Best Practice Retail Cup Yogurt Planograms

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Yogurt “type” and flavor preferences vary by Foodservice channel. The following planograms provide channel-specific recommendations based on national retail and foodservice yogurt sales data.

  • Most of your set should be “core” SKUs that include the top-selling traditional and Greek products. Capture rapidly growing retail trends by allotting 20-25% of shelf space to emerging yogurt types. If swap outs are needed, pull from Greek or traditional light as these formats are declining the fastest in retail.
  • Duplicate flavors no more than 2x across types to maximize the flavor variety of the set.
  • On the shelf cups should be organized by type, then brand, then flavor (based on consumer shopping behavior).
  • Freshly made parfaits are a way to leverage “snacking form” trends with a yogurt offering that commands a premium price and margin.

gmi-best-practice-yogurt


gmi-best-practice-yogurt

Source: Retailer Shopper Card Data, Traditional Category Households, 52 Weeks 1/17/16 – 1/14/17.

Note: Planograms are a best practice and do not factor in existing contracts or local distribution. Contact your General Mills Sales Representative for custom guidance.

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