Working at a chain store, I don’t know how many times I see people think they are getting a great deal, but they aren’t.
* Search high and low. Eye-level shelving is prime selling space,
commanding "slotting" fees from manufacturers. Similar products with
lower prices may be on the bottom or top shelves.
* Compare unit prices. You might think a jumbo can of soup or beans
would be a better deal than its peewee cousin. But that's not always the
case. Check the shelf tag under the product that reveals the price per
ounce, quart, pound or unit.
* Consider convenience. Sometimes it's worth the extra dimes to purchase
a ready-to-heat entree or fresh watermelon cut into chunks. But know
that a few minutes of prep in your kitchen can keep more George
Washingtons in your wallet.
* Bag it. Sacks of potatoes, onions, oranges and apples often are
cheaper than buying by the pound. If the item has a fairly long shelf
life, grabbing a bag might be a cost-saver.
* Know prices. Just because a product is featured in a weekly sales
circular doesn't mean it's on sale. Sometimes manufacturers pay for
placement in the flier. By knowing prices, you can tell if that
highlighted item really is a bargain.
* Buy at the bakery. In-store bakeries sometimes sell baked goods at
prices lower than commercial alternatives. Compare the two.
* Check the receipt. A survey of Consumer Reports readers revealed that
6 percent have been overcharged at the register. I think it's higher,
based on my own experience. Now I scan my receipt once I get to my car
and march back into the store if I spot an error.
* Reach deep. Retailers rotate stock so the older items, such as milk,
cereal, lunch meat and packaged goods, are in the front. To get the
longest shelf life, take the freshest stuff from the back of the shelf,
refrigerator or freezer.
And, if possible, use a discount coupon when buying it.
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