Supermarkets´tricks: cold and hot areas

Psychologist M. Ángeles Molina says (and we agree) that “our behavior as consumers in supermarkets is studied by experts in marketing and psychology.” And this is so because the conclusions are translated into patterns that help supermarkets to organize better and to dispose their products.

LOCATION OF PRODUCTS

The expert talks about cold and hot zones: The cold zones are those in which the level of sales will be lower. They are usually transition spaces, poorly lit or quite hidden. In these types of areas are usually placed the products of first necessity, such as sugar or salt, for the simple reason that you always have to buy them and you will not mind going in your search. The hot zones are those in which the circulation of customers is greater -for example, a cross between two corridors or the entrance- and the products placed there will have more output. It is the ideal place to highlight those items that we would not remember if we did not have them in sight. It also influences the exact place in which the products are placed, according to the visual reference that we have. The proof of this reasoning is that supermarkets always enter to the right of the cash registers. Why? Because in large stores they know that the natural tendency of any person entering any establishment is to walk towards the bottom and to the left. This avoids having a “dead” area on the right.

How to know which are the hot and cold zones?

For merchants or retailers, Flame becomes a very valuable tool for making decisions about product placement and land distribution. Flame with your heat maps helps you determine which parts of your business are hot and attractive, and which are getting cold and empty.

In summary, with Flame you can optimize the management of your business and make the best decisions, based on objective data.