As growth began to taper, the co-op enlisted NCG’s help to see what could be done to reinvigorate produce sales. A brief assessment led to a full remake to refresh, modernize and upfit the produce department, so that the co-op can grow and continue to delight its community.
Consistency is crucial in the eyes of grocery shoppers, and co-op shoppers are no exception. Try these exercises at your co-op to improve consistency and shopper satisfaction.
Diversity, Equity, and Inclusion (DEI) has become ubiquitous in discussions around workplace culture, social justice and community engagement. While the intention behind DEI initiatives is commendable, there is a growing recognition that the hyperfocus on diversity has overshadowed the equally crucial principles of equity and inclusion.
Successful prepared foods departments take extra steps to reach customers and get people excited about all they have to offer. This guide can help you craft fun and effective prepared foods promotions to bring new customers into the co-op and keep loyal customers coming back.
Celebrating the recent opening of its new community space, Willy Street Co-op participated in an art gallery event and hosted a gathering with 22 nonprofit organizations to share stories about their work and grants from the Willy Street Co-op Community Reinvestment Fund. Read about the co-op’s vision for the space.
There is nothing like the great outdoors — for merchandising! Getting products out in front of your store helps attract passersby, supports your “fresh and local” identity, creates seasonal excitement and boosts sales. Here are some tips for merchandising outside.
A coalition of farmworker, environmental justice, public health and related organizations has successfully petitioned the U.S. Geological Survey to preserve a vital project that provides valuable data researchers use to monitor national pesticide use, water quality and pollution.
Developing a talented co-op staff begins with using key elements of a strong co-op brand to help you recruit the best applicants. What story does your co-op tell potential employees?
In an effort to reduce waste and support sustainability, multiple co-ops have initiated reusable silverware programs, offering metal flatware instead of disposable options, which customers can use for in-store dining or for takeout and later return to the co-op.
Grilling is a summertime staple. To help you prepare for the season ahead, we explore summer grilling consumer behavior and key product trends culled from SPINS data.
