In Print » August 2010 » Departments » From the Editor

It’s really hard for me to pick what I like most about this issue of The Gourmet Retailer. It is loaded with information to help you run your business smarter.

We worked hard to come up with a new batch of the best merchandising ideas to help you manage select selected food and kitchenware categories with a fresh approach. From baking mats, electric slicers, mixes to pairing wine and chocolate— we put on our thinking caps to come up with these Best Merchandising Ideas. We hope you’re able to put this information to work immediately to boost your bottom line.

Speaking of information you can use, no doubt you’re busy getting ready for the fourth-quarter. In addition to having your store stocked with just the right product mix, it’s important too to have the right people on the sales floor. Oftentimes we get bogged down with the day- to-day details and don’t take the time to look at the big picture and plan for the future. Be sure to take the time to evaluate where you are.

In the first installment of a two- part series, Maggie Bayless of ZingTrain gives her proven tips to training seasonal staff. As Bayless explains in her column, take some time now to do this one thing… and it will boost your bottom line.

Everyone wants to have outstanding customer service…. And for gourmet retailers, it is of the utmost importance that you offer this consistently. Also in this issue, Jim Mellgren wrote an outstanding review of what is customer service, and the simple steps you can take to make sure you and your employees are offering it.

Every issue we work hard to create a magazine to help you run your business smarter. And to do this each month in print and weekly online, we need your input. If you are interested in serving on The Gourmet Retailer Advisory Board, please contact me. We’ll regularly ask for your input, mostly via email, on upcoming articles and some new Gourmet Retailer initiatives. Perhaps you have a question or column suggestion for Bob Coviello, who writes the Store Ops column every month, or a training dilemma for Bayless? We welcome your input so that we can continue to create a magazine that’s insightful and relevant to the gourmet retail industry.

Anna Wolfe

Editor-in-Chief

awolfe@stagnitomedia.com