How to calculate it
Sell-through = units sold ÷ (opening stock + receipts) × 100
- Choose one product, group or cohort and one clear selling period.
- Add opening units and receipts in that period to find the units available for sale.
- Divide units sold by available units and multiply by 100. Then compare the pace with elapsed time and remaining stock by store or size.
Illustrative example
The same 30% can mean two different things
A seasonal line opened with 300 units, received 100 more and sold 120. Sell-through is 120 ÷ (300 + 100) × 100 = 30%. That leaves 280 units from this simple unit flow before other adjustments.
In week two of a twelve-week season, 30% may be a healthy start. In week ten, it points to a likely exit problem. Check which sizes and stores hold the remaining units before marking down the whole line.
Check before acting
- Do not mix units sold from one period with opening stock and receipts from another.
- A strong chain-wide rate can hide a slow size, colour or store cluster.
Questions about this calculation
- What is the denominator in sell-through?
- This calculator uses opening stock plus receipts during the period: the units available to sell. Other reporting conventions exist, so keep the definition consistent when comparing periods.
- How is sell-through different from sell-in?
- Sell-in is stock sold by a supplier into a retailer. Sell-through is stock sold onward to shoppers as a share of the units available to sell during the period.
- Is a 30% sell-through good?
- There is no universal answer. Compare it with how much of the selling period has passed, the line's role and the remaining stock.
- Should I markdown a low sell-through line?
- First check availability, store and size mix, season timing, and whether the price cut would leave acceptable unit margin. A markdown is one possible action.
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