I like the idea behind it. In a very high turnover store this could be great for the customers. But as a meat cutter I'm not fond of the idea. Often I want to sell the product that is a day or two older than the ones I just cut. In order to get the cases full, I sometimes have 2 or 3 different dates on the shelf at once, rotated properly of course. From my perspective, I want the customers to buy the older dates first, and hope that they aren't "date hunting" for the farthest back date. With a color coded system, that would make it very easy for them to tell which is the newest cuts. Don't get me wrong, I don't try to sell them bad meat, or even discolored. If it turns a little, I reduce it. But often the day before cuts are still nice and bright red - but nearer to their date. I'd hate to lose a sale thanks to an amber sticker!
The only way I see this working for us here in the states is more control cutting to keep our case lower. can't you just see the cherry pickers waiting for it to be reduced
