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Coles shopper reveals best time to get discounted meat, bread

With cost of living out of control, every shopper is trying to cut their costs as grocery prices climb higher.

But one Coles shopper from Wodonga, Victoria has revealed the exact time she goes to the supermarket to make massive savings, providing the results with a $10 haul valued at more than $200.

The woman went to her local store at 8pm two nights in a row to test her theory and shared the results on popular Facebook group Markdown Addicts Australia.

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On the first night she purchased $215.11 worth of products but spent just $10.92, with the haul including chicken thighs, two lots of prosciutto wrapped chicken, Nature’s Kitchen spaghetti bolognaise, lamb chops and sweet treats.

The woman went back the next day and spent $3.95 on $75.60 worth of groceries.

This haul included bread, red velvet cupcakes and plant-based burger patties.

“After last night I wanted to see if I could back it up! Seems our store has decided 8pm is the time to start marking down,” she said.

“Only stayed for bakery and meat, there was three of us getting meat so I just took the sausages and let the others go but there was about 10 different items. Had to leave after meat but they seem to do bakery, then meat, (before marking down) the dairy fridges and around in a circle.”

Social media users were keen to share their own experiences.

“That’s the kind of price I see too in my Adelaide stores, even just before shop shuts,” one social media user said.

Another added: “I’m jealous as I never get goodies like this but I’m also super happy for you!”

A Coles spokesperson said items are regularly discounted to avoid waste.

“We know our customers love good value so when a product is near it’s Best Before date we often mark it down so it can be enjoyed for a cheaper price, instead of being wasted,” the spokesperson told news.com.au.

“Markdowns do not uniformly take place at the same time across all stores.

“There are many things that can impact when this takes place including stock on hand, delivery schedules and team member rostering.”

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