Retail Merchandising Concepts 2025

Merchandising Standards

Wares - Serveware Basic Layout (4 sections per aisle)

Small Serveware items grouped by type (Gravy boats, Napkin Holders, Single Sugar/Creamers, Candy Dishes, etc…)

Bagged Silverware and small serveware items (salt and pepper, sugar/creamers, etc…)

Small Serving Dishes (Relish trays, Divided Dishes, etc…) Small Serving Dishes (Relish trays, Divided Dishes, etc…)

Drive aisle

Serving Trays

Large Serving Dishes (Bowls, Soup Tureens, etc…)

Bin shelf with dividers

Cake Stands and Punch Bowls

Sections can be duplicated for longer aisles.

Fixture Profile: 1st 4 ‘: Bar 1: Place in 2 nd hole from top / Bars 2-5: Place 11 holes apart. Bin shelf with dividers: Placed in 16 th hole below Bar 5 Rest of Row: Shelf 1: Place in hole 9 from top / Shelf 2: Place in 8 th hole below Shelf 1 / Shelf 3: Place in 8 th hole below Shelf 2 / Shelf 4: Place in 8 th hole below Shelf 3 / Shelf 5: Place in 8 th hole below shelf 4 (11 holes up from basedeck) 63