No job is easy in the beginning. With a little effort and investment, you will succeed to run the business on track. We decided to prepare a few short and useful tips for opening a new food store. This, of course, is not at all necessary knowledge, nor a law which must be observed unconditionally, but we are sure that a brief text will successfully focus you and contribute to your correct thinking when it comes to dealing with food business. There are some tips that you should follow:
- Size of the store
- Proper formation and maintenance of the product range
- Proper maintenance of store
- Professional staff
- Your store and you
- Position of the goods on the shelves
- Law regulations
It is very important to choose the right location for specialized food store. Premises should be located at a busy place, where people walk on foot: the promenade, near the market or stores consumer goods. The point is that your food store is “hands on”, do not choose lonely shop, away from other commercial activities. If your store has a parking, you have chosen an exceptional location. Also, do not open a store in the vicinity of the existing store of the same profile, as this will not have positive effect on your business.
2. Size of the store
It is important that your store gives the impression of professionalism, neatness and abundance. So do not make decisions for oversized stores, which will be hard to equip. it is always easier, cheaper and rewarding to fill a small place. The ideal size of the store is 100 m2. When adapting your store, make sure to comply with all legislation relating to this sector, which are of vital importance (toilets, hot water, storage space, etc.). Make it easy at the beginning, because later it will mean to you a lot.
The functional interior is of the great importance for each food store. You must use the space wisely and properly access the size, quantity and position of required shelf packaged products as well as glass bottles intended for bulk goods. For example: the jars must not be too small because they are not practical for maintenance, but also not to large, because in them unnecessary large amount of open goods are too long exposed to external influences, which negatively affect its quality (crispiness, taste, and even microbiological correctness). All interior elements should be made of material that is medically safe and easy to maintain.
4. Proper formation and maintenance of the product range
Although we advise you to have a lower lager, do not allow yourself to run out of some products, especially those key, the most popular and newest. Very soon after opening, you will already catch your rhythm. Over time, you will become very clear which goods on your location and in your store is doing better and which less. Always on time provide sufficient, but not excessive amount of goods.
5. Proper maintenance of store
Do not forget that your store is your mirror. It tells customers a lot about you, and should always be in keeping with what you want of people to perceive you. Uncluttered look of store contribute uniformed and transparent set prices, wobblers, declarations and notifications of any kind. The presence of dust on the shelves and products is not only hygienic unfair, but leaves a very bad impression on customers. The same is true for the neglected jars, messy tables, and floor tiles.
6. Professional staff
The staff in food stores is the most important link in the chain of your success. Their responsibility is great, because the information that they provide to customers are often related to specific health questions. When you receive the staff employed, make sure that the candidate, whom you will give a chance, is polite, smiling and pleasant, and orderly appearance. The most important of all is that they are interested in the topic of food, eager of knowledge and ready for thorough training and self-improvement. The ratio of sellers to buyers should be polite and restrained.
7. Your store and you
As stated, when customers walk through your store, they will be thinking about you. It is essential that you in your store spend a lot of time, not only to control the operation of your staff and their relationship with customers, but to adopt much information in the field of food, and to feel the pulse of your store. The most ideal solution is you to work in one shift. On this way you will save on labor and also you will gain experience and insights into all aspects of your business, the ability to anticipate possible problems and on many ways contribute to the success of your new business.
8. Position of the goods on the shelves
Earlier we mentioned how your store should give the impression of professionalism and neatness. This also applies to goods. The goods on the shelves rack up thematically, in accordance with customer needs and your desire/need to force a specific product. If you want to create action, assign to desired commodity the secondary position in a visible, action foreseen place in the store. Get used customers to reduced commodity always in the same place.
9. Law regulations
From the beginning, get well in the legal frameworks related to the job you want to run – do not allow yourself to get into a situation that something you did not know if you come to the inspection control.
We hope that we at least made it a little easier for you to start a successful food business.