Winter: A Systems Approach
Meet with local producers
to assess and evaluate local food purchases. Make the goal of learning about each others' business to increase sales and margins on both the supply and the selling side.
Use our handy tools!
or reviewing standing operating procedures. This streamlines labor, assists in retraining and covering staff needs.
(or create) a store safety plan covering emergency and safety. A well thought out plan helps keep staff both safe and empowered.
has an article worth reading regarding the basics of creating a safety binder.
tired, old displays: give your merchandising props an honest hauling out. Start the new year with only usable props. Make this a team effort and take inventory of new props that can help you sell food.