Analysis of price and sales data of the last 3 years according to various factors (customers, products, situation). Linking with external factors such as seasonality, weather, etc. Linking with promotions of manufacturers and retailers. Derivation of dynamic factors and revision of price and condition system. Training of field staff and KAM.
Significant (1+% points) price increase with sales increase instead of volume loss, acceptance of new PKS by retail and gastronomy, reduction of trade promotions with simultaneous increase in effectiveness.