Things we can do to reduce customer returns:
1. Freshness First! - we want our customers to have at least several days of shelf life on most products after they get them home. Selling them something that is on its last legs is much more likely to get a return.
2. Knowledge - provide POS signage that indicates flavor qualities so a customer has an idea of what to expect on lesser known items. Give knowledge on when a product is ripe enough to eat- most people will be unsatisfied with a peach that tests at 12 psi, but will love the one at 2 psi.
3. Preparation Education- giving customers specific, successful recipe knowledge enables them to duplicate success on an item. If the customer over or under cooks something and is unsatisfied, they may return it to you.
Known shrink is the second largest controllable dollar cost we have in our produce departments. Maintaining our displays with appropriate care and respect for the product, and allowing the customers to succeed with our products are the sure ways to keep this dollar value to a minimum.