It is a logistical challenge but if they want to run an upscale format their logistics system needs the ability to run some different SKUs to make the stores unique and draw customers in. Maybe you have a nice imported Italian pasta made with special water from some ancient source in Italy and some special flour. At Vons you slot 3 rows of 2 pasta shapes, perhaps at a larger Vons you slot a couple more shapes and at a smaller Vons you slot less or even none. At Pavilions you may slot 18 rows of 9 pasta shapes from that line and you may run promotions on that instead of the perpetual 88 cent coupon on Barilla.HCal wrote: ↑March 23rd, 2021, 9:34 pm Having a different set of SKUs for Pavilions might be a logistical challenge though. Pavilions is supplied from the same distribution centers as Vons (and now Albertsons, I assume) and the Pavilions stores are kind of scattered around.
As for shrink on fresh items, this is one of my pet peeves. I wish they would at least donate to food banks or something. But financially, I'm sure the appearance of abundance drives sales, and margins are probably high enough that this approach maximizes profits.
Some chains donate some of the bakery items out. But things like hot chicken (and I suspect a significant portion of all those deli mayonnaise based and oil based pasta salads) just go straight out as shrink/waste.