Proven grocery store hacks strategies. Learn how to save money without cutting corners on nutrition or taste.
Stores are laid out to get you to buy more. Essentials like milk, eggs and meat are usually at the back, so you walk past displays to reach them. End-of-aisle displays are often promotions, not always discounts. Shop with a list, go straight to what you need, and check the regular shelf before grabbing from a display.
Most chains run their flyers on a weekly cycle, with new prices starting on the same day each week. The best prices on a given item tend to come back every few weeks. Once you notice the pattern for the things you buy most, you can stock up at the low point and stop paying full price in between.
Loss leaders are items a store sells at or below cost to bring you in, usually on the front page of the flyer. Meat, eggs, butter and seasonal produce are common ones. Building your meals around the loss leaders and buying little else on that trip is one of the most effective ways to cut a grocery bill.
The shelf tag shows the unit price, the cost per 100 g, per kg or per item. That's the only reliable way to compare sizes and brands, because the bigger package isn't always cheaper per unit. A quick look at unit prices on your regular items will often show that the store brand or a different size saves a lot.
Flexible recipes save money. If a recipe calls for chicken breast but thighs are on sale, use thighs. Swap spinach for kale, pork for chicken, or one bean for another. Choosing the recipe after you see the sale, rather than before, is the basic idea behind meal planning around the flyer.
Write your list after you've planned the week's meals, and organize it by section of the store so you don't double back. Check your fridge and pantry first so you don't buy what you already have. A list based on a meal plan is what keeps impulse buys off the bill.
Each store's loss leaders are different. Browse this week's deals in your city to see what's on the front page near you.
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