Distinguishing Characteristics: Utilizing the Power of Produce to Stand Out from the Crowd

By James Morrell 190 May-June 2017 Keeping it fresh: a vibrant and fresh produce department is a key part of most natural food cooperatives, and a [...]

Telling the Board Story Through the Co-op Marketing Department

By Rebecca Torpie 190 May-June 2017 Co-op boards and marketing teams can be like two ships passing in the night. Chances are they’ve crossed paths during [...]

First Impressions and Long-lasting Relationships: The rewards of great customer service

By Michael McCary 186 Sept-Oct 2016 Providing an unbeatable shopping experience is no longer optional for cooperatives—it is imperative. In the growing and increasingly competitive [...]

Strategic Alliances and Consolidations: Exploring cooperation among cooperatives

By Art Sherwood 186 Sept-Oct 2016 New competition. Shrinking margins. Tighter supply. Rising labor costs. Saturated advertising. Poaching of great employees. Competing in the natural- [...]

Co+efficient Helps Co-ops Measure and Improve their Sustainability Impact

Co+efficient, National Co+op Grocers’ sustainability program, was designed from the ground up to help food co-ops measure and manage their sustainability impacts. After picking up [...]

Co-op General Manager Success Profile: GM Role Requires Core Competencies

By Carolee Colter, Lauren Olsen, Marilyn Scholl 183 Mar-Apr 2016 It takes a lot to manage a food co-op. Co-op general managers (GMs) are responsible [...]

Complaints and Operational Concerns: How Directors Can Respond Effectively

By Michael Healy 182 January-February 2016 As a director, you may notice or hear things about your co-op that may be cause for concern—or are [...]

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. [...]