THOUGHT FOR FOOD CONSULTING

Exclusively dedicated to organic and natural foods

cooperatives and independents since 1997

 

ARTICLES

ON PREPARED FOODS OPERATIONS, PERFORMANCE & MERCHANDISING

ARTICLES

ON LEADERSHIP & STAFF DEVELOPMENT

Ways to Ramp Up Grab-and-Go

Today’s natural products shoppers want their food fresh and fast, which has ushered in a new golden era of grab-and-go. ... Read Article
 

Foodservice Productivity: A New Metric

PVPH offers a new way to think and talk about setting goals and growing the productivity of your foodservice production staff. Read Article


Download PVPH Calculator (Excel Document)

 

Deli Signature Flavors: Your Private Label

No other department has as much potential to build a flavor-based relationship with your customers than does your deli. Read Article
 

A Smoother Road to Deli Margins

Delis with a labor problem aren’t hard to come by. New teams guzzle labor dollars while struggling to achieve a learning curve. Read Article
 

Busy Delis – A Touch of Self-Help

If a touch-screen kiosk could alleviate the service bottleneck at your busy deli, would you view it as a promising technological partner or a healthy competitor? Read Article
 

Growing Out of the ‘Small Deli Blues’

“Small deli blues.” I once heard this phrase from a prepared foods manager describing the difficult balance of needing to cook in and manage his department. Read Article
 

Making Grab & Go, GO!

More stores are adding deli grab and go programs, hoping to grow sales and reduce service labor expenses. Read Article
 

Improving Your Deli’s Hot Case

What are customers looking for in a hot foods program, and what competitive advantages do you have in the world of meal solutions? Read Article
 

Evaluations That Inspire

Mary had reason to look forward to her upcoming performance review. Kurt’s felt he had given her the positive evaluation she deserved. So how did things go awry? Read Article
 

Seize The Moment

The hiring of each new staff member is a precious opportunity to add a fresh dose of the right spirit, energy, and work ethic to your department. Read Article
 

Deli Leader: Quest for the Best

If you met the perfect candidate for supervising a large staff in the one department that creates products from scratch ingredients, what would this person look like? Read Article
 

Pow-Wows Not Pinballs

Here are eight principles for freeing your staff from info-glut and to more efficiently share the collective knowledge of your department. Read Article
 

Collaborating On Perishables

The prepared foods team needs to enjoy and to make the most of its responsibility for organizing cross-merchandising of the store's perishables. Read Article
 
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3 Tips for Dynamic Deli Sales

There are many ways to turn your store’s foodservice operation into a magnetic and exciting customer destination. Here are a few ideas... Read Article
 
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Developing Nirvana

These customers are driving me crazy!" Nirvana Moon exclaimed as she burst through the swinging doors into the kitchen. The lunch rush was finally winding down... Read Article
 
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