Promoção de preço no varejo alimentar

Brito, Luiz Artur Ledur
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The present study aims to investigate the price sensitivity of consumers to price and promotions with different percentages of price reduction in leading and non-leading products and to two different ways of communicating the offer. This investigation is relevant, since optimized alternatives allow the gain of both sides: consumer and retailer. To the consumers, as they recognize and value the price promotion, and to the supermarkets, as they will not suffer from the waste of financial resources, or the application of resources in products that bring little return to the company. In addition, if the company understands customer behavior during promotional efforts, sales and inventories can be better predicted. Some price promotional discount variations are not recognized by customers and therefore do not result in an increase in the quantity purchased. In addition, the way an offer is communicated plays a key role in the success of a price promotion, whether for leading or non-leading products. An empirical research through experimental design was conducted, allowing valuable comparisons among different products and different price and promotional alternatives. The research was carried out in a supermarket chain in cities of the State of São Paulo. This study offers contributions not only to conceptual frameworks, but also to business applications. At the corporate level, it contributes to: a better understanding of how variations in the percentage of price discounts influence the quantity sold, offers alternatives for retailers to implement more efficient promotional policies, broadens the knowledge about the relationship between pricing and consumer responses, and shows that simple changes in the way to communicate promotions can have significant impacts on the quantity sold. In the conceptual context, it aggregates knowledge to the literature of pricing in the retail industry. The results of this study have therefore implications for retailers and for the food industry.

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