Retail Merchandising Concepts 2025

Merchandising Standards

Wares - Cookware Basic Layout (4 sections per aisle)

Bagged Utensils

Pegged Pans

Small Pots

Small Pots

Bagged Utensils

Drive aisle

Pegged Pans

Medium Pots

Bin shelf with dividers Cutting Boards/Trivets

Medium Pots

Large Pots

Grid Basket w/dividers for Pot/Pan Lids

Knife Blocks

Sections can be duplicated for longer aisles.

Fixture Profile: First and 2 nd 4’: Bar 1: Place in second hole from top / Bar 2: Place in 17 th holes below Bar 1 / Shelf One: Place in 21 st hole below Bar Two (14 holes up from basedeck) / Grid Basket with dividers placed on Basedeck 3 rd 4’: Shelf 1: Placed in 9 th hole from top / Shelf 2: Place in 9 th hole below Shelf 1 / Shelf 3: Placed in 11 th hole below Shelf 2 / Shelf 4: Place in 10 th hole below Shelf 3 (14 holes up from basedeck). Last 4’: Bar 1: Placed in 2 nd hole from top / Bar 2: Place in 11 th hole below Bar 1 / Bar 3: Place in 13 th hole below Bar 2 / Bin Shelf with dividers: Placed in 10 th hole below Bar 2 / Shelf One placed in 8 th hole below Bin Shelf (7 holes up from basedeck). 65