Grocery Store Consultant View on Operations
Over the years the members of our consulting team have created and/or refined operating procedures for the majority of food retailers with annual sales over $500 million. That process was very successful, and very valuable, for the retailers who engaged us. In continuation of that tradition, we continue to offer Supermarket / Grocery chains superior customer service and our deep experience base.
Our approach to working with a client organization is
focused on partnering. We see our role as one of a coach, guiding and teaching
our client teams to function more effectively. We measure our success by their
ability to function better after we have departed, having benefited greatly
from our presence.
Our grocery consulting team is staffed by experts who
have decades of deep operational consulting experience and industry leadership
experience. We believe that the food segment of retail is sufficiently unique
to warrant specialists who know food operations intimately. Our team has that
specific knowledge.
Typical food (store operations) projects begin with a
detailed Assessment for senior management. In this Assessment we identify and
explain all of the opportunities we believe exist for a client. Our approach
gives our clients all of the detail they would need to make positive change
happen in their stores. Most of our clients are so impressed with our depth of
understanding that they have asked us to also test and/or guide implementation
of the agreed upon opportunities for them.
We can assist you to improve your food retail
effectiveness with various types of consulting assistance including:
- Operational Best Practices Implementation
- Operational Benchmarking
- Operational Training Programs
- Management / Leadership Skills Training
- On-floor Associate Service Behaviors
- Customer Experience Assessment
- Customer Service Strategies
- Optimal Front-End Procedures
- Front-End Supervision
- Front-End Service Behaviors
- Price Integrity Improvement Programs
- Inventory Management / SKU Rationalization
- Backroom Inventory Reduction
- Backroom Layout and Utilization
- DSD Procedures / Vendor Negotiation
- Cycle Count Procedures
- Production Planning Techniques
- Optimal Night Crew Procedures
- Efficient Re-Order Practices
- CRM / Loyalty Programs
- Cash Office Procedures
- Pharmacy Productivity Improvement
- Labor Standards Development
- Scheduling System Implementation / Testing
- Operational Procedures Documentation
- Operational Analysis
- Operating Metrics
- Shrink Control Programs
- Category Management
- Vendor Labor Utilization
- Organizational Re-Alignment
- Store Systems Assessment
Our Operational Improvement Programs typically include:
- Operational Analysis
- Model Store selection
- Applicable Best Practices Recommendations
- Implemented Solutions for testing
- Performance Metrics and measurement
- Revised Procedures Manuals
- A Transfer Methodology for Chain-Wide Roll-Out
- Train-The Trainer transfer preparation
Our extensive food operations experience permits us to
rapidly identify opportunity areas for our clients and recommend specific
improvements that are both implementable with the skills we will teach your
team and valuable in that they will reduce your operating expense and better
permit your organization to optimize sales.
- Revenue increase
- Store payroll improvement of 50 – 100 basis points
- Improved service environment
- Faster operational task completion
- Improved awareness of operational productivity
- Lower cost per unit to perform operational tasks
- Improved sales floor/stockroom in-stock condition
- Refined / updated operational procedures manual
We suggest that your senior operations management give our services serious thought. If you have an interest in learning more, please feel free to contact Pat Fitzpatrick at 770-754-5008.
