We’ll try to offer a higher level of service. This includes greeting customers as soon as they come in, making them feel welcome, paying special attention — especially to our repeat customers. We’ll also try to stock unusual items and to keep our advertising engaging and inviting. “We’re a small store in a small town, so most people know of us. In the past, we haven’t done many events, so we may focus on doing more events in upcoming months.
Martin Rook, owner of New Preston Kitchen Goods in New Preston, Connecticut
I plan to be a smarter buyer and will look for smarter merchandise — unique and out-of-theordinary. We will also concentrate more on customer service. “Around the end of November, we’ll host our annual open house to begin the Christmas season. We have refreshments and door prizes, and offer special discounts.
We have set goals for the rest of the year. We are now exclusively an all-California store, and because olive oil is the second biggest crop in the Napa Valley, we’ve created a core assortment from Napa — including exclusive items and new purveyors. We also change out displays more frequently. Our front display used to be changed every two to three weeks, now it’s every week. “Our business is tourist-driven, so Friday, Saturday and Sunday are our big days. We offer weekend specials and suppliers come in for in-store demonstrations and sampling. We’ve also upgraded the recipes of our private label, Oakville Grocery, which is very popular. “Another new thing is the field trips our grocery, cheese and charcuterie managers take. They visit other stores and are asked to take away three things, good or bad, that they observe.
Nicho Ashley, specialty foods buyer for Oakville Grocery in Napa Valley, California
Right now, we’re working with outdoor concert venues in promoting picnic gear and corresponding food items. We hold wine, beer, and liqueur tastings on Wednesday nights at area restaurants. We charge for some events, some are free. We also do sampling every day by the kitchen area. Every three weeks, the whole store set-up rotates. People definitely notice and talk about our displays. “In the fall, we bring in seasonal products — food, tabletop, beers and wine. This October we will celebrate our fifth anniversary and of course, we want to do something special.
Amy Ruis, owner of Art of the Table in Grand Rapids, Michigan
We’ll try to offer a higher level of service. This includes greeting customers as soon as they
ReplyDeletecome in, making them feel welcome, paying special attention — especially to our repeat customers.
We’ll also try to stock unusual items and to keep our advertising engaging and inviting.
“We’re a small store in a small town, so most people know of us. In the past, we haven’t done
many events, so we may focus on doing more events in upcoming months.
Martin Rook, owner of New Preston Kitchen Goods in New Preston, Connecticut
I plan to be a smarter buyer and will look for smarter merchandise — unique and out-of-theordinary.
ReplyDeleteWe will also concentrate more on customer service.
“Around the end of November, we’ll host our annual open house to begin the Christmas season.
We have refreshments and door prizes, and offer special discounts.
Sylvia Ingram, owner of Ingram’s in Friona, Texas
We have set goals for the rest of the year. We are now exclusively an all-California store, and
ReplyDeletebecause olive oil is the second biggest crop in the Napa Valley, we’ve created a core assortment
from Napa — including exclusive items and new purveyors. We also change out displays more frequently.
Our front display used to be changed every two to three weeks, now it’s every week.
“Our business is tourist-driven, so Friday, Saturday and Sunday are our big days. We offer
weekend specials and suppliers come in for in-store demonstrations and sampling. We’ve also upgraded
the recipes of our private label, Oakville Grocery, which is very popular.
“Another new thing is the field trips our grocery, cheese and charcuterie managers take. They
visit other stores and are asked to take away three things, good or bad, that they observe.
Nicho Ashley, specialty foods buyer for Oakville Grocery in Napa Valley, California
Right now, we’re working with outdoor concert venues in promoting picnic gear and corresponding
ReplyDeletefood items. We hold wine, beer, and liqueur tastings on Wednesday nights at area restaurants. We
charge for some events, some are free. We also do sampling every day by the kitchen area. Every
three weeks, the whole store set-up rotates. People definitely notice and talk about our displays.
“In the fall, we bring in seasonal products — food, tabletop, beers and wine. This October we
will celebrate our fifth anniversary and of course, we want to do something special.
Amy Ruis, owner of Art of the Table in Grand Rapids, Michigan