
01 · Catalogue organisation
Organise the catalogue the way the aisles run.
Before adding products, agree a category list that matches the store: fresh produce, bakery, dairy, chilled, frozen, ambient, drinks, household, health and beauty, and any specialist aisles. Every product goes into one category, with a consistent name such as brand, product and size, so staff and reports read it the same way.
Each product carries an image, a selling price, a cost price, a barcode and a unit. Loose goods can be sold by the kilogram while packaged lines sell by the piece. Different pack sizes of the same item are separate products, each with its own barcode and stock count.
Categories per aisle
A structure that reports can follow later.
Consistent naming
Brand, product and size, in the same order every time.
Units per product
By the piece, the pack or the kilogram.



