margin management

Ten Meat Margin Killers: Aim for Variety, High Quality, Freshness

By Pete Hodgson 182 January-February 2016 Building your meat department’s reputation for variety, high quality, and freshness is a big part of creating loyal customers. Customers today often prefer cuts prepared in-house, and demand for value-added products and locally sourced meats continues to grow. The short shelf life of meat puts pressure on departments to be competitively priced to minimize losses due to perishability. [...]

Strategic Pricing: Why and how

By Mel Braverman, Jeanie Wells 177 March-April 2015 Almost every cooperative retail grocery is feeling increased competition in its community. Twenty years ago, merely having featured products consistently available was enough for co-ops to be successful, but this is no longer an option. In the last few years, not only has the conventional industry become smarter operators of its natural/organic sets, we have also [...]

Managing Key Indicators: Guidelines for department managers

By Mel Braverman 137 July - August - 2008 When you drive your automobile, a number of gauges enable you to read critical factors in your auto’s performance. The dashboard presents “key indicators” of your auto’s health: fuel level, engine temperature, RPMs, oil level and battery charge. If you ignore these indicators, it may cost you much more than it would had you paid [...]

Sampling Equals Sales and Satisfaction

By Mark Mulcahy 103 November - December - 2002 Do you sample in your produce department? Not just occasionally, when a customer asks or when you think of it, but on a regular basis? Why not? Too busy? Too busy to increase your sales? Produce manager Kevin Bollman from the East End Food Co-op in Pittsburgh, PA, says he doubled orange sales when he [...]

Mississippi Market Manages Changes

By Mary Courteau, Paul Eaves 039 March - April - 1992 Mississippi Market operated for twelve years out of a rented building with 1,200 square feet of retail and 1,500 square feet of basement and backroom storage. We ultimately did $1,890,000 in annual business there, and by the end of our stay the staff and customers were exhausted. In February 1991, we closed the [...]