Is it? Grocery stores keep essentials far away from each other so you have to walk past stuff you don't want in order to get to what you want. Imagine a store where they had milk at the checkout counter! That's the retail equivalent of amazon.com ;)
Then again, I guess if you're going to target for milk you're probably doing it wrong...
Additionally, any time you see milk that is shelf stable (doesn't require refrigeration until opened) its been UHT pasteurized and packed in special aseptic packaging.
And, yes, I've noticed that, for some reason, organic milk tends to be UHT pasteurized more often than non-organic milk.
I don't know if this is their logic, but it makes sense.
If your sentiment were true, most heavily weighted expendables would all be located in the back simply because of labor. Labor is cheap when you can increase revenue from every potential customer with basic layout adjustments.
They are. At least in almost every grocery store I've been in. The milk coolers are almost invariably against the back wall, accessible from the stockroom (which itself has the loading dock), as is the butcher / meat department. Both of those departments are probably getting daily deliveries, and it's of stuff that needs to be kept cold, has a short shelf life, and in the case of milk specifically, it needs to be stocked from the back of the shelves so that the oldest items get bought first (i.e. it's FIFO not FILO). It's a real pain to do this if you can't get to the back of the cooler.
Bread, however, is generally in its own aisle because it's not stocked by the store. Vendors (the bakeries) send their own delivery/logistics people in to stock it, so the stores don't really care about how easy it is, and those vendors also pull expired or near-expired items back off.
Produce, despite being expendable and delicate, tends to be towards the front because it's very high-margin for the store and also requires a lot of continual employee attention (and it generally has dedicated employees who just do that). It's admittedly been a long time since I worked in a grocery store, but back in the day in the pecking order of grocery-store floor workers, the produce guys were sort of at the top of the heap. (Although maybe that was because they could hook you up with the "damaged" fruit...)
If it were more profitable for the store to stock milk in the front they would - I agree. But the reasoning isn't delivery layout when they manufacture their own layout.
Either way, I thought this was an interesting take on it http://www.npr.org/sections/money/2014/07/23/334076398/episo...
The less expensive store-brand-label milk is at the back of the store where the big walk-in coolers are.
Supermarkets have varying strategies for stuff, including cold items. The supermarkets around me put ice cream in either a center aisle or the second to last aisle, in the front of the store. The "smarter" store from a data standpoint has pint ice cream in an end cap next to the florist to nab women. Milk is always back corner.
If they can figure out how to maintain the cold chain for ice cream, I'm sure milk would be easier to move around.
My wife never buys me flowers :-(
But I am a sucker for a pint of ice cream :-)
It not that it's impossible to maintain the cold chain with other placements, it's that there is a cost (including that imposed by floor traffic) in doing so. Putting it someplace where a large volume walk-in cooler can be directly loaded from a truck and the display stocked from that without employee floor traffic across the store reduces the costs (labor, losses, and otherwise) of selling milk.
Their conclusion: the jury is out, but "never breaking the cold chain" is a good contender.
Idk being told to try making it more accessable by a consultant who's job it is to maximize profits and the grocer does "what it wants anyway" doesn't sound right on an industry scale.
More comparable would be like someone standing in front of the checkout and insisting you take a survey before you can pay. In that scenario I can very much imagine someone getting pissed off and leaving.
With this move has been a growth in convenience stores that are operated/franchised by the big supermarket brands. People go to these places for their milk. (And do a big online shop for the bulk of their groceries).
So people are just deciding not to go to the big box stores in the first place.
Anecdote, but this happened to me. Where I was living the largest 'Tesco Extra' imaginable opened up literally across the road. This was AMAZING. Well, not really, within a week we were back to the convenience store buying everything there, it really was too much hassle going to the giant Tesco. Didn't need the kilometre walk past the TV's, clothing and other stuff that was placed between the store entrance and the milk. The 24/7 novelty wore off too, didn't actually need to go shopping for that pint of milk at 2 a.m.
Another part of the problem was that the customer service in the local store was more friendly. They didn't have people to greet you or people giving you free samples or any coupons at the checkout or any loyalty cards. Just polite 'how's your day?' chat with the small team of staff - all known by name - sufficed.
With the big supermarket I don't think there was this inate customer service aspect, 'customer service' was contrived marketing, nobody cared about you. And so it is online. People that do marketing online care more about their Google analytics and loading up websites with spam-scripts than they do about 'reality'. They may have one result per quarter from that pop up, that extra sale is good, a result, success even. Not on their dashboard is how many people didn't buy because of the stupid 'enter email address now:' popup they had on there. Marketing people are not the sharpest knives in the drawer, far too often they lack the skills of empathy and cannot see things from the customer's perspective. Hence they have to use things like statistics in an attempt to make up for their lack of intuition and appreciation of customer service.
You can buy self stable milk in the US but it's not very popular for some reason. Except for Yoo-hoo, that's a popular milk product that's usually sold in shelf stable "juice boxes"... and I think it tastes even better at room temperature.
When milk alternatives like soy milk, almound milk, coconut milk, etc., first came to market they were almost always sold shelf stable. I can only assume that's because refrigeration space in supermarkets is sparse and expensive (learned that from Shark Tank) and these were niche products at the time. Now that they are mainstream you can find them refrigerated right next to the dairy milk. I guess Americans prefer to buy milk that way.
Re: wine. Interestingly in the US, due to the fact liquor laws are regulated by the state, when you cross state lines your supermarket alcohol selection will vary drastically. Some states ban alcohol sales in supermarkets entirely. Some allow only beer and wine. Some allow only beer only. Some allow beer, wine, and liquor. I've never heard of a state that banned beer but allowed liquor but who knows, it's possible. It mind boggling just how many crazy (and different) regulations about silly stuff like this exists around alcohol in the US. Funny story, a friend of mine went to a supermarket outside of the state she lived in and was totally mystified she couldn't find Bacardi's. "I've never been to a grocery store that didn't have Bacardi's" She didn't know they weren't allowed to sell it there.
Personally, I'm in a "beer only" state and and wine coolers and malt liquor (colloquially known as "40s") are categorized as "beer."
I once has breakfast on a real dairy farm, they got their milk from the tank right after milking. After drinking milk that was in the cow just 3 hours before I cannot stand milk you can buy. I cannot say if this is because it was never pasteurized, or just that is was fresh, but the flavor was better.
Note, do not take the above as advocacy for unpasteurized milk. The risks are real enough.