| |
Yes |
No |
| A.
Know Your Customer |
| 1.
Has a customer survey and profile been developed?
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| 2.
Does product inventory reflect the type of consumers,
their buying habits and other information gathered
in the survey? |
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| 3.
Has a market strategy been developed to reach
new customers or expand sales during off-peak
days or seasons? |
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| B.
Image |
| 1.
Is the first impression of an approaching customer
a favorable one? |
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| 2.
Have the differences between roadside markets
and supermarkets been exploited? |
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| 3.
Are all sales areas, including outdoors, neat,
clean and well-organized? |
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| 4.
Are the grounds tastefully landscaped and maintained? |
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| 5.
Has the farm atmosphere been preserved? |
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| 6.
Is there an attractive sign of appropriate size,
lettering, use of color and a well-defined message? |
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| 7.
Does the farm have a logo? |
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| 8.
Does the roadside stand zoning ordinance reflect
favorably on agriculture? |
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|
| C.
Exterior Layout |
| Parking |
| 1.
Is the parking lot large enough during peak
periods? |
|
|
| 2.
Is there good visibility allowing customers
to enter and exit the market safely? |
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| 3.
Is it easy to park? Marked parking slots, barriers
defining parking area, lot relatively smooth,
parking area well-lighted? |
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| 4.
Are there adequate entrance and exit signs? |
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| 5.
Do parked cars block the view of outdoor displays? |
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| Building
and Grounds |
|
1. Does the landscaping stimulate plant sales? |
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|
| 2.
Have provisions been made to transport hard
goods or plant material to automobiles? |
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|
| 3.
Does traffic flow allow for customer exposure
to produce before entering the building? |
|
|
| 4.
Is the building attractive? (Bright, freshly-painted
look.) |
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| 5.
Does the orientation of the building allow for
expansion? |
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Return
to the top.
|
| D.
Interior Layout |
|
Key Ingredients -- efficiency, display
of products, convenience, safety |
|
|
| 1.
Will the aisles accommodate large crowds? |
|
|
| 2.
Are the doorways wide enough for easy access?
Do they open out? |
|
|
| 3.
Is it easy to move produce from the support
area to the sales area without customer interference? |
|
|
| 4.
Are displays positioned for maximum exposure
of all products with no dead spots? |
|
|
| 5.
Are high demand items located close to the preparation
room? |
|
|
| 6.
Are impulse items located at the checkout? |
|
|
| 7.
Can customers see over displays? |
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| 8.
Are center displays mobile? |
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| 9.
Is the floor level, smooth and clean? |
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|
| 10.
Are there hazards that could cause an accident
and potential lawsuit? |
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| 11.
Is there handicap access? |
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| 12.
Is the cash register conveniently located? |
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| 13.
Is there an L-shaped checkout counter? |
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| E.
Equipment and Facilities |
|
1. Are temperatures low enough to maintain quality? |
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|
| 2.
Have provisions been made for overnight care
of perishables? |
|
|
| 3.
Is the cold storage area of adequate size? |
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|
| 4.
Is the support area (preparation room ) of adequate
size? |
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| 5.
Are benches easy to clean? |
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|
| 6.
Are four-wheel carts, pallet jacks or other
equipment used to move produce efficiently? |
|
|
| 7.
Are scales available to customers? |
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| 8.
Are shopping carts and bags readily accessible? |
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|
| F.
Displays |
|
1. Are displays overflowing, inviting and stimulate
impulse buying? |
|
|
| 2.
Are sale unit sizes suitable? |
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|
| 3.
Are products of high quality? |
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|
| 4.
Is there grouping of products with related uses? |
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|
| 5.
Is color contrast used efficiently? |
|
|
| 6.
Can items be easily reached? |
|
|
| 7.
Do you have good inclined display benches? |
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| 8.
Are the displays free of refuse and clutter? |
|
|
| 9.
Is there an interesting variety of products? |
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|
| 10.
Are the products grouped logically in departments? |
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| 11.
Do display signs provide serving ideas or recipes? |
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| 12.
Are related products grouped logically in departments? |
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| 13.
Is taste-testing provided? |
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| 14.
Are the displays well maintained? |
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| 15.
Does the lighting feature the produce? |
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| 16.
Are high-value, seasonal items featured? |
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|
| 17.
Are displays changed periodically to create
excitement and interest? |
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|
Return
to the top.
|
| G.
Packaging |
|
1. Are products presented well? |
|
|
| 2.
Does the package enhance the product? |
|
|
| 3.
Are the best color combinations being used? |
|
|
| 4.
Are the products effectively packaged? (Not
"overpackaged") |
|
|
| 5.
Are standard-sized containers being used? |
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|
| 6.
Do the packages provide convenience? |
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|
| 7.
Are the containers clean and neat? |
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| H.
Pricing |
|
1. Are prices on all items uniform and clearly
marked? |
|
|
| 2.
Are the prices fair and competitive? |
|
|
| 3.
Are the price signs properly sized? |
|
|
| 4.
Are prices determined by cost of production? |
|
|
| 5.
Are products priced according to quality? |
|
|
| 6.
Are distressed products sold at lower prices? |
|
|
| 7.
Do point-of-purchase cards provide price and
descriptive information? |
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| I.
Personnel |
|
1. Is special service given promptly? |
|
|
| 2.
Is salesperson well-groomed and neat, with a
clean apron? |
|
|
| 3.
Is personal service courteous, cheerful and
professional? |
|
|
| 4.
Is salesperson well-informed about products? |
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|
| 5.
Does salesperson exhibit genuine enthusiasm? |
|
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| 6.
Are clerks helpful, but not overbearing, with
customers? |
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|
| 7.
Do salespersons know the procedure for handling
complaints? |
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|
| 8.
Analyze competition annually. |
|
|
| 9.
Critique advertising strategy and determine
what works best. |
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|
Critique Checklist for a Roadside
Market