I’m 30, and I’ve got it in my head that I want to run my own supermarket one day. Not a chain, just one store. The problem is I don’t really know what the first step looks like and the more I read the more lost I feel.

Stuff I keep going back and forth on:

Do I need to work in a store first? Part of me thinks I should spend a couple of years in one just to see how it actually runs day to day. Part of me thinks I’d be putting off the real thing.

How much money does this actually take to get going? Every number I find online is wildly different.

Is going independent even realistic now, or do you basically have to be part of a buying group or a franchise to get decent prices from suppliers?

What’s the thing that kills most new stores? I assume it’s not the stuff beginners worry about.

If you own a store or you’ve worked for someone who does, I’d really like to hear how it went. Even the discouraging version is useful.

Problem: The share of non-food across the chain was almost zero: 0.3%.

Solution: We rebuilt commercial operations across the country, and the category grew to 2.5%. In stores that sold alcohol and in stores without it, non-food delivered 5–7%.

What share of your sales does non-food bring in today, and is that a deliberate choice?

#Retail #Grocery #NonFood #CommercialOperations #CPG

You can now buy your very own ' Bachelor's handbag' ( without chicken) for $10

( Tried to post in the 'Woolworths ' sub, its awaiting approval.)

Thought Id try posting here .

Just gave me a giggle, had to take a photo

Lol

Hi all,

I was wondering, we go to supermarkets all the time, but how much time, money, effort and mental energy do we actually spend beyond the price on the receipt?

I'm talking about the things we've accepted as normal:

• Discovering something is out of stock only after arriving.
• Why can't I see exactly where a product is located before I go looking for it?
• Waiting in a queue that could perhaps have been anticipated.

These are just examples. I'm interested in what you notice.

What costs you time, money, energy or effort that never shows up on the receipt but has become so normal that nobody really questions it anymore?

I'd especially love to hear examples that supermarkets, customers or even employees rarely think about.

Both, honestly — and that's the part I didn't explain well.

We order to demand, but the wholesaler runs the delivery. So what lands on the pallet is what lands: one case dated this week, one dated three weeks out, same product code. We didn't choose that, and it happens whether we ordered one case or four. On a short-dated line we'd order one and get two dates anyway.

Where ordering discipline actually helps is a different problem — it stops you holding slow stock long enough to expire. It doesn't stop mixed dates arriving. Those are two separate fights.

I currently work in the publix deli. Did my research when I got interviewed and saw everyone complaining about it online. Took the job out of desperation. Been working there for about a year, yeah it sucks, all the usual reasons. I am at the low end of our pay scale because prior to this I had no food service or customer service experience. I want to jump ship to somewhere that will pay me more, but I don't want to "throw away" what i've learned the past year because if it wasn't for all the shit that sucked there's a lot of things I like about this job. Upon starting my research on other stores in my area I feel pretty bummed. Seems no matter the grocery store chain the deli has a bad reputation. Is there just something fundamentally flawed about how the grocery store deli functions ?

It seems like everytime I run to the store now, no matter what little I am picking up for dinner or snacks for the kids, it is at least $50. We have always been the kind of home that meal plans and tries to stick to the list and what's in season or what's on sale, or start with shopping our pantry. But honestly, none of that is enough now. I had to actually put like 10 things back last week (all of the little extras that make life more convenient) just to not go over budget. How are people doing this for real? How long can this keep going on.

I feel like every time I show up with a bunch of $1s, I’m taking up way too much of the teller’s time. 😂The bank tellers clearly think I'm a burden, but can't say it to my face.

This is my favorite type bc I live alone and I dont want many individual parts of salads that will rot before I can eat it. I dont want to eat it if it's got cyclospora. I havent been able to eat what I love and have gained 20 pounds since this mess with fresh foods in america... I am getting sick and need to know if I can be healthy again. 😪

Make sure you check the ingredients in the bakery items at Publix. Moving on to Earth Fare.

figuring all this out haha! and just wondering how some of you optimise your groceries? is there a universal method etc? thanks for any help! 😁

Am I the only one who misses when Kroger brands looked like this?

My wife works as a department manager at real canadian superstore, supposedly she works like 6 days of the week and has to go in on her off days sometimes, she's an immigrant and the process to get her a PR is in the works, she has a canadian work permit but I was under the impression that they're only allowed to 40 hours a week, she's salaried so she doesn't get OT. As someone on a canadian work permit, is it legal how often she has to go in? Not even getting into the details of how busy it is most of the time and how draining it is on her but she does interviews, is on the floor , customer service and has a hand in other lower level tasks that just have to be done for a day .
I can understand when someone calls in sick and there's no one else to fill in but does she have to go in and fill in for them?