1. Evaluate your grab-and-go program.
What do your sandwiches, wraps, salads and soups look and taste like? Use quality ingredients such as organic produce and hormone-free meats and cheeses to enhance both the flavor and sustainability of your offerings. Take note of food trends in your area and incorporate them into your menu.
2. Zero in on moneymakers—and losers.
Brainstorm how you can get the most from every square foot to provide the best service. Perhaps flowers aren’t a top seller in your store. If your deli and prepared foods area is booming, you might capture more traffic by replacing the floral case with a coffee bar.
3. Focus on the point-of-purchase area.
“This part of the store is often neglected,” Sedlar says. Highlight and rotate value items such as seasonal produce or a great, cheap wine to get incremental sales. “It’s about having the right item at the right price and the right time,” she says.
Plans for Lisa Sedlar's natural convenience store:
Size: 5,000 to 6,000 square feet
SKUs: Approximately 7,000
Open since: First store to open in 2013