Topics
We have broken down the average Fine Food Retail operation into
various key topics including all of
the main operational considerations relevant to ‘day to day’,
seasonal and annual trading:
Premises
- The store interior
- The store exterior
- Display units
- Additional storage
- Water
- Waste disposal
- Recycling
|
Business Basics
- Environmental Health & Food Hygiene
- Health & Safety
- Trading Standards
- Insurance
- Scales/Tills
|
Business Development
- Marketing
- Developing your business
- Product lines
- Staff
- Customers
- Suppliers
- Profit margins
- Expand, redecorate or move?
|
Marketing Matters
- Introduction
- Information gathering
- Customers
- The competition
- Christmas
- Developing your event programme
- Brand development
- Public relations
|
Business Extras
- Seasonality of trade
- Local suppliers
- Seasonal storage
- Staff training options
|
Financial Matters
- Introduction
- Insufficient profit
- Poor gross margins
- High staff costs
- An analysis of overheads
- Poor cashflow
- Planning cashflow
- Raising more cash
- Dealing with mounting debt
|
A practical approach
Each of these topics features an overview to provide a retail context;
these are then broken down into
sub–sections using a standardised format:
Counter Facts - a topic or subject overview
with key facts and important information
Counter Check - a critical checklist of key
areas requiring consideration
Counter Activity - a suggested activity in
vital areas for review and practical action
Counter Extras - useful sources of related
information and guidance
Counter Tips - practical suggestions from
the trade
