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12. State the costs of constructing a new supermarket, from site acquisition to completed establishment.

13. State the cost of procuring the inventory to stock your most recent establishment.

14. State whether, in your judgment, it is easy or difficult to enter the supermarket business, and explain in detail the basis for your conclusion, identifying as specifically as possible the reasons it is difficult or easy to enter said business.

ITEM D. SUPERMARKET PERFORMANCE BY DEPARTMENT

Is to include an informational decomposition by product category of:

(1) 1973 average gross margins;
(2) Average gross margins as percentage of total sales;
(3) Average gross margins as percent of gross profit;
(4) Gross profit (dollars); and

(5) Total sales volume. Product categories include canned fruits, pasta products, and bakery foods. In addition, there are special inserts covering the 1973 fiscal year performance for breakfast foods and cereals, fresh produce, and frozen foods, which require information about:

(1) Percent of departmental sales;
(2) Dollar volume;
(3) Percent of departmental gross profit;
(4) Gross profit (dollars);
(5) Items/brands assortment; and

(6) Averaye gross margin. Use the attached sheets to record answers to information sought in Item D.

The purpose of data solicited in this item is to provide the Commission with an accurate record of supermarket sales and product movement.

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Sales

Profit

Percent of
depart-
ment
sales

Dollar
volume

(thousands)

Percent of

depart-
ment
gross
profit

Gross
profit
dollars

(thousands)

Assort

Gross ment: margin: Items/

Average brands/ gross sizes at margin ware- (percent of house retail)

Milk beverages.
Toaster pastries --
All other breakfast foods ..

Total.
Percent of total store

volume equals--

Cereals:
Ready-to-eat cereals:

Sweetened..
Hi-Protein.
Bran and wheat

germ.-.
Cold oats.
Corn flakes.
Combo packs
Wheat flakes..
Shredded wheat.
Puffed rice, wheat,

oats.--
Natural cereals...

All other.
Hot cereals:

Oat..
Wheat (including

farina)
Hominy grits ---
Kasha and barley-
All other...

Total.

Percent of total breakfast foods volume equals

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Sales

Profit

Percent of
de part-
ment
sales

Dollar
volume

(thou-
sands)

Percent of
depart-

ment
gross
profit

Gross profit dollars

(thousands)

Assortment: Items/ brands/ sizes at

warehouse

Gross margin: Average

gross margin (percent of

retail)

Prepared foods:
Breakfasts/dinners/

lunches Entrees. Meat pies.

All other.
Juices:

Orange juice --
Lemonade, other ades..
Grape juice..
All other, including

punchesVegetables:

Regular, plain.-

All other.
Bakery products:

Pies (fruit and cream)
Bread/roll products-

All other.
Potato and onion products:

Potatoes, french fried.
Potatoes, other -

Onion products.
Seafood, unprepared:

Shellfish..
All other fish..

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Department and product

category

1973 average gross margins

Percentage

of 1973 total sales

Percentage

of 1973 gross profit

Gross prosit

(dollars)

Total sales

volume (dollars)

Other:

Meat.
Produce..
All other

Subtotal..

Bakery products and

supplies:
Bakery foods
Cookies and crackers.
Snacks (packaged)..
Premixes and baking

supplies
Sugar..
Oil and shortening--
Spices, extracts and

seasonings Flour..:

Subtotal..

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FOOD WHOLESALER SUPERMARKET PERFORMANCE BY

DEPARTMENT—Continued

Department and product

category

1973 average gross margin

Percentage

of 1973 total sales

Percentage

of 1973 gross profit

Gross profit

(dollars)

Total sales

volume (dollars)

Desserts, garnishes,

and condiments: Pickles, olives, and

vinegar.
Dressings.
Sauces
Desserts and top-

pings.
Jams, jellies and pre-

serves. Peanut butter.. Syrup, molasses and

honey-

Subtotal..

Other dry groceries

and conveniences:
Pet products
Candy and gum.
Baby food.
Nuts
Dietetic and low-

calorie..

Subtotal...

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