Shop (and eat) local!

I adore the holiday season. The smells, the food, the holiday spirit. And I cringe at the holiday marketing and terminology. It's difficult for me to read and report on Black Friday Sales and Cyber Mondays, it is afterall the media who creates the hooplah behind these events measuring the success of the entire retail world against minute-by-minute reports of sales. Alas, the marketing and messages are here to stay.

And yet, there were few campaigns that garnered my attention. Target sure did with its scary woman ad campaign. I am not sure the image of her getting primed for Black Friday sales really did much for the brand. Well, I do remember the advertising although the message did not make me want to shop. I did however appreciate Target's followup campaign with crazy lady's tired, not-in-the-mood-to-shop-sister the following day. That made me smile. But I still didn't run out shopping. For me the day after Thanksgiving is a day to relax.

And sleep off the turkey.

I will admit I surfed the Web to check out the deals online during the weekend. But I did not buy. Probably won't spend much online this year. My goal is to stick with the 3/50 Project, which was brought to my attention by my retail friends in Sonoma during a recent segment of TGRTalk.com. I love this project, check it out here  - www.the350project.net

It's smart, simple and what specialty retailing is all about. I plan on bringing this plan into action in my local business community next year and I am kicking it off this holiday by practicing what I preach. But for the moment, I am simply trying to figure out what is on the holiday lists for the year - aside from restaurant equipment [don't ask], sleep, and two lengthy children's lists to fulfill. So while you are all bustling with customers at your doorstep, breaking last year's sales numbers and proving the independent retailer is the heart of this country, we'll be resting up here at TGR and getting our resources ready to help you be even more successful in 2010.

An odd aside, one book I might have to buy is this year's Eat This, Not That! Restaurant Survival Guide, which highlights the good, bad and ugly of restaurant dining. It's amazing to see the calories in some entrees you otherwise might consider healthy, makes me realize how simple it is packing on the pound over the holidays or say...at a trade show samplling products. It'll be a good book to have on hand as I head out on the road again in a few weeks to start the 2010 trade show circuit, discovering great new products and visiting with retailers across the country. To check out the book - or at least the full list of 20 foods by category that you should not eat with nutritional information for each item, visit: http://eatthis.menshealth.com/slideshow/20-worst-restaurant-foods-america

Cheers!

Michelle

Kitchen Window Relocates

Kitchen Window in Minneapolis, MN is on the move this week. Doug and Lia Huemoeller moved their store to a new address. Well, it's the same address actually a new location in the mall the store's called home for 25 years.

The kitchenware store and culinary school will still remain at Calhoun Square, 3001 Hennepin Avenue, but as of yesterday - the greatly expanded store occupies the space at the main entrance of the mall and features two cooking schools - the upper level cooking school upstairs overlooks the main pedestrian area.

The old location provided 5,500 square feet of retail, while the new location is comprised of 7,800 square feet of retail in an overall space of 17,000 square feet.

“I am extremely excited and feel really good about the new location. The way it turned out is amazing,” Doug Huemoeller said. “We’ve been working on this for five years.”

Some of the changes include a cutlery assortment that’s doubled, Huemoeller explained there is now a knife sharpening station in the front window complemented with three water wheels and traditional water stones.

The expanded outdoor cooking area gives the store the ability to feature their annual events in a fabulous setting with plenty of room for items such as 200-person paella pans and 150 pots for lobster boils. Kitchen Window is heading outside as well with its own private sidewalk area in the mall’s pedestrian way allowing for truly outdoor demonstrations.

“It’s just a great event space for us,” Huemoeller said.

Cheers to Kitchen Window – for a much anticipated move and expansion. The TGR team looks forward to the grand opening celebration in January!

Doug, Lia, Gavin and Cole Huemoeller in the new store before the move. Come back tomorrow to see the new store - fully loaded!

You can see more of their move on their Facebook page at http://www.facebook.com/pages/Minneapolis-MN/Kitchen-Window/85315323221?ref=ts

We'll be posting the completed store soon on The Gourmet Retailer's Facebook page so become a fan!

Cook's Ribbon Cutting

The new Cook's Warehouse store in Atlanta's Ansley Mall is officially open. We've posted a bevy of photos on The Gourmet Retailer's Facebook page.

 

http://www.facebook.com/gourmetretailer?ref=ts

 

We also have a shot here of the official ribbon cutting - contratulations again!

 

 

 

(L-R) Matthew Hott, store manager; Bill Bolling, Atlanta Community Food Bank founder and executive director; Mary S. Moore, founder and CEO, and Yusef Sullivan, assistant store manager, officially open the new midtown Atlanta store of The Cook's Warehouse in Ansley Mall.

TGR TalkRetail

This week on TGRTalk.com we open the lines to retailers from California to New Hampshire discuss their outlook for the holiday season. From top selling products to new promotional ideas, these retailers give their take on what lies ahead as well as how suppliers are reacting to the recession. So tune in and chat with Laura and Stephen Havlek, Sign of the Bear, Sonoma, Calif.; Dean Eaton, Your Kitchen Store, Keene, NH; Janet Ostrow, Premier Gourmet, Kenmore, NY; and Chris Beykirch, Love to Cook/Kitchen Kneads, Logan, Utah. This 20-minute discussion will keep you focused and give you insights into the months ahead. Let us know what your thoughts are for the season and year ahead.

TGRTalk.com is The Gourmet Retailer's interactive audio blog. We'll be introducing even more products in 2010 in this format. Your feedback is essential to the success of this project, so please give me some feedback. You can e-mail me at mmoran@gourmetretailer.com or even better - post your response on TGRTalk.com or here on TGRBlogBites.com

Have a fabulous fourth-quarter and I'll see you on the trade show floor in 2010!

Cheers!

Michelle Moran

Rewriting Retail in the New Economy

Yesterday, after I'd posted a draft for our thoughts on retail this winter, I read one of our local paper's analysis of shifts in the wine industry that really summarized what every industry now faces. As consumers have become newly focused on price and spending, every brand is called again to justify the value it delivers, to retain and re-earn its customers and bring them value.

 

Analyzing shifting demographics of the wine industry, Kevin McAllum noted, "Danny Brager, an alcohol analyst with The Nielsen Company, said there is some indication that wine drinkers seem pretty happy with the quality of wines under $20. In a series of three surveys spaced six months apart, the number of consumers who responded that they were finding good wine at lower prices increased from 28 percent to 41 percent.

 

It is a dramatic swing that is unlikely to reverse anytime soon, Brager said. 'Consumers are finding more good wine at lower prices and that may be hard to shake,' Brager said. The obvious implication is that the highest-end wines, particularly ones that don't have cult status and a rabid following, may be in for a shakeout, said Robert Smiley, director of wine studies at the UC Davis graduate school of management. 'Another way to say it, less politely, is some brands are going to fail,' Smiley said. 'People that are selling $150, $250 or $300 bottles but don't have the Screaming Eagle cult status, they're not going to be around in a few years.'"

 

I think that evolution is upon most industries, that American consumers are reconsidering their brand assortment, and the new economy offers an opportunity to reposition and rethink -- all across the board. It's a time of great flexibility and possible movement, a time when consumers are asking, "Do I really need ___?" in a way they were not two years ago. For those vendors that have been steadily honing their craft and their team, it's a real chance to sprint forward. And for all of us, a chance to strap on our boots and enjoy the climb. By Laura Havlek, Sign of the Bear, Sonoma, Calif.

 

Christmas is Coming

Once more, morning air turns chill with the nip that pumps adrenaline into the hearts of retailers everywhere, nudging, "Christmas is coming, Christmas is coming." This is a year to be a grown-up, to do homework and to analyze our assortment with an open mind. What worked in 2007 is yesterday's lesson. This is a year of quantum evolution. We're all learning again how to do what we do in a new economy. We come a little wiser from a boom economy, learning to prosper now, with a wholly changed set of rules.

 

Boomers are done buying at their former rate; the next generations bring a different mind-set to the table.

 

If it's fresh, fun and inexpensive, it's selling well -- especially with a dash of humor. Well-engineered tools are paying our rent this autumn. So are greener products as a sense of environmental awareness now moves into the "givens" of successful engineering.

 

It's a year for everyone, right up and down the supply chain, to learn again how to delight and surprise our customers; how to let them teach us what they want us to be; and to learn again how to sell, stock and inventory now. It's been a year for nuts-and-bolts mechanics: controlling inventory, forecasting, technical evolutions, predicting where we need to jump in and out, looking at supplier stock outages (re-sourcing key items out of stock too often, getting out of what is not paying rent…). A year to be a grown-up.

 

A comparatively flat year also brings the opportunity to look at so many of the projects that have lain on the to-do list for too long, from repainting to reorganizing to fixturing and signage, and improve sell rates with better, tighter presentation. And to step forward to train everyone to deliver an ever-better customer experience.

 

It's been a year to hone and winnow our assortment (a grocery friend calls it "evicting nonpaying tenants") as we move shelf space to fresh new looks, to focus on staying in stock of core pieces, and culling those items that have not turned in too long, or are not turning well enough.

 

Aggressively re-pricing the slow movers and learning what we always need to be in stock has worked well: our shelves are moving to faster-turn items, customers are excited by great deals on those "keep us humble" buying decisions (and we're glad to have the shelf back).

 

Training the fall's crop of high school employees, we remember again that the joy of retail is the people; and that we need to learn to serve another generation that comes through the door with a whole different set of expectations. Learning is fun.

 

In 2009, we've seen more movement in our vendor list (top 100 suppliers) than ever before, as some well-branded companies have really struggled and lost ground, and some timely unknown companies surge to the fore. We're all playing closer to the vest ...

 

We're all discovering again how to deliver what our customers want -- experience and assortment and display -- and looking to step forward into our next iteration.

 

It's a year to think again about the "givens" of our business, a year to question and grow. Change brings the opportunity to make things more as they ought to be, it's work and fun in equal measure, and Christmas is a-comin' ... and the joy finding the perfect match for the folks we love.

 

With hard work, though, and a dash of luck, Santa will roll right along also! We're listening for those reindeer. By Laura Havlek, Sign of the Bear,

Sonoma

,

Calif.

 

 

Blackboarding Specials

I'm fortunate to live near 5 great specialty food stores, two within walking distance of my house... so I often stroll over to see what's doing.  One shop I walk to uses one of those A-frame blackboard signs to promote the specials at the deli counter inside the store. It had the same specials on it for weeks so I suggested to the owner a little update was in order.

"I bet you get the same customers in day in and day out who buy the same sandwich," I opined.  "Yes, you are right about that!" she said.  "Why not promote something else besides the deli– say your latest arrival of locally grown asparagus, a new shipment of figs or chocolate, maybe a cheese sampling."  Brie for free?

The idea is that passersby (and regular customers) do read the sign and will ignore something that isn't interesting or obviously outdated.  At the same time the sign educates the strolling public about the variety of merchandise you offer.  Changing it daily provides a reason to look and can invite someone in who otherwise might have ignored your shop.

Well my friendly shop owner did indeed change her sign and she said people do ask for the things she puts on the board.  In fact the staff also got into the groove and they suggest some really bizarre items just to see if people will inquire… and the upside is that regular customers now are into reading the sign before they enter.  With more than 5,000 items, my magical merchant will need ten years to tell everyone about them--- and that’s OK with her!

If you try this, keep the offers simple, change it daily, list up to three items from different categories/departments and seek suggestions from your staff.  And don't be tempted to repeat or skip a day.  Your public will soon be in on the concept and they'll notice.

Ron Jakubisin

jakubisin.com

 

2020 Lessons

After spending two information packed days with retatilers, industry experts and vendors at Retail2020 in San Francisco last week. I have a billion takeaways, but here are a few quick lessons I learned that you might also implement in your lives/stores. And to anyone else who attended event - let's start talking here and let us all know what you garnered from attending.

From Phil Lempert's consumer panel - Consumers don't always identify with brand names in the kitchenware arena as I thought they would. It was interesting to see the struggle they had naming cookware brands, but still they knew the uses for cookware and what they wanted.

From Harold Lloyd - Visit 26 stores a year to keep my retail knowlege fresh and insightful. Also be sure those stores aren't simply specialty food and kitchenware stores, but stores that cater to specific consumers. Watch the trends and pay attention to how they are merchandising and talking in those stores.

I also learned some working habits from Harold - splitting my week into 55 hours for work, 55 for sleep, 55 for family and 3 for me - does that math work out? Yes, but perhaps it doesn't apply to the publishing industry. But it's certainly a goal for the year 2020!

Another thing is to divide my periodical reading amongst my staff and have them report back to me their findings - great story ideas, new trends, and for me publishing design trends. This works for consumer magazines as well. Another great idea was to pay your team a bonus for vacations - that is while they are on vacation to pay them a bonus or reward if they come back with a great idea from a specialty food or kitchenware store. I love it - I have some ideas how to implement this with my own staff.

If you were at The Gourmet Retailer's Retail2020 Conference, let me know what you learned. If you weren't and have great business or management tips to share with other retailers, sound off now!

And here are some photos from the event I wanted to share. Cheers!

   

Gourmet Show Tips

With the August 8-10 Gourmet Housewares Show opening this weekend, exhibitors are crossing their fingers to discover how they fare in the Gourmet Golds competition. Selecting judges from top industry publications – including The Gourmet Retailer  - ensures that the winners in each category are truly the best of the best.

Gourmet Housewares Show exhibitors have been submitting new products introduced to the trade market between March and August of 2009. All submissions undergo a prescreening process and the finest products are selected for the Gourmet Golds Display.

Drawing from upwards of 100 entries the judges will have their work cut out for them. Selecting the top three in each of the following divisions: Cookware/ Bakeware, Kitchen Electrics, Gadgets, Cutlery, Accessories, Tabletop & Textiles, Gourmet Gifts & Specialty Foods, and Green by Design. In addition, a Best of Show Award will go to the one entry with the highest overall score.

Here are some highlights from the upcoming show:

Greystone Brand, Wine Things Unlimited, will be
expanding their collegiate collection of glassware, plates
and wine charms at the 2009 Gourmet Housewares
Show. Sure to be a favorite is the unique Party Plate-
designed to hold both food and a wine glass with just one
hand. Non breakable and dishwasher safe, the party plate
is a great addition to any gathering.

 

New for Fall 2009, the iSi North America Creative Whip is a multifunctional tool for today's imaginative home chefs. Replacing the need for a hand beater, emersion blender, stand mixer, frother, whisk and any other kitchen tool designed for beating and incorporating air into other ingredients, the Creative Whip is a handy tool that meets any chefs needs. Show attendees will be able to indulge in some sweet and savory Espumas (the Spanish word for foam or mousse) being served up by local Chef Frank De Luna from the San Francisco Bay Area.

Totally Bamboo will be launching new products at the Gourmet Housewares Show, one of which has been accepted into the Gourmet Golds competition under the "Green by Design" criteria. Totally Bamboo introduced  the world's first dishwasher safe cutting board GreenLite series.  At the Show they will present the latest addition to this series - the GreenLite Pizza Peel.  It's a classic made even better because it's bamboo, lightweight and dishwasher safe.

The Rice Plus Multi-Cooker with Fuzzy Logic Technology by Cuisinart features pre-programmed menu options, a 24-hour programmable finish time and an automatic "Keep Warm" setting that activates after cooking is complete.  One of the Multi-Cooker's most distinctive benefits is Fuzzy Logic Technology, which is comprised of a built in "brain" that senses fluctuations in cooking and automatically adjusts operation to ensure perfect results every time.   In addition, the unit has Quick Cooking and Reheat functions, making it one of the most versatile pieces of kitchen equipment a home cook can possess.

Centered in the culinary capitol of the US, the Gourmet Housewares Show in San Francisco continues to attract top of the line exhibitors and smart retailers looking for the best the gourmet industry has to offer.   Please visit www.thegourmetshow.com for additional updates and more detailed information.

Last Chance!

Gourmet Retailer Magazine, the leading voice for specialty food and kitchenware retailers, educational conference Retail 2020:  Surging Ahead in Challenging Times opens tomorrow with a welcome reception sponsored by Fortessa/Schott Zwiesel.

 

This intensive 3-day conference, which is designed to help retailers thrive in difficult times, will be held at the Bently Reserve in San Francisco from August 4 – 6, just prior to the Gourmet Housewares Show. Specialty independent retailers and industry experts will meet in a retreat environment to discuss the nuts-and-bolts strategies for maintaining growth and profitability and a culture of fun and customer service.

Featured speakers, including consumer guru Phil Lempert, and Joe Wheeler, co-author of The Ownership Quotient, will provide the vision and tools as independent retailers listen and share business successes.  Panel discussions include The Perfect Storm:  Solutions for Today’s Challenges, featuring industry experts from Bill Snyder, President of William Glen inSacramento, Calif.and Larry Uhl, President of West Point Market, Akron, Ohio. Registration is still open at www.Retail2020.net.  You can also come to the Bently Reserve at 3301 Battery Street in San Francisco and register on-site. Registration opens at 2 p.m.