Blue Fog Market – Observations and Suggestions

(In general, these apply to both locations unless otherwise noted).

The inventory needs to be increased at least four-fold, there is a feeling of sparseness.

The increase can be geared towards items with longer shelf lives, possibly as much as 75%, but it is important that perishables are not ignored, they are a sign of a market's vitality.

Some companies with products in line with the store philosophy are: Ital Foods, Letteri and Co., The Food People, Marin Cheese co., Tony's Fine Foods, etc.

Cheeses can be increased with a majority being hard and semi-hard cheeses with shelf lives of 1½ – 2 months.

Produce as well, can be mostly fruit such as apples and citrus, and other seasonal items.

All perishables can be utilized near the end of their retail life in the restaurant.

Items should be grouped more, (chocolates together, pastas grouped together, savories, etc.). Attractive displays are important as one walks in, to catch the eye and pull one into the store.

Products should be logically located, Kettle chips should be with prepared foods to accompany lunches and dinners, takeaway breakfast items and sweets near the coffee bar.

In general, I feel that the shelves are too tall. They block the view and make it hard for the eye to scan the whole store. It is best to have a bit of a stair step effect going from the front of the store to the back. It is no problem to cut some shelves down and still have more than enough shelf space for the inventory increase. Some of the black block units could be turned on their sides for interest and balance.

Some artwork should be brought in to warm the feel of the stores. Art.com, (AllPosters.com), has an endless array of artwork at affordable prices ,(framed or otherwise), to fit any venue.

Richard Williams

2007-10-30T08:05:05