. 22.; 1.10.0 22.0 .2

 

533222112302 12321 3.22053. 3321211333 tins 15212? 352 staff, service 12:25: often slow and 2.
a L7n

‘,. . fl ~ .. ' .'. ’_ ‘ A. ’3‘ . ....-. .I 3.. ._,;,-".,~. , '-"' , .. -\ 2 --‘ .;|:~-:'9.. ~‘.- ..~—.,.l.. -\- pg 1 A
the ZWLULE . 1‘13"" £110.10. L50“, “'4. L083 1”: ‘--IJULI-\&L 0&141 was“; “Nd URL-Luci-" Jus; Lo .8 {JLJ Can

be handled by six 232302-10 old.“ in. the back 203:: sugplying the prcdune

. ~-._.... “A

fur t1: 0 display ca es. The: 1322222237012 of 331213 est-um £02m} that. the 2.22.2259 3022123

(31023161 from 12 percent to 72 amen: even 1:11 112,1.- ha had 11102220.; v“ the 2:52:38
scale of the maple still emplqrcd.

[mother “mun”; e of L}:.3.2 ty: e oi 02:20: 22010: 2 is that; a more satisfactory
work schedule can be £01222”: shod. Before this was pass-51310, past-3.3.2.223
emplames h2d to he hired and the turnover 2220.2 the-sc- fill-in emloreas
was very great. Consequently, many errors Mich amounted to a 10‘:ij percen-
tage oi‘ pmfit. were 22:22:19.

:75

3. Increase in he cost of tac- pr: 1322.0 20;;5-0231‘0511100

delivered to the re‘t..-.1.ler will .. e 511 htl 1' hi. 3‘01 than i.£c.'2tical bulk scr-

clzaudise; however, a 00222222212132.221 of? the (111'? 201202ch can If’ildily 220 azccom‘oed

for in the final net profit. 352222;! retailers are i2'2’oerez2ted in mad-dag a net

 

2]. Pen Vail, 0:3. it.

"um

ymfit on the ‘52::- c 5

’9'. ‘1 v". . 1. : A . t : ~ .q . A P~~ .1 ‘ ‘ . v,
5111;11- :ras 121.15 in .rh-c1- iic--t;1.c a :3“..ch 1.0.5 ch; 1:;-2‘ for .scth 17.121: and pre~

" .‘.“ 4- .‘
1'a01r.al._cd 15cm...

’03 .0 1m. 123033; "ed star-:2

T110 0ri_: 31:11:11 gross EXLI‘CiTI, bcfcm 173.51% and sgmiqu'c, 1n

0

‘4

"tom op erratic n not 21:: 131161131 items. Thimforc, a

was I; pcmcnt less than in the 1111: 2.15.53. Ii. the

£111: 11 an; ly5:1 s, the 33:05:; 2:; 3313:1115 2 percent low-4;" ‘1 the. pmg‘mcmg ed

store tha‘ n in 44,113
‘LL-cuwae of 01210:: G z-‘c'..i
tion 21:11 the hmflllng
12110, the 11:: t 1'1‘01‘L
LC; 51,0105 ave. 119:1
23.

bulk stores.

n. 1111113. 00151.10;

set-nice 11111111.. :80 1:

Q- “L 0. ~ _. ‘
M '1 M'
L‘O: ‘t; 3023.131“, .1. 111:. ...__

cooperaulou filth a 11.

fl ‘ O \+‘ v '
curl no.1 -' .2 LL55; on

1. ... 5.301., Used to coon
in t2 :2 11:11:15 01“ {1111-0115 1.1 i‘ivc produce 50147.1'1‘151133 02‘. 2’1‘3.t:2.a.:;, 1'20 211.01" -..,

and 5.1-"; IILafr, Ii;cce;...'-.,5r I), (111331;;

a .
T013 L100 0

ull. stat-cc: however, 11115 2 pct: out 1.23:: cm. .gn-1'..fate-c. for

fficiezwy ci‘ ccnt:.-:..lizcd opera-

1 3 in the
0f 121:1 labor 11.11110. For $2.21: 13,13

19111305.”; in the 111701.106 L'W‘ar'u'x the 25 ‘ff'GCilCEQ-

A

. 4percent lower than the net profit. realized in 82

'.'., ."r ..v . .. ,.. . . .,._rv. -, ... ~.
£11311)“ m. 1.1 he gram Lu 611.1010? PI‘..-(?T€1.CCQ 101‘ 3011‘-

3110 .‘.;T: iculrbixze ““c.1r -... fiction,

Economics 3...”. 31121:]. 5.0310103, 051111.123, (11:10 ,in

211

r ~ ~ ‘ aw '-r~".-. o 7 c-" 0 .~ - ‘ ' ,. o __
5r.- 00?:(‘2‘11329 0115.111 121111;; mull $0.13.: 1.11 1.2110, has

5... . a. ‘ D .. .‘.‘ I. - -. --. I. Q 4-, , .1 ‘1. “a! n ‘
00.1.4113.- §.-...c...c. .L0 101‘ prep...ck.1 CL i.er‘c-....3.c.-."-. me

t“ 1;; 1:113. 110*: is cited.

the hour3 11: which store t1“: 1‘1"; was the

rx - ‘3 v"u1. wv'r' . r ‘ 0' w r .--_‘---.a~ . r I": lv .3 s r
103?. 121.317,. 1.1.1.1... 3.21.111: 1r 5 cccc.1;.Ln:Lc-.1 .y .1: 8d...1"c:.)se.2 tetan‘. cw. clove

requiring no poet; "e,

an. «:rch 1211:1011 {ran asks-.1 to c:z=.mcr~ a :91: simple

22 Ben V6112, £313. Cit.

23 5011 Vail, (En. Cit.

22; The Great

ftlantic and Eaci

“V

10 ea 00:3)” .523?

.'I‘C--'crc:.ce5. 21‘”; 5010 r ’ (:3 more placed

-. _ ...- .¢...

1‘.

 

I. I

‘M‘l

m.

‘u
-.'r

' ~"‘" 0 ‘ " . '0 fl. I ~ ‘ y ’ ‘ ' 2‘.‘ '3 9-5 ‘x r- n. 4
<11c.t3.o:-- '5-" . LC 1': 3.113303 hone. 7-0133“ h ,~ an.” on.
‘yr.1% 41 r. ‘3... 7 W D“ fi4
r. ‘ .) Ile-f2 ‘- OwlsVK A .
i ' '6- n F' - a V- a 4 ~ .'. -, ‘ o - ,a- .. ~-
.. .... .203 its. (.3 _ 911:3 . 13m -. Th; refit-4:15.11?

7+. tfr—t"o

nfi
‘.'\"

u'ta’ ' le

{gum ‘1'". 1}].8 fC-l"

1011;: five 337103: Traffim'cp 2'":- stoma, “1'6 W'rance ‘r'r 32.4. "(a 0“ £333 3r,
' ‘ - . .. I v' .\ ... ,.._ ‘3 , ~- . (
g'rci‘eratcc 7;" 10:23:}: of an"... 3.3% cc 3:th3'. r ' 3.7:? 335‘. *T‘o<.'<,‘.r'-., veer-op 3 3.3.? ted

3

[.‘. . «n ' ., ‘ - —» ‘ . ‘ ‘m .- p--- Q- ‘
303' pmfcretzce ...... the o: ‘ 03.33.11. to {-33 put. 33-3 1111‘: ..~ ~33
m- ~: . ‘. h 1' A. a'Y'L" 3 ~ ' '0 - '. Y‘ ‘ .‘°~ . ‘ r '1 7
.39 103; ...LC... 0:. 33.... 33.33:, t_.'_-c o. .103. 3.: 313.000-, an: if: '13.. Ft}. 011 of
FT
.1 3. ‘,. ‘ ‘ _ n ’ J. 3 . .. f‘ a ‘ -‘.t‘ 1‘ .- “ 1 ‘_ y .. Q 70
tune :.~. .0!) -_ +1- 29-3.1 0. 1.3' 3:33... 3.4: :- t-1c...; Z‘BSQOC'tiV’T‘ 53303103 dopart- ‘
i:
,, , ., .- . ,, 3‘ .9 . 3. 3 .... _... .0 .L .. .:.._ .-.- - .5. '_
..u...t... pour-33.1 L0 have no c.'.f<3c.. or. tut: 0.33.3.3... . u} . 3.3:. .23. 1'59 .33.. .

 

5:13. nomco. :3 230- 3403 for pmpmlcaging was; cxgr‘r'essed by the patrons of '.
store 3-1, the 3.:arj"3‘z:. 113323... 0:03 3.03) 03115.3 cc 1333157, 1 '3: ..‘tf‘. 123. the

(10.3 to shc ; .. 31:": a. 1.11;; 13‘; ‘71: co vvrtrfl to j'“-:':‘a.c ’ 3713' ten

22:13:21.3 pricr +313 #1.; 33112;. “1’507‘3 33, locate”). in a 3'0 11?: cam-3:113 Cl 3.38

1;i.bb-Ol‘hcod 3330; in“. 3333.: 61393733 93.30% 33.37.333.031 33333-0" s of ext-toner

pa-efcmnce “y 3":.r33'~23:3. The thm other atom-:3 3130. 39:1 3F?O'Z‘tS not as favor-

o
.'.
J

fit ‘1“ ‘Ir ‘.“HO'CO
n‘aL." *‘ o l

o

3:30 Ezut 33:37.1 not vary" too S 0:33 3’5

....r

4.

* "Sn?

“‘5
J. ..,C.‘

roximtelg, ' tie 331:1: 133031310-

1;“. the family, 8 .9 E."-":.‘1“COI7t and the

3311'

ibution-

'x‘i‘i. t3".

4. 3T2.

333:0 333033." thine

\
1

five in the ferrily,

<~> - a - -~‘- ”‘- -~'— . . .- .‘. n. "A ~..,- 1 o- . ~ wq ... .‘r a» ‘ .
3.3 3.010313... ._o...1_ f .3313.) 0.. t...) .13.? three 1:13.133: (33:: 3.3Min on car.-
~ '- \V - ‘ f ' I “. 1.. 2": 5 §.- n ! fir a.“ ‘
pure. 33-31.; 3:1 033.31 133.133. 0. rammed in,uizie'3 acne. recurred my the
3' . 7'1 .. . . ..' .. 3-, .-.-.. , . 3 ..., .
1.3351: '.C'tC‘ . -..‘ ~- 1 -'..Llj o- ...o m-..‘..er‘3 33:: 333-3! 10:..31: 3%....fr3 once for

11-01;: 1;: :~ food 3133.13 the 3:.-3.31;; o tras- 1.133333 03:3-3'023303 the Karina’s
pare-1133333 of }‘..‘Gf‘31"€1’1(“3.
130...,31' E'er'icnce 3'3." acco'.‘.:‘anied 133’ 813115.130 nr' tly ”3133'er accertzszce

V . '

'CKC 1'.

Q
i

i“)

H

P'f
:l'

' n' 3-13651'13333-1306 s alfosm‘vir' (3.0

0

one month eyqvez'ience, 73.3 percent. vote-d favora‘u v; of

("1‘
Us)

with 10 than

t.)

taste with 0:3. "-3

A 71.3 IV

3:113:33: CF 32? "”1“. OF FIVE P13? J IT 353.1711 1233:1333
'1‘ F 13: 1 (F CFFFF; 1.7.": F'I-F an F2.- :33 11:13 V.-: 312. 2.1.3.3
001.3333, OHIO, 13.10---.---., 191.5
:11 arc-F1111

 

 

 

 

 

.‘..— - ?— -—'—- .. A—t—u. w_ r w =
1.11:1 ..er 01373113

Stole Shea T1331“ Con'ren ions-.1 Prefer Preps. 01(11ch Total Ihmber of

Humoer Ins tall: 11:7 on .31.}: ThisLl F's 19.11331) '79 922103202133

 

Percent-32:9 of Total Percenta:;e of Total

 

 

 

 

11313301" mat-Fermi" - 2’13: 13:... Ammeflng

I: .bor Pearce-211.111 3:9 I‘Imoor Pemcrzta'fe
30 y 10 s 6.5 72 93.5 77
36 5/ 22 17 15.7 91 8h.3 m:
37 my h 23 16.7 115 83.3 138
38 55/ S h 6.1 62 93.9 66
£3 5/ 6 _ _ 1L 18.3 76 _ 81.7 93__
Total
figerage 66 13.7 1116 86.3 h82

7' Emm'tovm shipylng area; Iaz-gest store operfied by the Company; in

60171333113.
n/ Fiedium economic class nei~hborhood Shoptm"! center.
m/ F’iedium economic clas< nu ur'Ftan shopping center.

...-hm; 3‘3 3
i.

. .‘.... wk>_‘.nu-u mu.- ‘

 

8
L-H‘i:

'33 0F 66 1'11 NECK-:5 C“
1' 1? {FFUW‘TV‘ F F.” H Rffiji Ill?) r31‘3f33.53
011.3 TU), (ad-EU, 13:31.“ 147:2, 19h;

L)... 3.) 311,31.)

 

a:
Nlmber of

Persons Prefer Conventional
In Family Bulk Displays

30

TA ELF. V

1717121 FICTTIL STOKE LITE RIS‘SEECT

0F F J11353

 

v...”
—.

Ire fer Impackagpd Total Ihnnber of
Fe £13470 rated Respondents

 

f'emen'bagje of Total
timber rm awe ring
Nut-1101* Fame-113.370

 

 

1 11.1

23 16.2

WNH

12 9.2
h 16 15.0

5 plus 9 ll . 7
IIIOEBJ.
Aver-a < 1e (:1 13. l

 

Percentage of Total
Hus-Foe? .’.nswe ring
Timber fiercente-Feé

 

8 {38.9 9
119 83.8 1112
119 ‘3'".8 131

91 1.15 .0 107
QB 88.3 77
11-15 86.9 1166

 

V—‘T--4i
*¢ .1

PPJEQIECFS CF 1182 P‘LTEZOIEEJ 0“ PI v; 9:11:11. :‘3'1‘GRIZ—3 mm FESI‘FET
TO F L‘LID: CF er-F:::‘*-.2:'7F F‘ :33 F TILT Fm FJ;.-3,::3.3.F;:.:'a
0011111523110,” OHIO, D54.“ ‘31:», ”1+5
(0

I'

 

 

B"! 17.33? 3791110? I 2.. iii-11151.1,“
Ember of
tenths Prefer Conventional Pmi‘or I‘repackago- Total I-Iunber of
I‘l‘qweriezzco Z,“- ‘11 : 31331233 heir-3-53522“: god Ifosgorxlents

 

Pe I‘centage of Total Pe rcenta [:9 of Total
{Samba 1‘ fins-w Ting I‘I‘mbe r Anson ring
limbo 1" Fe F‘centqrto 1‘311‘2‘. Fe 1‘ Fe rce 3:333

 

 

 

Less than 1 8 26.7 22 73.3 30

1 - 6 1:8 lh.8 277 85.2 301;

P’ore than 6 10 7.9 117 92.1 127
Total. W '

fiveragp 66 13.7 I416 8(- . 3* M32

 

4 r 4 _ _- ..____
u“ \1‘ “ .A . .a
u,

i

”-4 ___v+

0‘
l

T3211; VII

:"vv .‘WTIJV"! W4 r-NV“ "\ ‘11 .--- r . (1'3 '1! 1 .F If“? '9 r1 .0. ‘1'? ..-“--1,'.‘~n~-..“ 1' xffif'y f‘ " "“"fi’ CT
I 14-$-.i‘. “‘1” ‘1: ‘J~4I-) (4.;‘ h“ul I -‘. '.nl LL ;J»‘ C ‘ l ”Ts—4 R 1 ci- 4 —o‘.b ~.‘ l U“. .) “ 1 3;- :‘o a )1 n .
Hr ~ or? "W1 F" r #1" ":I‘r?‘ ~ .1.-- 17.7 ”1.":‘T'fi‘ ~-. v" '1‘ v'o- 7‘? "’5
1J uuz..lvu‘0 hr v- 4‘ .....uu - 15....-.th 1' 1- nus. 1.») 3.3 . . J94.“ -1;“;

cum-2511.11, 03310., 07583255233, 1915

.’n .P .'r 1“ ‘1
J\"- ’LQUAL.)

 

‘1!

32

 

 

 

 

_ farther of Percent. of
Times Total Parcel?“ 1‘ T,"
?3::3<‘;n ffcntionod Pier-lies ’otrcrz's 3‘ 0:15.93 '1
1“
Produce is higher in quality 3
and appearance 226 24.0 55.1; ‘

kfcre sanitarr; not hardlefi 07
previous patrons 216 22.9

Speed: mopping and pemrlts better
choice at early and late hours 181.; 19.5

Produce keeps longer after purchase 127 1305

Produce stores more readily in
household refrimrator 71.; 7.9

Kitchen preparation and waste
diaposal easier 35 3.7

more convenient to carry in
shopping bags 30 3.2

flscenaneous minor reasons 50 5.3

Total 91; 221- 190.0

_._

*31nce some patrons 51:31er more Elan 0215 Iii-{L301}, {he nmz‘oor of

replies (9h2) exceeds the mmber of patrons replying (13,01).

53-9

16.9
31.7

18.5
8.7

7.5
19.5

.~-—— — .— ....' o.____ ..

 

m '17'-* V‘TT
$1 ...... ch“ as»

 

 

 

 

 

I35“ I'LL) CI 2C1? "I” C? TIT? TITS II. '.”.'.‘C"’.13 "IC‘II Ill"? ’3?
T. :J'.::- (F flFF'TZT‘ F :»W w1WT” fro v ‘:;fiifi1
fL::::Uf-, (3:10 PTTSJF-Sil, 13545
C >J STICKY}
”I. I "I I “Jab-x.” Cf II lemon-L of ' I
Ti; :0 1' Total 2. tron
‘ ,joct‘x no __ “ijo-l'd Refiics “01211623
Pack: ted units .'.:rc too large 11.3 hl.9 h9.3

Quality 0. produce not dc;;c-nd:-1ble 93

Visibility not cdezuate for wise
selection 21

Package unitsa o to small 10

bio 3 mre condensation on wra pper

mxlesirable 8
Packs dad produce more expensive 7
Kicccllamoue minor o‘cirgctions h

37.8

8.5
14.1

3.3
2.8
1.6

141:.5

10.0
11.8

3.8
3.3

1-9...

 

___Total 12th

1(0.0 .
{edifice some getrons shaped more mean one objection, Fae number of

replies (246) exceeds the nmnber of patrons replying (2. 9).

 

nqu—~;
v

nM-‘fix-ACA. _...__._—
.. u

31;

six months experience, 85.2 percent voted favorably, and of those with
mos-e than six months experiome, 92.1 percent were in favor of pmpackadng.
The confidence of the patrons in prepackaging increased with their familiar-
lt? Of it.

Of these 1:82 consumers, he). offered the reasons shown in Table VII
for preferring to buy fresh fruits on"; vogeto'z,)les prepackaged. Harry
patrons felt that the longer life of the produce purchased was an important
factor. rang; emphasized that the produce purchased v: 3 better than if it

had been selected from the open bins o:.‘ter exposure to unfavorable condi-

. I - r.- J ”.‘.-nu: ‘ u up,“ -‘flm
. .

tions of temperature on? hmnidity. :‘jieveral ps‘trons were improsned with

,Q-D. u
C

the advantaflos of a wider choice of fresh, top qwmlity screw-miss during
both the early and late business hon s. Also, with pvt-packaging laborious
trirmin " and preparation of dis; love nich prevents sorts items from. heirs:

brought from the s cc}: roan, war-2 eliminrtod.

 

01' the 1482 persons replying; Lo the insular, 2L9 or 113.3 porter-t
expressed one or more o---jections to prepocE-ca-__j no of pro-race as they emer-
ienced it in these stores. .‘L'et of these 209, there were 3.2453 or 69.9 percent
who preferred pl‘npaclia"in" over the bulk method of presenting produce to
the {atl‘onm

O

The family-size distribution of this tjnxicel group of EJWC‘I‘B should be
considered 7::-v the retailer- when jurfpaivin perisha‘oles for pmpackaginy.
The concentrrtion in the classes with two, three and four Iver-sons for
preference of prr packaged produce suggest; that 1630 are the rrtzons to
please.

Althoug'jl the emphasis of t7.:i.s last chapter has been on oust/overs who

pzofer {rep-12cm; ed produce, the fact that 12; out of to oust mers inCi etc-d

‘ .3

r 35'
that they‘wouli rather bur {reduce in the bulk form should not be over-
looked. The retailer should ceasifier the objections of these customers
and try to eliminate the complaints as much as possible.

Free these surveys that have been cited, the retailer may see the
importance of SLSO of the p1inelples formulated in the first part of this

chapter. She produce mane or must neintein eueliby items at all times

because the Castorer cannot sort threrxh the fruits a;n vegetables.whieh are

packa ed. If the preference for prepackaged produce is to contin‘e to
increase, all of the previously cited reasons for custoner ecce ta ce must

he considered hy the retailer.

 

r?-
A . e.

crazrsm III

32117 ~SL’RVICE 223721? DZI‘IL’9T'ZITZL'T

Three Steps in Hamming 120st

The three main steps in the handling: of meat which will be discussed
are: receiving, storage and packaging.

Receiving of meat. The importance of the receiving process of neat

 

should not be midemstineted. heat receiving: schedules for a self—service

operation met be cz'iremlly worked out so that the packaging operation will

I?‘A xn_ ismla-D’OA‘ u.»- fit-eq-‘l

be supplied with retail cuts at all times. Because the heavy demsrfl is
during the latter part of the seek, a back leg of cut meat must be prepared
the first part of the week. To provide the necessary time to prepare this
reserve supply, careful scheduling of the receiving process must be made.

Most retail units have their receiving schedule set up so that they
obtain three shipments per week. The first part of the week a short order
consisting of ltmcheon meat and other preperrxi meat plus a mall order of
fresh mat is received. The second order received is generally the heavy
order consistinrr of fresh meat. The third order is called the fill-in
order and is received at the last part of the week. This order consists
of items that will Be needed to accomodete the heavy week-end traffic.

then hose Orders are received in the retail stoxe, there are three
checks that the meat mnager must make: check for the grade of the meet,
condition of the meet and the (quantity received. These three checks should
be made as the meet is unloaded from the trucks. Ii" shipshod handling

occurs, the retailer will lose money. To avoid these losses, a few

sin .tle rules can be ‘or-u-..tc.. fer the groger handling; of most. .-.'hcse
five rules em as rollers:

1. lost shel ?. he chcc' : cd from the t‘IfilCl: to the retail unit by the
meet mane. or or h'..s assistants.

2. As the meet leaves the truck, tic 00.: it). on of the rest shall he
no ted on the till 0: lasing.

3. Gndes of nest on the bill of leading must corn-3.1;; saith the United

....
Tltetes Government inspection stamp. !
1;. All moat receive-.1 ..1 0.1.1 be weir led on the retailer‘s scales and i
any shortages or over; es shouldoc u. noted on the ‘oill of lading.
5'
5'. seat should ‘z‘e "placed urxlcrr refill. ration i :ztedisin];F after a; ‘
checking isc 19‘0ch ;
a
If these few simile rules are follmred, the most will be received and "
checked efficiently. This receiving; process, as stay" :1 before, :3 Von] ‘ a

impor‘ tant if a profit in herrllin* the merchandise is to is realized. H

 

:torece of mes-t. The second. step in the handling of mat on the

 

 

 

retail level is the store-y of this pexishshle item until it is peel-:aged
into retail units and sold. Upon arm-val, the meet should he placed
immlistclv into the cooler eta temper::ture of 3}}? to 3/; defirees Fahrenheit.
An even colier cooler .-s })I‘efe1ret1, {rut it must 1)e"e:‘zui;jted with special
defrostinrt equipment to inhib 2t excessive dehtmration thich occurs at the
lower textgre rctures. the meet should not be removed 1‘ roe the cooler until
it 11:15 reached the temrsture of the cooler. Then cuttinrj can he stir-ted
at arr; two

The meat Kw be and floor}. one to five dares degrading on its condition

when received. Some mtuilers have s speed-up min: of beef in x; ich ultra-

M..-

t F on ”elf— ervice

: 1175:: $0 880 “—

l Steffi" of the t l'crchsnii sing, New To Iroi'i. 1’0
fleets, Van Hoffmam ITCSS, Inc” St. Iouis 2:, Liisuouz

F0 (1”

38
viol ct lights and a higher temperature are used. In 'h-is1.t=rocess the items
axe placed in a box cohtainingr the ultra-violet lamp which prevents the
formation of slim and $10.33 dose the has r is rate of the nest. A te'-;;pera-
ture eta 3011?. L S degrees Fahrc. uheit is msintc ined.

The duration of time that the nos 1', remains in these sexes depends on

f

the teapersture of the box uni the hurlii ityt .ot is maintained. For

instance, the Kroger Company uses this ' nethod unler the nm:1e"‘£‘ender-is:,r"

.1 OH 0 ”um-..nwh '
. r

‘71

moms. The tenmroture of the nest boxes in this process is allot-red to

Q

rise to 60 defi‘ees Fahrerumi at 130 pert e ht Emit” The meat remins in

".1 d Nr 3"} ..t" .5". I)‘ ‘
a on

these roxes for a proximetsly hS hours before it is removed to another box
where it is chilled to 3h degrees Fahrenheit and then shipped to the retail
outlets.

After the seat has been chilled down to the cutting temperature, the .
cuttin3 and'urepping processes should maintain this temperature. The con-
dition of the most when it leaves the wrap in3 room fbr'the open displav
case is var? important to the shelf-life of the its..s.

Therefore, the first rule of temperzture maintenance is to see that
the most which has alreedv been chilled in the cooler is routed to the
Open disp elev car e with minimum temperature losses. The best control can
be achieved by coolins the processins room. Some retail operators are
keepins their processing room at temperatures of 55 degrees Fearenhcit
even,in.the summer time while other operators are usins the store air con-

2
ditioning sys em to lower the proces sin3 room ten to 15 degrees.

2 Stasi of? cat orch :niwi ing, 92. Cit., p. 89.

39
.'.-31:1“ " ” the Gail—ill; 8le the '.-‘.”.'.”C.:£‘;L‘i11 * of meat, 9 torriez‘eture 12:33.1 rise
sometrrimt. The faster the processing of theme can be accor. 1:5. .hcd, the
less the tfiifel‘fi‘i-UT‘G .'.‘ill 15:59 and ihe c- n.25.tio::1 of the meat, '.5zen it

reaches the die 31 :17 case, will be improved.

To 5'. -3511..- ,e ( 1-c chillin ' it‘. the Cooler and to make the hozrlling

of 1.3-.- ;o <‘32.1g::"t01"._. 0.? xw..--::t in the were grocescfllrj room mmecessazay, pro— 3w

'5

S
grossive self-service omrhtors are bmakinrj: the carcesaos into wholesale i

i
cut-.5 info. 9 placing 51122;} into the cooler. Ii‘or mangle, the Beef hinh';u:-e.rter

5
will be cut into five soc-135mm: tit..- 5113.:- fi-c 5.511 114.2531, the ?:‘c=‘._mr‘., the tip sir- ?
loin and rump, the sirloin, the short loins am the flank.

..

For ctor' ng in the 00010:, the fore—Qt ertor may be cut into the plate,
the ri‘ , the square chuck, the ..rislcet and the shank. ”tome of this meet,
such as the shank, will 1e trim :1 off and prepared for grinding before it
7083 into the cooler. Otherc uts will be hung torother on hooks and
grouped in the cooler for easy identification. These pieces may be taken
out 05‘ the Cooler pie 0 27' piece and ‘oroIcen 113; con..equently, the whole
-t“;ue:r’ter is not ezcgnsed to the vrazmer temperatures of the processing mom.

Once the wholesofi cuts; i’mve been removed from the cooler, triwred,
backed, moved and laieled, they she 55 be returned to the cooler or dis-
plat;r ear-:9 at once. If the C115 3 have to be helc. until needed, a dark
store 73 place that T.1511 55151545.. discoloration 550 L5 be used. To prevent
head; a';.sor-;i-tion when tie meet is taken to 5:510 (353113.! or. so , they should

not be permitted to lie in dollies aim? trays for em len :thc fti'ne.
I;

as richer l recon -19an :tions of temper: tu e, the folio-.5 .119: are suitested:

3 5.355 of heat i'erchaniisin", hp. Cit., p. 89.

h .It'sfi‘ of 5.th ‘.f'erchendicing, Op. 0513., p. 31.

ho

Derrees Fahrenheit

 

Cheese he

Luncheon teats 36 to M)
Fish, ‘roultry and Offal Items 26 to 3,3
fork Loin 28 to 33
Beef and Veal 28 to 32
Frozen Ifeets 25 to 30

These tenmratures are reliable but each will need to be qualified to fit

individual store conditions such as defrosting procedure, turnover of meat,

,1 5a..“ -

the .aperature of the store and the type of meat being dis-flared.

Packaging of treat. ‘ lie section will discuss the following aspects of

 

u

packaging: processing room layout, the four steps in paci-zaging, the

i...

'F“ “...—nar Mn... ...— ~..._
.-

materials used, machine wrapgring and centralized prepackcging.
In planning: the processinc“ room, a bz‘ealdlown into Specific jobs should ’
be made resulting in a production line technique in order that the meet
will flow readily from one operation to another. The first job is that of
butchering the meet into retail cuts from uholesele units. The meat comes
to the cutting block fresh, cold and firm. The meat cut to retail size is
placed in easy reach of the 1-zrs:.~per, who then puts the. items in the proper
trays or back boards, wrapped with transparent film and passes them along
to be labeled. After the labeling of the tr-r-xznsgx-eront moored package is
completed, it then is passed on to the person who wei."'hs each package and
attaches tin-e price per pound, weight, and total cost on the label. From
here the meet is taken to the lower line of t‘xe self-service cases or to
the holding storage space in the cooler. A more detailed analysis of
packaging? will now be made. ,3
[my retailer may lay out his processing: room in a number of ways, ‘
depending on the space that he has for this operation. Space should be

provided for each omretion end the rinimml s-gzece of 225 scuerc feet is

L1

needed. In his cw‘mt cf“ srrce, "who retailers on cut, ref .:11 em reexejre
about four thousr‘nd worlds of meat per week inc‘wling delicatessen items.
There ‘fill ‘e 02:13 ‘1': tro.‘ kin: space is? one ”(2.,(‘3 cutte-r- az-i-il two turn; 1 1.1;;
girls. If a larger Volume of business requires more personnel, 35 feet

per ad".it".enel mr‘ifor should be allowed. Inch additioml nest cutter

‘ 9:

should out too thou :32? p0‘ ‘xds of met on e-: , and one. sir". t org“. irl

C":

wrap one thouszrt. pounds "or week.
Ri‘tor the aye-cc {hat xii-.11 be needed is 1:- L. mined, the nmc’. f‘:ctor
to consider is the share of flue preset-33in.“ room. The fellor‘in‘ are same

5

"I 0" wfi rvl‘x o-L's '9 -:
the no: 2 ..r armenanen. -cr {rec-355mg rooms:

0
'-

1. Decten 'uler rmn'mnr 3:.. hell cuttin or rooms laid out in a souare

or rectan'rular “145.66 usually have the cuttina- area along: one well, one
section of wrrprin" tables elon' the second wall, wry min: a- weighing

tables along); the thitd well, boxed :"ith a working ta‘nle in the center.

'Ihe f-zurth well usually cor nteins a door or a pass minder: to the self—service

meet case.
2. Straight Line Irrangfement. UR""-€!T" this arrangfjcnent the flow of

meat is us‘ ally from lei‘t to right. The nest is cut, wrapped, weighed,

priced and passed into a dolly so that it may be roll .ed into the meat cooler.

This eye on is probably the simplest of ell the errrsnfjcments, but a fairly

ergo tell is needed. In t .e smallest ecf.‘ this arrangement at least
to 35 feet of wall space is necessary.

3. L 5' 1m ed “assessment. Some self-service operators feel thot the

processinrj' room is most efficient if it is loco cd in a corner. The power

; \.';’1;:;“. “ff 0'?— t- 0131:"?"1’811'13, 5:. C1130, p. 33.

VA...)
,

A

“A! .. an... L‘\ .‘n’ r” . "I "new“: ‘-‘
. .

I
1:2
0 . ’ ~ .. . - -. .
3a.! 3.51mi 331001: at“; 1‘: mod afic';r;.:rit 0:1: null $412.. ”was C'l'L m...:t 2.: fed ' e 1 to
‘. '1 .. - «new — Ia ‘ A A
tee tern at “hick :-.-t the p c-: in: for canal t.ko eve

O -r - ‘~ "..~ . , . n, ,. ... |— a- .
" _fi"_";".':"""\ “...-’4: .. 1-2.: ..._.-.1 -‘.‘I: 1245' 30:1. '1 ~‘ .‘ "31 . v 5": “-1.1561213

“—..-Q..-‘ s- _ '-J..- a--. ... ’ 3.4.:1.

share ‘3' .1 c.3.'::“r‘: 0:1 tie-g; foil-loin: 32511538, is the t (the of c xtt 5:13 zoms

used ".3? the 8:2; Lo'retbf‘ 2;} 33713533135 Jeeimozwille, Florida. The
‘1‘“...2 '; e.:".'7:2::te"~3 oi" ---i: arr::::e::~:;t 5.: .t the cum/1:121: roe: en'i wrap-o
yin; room can be co. t‘elled soprretely, both for 3:.-ed of croizction {.-.d
far the te..;‘/3.--.’.:‘ :.£t at 22‘} ch ‘13.; th 120.10 mod to 333 11:15.11". 211-163. In '.1-3
1.23:5; outgfixm rec-.2, eve-r1133; it's-31:; 1': 11-3 to 3213,: the meat fz'cri: ;..~e
cooler to the te‘izlee on :‘.":*'.Ch 1‘; i: ”moi-Len dorm into retail cuts. Eben
the meat is cc_:-;;pletely cut err ready if or paekemng, it then moves into the
w: 3“)“,2111” seen. After the magping pr :33 teke {e3 place, the nee t is cit!“ or
piece-3 back in tee meet box or p‘r.153‘»ed out the vdrdovrs of the we ‘

6
into the display cases.

Four te ps cf leeks-15.11;;

Cut 35-: '3. file no: t 5mm: ta:-.rt IG"'.I:.1""33- nt of ear cuttinv wew‘ioo in
L) Oi

pmpac‘rze sin: is that the cuts be uni-fem. The size of the out: that will
be 133313. ea? is do engined Liar customer T'XHLB, by trial and error in each
store. In is. 3.121. 12111;; the 5.4.. iv?- ... 1:11 Cit-'3, them we a fear general rules

7
that 3110.11. :13 efollezved.

l. The no t must be t: -" * ted close in order hat the pocicge of lean
‘eet can be easily seen.

1

o“ 231.51 Aseocietion of Food Chains, est Clinic, Chloeno, Illinois,
.1 -.~. r1d\°--. ' 9‘19 .‘ 4 .- . ‘V ' l) \ r
16' m... f ll «15, 19h), Nation..- fi.3..ocl..:tion of You} Cir)".- 4:13, . cashingtm on 6, D. C.

I" .- I _ ",. r} L ‘. _ ‘ ‘ r _" a o l“ o ‘1‘ . r. ‘ .0 ‘ ‘1‘ H, l {1“
7 utdif Of mum; -C:C.-nu.Llo.LM.g U .. ml. 0, p1". $7-‘2uo

1". -‘ ('4 _ my! ‘.

\ :5. "W Afii'vtf Vs‘i-ih‘z't

I ,
...
"

ILX”

......

 

so?» mnauuooopm mo £9th .H .3..“

L ...i ...... ...:«um gggaflu.

 

_.

 

 

 

 

 

 

..m mum<u ><4am3 h<u<< uu_>uumn than» .3
30.03.?! — a >0 .3....
_ ~13 High 3:35? .3
r _
..n. <52 $23.25; 32303...qu

 

 

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LuagiMTmoWI— 02.nm‘: umUUIU L

 

 

 

 

 

 

 

 

,¢———'

 

 

 

 

39: h. l— L Tl
.flml 39: 353$ LEE
....fi A _ 3. 3.4.29 «flag
.... . 202. 02:50 ouiauoauuu «Songhai a...”
a _xAmum...ooofl 39:. ozfitéa. :xlzaTzL
, [v .A‘ .... 1'

 

PDO><4 200m 93.3.3.2, oZ< @Z_._..PDU

n '1‘. .1 ,. 0 L‘ .z. 1 ' 1 A. L
' W‘ C “ ' , ' ”“"‘ . x 1" ~ '
1.. .129 ...:4._ 137?.“ C 111': {1. .3 "-3-1: 111.33 - ,1. .’“’,, 1,1 “wavy; 1,

3
punctuzf. :13 of the transparent film.
3. the bone 6‘ 13313 of the. 8-3:. must be removed from tho 1 1131;.

h. The 87.01:: must acquire :11 c3 stoner fella-ring; to purchase wound
1 m +3~1r +r'3'1'1‘W3

v--

r’ y'1 1 3 L. " 4- 1 ‘
. . a _ mg Q - -~. r» .fi.» ~ '1‘ 1 A ’A ~~ -- A4 , a.“ ~. 9‘ , ......» -- -- - q _
,1. -0 53....-.11 1 .-.1..o.1, - ..-..t‘zm. .113}... 11.1.1 t..3-: . :1: 5:1. by, 11:1

9 1
be used :13 alien as {03352113.

(1. '70 chicv: "53;; 7'13: 3:3:.:‘3.3.5-‘33-;1 237.00.13.- cf the -0123. 1.1, it should be put
a 1p - 1»

r.- .- 1. 4. .
10.0119 11:3. _ 3:17.13 . r1‘: :3. 3.1... r39.

:0. _ Q .1. ‘ 'L a O ! O W ‘ P ‘ D

'"r‘ f n " . ‘ 3‘ r ~ ‘. ' o. f. s ~ a . 1 , ow‘ -~ -~ 4-,\- s ,v . o 5 a. .. 1‘ o-’--.". .g ...‘ '. .
b- 111.. ' -.'..Y'.'.. ‘-J \ - - - 1L1; . _ I ~J.-- b -.’--. 1.1 h '.',L .._1.r (I. £3 .‘.LIIT'
- fl ‘ .. .. . ;

ones-11:21:23., cello. £1.30 :1c-:;-‘.~3.‘.‘;.-:1 (2.111.333.1531), r:1‘.:‘w_12 hnlrc 3110735333 (.31255'3513),
3.13:5 polyethylene .

l. iiicllohctnd. This t1": i-“~.:"-:.‘>£"I‘(T‘E2t 5.31313. 1:; was: from co “1-13.1.1 "3:1 31515.33 is
an ins-rt 11113112971531 23:13:12”: 11:3. the {mater V101 tior of 1.00:1, cotton lintors,
5.3.. 13:11.1 at. and 0th 31- cho. 13 materials. T510333 :13": thine. hectic 133331.133 of cello-
{5.21.2.9 used. ’heso are: for Eros 1:11.310, luncheon meats arr} choc-32 (139;. But.
each of these tiff-:23 1:13 diffem at chancwmotlco ofp (3:111:30, tr 3.113;:123? nc:,13,

nplic: at: on and bra": axiabiliov. (3010111111130 c1333 .. :9 used for the follow-

ing items: fresh 12:31.13, choose, 5333110122; roots 1321:! tcble-roodx' me ....

2. Cellulose Acetate. This £531.31 1:3 ’03:: second tr": :1 that is mad.
It 515359138 chomicall; f. the cello hang zr-z’. other 5213:1133}: $119131. 3713231311015.
It. has no 01 2:.-5.13 arri 91:51:11 side of the material c:1 n he 1311:2005 next. to
the mat. $315.3 13.133;le 533-11311 fuzz-:1: r11, film 30.33.13: 313375 do 3131:1173 I"1:3<nh: 5t ...nd
is 23900317131316.1315 for a ‘azroathinfj 3.1113313 1:103:50 it 3.1103133 133:3.32es to be exchanged.

In 5:315:13}, the 5.13111: 1312-ch 01:11: the £211.. 1.251551 a patting: motion inshzad

of :1 81155.13; 2:. 3151.031.

av‘fi affif‘h‘m W1 5. *hw‘l-q‘j

3.

1:5

Pliofilm. This film has a natural rubber base and is produced by

castin: with a solvent solution. It is rubbery and elastic, uncoatcd and

seeds at 325 def-frees Fahrenheit. 'Ehis film is also sir proof, acid proof,

lmli proof, non-ini'lamable, crease proof, moisture proof, water repellent

and heat sealing. Its elasticity tends to eliminate many of the re-wraps

that are necessary in the other types of film.

14.

l-iokretrrylone. This is a plastic film that is obtainable in sheets,

bags; and tubes. It is used for packaging: meats, vegetables, finite and

other perishable items. This film will not change the color, odor or flavor

of its contents and will not stick together. It is flexible and usea‘ole

from 8;) to 103 deg-Tees Fahrenheit. When sealing is applied, the same iron

that is used for the other films should not be used unless an inert mater-

ial that will prevent sticking is placed between the iron and the material.

The size of the film purchased is another important consideration.

”host of the films can be T;:-ou..ght in either rolls mounted on a cutter or in

square sheets of various sizes. Study should be made of the size of

packages that aze desired an! specifications set up of the size of film

that will be needed. The standard packarje of film has about one thousand

sheets to the package. The size of films generally ordered from jobbers

9

are as follows:

9

Inches

8:8
10:10
10112
12x15
15:15
18:18

..~tai'f of heat Merchandising-7, 93. £313., 1). 77.

.1;-.1 "la-{u flaw-.'Mw

PF"

' ‘3

.- «it _ 3.."

~ .'.-—

L6
Table 11 is a study of 97 prepackaged 1:;-est departments on the type of
films used fcr yer'ticuler cuts of meat. Cost is omitted because these
11':
retailers only gcve rough estimates.

All of the 97 meat :3 -3~..si‘t:icnts used 31.3.“..22-83 for wropffing fresh meats.

It was also used in 16 departments for mugging smoked meets and in 19 for

~1ng
V

WTCpp g lungheon meats, in kg for wrappinf fresh :oultry and in 18 deport—

)
v
.’ ... I,

~» -
-4: -I

ments for wmpyin: fresh fish. The film that was next most frequently used 5
‘1

was L243. f
If

P

. £1

The second type of material used in paCkaf‘ll'fj is the backing. A guest :1)

t

1123“.»
1..
~wx

num‘er of tackings for self-service most have been tried ani are still
under exgiexdimntation. {Louie merchant: are using bookings that are only
large enough to psgotoct the meat from the heat seal and other retailers are
using elaborate backing-:3 with printed advertisements on them.

i’here are several types of laminated board which combine the rigidity
of the catdho and looking: with the good qualities of the interleaving paper

commonly used in service most displays. This t~7:e of board must have four
ll
essential qualities Ii'zich are as followm

l. The hacking board must be blood proof, grease proof, and retain
the bloom of the met.

2. It must he an adhesive which will prevent the seepage of the neat
juice thich causes a sot-17:? package.

3. It must stand consideruzle handling in the case, in the push cart,
in the show-1:15; be; and in the home.

lo Liarketing "*iesesrch "Branch, Tiotzilinq ‘r’repecks-ed I‘ioat, United States
Departgent of Agriculture, Production and Assisi-toting Administrz':tion, ‘.1'eshing-
ton, D.C., Docezzzzer 191:9.

 

ll 3 Eff of Heat Eerchandie3ffi, Q0. Cit-9 P. 52‘
.‘.-.'.-

m. sq, 9’. 9-»

 

 

 

 

 

,W‘.'- ~-—‘~'\ f -‘-‘ n‘ \_., 7 'q TY,“ «'C‘ ““ '— fi-f - -4‘ .’.—‘rn. C. y ’7.- p ‘Q ~. -‘ —\ . ‘ .Y.‘ ‘.o‘o-ar ‘ a
I‘d-‘- L U~ ‘ ) I-" ‘w---: '\ A”; ~,.~~' ‘AfiLL’ . ¢ A.. ll" 6“ 4k.'¢-J. ‘ 9". 1“
”\v "- V‘ I‘"." "'T'r" *‘WxT-r'fi"? v :~~ r '1 Tn" ~'
.1..- . - . .u. G4. .1 .‘sl---fi._._"a, ‘11 ‘3- 1“. .. V.)
W V—w '-~.i.. "-..—.v-sv “fir-” - v- M .'. w
m --.- ‘.— O - “-m»-—~—-¢-w~~ mow-m-
retailers
.\ \ W
1110- SUPLIVIHE

mat Item E..:).'a’i‘-o-I-2<- LIST-52* Iii-1'3!- .’"ZBOIHL f 13:21 Ini'ometion

 

:1
(3
C
t!
"1'!
O
('l'
l
‘o
"J
I
I
1
I
3
"d

:3: 20303" ’T etc .16- 8 61

‘0

[.4
...;

\C
"b

luncheon i' eats f? 12 59.

Hm
H
\u
~o
H

Erect Poultry L5 5 27
Fresh Fish 13 2 16 2 2 ht

Himher of Retailers
Intervidwod‘# 97 97 97 9? 97

"l‘. m

Mug-1",” Lag—52, an}. 13M? are F‘font Cellophane
¥¥Y“BO is Sylvania Infiustrial Corporation Cellophane

Pliofilm is a Goodyear Tire and Rubber Corporation product.

or.nv1”..n 91.2..-

'. ~ ~.‘II".N Jami) ‘l

f

h8

h. It must not slow the finger prints of the mapping r-irls.

Backing; board made in this general manner usually has mind corners to
prevent the tramparent films from being; punctured. The bookie: board can
he seemed in renal shapes and mctanmiler shapes, both of wI-zich can be
used for luncheon meets and other items. the sizes rank-3e from four by four
to eight by eleven inch bookings.

'E'heze are four ewes oi‘ ‘oack'. cards that can to used: pulp flat

12
boards, pulpimani trays, lard trays, and U boards.

1. Yul; Flat Beads. ’.' .is tjgrgze of hacking, which comes in perforated
squares, has been designed to 2.110;." maximum flexibili‘: . The Full size
board is adequate for the larger cuts of meat. The intermediate sic-.es of
meat can be placed on one-half of the full size toard, and small pieces of
seat can be placed on ore-quarter size pulp‘ocexl. These hoards are aesor—
bent, permit the pessare of air for breathing: of the meat, ("re adoptable
to a tide tone of packo'fes 3111 are light in weight.

2. Pulpboezd T1" To. The so trays are in wide use ami cone in nary
sizes. Th ;r are perticularly desirable for zgzound meat, offal items, and
odd cuts. Splitting the trays permits items that will not fit into one
tray, to be put in two trays.

3. lord Trays. The common lard tray is used for items that need more
protection, such as cut C.EiCkEn, oi'fol, and. 31011113. meet.

1;. U Boards. The U heard is a piece of flat chipboard or other card-

board with the edges turned up to make a semi-trey. It is a compronfise

12 Staff of lien"; Iferchnrxiising, 0}". Cit., p. 83.

-‘I'V’flflev “Illa?

. _ .4. A1 no «)4. c -=q .- 3'4.

A "an

 

between a full-flanged tray and a flat backinji beard and provides add itionsl

protection for the meet in the case.
‘1

The type of paper- m. t covers the hickboazd is vezy irigivqrtent. For

‘I

the best results. and economy, tse payer on '.'.-hic1'2 the heat seal lie]. is
13
applied must have the fellmsing c1:a-- ’ectezz-istics.
1. It must not stick to itself when stocked.

2. It must have a {mid all plug: se grinting Eur-free.

3. It must stick securely to transparent film so that it cannot he
removed when once applied.

1;. It must stem refrigeration and a hth decree of temperature.

5. It must stick so 1'1le when applied that it will not slide
around on the package Lei‘oz‘e it adheres 1e31:;:anently.

fits: a decision has been made as to the time of film that will be
used in the packs. in:5 elect-21141013, 32% next step is the actual packaing.

'flxe steps in tizis eroce s sill be sonar-shat as follows:

k
A

L?!

l. The seat is received from the cutter already plettered em easy
to handle.

2?. ‘lhe proper film, backing, material, and, lsi_,el 8'18 selected.

3. Then, the meat is placed 11 the backinr'i 8:13 the “can “arise-red,

if necesser: .

2:. The nest is inverted on a film sheet saith the backing focinrt the

wrsppe, .
S. The corners of the film are drawn tightly to make the film

Wrinkle free 0

7.13 .stal‘i‘ of Event lez‘cherflisinr, 03.7.. Cit., p. 83

‘ .

11; Staff of 15625.31} Pfex'chandisimg, 2:. Cit., p. 112

.....-
..-'- ” . in!
'v

run—av Arm-n..— —.a—..-...-.‘ M“
. I <_‘ i

p

(‘9

ti}

010.33 b; 11:131..

:1... a-,. 1 ,c ,1 i “.'.-n: -1
7. ‘10‘0‘ 4, tin; .; C-‘~».¢‘.).... 1. L"....L .va’x .

"‘3

.19- . '- 0,- . , ,7“ .' 1. . '1
:ne firmhod pool-.131 “1.11 :18 0.11.:

tamed~pac.::- 'e 3218:3313 , eye: x1213 on the 8.1.28 0" the 3.1::c‘zz‘1tzmrd.

tour 131's.“ h: 3 no oclzn 0 he. 31:31 at
package tight. 51:03 the 321.7:.;1;-.7r looks
171:2"; Case, all she 80:13 it; t: ’1 rant 3.11:1

The co.-1t':1-“21-f":cka“n 127.183.;‘1117 is

which is 1.1: 3:3? 1.11121 tit: Ito-ft item

.:'.-21 rs do not tr; to crow:

C“.
(3‘
\f. '
13‘
N
y I
(1)
C"
1'.)

if i :teqd ti‘ 1J1. 51.1 'r 3t tllzltl til" 7519ch 1‘3

UV

81:41:”- =1". This 11317011in 120:: cs‘mmi

Labolin . The foaz- h step in pas.
W

of pad-carting is not the only must in 1 .‘.: 111131., mt the rat.

uniform in where he places ’1: 13.1181.

.1 ‘ .3.. 1L ...... ....._._ .g. f! . -
:13 f--ct t .6: 321:; 31:. 1.1.12.3 5...

ed 9 ‘L the ::

antlfac L71"*13

-.... .: .L, 1.1-, ,3 .7- ..v-.. ,. ,
13 on. .2103: ~2- 2101392. over- th-o .3~:c.v:1..1 on: tr,- 11: :1 is salad

. ,_ Q . ...L ‘ .- ‘ _- ..
1.1 ca: 3.31 :23: 733.21.; ..0. 37131 pm 12111}

- a r.~. -- , .. .3 ‘ ~ .~ 1’ -
“’11.: 3.1.1.: 311.931.: 06 80 31.31.: in the

1 for each tjfge of 12:18 1.1:: cu: 1:8 8 11:21 it

'- 1120:; ~3 upped or con-
Tho con~
the sides of th-no2. neat to make the
at t’: 3.3 try. of jewel-craft; 531 the dis-
371:111 1:- fuel.
cithcr a flat 10117.: or a moat horiI‘d
" those 8111311125 Sufi-
l the meat on those t?.":’£"f‘, tut.
rle-cei ilat.

afleq‘mmly in the first part

Raging is also important. Uniformity

5,110de be

ti;

If the 1:11:81 5:} 1pc: rs in a di forent

position every time the customer pure 3288:: a p: rtic or out, he or she

will soon think that the various 10:51

[I
up: ~-. 3 and fat-l)

J. 55:33: 01 1:29:11: More “analog?

-. 11:; of the 832-330 13': (-31 are to cover

9:2 9.2:. p- 113

. I .mw‘y.~:-u ... “bun—(u-.-
. . ‘ _ .1

‘trs via 1‘ _ w ._ _.
unchlns ar494lné

At the present time most of tho wimpping of meat is a hand Operation;
however, machines have been.developed to perform these Operations. One
such machine is a supplementary hand wvappinq machine which can he placed
in a space six feet square. It will handle any size pigkaye, but the kind

of cuts which can be packaged on it are still limited.

1*. o
P

Centralized .rcycckaying

Centralized prepackagi;+ is now being used by some of the larger chains
that have founfi that centralised prepackacing is more economical. At the
present time, the Great Atlantic and Pacific Tea Company is propackaring
a nnmher of items in a warehouse operation in Detroit for all of the storcs
in that area. This prepackajing operation consists mainly of luncheon
meats and smoked products.

A small chain that is doing a lcrge centralized propackaging opera-
tion for seven stores is the Victory Chain, Incorporated, Horwich, How
York.* The business has been quite successful; however, the stores ser-
viced'wero very small and the volume of meat sold in all seven stores did
not exceed five thousand dollars per week.

The following advantages and disadvantages were sighted by the heat
18

Clinic of the National hssociation of Food Chains. The advantages were

 

16 Stoif of Test Lercbandisizg, Op. Cit., p. 67

17 Chorles L. ‘.5th, Jr., BOw'Ec Postdoc heats Tor Our Victory Stores
in Our Control Pro;ncta,in3 iopartment, 1.0 fielf—fiervice Grocer, V01. XI,
No. 1., October l?bC, pp. 6—9.

18 hational fissociotion of Food chains, 92; 919'

 

52
rive“ 5. 1‘0110-"1' a $0331 12 11:39? unit 1:2."01' cost, 2151-0 11:31:31.3 uniform-
ity, 511d more we vr~1uc for fat an? homes. The disalvantagca Stzr'gcsted
were 0.3 £011 is: higher (10111-22? coat, move difficulty with 0111111177 control,
larger manner of I‘C-TT’TS because of increasci hmilin" of the mat, pacmrcs

1:11.11 cor. ’51::qu - r-c.?‘r:1-:'er'1*t.1.o:1 even 1.". the delivery? trucks.

Display

road 11.51::qu is one he“ will mt punish the meat; pcmits a fair

wcunt of arc-301113.110. noun} it; will accomzodatc a WWW powmdajje

fl. . '1' P ‘fi'x .‘.‘1-"1 .1“. ‘ . n}. 3.1:.“ (“)7
- ‘4

on but? dry-'3 and 1:111] affov 1'. rcpz.-ccezzt.11tivc sh ”1.133 on clack sic-rs: pep-

1:15.13 some Vicib'fit'r :21 1 the pack" 'cg 13131.11: (111131931'1111; 5n."- pemits the

-‘

Q -.. ... o- 01 "n
3113133107: 1.3.3 rend 1111:: 1139-13 on. several 1.711113 cs nibhrfiat -1361'2331 1113' than.

._ - ..l. -.-. . ,.
11.131:- 1324 2.72M._.-1' 11.3.11: ’1. [‘03 of 11151315113 ’1. 121.. awe used .13 sclf-scrvnce
1"
211.3

Skin-“112 .'.”..‘I..-'.;'1:'.:.'. The first"; tj'f‘e of (1.11.3711? ‘53-? 21.3 fomi in self-

 

 

service 0112:2211. '13 t"... 1* 12.111.111.12 1111' 31113.1. These diaplzzys are built by
settinr' tE'c 7.5110113 pac‘ta'ws 0'3. edftc 11.121 leani- thcrm back aminr't the next
pack.:1'e. '31.;13 arranm .-;.'1ent 1:35 'IVGS one entire packs: 1:: visible in the fr1-nt
and apart-.1 on of another 1'2. c1139 v1.31 1e to the chm-mar. It is son-mums
called a 1‘31xthemd 02' 1911f 1113:3153; end can be 113011 for practically 1111
$3511 meats, cheese, and luncheon meats. This t'rjie of display; meets more

of the mtguirrezgcnt ci‘ 1.1 30011 display/11511 any othert type.

 

19 ita‘. T‘of “lest: embarflising, 01'. Lit" p. 1112

20 Iiid

 

£11.12 4-. r? :. a?“ .‘.. 9.111e Sofie";
-... .2. :. ... .9. F A}. .. -
1.; {1}}.-."1 L2 (3 0.; 1.1.- - 1': 133.22.-

‘. ...: 3 .,J.
.3;:I.1n.. 3:2---

.3. -.. 9 ' . - '- '. ‘-‘. -’"‘.
.2313 o- 6 ‘12-: 11.73:; 1.3 .53 ...-

:2'rr1ngoci‘ in .'L

1"

"1103,

he 0: so. arr: the 5'3.

1 .‘.. , | -3 d . .I .. . I. - f. c 0 ‘Fr ,3, 4‘ J ‘_,- .‘I I"; ’ 0~~ ;
11:10.3" +31. .ed :11. -.-1 (221-: 33-133. 1.. *3 2 o. 1.. 3... 22- -1_e. i... 11:, overlap
'« ' I ‘ ' I‘ ---' " ’0 ~ ‘ 1| I r 4" '~ ' "' " "' \ "O ‘.w r" ‘ 'l' ". . . ' \ "'
a 0.2.3.... 2. .. t- 5...; 2....) c.- e 13 013.35. -.391- .1. algal-3.: one 1:. fer on t
‘ -.. . x o '-‘ Ll
“I‘D “ r" 1f ' " . - . , D .‘. ,. . . ,. : .’.. .. -. ~ .. fl“ .q- 4-15 v‘v ~09
c. 3.1...- o: :1 . he (3122. “-...r 2:t.1_e of will“) (H.511? :2! 1:3 .231, a few pac .-:a:_ 68 5....
1,. . Kn. y. 1 , . .'.. a r. t- ‘ 1
cover a 53 11:34.10!" of tau case err-a an}. .1:e:1.‘.etu--.over 13 21013, a .3
- 2 ‘ -., n 4‘ o ‘P( -c‘ Q ‘ .".2 ‘P y o\ v.‘ C - ~ ‘UI —! p. a '.- l ‘ 1‘- ‘1‘ " O ‘I’
512.311 rm; .0: 0.: 1:33...- 2' 2.11 .1. ..o :2 .nr’ 3.1712 5. '21:: 23.-.: .’23:u.v:-:.1.:ge
‘ ‘ . -“ x n - 1 -~‘ PM. ‘ '. Q‘L ' 'v"r '3 ' ‘ ‘
o-. t’: 3 te c3. 1’ .3 .2- ' i. 11:11; th- firm» .-.2‘. second 1.13”“ of the neat

 

.'.... ... 1 . n2- .. . .- .'.- n -. '
(12.41.21..- t: 1:) a 3%.: (19:11 021‘ 1 1111.331. 21:; from the .‘.—3.2.;11‘1‘ :- 4,110 a 31:0 1
f - P. -.v 2‘ 0 ,-»~ I ‘ \ - 2 .' , 1.. ‘3‘; ~ ‘ ‘ (\ ’ - ‘ 4', l . l . F11". “ ,u‘. ‘ "-
.32.- 2.2.: .2...- :v-: 0.3.}. t.) .’.-.9... 3t .1”; 1.213.33er L: .-- 1 -'.-'2 ..::. c «- n::.::’-:;;
I
4. ... ,1.
iv ‘Laz‘hlu-ile.
- - . -» - au-u H A .’ '4 - n-.‘ r‘ ,u. ~ . A v- a ‘ 1‘ J" ‘1'. .~ f‘ ’. ‘9‘ 4\.
...-32 .: 3 :. . --::t- 1:21.1- .1 t 2" 0.- 2.... ‘1- u3r2-t .v-.-. :1... 2. 3.: 62:..lw .
u- ___H_- - ‘ -
n' a .' A - .- a nu- ‘ 3 .. . 1 - ~- ’. . ~ I ..'.. . . w r- > M - “ N‘,‘
mass .23.; 11-320 f0: " 11:. 2.1 :3 c 2.1.3.2.: .. .. 2. «:1.— ..3. 1 “P 2:13.? - .z 2:3 and
. . f‘ .‘.. 1. . '3‘. ,5 u" - ‘. u~§ \ :f- Qq .. -n.— w, 1"! -. . ' a. -. .-‘ ‘2 a. - o . -
CLJlflUv -:.2 3:.-1.2.3:: 2.-. :3... 0.1.12-1; 1:;-.1. -.. 3H3 .; . 1212-," 1. 1 ’0.) me to: 00d
.- ye, v-u ‘- u L” no r -q" . ‘ -. ,‘ 1 ,1, .. .3 a o- 1' --'.-I r If“ v
:1“.- 1': .2: ... in»: :3. .2 21-, 2: :3 ..3 21-1. '31-; C: . .2 2 1. 1:19;; .3211 11213113:
.' .‘.2~.3-_. , . . .. ..L V.’ .0 fi .;
81233312311 -h 31.2. . 1r: :2.”- - 3132.1 :. the 1‘: 31-31 0.. ”11'. 3:3 es
" \.. /‘- “h o ' ‘. W s‘ 2 " i :I '~ \ ' . “ " .‘v ' g
-’C.-..‘.C of th- 113...}: that -..C-. r‘. ‘1"‘V‘C‘l‘ffVT to 2.er- t,_.-e of (13...,213; :re a?
... . . . . ‘- 1 , ... : can. :- .--
€101 1.3: 21-3. 222‘s, :1. re 11-21: 1101,05 of cheese, hxflwchs, 1.301.2- ed stew
13'. fit .. 1' “-3 v!" _'-‘)d «3'2” ”fin '2 r:
Abe“ , 2100:- whys.) a 2.13 .'.vI'A- u.
i .'.. .., W .‘.V 1 c o
...n seam-ones. f5. to take intc con. Mastic :1 121321-1232; any of these

three diffizl‘ys S ‘.hL‘t the demand items which the sl‘ejzf 2‘ ‘-‘:ill

should to 11:1 00:1

the-3e dcz.‘::.:1‘1:E items, she

thus, more riditionel itczs-s

et Lh; c::tr: .c on: :3 of the care.
will ya

..:~ ~ -
.14.; l 02‘:

.713 the

flu-
be

all of the

{SOlda

lock for

oner seeks

oher items in the case;

Additional. Factors of Leat Care

Additional factors about meat care that will need the attention «4 ’ wit-f r5;
retailer axe 3:3 follows: discoloration, shelf-life, syoilogge, shrin}
and r-q-m‘eyeping of meat.

D’ecolorotion. One of the biggest problems in solf~service mes, ..3 is

 

the discoloration that resu'its when meat is allowed to remain in the case
too long. Cuetomrs dermal that beef have a rich red ez-vpeemnce. This
factor appears to deoend entirely on the intensity of light and the length

I

of time the meet is exceed to ligl'xt. Some peoyle are enthusiastic about

'iL-l .‘...‘m AL—oox «I m“w-"“1
‘ .

the soft, Write floreecent light which makes the meat aim-ear free from it;
however, when the .. at is viewed at the home the discoloration i3 e::sily

21
seen.

One method to reduce discoloration that is used is the rotation of the
meet in the cases. For some taxes of meat it will not prevent discolora—
tion; therefore, a plain parchment paper or a printed label on the top side
of the package is used. The bottom side of the packets: is comwletely trans-
p-erent. Althou-“h merry house'.-‘:ri.ves will tux-n the meet over to see the
particular cut, many retailers have found that this necessity of turning
the peckare has resulted in lost sales.

The progrowive retailer believes that the 00x; nvojr to eliminz'te this
dif.~‘icu7t" is to reduce the stock on hem]. ax”: to have as rapid a turnover
as possi‘cle. To assist the retailer in Keeping his turnover as fast as

possible, a ear-stem of codes has been devised. This coding system indicated

 

’21 ...:. .5. She-fer, l-‘repockoyed {elf-«service Yeats, F‘s-ales Tieya‘tf-zent,
Amour 211'? C0€.‘.I‘o.f‘-.n}', ChicaVO, Ill-1:10:15, :aa'f 192.;8, p. 17.

55
the day that the packs :0 should be removed from the disylay.

Shelf-life. Accoxdinr to a survey, "Tim Pros and Cons of Self-Service
Heat," taken by L‘. I. du Pont Company, one of the biggest cone for self—
service meat is that the customer does not think that the meat is as fresh
as service packaged meat. Because of tide apprehension, the meat mnsrrer
must have a contimiing edacational program plus a readiness to stand behind
his meat at all times. However, the most important factor to watch is the
rotation of the merchandise.

Lzany retailers, as stated above, are using a water: of coding. Thus,

the meat can he removed from the case when the time desimated arrives.

1". cuqvq-w—i M. -4 *“”~_—']

2131:; retailers and most of the large meat packers have conducted tests on
prepackaged meat to determine when the meat is too old to remain in the
cases. Table X is a typical example of this testing-t and publishing of
results.22

Spoils-e. In a survey of 97 stores with prepackaged meat departments
by me United States Department of Agriculture the follm‘dng facts about
spoilage were found: 78 stores reported that spoilage in prepackaged meat
departments amounted to less than 1 percent of sales; 114 stores reported
1 percent Spoilagje; 3 stores mported 3 percent spoilage; 1 store reported
1; percent and 1 store reported 5 percent spoilage.23

The Victory Chain Stores had a different experience with spoilage of

meat when they used a centralized prepackaging operation. This chain found

'22 Glenn E. Curtis, The .‘.nss'ers to Your Questions Concerning Self-
Service Heats, The Voluntary and Coogsrative Group Liarfazine, Larch 19149,
FPO “34-120

23 Marketing Eiesoazch Branch, 7et¢ilin3 l’ropaclvfie'fed heat: 3';- Cit-

.'f-Yf')‘ I 1 *W‘It!‘ 'U" I’
5' A \ l.’

t i1 .41!“ .‘ I .d.—.-‘ .

D .

““T-V.- fi‘.’ ». 'w
l. .'-_ K 3_ .5 "3] AT) '

‘ '.‘LJ .‘.1‘)

v” N ("vsVT-V‘w
‘14 in; ‘” 3.; .3.; 21‘

...} ~‘ ; ...:f‘

“h-‘~VI’ q. .""‘" .f .F‘ .. ..w' m
§'..... K L .L

 

 

r’/
)x)

 

 

“~*~-— us. fitv ...—‘0
—— ”—.- —- ..n-- ”...-O. ”-‘. W‘— .-
Itozss T‘s. 73 Items DST.- 3

m... -‘- -— .‘. ~~a-—.-——.v *4...» -II- - g—fiww— --..- -....- .1». - .... '— .._4

Beef
Top lira-.0131 ”6::th
race 0]? E1141) Roast
Chuck Roast (rolled)
Prime Rib Roast
Pot Roast
Club Roast
“iv sin Steak
Rump Roast
Club *Etealc
Terrier-Knived Steal:
HerUurger
Reef for Stew
Shin Bone
Short Rio of Beef

lamb
To:
loin Chop
Rib 0110p
Stew Beat
Fore Quarter Chop
Lamb Fares

Veal
Cutlets
~Chops
Roast

Pork
Fresh Shoulder
_LO‘1118 (mas ts)
*Glenn Ra Curtis, Q2. 9;}.

NNMHHHHHNNwmmm

R't‘wwua'

UMP

 

For}:
Seuss??? '79-'31;
Ch'rPS
[ink E'Sa‘slsat-Te
Fro sh P331
Salt Pork
Risks ts

Poultry
Frying? Chicken
Chicken
Cut-up Foul
Turkey
Duck

flicked feats
Hams
Canadian Facon
Smoked Dried Beef
:‘imoked Butts
Smoked Shoulder

Prepared Heats
Skinless Franks
Dinner Franks
Boiled Ham
Pressed Ham
timed Ham
Spiced Han
Veal Loaf
Pork am Chicken Loaf

ararcrnrcr “d-QtrcerCV

«Nu-as:

uwrrmuwm

l

g, --....
a a
.1
.J
,9
a;
{3'
i:
i
15’

 

 

 

S7
tint their spoilage amounted to 2.2 percent of sales. The officials of
this song-am thought that this percentage was too high and after investi-
gating, tley discovemd that this h’;;jh degree of spoilage was readily
explained by the company policy of permitting returns from the retail
units at full credit. This privilege was abused by store managers and
strict control was not possible.

Shrimmge of meat. Shrixflcagz-je in readyuto-eat luncheon meats is a !

 

serious problem. to the retailer. As in fresh meat, a porous film allows
rapid dehfiration on the surface of the meat; thus, a dark lifeless color
and a hard surface cordition results. Lioistusze proof film gives too much I ‘
protection for maiy-to—eat luncheon meats; consequently, slime and mold
grow-rm are likely to develop. A seni-moistuze-proof film has proven most
effective in providing the desired protection for cured and ready-to—eat
meats. The following facts on avoiding shrinkage deserve emphasis: a
temperature of 30 to 32 degrees Fahrenheit will protect fresh meat items, L g
packet-jug techniques and materials will improve the original quality of
the food, packaging materials will vary widely in their aruilit so to t
moisture proof and fresh mats need oxygen and a minimum of moisture loss
to retain their best apgearancefs

Wins. In a survey corducted by the United States Depaziment of
Agriculture, referzed to before, the zewrap problem for 97 stores was not

hu-

serious. i-Eeat items on which mavrapping; exceeded the average of all meat

721; Queries A. Smith, :2. Cit.
2S Eilaz-keting Eieseazch Branch, Retailing: Prepacka’ed Lieat, Exp. Cit.

26 Paid .

 

 

58
products were reported by the following stores: ‘eei‘ roasts were excessive
in 65 stores, beef steaks in 35 stores, pork roasts in 31 stores, and offal
products sure excessive in 10 stores. 'I’E'ae hasxlline of the prepackagpd meat
in the diSplav case was the princirle cause of rersrapring. bf the 153
o‘r:sr-rveticns made on the cause of rerrraas, 3.23 reported haniling. One
hundred and five of these 123 rroz'n‘aps were reported on three items; large
beef roast h9, large pot roast hh, and beef steak 12. Issdcege was reported
as a cause for I’C‘_LZLZ‘D fresh meats in 13 cases, offal products in seven
cases and poor sealini accomzted f or three cases. The rementeg'te of res—crap

in the 97 stores was 1.9 percent. The range of ward}? was rem less than

1 percent to over 5 percent.
Cost of Packaging

The initial cost of installing self-service is of prime importance to
most retailers. The information included in Table 221 will give the
retailer a rough estimate of the equigment costs which 3r: st be incurred in
27
1:13 tjl.q..;e of Operation.
The times case illstallstiozl may be considered a roesc-nabl.;,r small egrera-
tion. Fome self—service stores have only taro display cases :1:er others

‘

possess only one case. Aside from the cost of the case, the investment
required for otlmr facilities and equigxnent is not si ‘rrificcmtly different
if the agent-ion has one, two or three cases.

The three case installation would be adequate for a store doing two to

four thousand dollars yer week in meets. yhe five case installation walla

 

27“.}; o. Shsfer, 922- Cit.

 

‘TZ’K._

A: or :1-

—- “-0.9.

 

.3 a N. u b m 8.8.33 .58 38
o." .x a N n A honing and can.“ 0:00
2. m on a «a a 348 «am
n... 3 mm n 3 m 38H 33.3 33
02. n our. a com a .323
8a a 9: fl 8,” a 13% 23%»...
.RHJ at. 93. ragga» Emma;
on n 8 a .. .33 .3.: 338
2. an 3 23m .3.. 3.33..
2 mm 2 2:3
o3 a Re V H 92 H .flfifi ”33m 8.3
one A Rn a Rn a .332
09 a 03 H can a 838
8n.” N 93 a 93 a 3m 3.5qu
93 m can a on” a 35. .338
2a . n 03 m 8 a 383» fig:
3R 3”.“ 0?.” g.“ a: go
08; 083 . .078 II
89:” a 8n.~ a 8a.“ a £3. vans...» .gofiaaflo «In
08:; 03.9 8mg . 338.. g g

 

$3.33 .33 .534 93!: .Hobmmq .33.. .
.33 932 .33 a»: .33 no.3."

 

nag HQH§§WM com 337% “.285me

:33.

 

ll'lv'b.
. ,i.
In...

“Ply.

 

 

ulna u. .3 .33.» .u .2.

 

 

 

 

: odmdfi g
85“ a Rm a «man.
mafia mfl‘fl So m 43.2.

13 cal ad a can
3. on 3 a?“ uofiaoafinéu
08.3 o 93.“ a Sin m 1.333 In 3.3.8 .. .38
08.3 Sufi manna Hanna
03 on «a Anni £3 ..._.-3 303.583:
nfi. 03 con 33 is aofim ...-£9.38
and 5m 0m» 3m on INA Anon? 3 ugdonxoum
«a a no In On «an 9089
one .33 Rn Son 93 32 .33
on»: o «8; o a.“ . gm

 

gonna: bun-B: 58.234 unplu- 48114 Hons:
:26 on: 003.0 avg :26 05H

3:8 .fi 359

”‘2!

 

61
cover the store that csqects to h..:.n':‘;le four to six ohtusoni per week, and
the nine cone instel ation is moss adequate for a- ten thousand sales vol-

mm in mezzt {we 1" week.
Yardstick For Sales Production :3in Cost of Operating

Those in self—service want to know if their Operation is good, bad, or ...,m
imiifi‘e'nent; and those Who have not converted as yet to self—service are

motions to ccmpam their existing fermion figures with those that have
co. :verted. The costs in Table XII we considered to be average for

28
retailers in self—sexvice. The dealQr the is not .'zvex'aI;__'i.ng as well as

 

fig-yes stated in this thesis would emxine his ore-re ion carefully and
critically, and. the dealer who exceeds those stated figures can consider
his oz‘rerstion successful.

Obviously any costs that purport to be par for the self—sexvice store

 

 

mopen to question; however, the yardstick is a guide to Operation in
self-senrice, not a prediction of success. Any operator that is not
broskinr oven on a particular section of this meosm‘ement may be quite

\J

successful 'Emcause this chart is only a guide for the retailer.
La‘ir,or Cost and Production

Another neg-f to check an efficient Operation is to deteminc the amount
of pounds per hour each man is producing and the cost per pound. or package
of meat. Tables XIII and XIV give a ‘breokdovm of the cost of both skilled

s I - 2‘ o o
and unsflled low-or. ) These charts will also show the production rate per

...-“m .'.—.—a.. — u L -——~o——-
2U i

.. .-'-. .'Imfei‘, ...CL' Cit.

29 h‘arketizss Research Wrench, fueteiling Prepackaged teats, 51.6%.

.‘M‘_.
I-
""I

‘~-‘

k3

v-v.

1r T1-

.. -....." Jo .~*
vyofi“ - “\z 'y-V‘fr,‘ I. .1-‘ IO—-*
4L‘..|.. I1. ml 1.1 ~J1;J ;‘ U! . 1.11: .‘.- '.LJ. «

 

Sal-IFS
Per Linear Foot of DiSplav Case
is r eek Per i’an-Iiour

*1 eat Uepertuent to '.T‘otel Store 33‘7

Cole Cuts to Total Ie

13"”?“7ETIC33
Per lien-Hour (In PCBkL‘JjCS)
Fer- ITan-I'zeur (In Pounds)

C-
i...
O
U)

Packs 323 Per Girl (Inc luding ‘3.’"ru;ping,

lei-Jo lint , "’e ighing, F ric ing)

COSTS
"Slates - lercent of‘ Sales
lac. :sj-in-j Supplies - Iercent of

t

18.1

Tot :1“: (mi Packaging 'iupplics

Packaginr Cost l'er Paola-age

of"? five-“‘Ufi—g-wngrp \
S: -- -V..o' . hon-.‘.. .JOJ —-- — agu‘ -'

Cooler Requirements

(nosed On froduct 101d Per "See"

Total Item .3 for Adequate Display

Distlay Space Per Item

Tot-11 Elysee (Including cutting,
reeks-fine; Rom)

SLIE 5:; VICE DI Pm: V1; us. WIC
__ 155;. s. Shafer, Egg.

£3

and

Y! C
4...: \J

68

PAGE

One square foot per
50 lbs. of product
100 to 123

6 inches

185% of total store
selling area

111; to 13;- feet per
foot of service case

 

i"? ”'iivflgfr: “:7; 7:1; as 1

. I “I1 ' .
L S M? K n:
f

3

 

 

63

In“
*1 .

3:0 .3 Sue! nomsxooooum moddLLeom 303me sopsomcm “Lodge?

.350 «ELL. .muommfiz Lehoewaos ... noddxoflL
muonsso use ....Lomsfiot ... noddeh

 

 

~.m o.m «Ln n.« m.« e.m Any escape an; .Lo am:,»>s
mom N.N 1n N11 m4 3N w hobo ode .50LL 0H
w.< ~LN bLN mL3 o.a 4.~ m oooLoa a HOQLm
o.“ NLN m.~ «.3 3.H «.m as oooLw 1 LOOLQ
3.4 o.m a.“ NLe s.a m.m mm oooLo a «ooLq
o.m e.~ H.< 3.4 “La e.m ea GQOLq : HaOLN
mom saw. 0;.” «:6 bid” ham QM hoods fins ooosm
$0.30 muacmu 9+an mezflo madam ufidmu
1,.LLL.L.L..W!,alfl1L. sum. 11334.13 #38,”. 33333 ”343% can @3303
33.0.3 use .300 Mon 3 venom com deco cons.“ 2.ch no @336»

 

Rage.» swarm 9 33: 5 out .mefixeswsfi 93x

QOHBE ML. haw,

3H 4.4ngan rmm are“ 383 «Mm m

33 3mm“.

dad—33

Er...- a.."\

a ”SJWQ

 

64

 

$8 .3 :8: 13:23.5 3.3.3.3 .33 388.3 9.3321:

836 La... .8233: .3335 - 3336
£3.50 23 8&3»: .. v.33...

 

.’1

mm
H mu 0.94.
«:5 0.0m
«sow «JN
b.HN Nana
w.®H O.QN
m.bH Hobd
”can”. .
yum yum
nomnxowm cuddom
hand” Mano“

moho¢m Add omwpo><
.35 Law 80.2
80.3 - 98.3

 

 

086 n 38.0
08.3 - 38;.
083 . .SoLm
SE! 3... 8o."
. . L anuawdaaq.
yum yum yum ham no hoplsz woamm mo annao»

nomxxoam nuuflom nmwuxowm avasbm
henna cidadxunu henna uoaawxm

 

ianAOb mna<m OB omHQmooow umhzmxHu<mMQ haw! uuubmwm haum
RH mam<q Adhou Qn4 .QHAJHHu-a unwdAHam ho IOHHomaomm Manama

bHH qu4h

65

1111-1111 11‘ for lath t: as ci‘ Jae-or 1.11 11.111.111.35 and 5.111 packajes preluced. The

1.1163... "1' 711 of these alerts is in 110131211 volume 11011170021.
111033 Profit

Ore-33 1310311133.: 12111112511; ..13 most 3.1.190: 1333b :nt .‘l:;1re 5:1 3.310 11.1;

p.1ct .1111 e 03‘ 11:11:12}: -..-3:1 meat. If? the zetazleer is able to operate close to

we

the prev" 111.511.: cltev ;.':..rd.1tic‘.-:, he 1711.1 131.1531 that 31:21; orchca 173. .1. com-

p311: 1.1.731 1.32:1; of 1:21-1- service operator. 33111;; oy-emiors rejort lower gross

profits 0:1 13.1-2- self—sendce 011011.: 11011 1111311 310111111111 in t.-F..1 32,110 of re—
30
135313.117. For these 1711:) have 12111111113. all .-.:1't3 of their (1131;172:111 ".011 1101.71 to
£1 .1 -

the yam-stick ff. 5'11er, the 01111311103 of re...1-.-.,1;:11 is 3110303111331.

Advantages of flair-Service

The 11133.11 advantage of self-sex «ice is 013 tome-r acceptance. Over three-

fourths of those :‘111 selfa-sezvico, my hat sales 2.110 113.5"10 317 1x3 rccnt say
31
that 5113.0: 11' e the same; 11.1111 only 6 nascent s .3; 12.1.11; sales are 102.1111.

1“. survey-1 by the “1'2. I. du Pont de 1.1-. 13.111213 Cusp .1331 131111133 more cermlusive
13.311103 on the increased sales. .1133 conversion of the meat oumrcer accurs.
The fella-73.11;: facts are presented to the retailer by this survey:

1. In marl-zeta with service meat d.1e1.t1ert.1, 8.7 percent of all puru-
chaees were meet or .75 meat 13-3113 per customer.

2. In 11111111121113 with 1C0 percent prepackaged meat, 10.3 percent of 1111

1.711 chm-1 as we 119 in the meat def artw- 11: or 1.CS meat items per customer.

3o 11. s. Sharer, ~33. g3.

31 Ihid Q

 

 

Iv
”Hi-1 .

 

 

66

3. There 5‘1": .3 items more must 'slr'r. in solf-sczsfice 1. at. colm’ssrs

than .-s'vlcc CCF‘m’CB‘Z‘51 T!" s is 300 more moat itrzmp. per thcumsfl customers.
2;. E's-m voltmc 12131:: '3 mom dolls-rs 321;! more profit for tho. mailer.

This suzvey contirues to tell the overall stor: war-1': ta :0 of install-

in: self~sewics masts. The con‘wzttion of this survey is that in #01128

with service tithe meat dr~:3¢-2:~tr.1onts shoppers hon-"ht an avers"? of 8.6 items

 

 

.13 I
i‘
in the rats 0. In mess depztftrzonts with self-service 3110:7323 ‘oou-tht on g
9'
t‘m B’J‘Olt‘xfie of l’T?.3 Let-'33 c:- 1.7 more 13943 per 3110333362“. This means that '3
E;
1,7320 3:23:31: itszms 11-00 ‘scaujnt per thousand shoppers in self-scwice meat 3.;
E
'staros. .f
Custozrxer Preference J
”3":0 following reasons for the purchasing: of p:‘(‘:psckz;;gted meat were 3
given in the survey, "The Pros ant! Cons of Pmpncksred Feat". Out of 100 3

percent the f 1101:4133 mr‘co:"~.ta.*'cs wees llrsmd.

Percent of Total Replies

 

F. 2.30:) 9 Like E'mmokaimt
Convenir‘nce 37.8
(Stow. 13132.11?)ch 27.9
‘.{e Pool-tan 10.0
Coo! Eyqz‘ience 9.8

Variety 9.6
Can Inspect infest 0103:2157 8.0
Good Quality 6.9

Infioyorxient Selection 5.9
Cleanliness [uh
Others, E-‘Tice, hugfimass 8.5

1177:1111, as in Chapters- II, the fact. that some cwtomers do not buy pre-
packag'ed moat should not be overlooked by the zetailer. men though self-
service is put. into effect, the customer who does show objections must ham
some reason for not buying the pmpacizar'ed items. These reasons the retailer

should disc-ave?“ and try to eliminate.

CE‘U’THR IV
SLEEL’LPX AID 003.305 UlCIIS

The infometion presented to the reader in the body of this thesis
pertains to the facts and considerations that need to be reviewed before
a retailer converts from service type meat and produce deparments to self-
service meat and produce. The author at this point would like to express
the caution that the reader should use this material. only as a supplementary
guide. The retailer will find that the tables which one included are
merely a guide for forming an evaluation of his mating type of Operation
and to determine the advisability of converting to self-service. After an
evaluation is redo, the retailer may realise that he will obtain a smaller
percentage of profit by increasing the volume of merchandise sold.

Many additional facts influence the retailer's decision to convert to
self—service. For instance, the followizg factors selected from mam con-
siderations should be analyzed thorouglfly: customer reaction, volum of
business, investment necded, space and layout needed, supplies and per-
sonnel.

Customer acceptance. Liam surveys on customer acceptance have been

 

conducted by various organizations. Some sumrising facts about lire.
Housewife's reaction to prepackaglng were discovered. (he of the most
complete surveys on this subject of prepackaged produce was made by the
United states ibpurtment oi‘ Agriculture, sushin ton, D.C., in coz-xjunction
with the: Great -'.tlantic end Pacific Tea Compary in Colmbus, Ohio, This
survey proved conclusively that the longer a prepackaged Operation existed

in a pczticul locality, the greater the percentage of customer acceptance.

_.__.. .A (L:

 

.fl
_.'»
.. .si‘r';

a“ 1.3m nun- ‘qu inn-7‘“

68
It also gave indication that families of three and four members preferred
prepackaged articles to a greater extent than did consumers from families
of one and two members.

The most complete survey on 6113602381“ acceptance of moped-aged meat
is "The Eros and Cons of Prepsckaged heat", conducted by the E. I. du Pont
de honours Conway of ‘.iilmington, Bolas-mm. This study revealed that the
acceptance of prepackaged meats was degferxient upon the age group of the
customers. The older group of consumers preferred the butcher type of sen-
vico and the younger group of buyers prei'errfi prepackaged mat.

Thus, from facts sir-hted in the bed; of this thesis, the mtailer shoqu
realize the necessity of analyzing the trading area from nhlch his customers
will come. In retailing any cozmoditj-r to the critical public, the consumer
is the one who will either accept or reject a particular type of retailing.

Volune of hardness. The seconcgi factor 4. hat needs the attention of the

 

retailer is his preposed and present volmre of busimss. In prepackugzing,
the larger the operation, the more easily profit can be rude. Prepacicafzimz
is a production line Operation and is nos-b efficient if specialization is
possible. In the prepackaqing of produce, Imerican ~“tones Conpany of
Philadelphia, Pennsylvania, has been quite successful beca‘ so a centralised
prepackaging Operation is used. A cost fig-rare analysis of this Operation is
used. A cost figure analysis of this Operttion is shown in Table II. This
table shows a labor brealdl .m scalding to tho nuzszer of hours of skilled
and unskilled labor needed in a store of a designated dollar volume. Table
XIII wows the cost per package and per pound of meat in stores of different
sizes. Here, the efficiency rose as the number Of pounds of neat handled

increased. In both the pzepaclzagin of preface and meat, the efficiency

 

 

69
increased as the volume of merchandise handled increased. Very fez-r small
Operations which have converted have been successful and those that were
successful were influenced by extraordinary ClI‘CIIZ'GtQIECS. Conseeuently,
pr-epnci-cs 75:13 is more likely to be successful if the store under co:.13idera—

tion is doin -- a coneidere‘ely large volume of busmess.

Imrestrr-n“ 7'?’fu5.l‘edo The thinl factor that the r<:teiler east consider

 

 

is the initial investment needed to convert from a service tspe to a self-
service tmge operation. In produce, this Westment will be relatively
small because most of the display equipment will be the same. ‘.ihe back
room equipment will be about t‘. e same as that of a service operation with
the exception that more space for the operation will be needed and a few
additional pieces of equipment such as; the major part of the retailer's
investment will be in smppliea t'nst will be needed in the actual packaging
Operation.

however in the nreueclcartins of meat the investment in equiment will
’ 1' L L. 3 ..

ammznt to a sizecble outlay. Table XI gives the amount of equipment and the

investment needed for the various sizes of Operations.

:pace reduired. The fourth factor that will need the retailer's

 

attention is the space that the new type of Operation will require and the
layout that can be used in the space that is available. For produce, a

shaving ceasple layout is ez-Lplained in Chapter II. For meet repack-

v

pmp'

9

a3ing Operations, 8 mm er of different tq‘es 01‘ Layout are eXplained in
Cl-‘xapter III. Figure 1 presents a complete floor plan of the separate
cutting and wrong-Lug; room. The determine factor as to which 1:;—Te of lay-
out the retailer can most edvtntagenus1;,r use will be based on the orce

that is ave ilncle .

‘ 7:71.13 i I";

“-

 

 

70

1“"! 03 :10er c. The 51.4 L21 f'ac Lor that neeis cmmioe ion is

 

zlomt cf 81 1013.08 thz. t mill 0 needed in a self-service t‘nve of operation.
In both produce on}. meat self-service owl's-1.10115, the izwesment for sup-
plies will 1:0 1: age. '12-'10 various types of s1; plies t will so niecled

in this new tjrje of operation are discussed is £16. t i]. in Chzzp‘ rs II and

III. other additional info mation that ..s needed can be oatsine d from ..

the souzce of the supplies.

'.3 {.mxw-a‘.

 

Person}? 0.1 310 112-520 consiflerction made is the 03:30:" .3101 needed ;
T111102.“ this su‘ject the cost of labor, 2mm}: schedules, training of ; rsonnel 1
F,

for the 012.011.; tanks such as we :1 “hi3 , wrap; ing :00! surcz'v 1:31.21 are con- LE
side 0:1 in oLh 0112:0013 II and III. ”my little att- :‘r.tion sheen given ‘

to t} is fmxction other than the dis Limb: .t; on of the costs in volvod in the
va.-iou:3 steps of pmpucI-zaginj;. Table KT! 51:03:; ’01: t the success of the

packs. 11:3 03023.... 2:02.11 d0; 011.1, to s :reat e :’00nt L, on the successful con- 4

 

trol of labor pleases-es. Again, the Vulmfbe of business that is dorm will
be the dctezuirirtgj factor as to 3303110? the n21.21301- 25.7.1 be able to 2200p
'11:: cast of a pro; 3012:331ng 0:..-3:-u0:'Lor-. 22:: low as the costs of the service
type 0110300710121. The 1312,33 " tho mere-Lion is, the more effective it will
be. it's-JV equipment comps- '03 have store 3712311111313 depszrttsents to 03223. :.t

mailer-L's to train 0211 lay out. their pmpackegging o:::.~-;~ation.

 

‘7-

”IIY

...; ‘1.”

O
I.

-r y‘T 1.4.
V

A.

.25

a .

....
rifaflulla‘i 1o) . '3‘. v. C».- r

\l

....n .5412”;

CH

fi'v", Tn 1" 7 “'Y'”
Q .
‘JL JLJU ...-~14 “L

A. BUCKS

Staff of Heat 32917311: .."riis mg 2201!: To Profit. 2107.71; From Self-430177171013 Heat,

 

Von mama 13, 2110., T35. 1.7.12.5, T130043; )SL.
8. IJCLIFI 0T3
.. J. _‘ __ r a z r‘ T . P . F x;‘
1111175113 01,0017 0170208: trouram. Yc___:.1'- 117a. 1100 :0::172t1cn;, 11340101131 12ssoc1a- .
o w _9 f“! mm—QfiZ-‘f‘. “ r" _ 2
-L‘Rll $7.1, .'QtuiJ. 33." '.c‘ 1.), \11.:.CJ :0, 444.419-...3, ~‘-r/‘/‘".—. i
1:032:31 ..33 3112' 3.0::01‘ 2‘17 3‘. ‘1: .1113, I'ent (11.1.2113, Chis-1'0, 11151.71 is, 3
-. ..._.-7.4....“ ‘ :5
F913 T11" Y 14-15, 1921'), 1710101131 17330013101011 of Food Ch:..in.<3, 11
.81123717)‘, “’0. E
2.!13: , ”... 3., 1‘7"“ 2'7' “(7“! '0‘!- 10.13430 130:7:3f,___.~7, Sales T:T-C.l"‘t-:’f3fz’3, ..".r.:'.0'1." and l; 1!

 

Germany, 017.1027 “1;, Illinois, 212:1“15'3...”

 

17111701213 Dlvision, ‘ "m it 9w"? 111737932219 IW'7'C"'7 3117?: Liarket Development.
L'QI‘CII tnlcnu, 1ch15“. ‘b ti 1'. fl 7. .

1
2.30050 00.71-7012. 112.13-, 1.1.2301, Willa-bin I'Io. 3.1,
July 1, 19’49.

r‘uv‘. '~ P'" vflvxu’ '.' r 47 T ‘v'h 1 0". .‘v
n , ”i ._ T ' 7 T T -,

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