- Founded: 1949
- Number of Employees: 144.000
- HQ: Ivry-sur-Seine, France
- More than 700 stores
From legacy systems to a more efficient fresh counter
Historically equipped with keypad scales throughout its traditional departments, the store faced several challenges: limited ergonomics, lack of intuitiveness for new employees, increased maintenance and heterogeneity of equipment between departments.
In 2023, store management expressed a desire to gradually modernize its scales in order to provide teams with more efficient, easier-to-use equipment that was better suited to changing needs.
The first challenge concerned the butchery department, where keypad scales were showing their limitations in terms of speed and ease of use.
The second challenge was related to the fish department, which was equipped with equipment from another brand, creating a lack of consistency and more complex management for staff and the technical department.
At the same time, the labeling group used for self-service needed to be replaced.
A final challenge concerned ergonomics in the deli counter: the old slicer required repetitive movements and did not offer the expected safety and hygiene conditions. A solution had to be found to reduce the effort required, facilitate cleaning and ensure operator safety.
Upgrading equipment to support teams where it matters most
The store has begun a gradual replacement of keypad scales with a new generation of Q1 touchscreen scales, starting with the butcher's department. Thanks to their intuitive interface, staff were able to get to grips with them immediately. The team particularly appreciated the ease of changing rolls and the smooth operation of the scales.
The fish department was also modernized with the installation of Q1 400 hanging scales, harmonizing the entire fleet and simplifying daily management between the different departments.
For the self-service section, the store chose the new generation of dual-head GLM-E scales, renowned for their quality, robustness and high performance. This high-end equipment brings real added value to the preparation room.
The store also uses BizTrack software. The software ensures traceability, facilitates the monitoring of carcass yields, and it allows for more precise margin management, thereby improving the economic management of the laboratory.
On the delicatessen side, a Bizerba slicer was tested to meet safety and labor intensity challenges. The Ceraclean coating, ease of cleaning and ease of use immediately won over the teams... to the point that a second slicer was requested.
Building on the success of this modernization, the store is already planning the next step: equipping the fruit and vegetable department with touchscreen scales for assisted sales by 2026, thus continuing the complete harmonization of the store's equipment.
Finally, this transformation is part of a historic partnership between the store and Bizerba that has lasted more than 30 years. The relationship of trust between the teams and the technical service, which is always available and responsive, contributes to the lasting success of this global project.
The E.Leclerc solution for: preparation room, butcher shop & deli counter
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