You walk into the grocery store for eggs and maybe some pasta. You walk out $87 lighter with a cart full of ājust in caseā snacks, fancy yogurt you didnāt know you needed, and a bouquet of flowers you definitely didnāt. That wasnāt just you being impulsive. Supermarkets are designed to do this to you.
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From the layout to the music to where they put the ice cream, nothing in a grocery store is random. Every decision is made to get you to spend more moneyāand often without you realizing it. But once you know what to look for, you can avoid falling into their traps. Hereās how they do itāand how to walk out with your budget still intact.
They Bury the Essentials in the Back
That gallon of milk? The eggs? The loaf of bread? Theyāre always all the way in the back. Thatās not a random placement. Supermarkets intentionally make you walk past aisles filled with snack foods, soft drinks, and sale signs before you can get to what you actually need. The longer you’re in the store, the more likely you are to toss extra items into your cart.
Beat it: Stick to your list. Better yet, order online for pickup so you never even have to set foot in the building. If you do go in person, go in with a missionāand donāt browse.
They Know Exactly Where Youāre Looking
Ever notice how the most expensive brands are right at eye level? Thatās not an accident, either. Brands pay hefty placement fees for that prime shelf space. Cheaper alternativesāoften store brandsāare stashed on the bottom shelves where youāre less likely to look.
As retail analyst Paco Underhill put it in an interview with NPR, āThe product that sells best is the one that’s easiest to see.ā
Beat it: Take a knee. Seriouslyālook on the bottom and top shelves for the exact same item at a better price. And if you’re buying basics like canned beans or pasta, go for the store brand. It’s usually identical, just without the marketing budget.
They Make It Feel Like Youāre Saving (Even When You Arenāt)
Those endcap ādealsā? Theyāre often full-priced items with bold signage or items theyāve jacked up the āregular priceā on in order to proclaim a discount. And prices ending in .99 or .88? Thatās psychological pricingāyour brain reads $4.99 as cheaper than $5.00, even though itās a penny difference. According to The Times, some chains are even experimenting with strange pricing like $3.78 or $6.44 to make deals seem more āreal.ā
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Beat it: Donāt trust the signage. Compare unit prices, which are usually printed in small type on the shelf tag. Thatās where youāll find the real cost per ounce or pound.
They Target Your Senses
Smelling fresh bread in the store? Thatās intentional, too. Many stores pump out warm, comforting smells from the bakery section to get you hungryāand more likely to throw extra food in your cart. Music plays a role too: slower tempos encourage people to linger longer, which often means more purchases.
Beat it: Eat before you shop. Hungry shoppers spend a lot moreāup to 64% more, according to a 2013 study in JAMA Internal Medicine.
Theyāre Experimenting with Surge Pricing
Dynamic pricing isnāt just for airline tickets anymore. Some supermarkets are quietly testing out pricing that changes based on demand, time of day, or even local events. That means you might pay more for a six-pack on a Friday afternoon than on a Tuesday morning.
As Supermarket News reported, “Dynamic pricing models are starting to pop up in grocery as retailers look for ways to maximize margins.”
Beat it: Know your prices. Use a price-tracking app like Flipp or Keepa to monitor your regular buys. And try to shop during off-peak hours when prices and crowds are lower.
Bottom Line
Supermarkets aren’t evilābut they are very, very good at getting you to spend more than you planned. The good news is, once you understand how they do it, you can sidestep the traps. Stick to your list. Donāt shop hungry. Look beyond the bright signs and convenient placements. And remember, the best way to outsmart the system is to shop like youāve already read the playbookābecause now you have.
Robin Donovan is an AP syndicated writer, recipe developer, food photographer, and author of more than 40 cookbooks including the bestsellers Ramen ObsessionĀ andĀ Ramen for Beginners. Her work is featured by major media outlets including Huffington Post, MSN, Chicago Sun-Times, Orlando Sentinel, Buzzfeed, Cooking Light, Mercury News, Seattle Times, Pop Sugar, and many others. More about Robin