You mean for fresh fruit and vegetables? They’re sold by the item or by the bowl/basket/package, not by weight. Probably due to lack of government requirement to sell by weight. It is what it is, just how it works.
You’ll learn quickly which supermarkets tend to have the best prices and which charge more, and where the best price/quality ratio is.
How would you show they weight of unpackaged produce? Weigh each one individually and put a sticker on them?
It’s not like they’re priced by weight – they’re priced by item.
There are drawbacks and benefits to each way.
Selling by weight is more equitable, as each customer gets exactly what they pay for and the shop gets the exact amount.
The benefit of selling by quantity is simplicity and operational efficiency. The customer doesn’t have to weigh anything nor do math to determine how much they will be charged at checkout. The cashier doesn’t have to weigh anything or lookup prices, they just scan a barcode on the product or enter the product code if it’s not labeled. This saves time, reduces errors, and removes the need to install, maintain, and calibrate scales in the aisles and checkout.
Most places in Japan decided that the latter is optimal.
3 comments
You mean for fresh fruit and vegetables? They’re sold by the item or by the bowl/basket/package, not by weight. Probably due to lack of government requirement to sell by weight. It is what it is, just how it works.
You’ll learn quickly which supermarkets tend to have the best prices and which charge more, and where the best price/quality ratio is.
How would you show they weight of unpackaged produce? Weigh each one individually and put a sticker on them?
It’s not like they’re priced by weight – they’re priced by item.
There are drawbacks and benefits to each way.
Selling by weight is more equitable, as each customer gets exactly what they pay for and the shop gets the exact amount.
The benefit of selling by quantity is simplicity and operational efficiency. The customer doesn’t have to weigh anything nor do math to determine how much they will be charged at checkout. The cashier doesn’t have to weigh anything or lookup prices, they just scan a barcode on the product or enter the product code if it’s not labeled. This saves time, reduces errors, and removes the need to install, maintain, and calibrate scales in the aisles and checkout.
Most places in Japan decided that the latter is optimal.