01Start with the buying context
Record customer age only when relevant and lawfully used, shopping occasion, channel, climate or season, gifting role, expected price bands, staff support and whether testers or samples are possible. The assortment should solve a retail context, not imitate another store's shelf.
02Create a neutral scent map
Group candidates with plain directions such as fresh citrus, aromatic, floral, woody, amber, gourmand or musky as appropriate to the actual samples. Avoid calling one product a dupe of another brand or promising an identical scent without rights and defensible evidence.
03Assign a commercial role
Mark each item as entry price, core volume, discovery, gift, seasonal, premium or experimental. Write what customer choice it adds and which existing item it may overlap. Do not add a new SKU only because its bottle or name is attractive.
04Balance breadth and inventory depth
Estimate demand, supplier minimum, units per carton, preparation and freight time, shelf capacity and cash. Use smaller depth for uncertain scent directions and enough core stock to measure demand without immediate stockout. Keep assumptions by SKU.
05Include testers and sampling
Plan tester units, blotters, sample vials where used, hygiene, leakage, staff handling and disposal. Attribute this cost to the assortment. Control tester identity and batch so the smell being demonstrated matches the sale product.
06Prepare staff and content
Give staff neutral scent descriptions, application guidance, verified product facts, customer questions and a way to record feedback. Listings should show actual fill, package and service terms and avoid unverified longevity, natural, safety or similarity claims.
07Review with item-level evidence
Track units sold, gross margin, discount, tester use, sampling conversion, returns, leakage, customer language, stockouts and reorder lead time. Keep, deepen, reduce, reposition or exit each item from the evidence rather than total fragrance sales alone.