Yes, you can teach empathy, rapport and authenticity to your staff. Even those who join your staff with a high degree of these “soft skills” can still improve them through training. Brittany Baird is my colleague at CDS Consulting Co-op whose area of expertise lies in linking financial success to [...]
Essential viewing for any cooperator wanting to stay on top of the latest efforts being made by National Co+op Grocers (NCG) to drive the food co-op sector forward with strength and sustainability. Dave Olson, Co-op Development Director with NCG, shares the 2018 vision, which focuses on being great grocers, and [...]
By Brittany Baird, Rebecca Torpie 194 Jan.-Feb. 2018 As food co-ops forge ahead in the “the new normal,” they often find themselves in the precarious place of trying to both differentiate from and conform to competitors. From the consistent progression of conventional grocery stores towards natural products offerings, to the growing threat [...]
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 at a great price point. Likewise, this same demand has made its way into the grocery retail sector, blurring the lines between retailing and food [...]
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 Co-op in Minneapolis, Minn. had one of the highest sales per square foot in the nation, but this wasn’t all good news. The store’s small [...]
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 world of natural foods, cooperatives need to perform better than their competitors, especially in providing outstanding customer service. Customer service is one of the key [...]
Customer service is the top priority for the Front End department - everything we do in the Front End is customer service. Having a well trained staff working interdependently ensuring that your customer's experience is an excellent one is the goal for every store. How do you achieve this while [...]
Amidst the growing competition in natural foods, the Sacramento Natural Foods Co-op has a clear vision of how they will differentiate themselves. Paul Cultrera, GM shares his philosophy of Service, and how that is being enacted at SNFC, through strategic hiring, training, and outreach.
You can have great merchandising, selection and product knowledge. But customers’ experience checking out through your front-end can make or break your store. How people feel after that interaction determines how they feel about your company. This puts a premium on front-end department management—hiring people with the right fit, and [...]
Sean Doyle, General Manager Seward Community Cooperative, Twin Cities, MN Sean shares his perspective as a St. Mary's Graduate and long-time GM on how to invigorate the co-op culture at your store. In brief: It starts with investing in staff.