Make Your Freezer Sell (2026) | Small-Store Merchandising Playbook

1) Starter planograms (1-door & 2-door)

One-door (9 SKUs)

• Meals (4): 2 comfort (pizza/burrito), 1 high-protein bowl, 1 plant-forward bowl
• Snacks (3): dumpling/wing/pizza-roll style minis
• Desserts (2): 1 indulgent classic, 1 better-for-you option

Two-door (12 SKUs)

• Meals (5): 2 comfort, 2 better-for-you (protein + plant), 1 spicy/global feature
• Snacks (4): minis/bites incl. an “always-new” monthly rotation
• Desserts (2): indulgent + better-for-you
• Flex (1): seasonal or chef-style premium

Translating trends into SKUs? See Healthy Eating Trends for Small Stores and Convenience Retail Trends 2026.

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2) Facings, placement & sightlines

• Eye-level = buy-level: put your #1 and #2 SKUs at sightline; give each 2+ facings.
• Block by benefit: group “High-Protein” items together to speed decisions.
• Keep it full (⅔ visual): avoid the “picked-over” look that kills conversion.
• Global feature: one spicy/global SKU per door keeps discovery and repeat buys high.

3) Shelf tags & signage that convert (AEO)

• Benefits first: “25g Protein”, “Under 400 Calories”, “Gluten-Free”, “Plant-Based”.
• One-liner prep: “Microwave 3–4 min” removes friction for first-time buyers.
• New & limited: small “NEW” flags and a monthly flavor card.

Adding grab-and-go too? See Prepared Foods That Sell for cold-case signage tips.

4) Pricing ladders & value cues

• Good/Better/Best: value entrée → macro-rich bowls → chef-style premium.
• Ladder by benefits: price up for protein grams, diet claims, and premium ingredients.
• Value perception: use multi-buy (2-for) on meals or minis to drive basket size.

5) Reorder cadence & inventory rules

• Weekly for high-velocity; bi-weekly for lower traffic.
• Simple PARs: set a minimum on top 4 SKUs; reorder when facings drop below PAR.
• Rotate one SKU/month: usually the spicy/global feature; keep the rest stable.
• Waste control: FIFO + last-day markdowns; right-size orders from POS.

6) Promos & cross-merch ideas

• Meal + drink: “Add a drink for $X” on protein bowls or spicy items.
• New flavor drop: announce at the counter and on a small shelf card.
• Daypart bundles: breakfast bowl + coffee; late-afternoon snack minis + energy drink.

7) 7-day freezer reset (step-by-step)

1. Day 1: Pull POS last 30 days; identify top 4 SKUs and slowest 2.
2. Day 2: Rebuild planogram to one-door (9) or two-door (12); assign facings.
3. Day 3: Print shelf tags (benefits first) and a “New this month” card.
4. Day 4: Place reorder to PAR; schedule the next flavor rotation.
5. Day 5: Reset case: clean, face, achieve ⅔ visual fullness.
6. Day 6: Staff script: two talking points per hero SKU + drink add-on.
7. Day 7: Review sell-through; adjust facings; confirm next delivery.

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FAQs

What’s the smallest viable set?

One door with 9 SKUs: 4 meals, 3 snacks, 2 desserts. Keep one spicy/global feature and one better-for-you anchor.

How many facings for top sellers?

Give your top 2 SKUs at least 2 facings each at eye level. Keep ⅔ visual fullness.

How often should I rotate?

Swap just one SKU per month (usually the spicy/global feature) so regulars can find favorites.

How do I prevent waste?

Set PARs on the top SKUs, reorder weekly/bi-weekly, use FIFO, and markdown on last-day items.