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to many other variables including product shelf-life impacts. For instance, “we have to learn how to manage those displays to maximize sales and reduce shrink ... the spectacular monument of peppers may look great, but if you have too much product on display, then it may not be good for business,” says Iannotti.
“Our produce folks here in the of ce do a fantastic job of helping us minimize shrink,” continues Iannotti. “They are very hands-on, and very much involved in the education of the team, even though it is merchandising and operations. In some chains, I am sure those are two silos. Here, we try to bring them together and work as closely as possible.”
According to Iannotti, the chain devel- oped a comprehensive shrink audit system
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