How To Order And Stock The Brand Clothing Agents Scientifically?

The most troublesome thing for clothing retailing is

We must control the source of water.

The crux of the problem is the lack of scientific ordering and stocking.

Scientific ordering and scientific stocking are the key to solve these problems.

How to make scientific orders must be based on objective facts and make conclusions through scientific analysis.

Ordering is like a treat. First, we need to know the taste of the diners.

We should not only invite people to eat enough, but also invite them to eat well.

Our provincial agent is the host of the guest, please ask every store.

First of all, from the appetite, you need to understand what they need to eat.

This requires every agent to display experts first and then to be a smart buyer.

You must make sure that the best merchandising plan of each specification can be divided into several zones, and which goods are displayed in each district. These goods must have several series, several styles and several color systems.

It is very knowledgeable and scientific that goods are sold, goods, goods and so on.

For example, 80 shops should display at least a few series of products. Each series should have at least several styles. Each color should have at least a number of colors, and each color system should be displayed on several screens to ensure the basic display requirements, ensure the serialization and gradation of the product display, and reflect the comprehensive advantages of the brand monopoly.

Otherwise, it will reduce the market's ability to satisfy the market, give people the feeling of single product, lack of choice and comparison, and finally lose the chance to make a deal.

Therefore, in order to do scientific ordering, we must first understand the importance of basic display, and then use the brilliant eye of the professional buyer to plan your display content, that is, pick the goods.

According to the local cultural environment, fashion trends, consumer preferences, habits and characteristics, we should provide a scientific buyer for each subordinate store.

Buyers must be able to accurately grasp the local fashion trends, dress preferences, consumer psychology, etc., if you are not sure, you can also explore and train buyers in franchisees and shopping guides. Smart buyers are very important for ordering, with professional buyers, what to eat can really get a scientific solution.

It solves the problem of what to eat, and then comes the question of how much to eat.

That is how to eat.

First of all, you have to figure out how much food everyone eats and how much food they need.

That is to say, before ordering, you must find out how many stores you have, how many stores should be sold for each store, and how many stores will start operation in this quarter, and how much more goods will be needed to ensure that the best way to start a business.

Combined with the scientific analysis of the basic display of various specifications, the final quantity of your order will be determined finally.

Only in this way can you cook the dumplings in the gourd when ordering.

Some people may say that I have known this for a long time, but I had a lot of stock in stock. If I buy the goods in stock, I may not be able to eat in front of me. I will have to walk around later. If we increase the risk of inventory and form a vicious circle, it will be even worse.

It sounds reasonable.

However, careful investigation is wrong.

We know that products must focus on market demand and everything is to meet the needs of the market, so as to improve sales performance and make profits.

We also know that clothing management is a perceptual economy, and products should follow the fashion trend. Last month's runaway goods will probably become dead goods next month. If you keep looking for consumers' sympathy with the dead goods, you will become a corner forgotten by consumers.

Therefore, we must make a prompt decision to deal with unsalable goods. We must start to move the knife when we are stagnant, and from selling to the dead goods is your loss process. Sooner or later, we often lose less, and the new products will be faster and the volume will be higher. The volume of goods will be maximized and the profits will be maximized. At the same time, the inventory risk will be eliminated.

Therefore, we must try to avoid dead goods, and we must not let the "dead" goods block the money of "live" goods.

Otherwise, you are really "doing nothing".

Each store's basic display needs what kind of goods it has, and the amount of goods needed is also scientifically matched. When combined, you will know what to order and how many dishes to order.

Here, scientific ordering is just as simple as watching dishes for you.