Basic Principles of Replenishment

1.1 Replenishment must be carried out when products are out of stock, before peak business hours, and before closing time.

1.2 The principle of replenishment is to fill shelves, end caps, and promotional areas completely.

1.3 The order of replenishment areas: stack base → end cap → shelf.

1.4 The order of replenishment items: promotional items → main items → general items.

1.5 When a product is out of stock and no inventory can be found, it must first be confirmed by querying the system inventory data. If it is confirmed to be out of stock, place an out-of-stock label on the shelf.

1.6 Products with shelf life restrictions must follow the first-in, first-out principle.

1.7 During replenishment, check the quality, outer packaging, and barcode of the product to ensure they are intact.

1.8 During replenishment, check that the price label is correct.

1.9 Replenishment should not block aisles, affect the store's appearance, or hinder customers' free shopping.

1.10 During replenishment, do not arbitrarily change the display facing or method; replenish within the display range indicated by the price label.

1.11 During replenishment, no more than three pallets should be placed in the same aisle at the same time.

1.12 During replenishment, all pallets should be placed on the same side of the aisle.

1.13 After replenishing the shelves, immediately handle the inventory and garbage in the aisle; return inventory to the storage area and take garbage to the designated location.

1.14 Where there are pallets of inventory during replenishment, staff must be working there; it is not allowed to have pallets stacked in the aisle without anyone or without time to arrange staff to work.

1.15 Promotional staff can replenish, but cannot change the display position or method.

1.16 When a product is out of stock, it is not allowed to fill the space with other products or expand the facing of adjacent items to fill the gap; the original space must be preserved.

Basic Principles of Tidying

2.1 When goods are messy, tidying is required.

2.2 Collecting and returning scattered items is an important part of tidying.

2.3 The order of tidying areas: stack base → end cap → shelf.

2.4 The order of tidying items: promotional items → main items → easily confused items → general items.

2.5 During tidying, separate products with different item numbers and match them with their price label positions.

2.6 During tidying, check that the product and barcode are intact; if the barcode is missing, quickly replace it, and repair damaged packaging promptly.

2.7 Returned products and products with damaged packaging awaiting repair cannot remain in the sales area; they must be stored in the designated storage area of the department.

2.8 During tidying, each product has a fixed display position; do not arbitrarily change the facing.

2.9 Generally, tidying follows the order from left to right and from top to bottom.

2.10 Perform tidying while replenishing.

2.11 Before and after the daily peak sales period, a comprehensive tidying action is required.

2.12 During tidying, ensure that non-sale units and non-sale packaging do not remain scattered in the sales area.

2.13 During tidying before business hours, clean the products, shelves, and aisles.