Designing and equipping your point of sale - FR
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Designing and equipping your point of sale
ONLY IN FRENCH!
This practical guide provides concrete and precise answers allowing you to choose the equipment and tools necessary for the optimal operation of your point of sale.
Designing and equipping your point of sale
How to decide between static cold and ventilated cold? What are the advantages and constraints of horizontal or wall-mounted display cases? Should we equip ourselves with one or more cooling units? How to manage the storage of cheeses? Refine them? How to organize circulation in your sales area? Direct the air conditioning? …
So many questions that arise for novice cheesemakers when creating their point of sale, or for more experienced professionals who wish to renovate or upgrade their installation.
Built from testimonials and advice from cheesemakers and equipment manufacturers, this practical guide provides concrete and precise answers allowing you to wisely choose the equipment and tools necessary for the optimal functioning of your point of sale, whether it is operate in stores or on markets.
Author:
Arnaud Sperat-Czar is editor-in-chief of the magazine “Profession Fromager”
68 pages
A5 format
4 Items
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Designing and equipping your point of sale
ONLY IN FRENCH!
This practical guide provides concrete and precise answers allowing you to choose the equipment and tools necessary for the optimal operation of your point of sale.