Menu

Fresh Convenience is Recipe for Growth

Customizable meals at fast-casual restaurants that offer made-to-order tacos or noodle bowls have found a sweet spot among consumers who want variation, portability and convenience [...]

Expanding Fresh Food Convenience

Eastside Food Co-op Minneapolis, MN Year founded:  2003 Member equity:  $100 Number of members:  6,500 Number of employees:  100 Retail square feet:  9,500 Eastside Food [...]

Understanding the Meaning of “Speaking With One Voice”

By Michael Healy 189 March-April 2017 Boards of directors regularly struggle with the concept of “speaking with one voice”— primarily because the concept has a [...]

Meat Managers Share Advice on Competing with the Big Boys

By Pete Hodgson 189 March-April 2017 A decade ago, it was still a challenge for consumers to find high quality, locally raised meats. Nowadays, there [...]

Cooperative Ends, Impact, and Telling the Story

An individual member-owner or customer or vendor could probably describe how the co-op impacts their life: This is where I get the food that feeds [...]

Communicating Co-op Impact to Staff, Members and Community

Hunger Mountain Co-op Montpelier, VT Year founded:  1972 Number of members:  8,300 Member investment:  $180 Number of staff:  165 Retail square feet:  12,000 Hunger Mountain [...]

NCG and Climate Collaborative to Recognize Exemplary Leadership on Climate Change

At the first-ever Climate Day event held at the Natural Products Expo West in Anaheim, California, on March 8, National Co+op Grocers (NCG) joined with [...]

By |April 12th, 2017|Categories: Articles, Solutions|Tags: , , |

Updating Trends in General Manager Compensation

By Carolee Colter March-April 2017 View data by downloading attached PDF. Data from 104 co-ops with annual sales ranging from $1M to $74M In 2006 [...]

Striking the Balance for Co-op Success

By Mark Goehring, Rebecca Torpie March-April 2017 A truly successful co-op is one that not only runs a stellar store and keeps the books in the [...]

Excellent Staff Communication—the Pillar of Change Management

Now more than ever, co-ops must adapt to market forces and make changes to survive and thrive in the marketplace. So much change can be [...]

What Drives Co-op Employee Engagement

Workplace employee engagement is a hot topic.  Open any human resources publication and you’ll find countless articles on making work fun, motivational and results-oriented.  No [...]

Staff Engagement Key to Success

Berkshire Co-op Market Great Barrington, MA Year founded:  1981 Membership investment:  $150 Number of members:  3,000 Number of staff:  60 Retail square feet:  4,500 Daniel [...]

Retail Operations Survey 2002 Report: Invest in Success

Available only as a PDF below, due to complexity of content. Prepared with the help of the Data Analyst Team* * Data analysis was carried [...]

Growing Leaders from Within

By Melanie Reid 186 Sept-Oct 2016 As co-ops evolve and expand and our industry continuously changes, it’s important that we have mechanisms in place that [...]

Location, Location, Location, part 2

Today’s successful food co-ops are by and large located in more affluent neighborhoods—with shoppers who are typically college-educated and white.  But what if you want [...]

Compete to Thrive

Every grocery retailer is currently in a race to sell more groceries to more people.  Convenience is paramount—from grab-n-go meals to quick checkouts and in-and-out [...]

By |February 8th, 2017|Categories: Articles, Featured, Solutions|Tags: , |

Experiencing Competition Head-On

Good Foods Co-op Lexington, KY Year founded:  1972 Number of members:  7,750 Membership investment:  $200 Number of employees:  100 Retail square feet:  12,000 It seems [...]

By |February 8th, 2017|Categories: Articles, Case Studies, Featured, Solutions|Tags: , |

Creating accountability

A manager of an independent natural food store, when her store was smaller, met individually with her department managers every week to talk about how [...]

Location, Location, Location

When selecting a natural food co-op store location, there are a number of characteristics that can add to, or detract from, the store's opportunity for [...]

Retail Food Co-ops as Servant Leaders

Listening.  Empathy.  Healing.  Awareness.  Persuasion.  Conceptualization.  Foresight.  Stewardship.  Commitment to the growth of people.  Building Community.  These are elements of servant leadership, a concept developed [...]

By |January 10th, 2017|Categories: Articles, Featured, Solutions|Tags: |