Considerations for Bruno's-3rd and 4th quarter 2005

Continue to actively pursue a candidate for Meat Manager, develop strategy for search and execute. This needs to happen sooner than later.

Continue to search for a Deli front end manager, develop strategy for search and execute.

Hire a young person with Starbucks, Pete's, or other experience to be our Barista and once and for all get the cafe up to an acceptable level. This person would be responsible for maintaining the esthetic of the cafe area, the pastries, the hutches, cleanliness, table décor, and ambience. (Possibly a separate department could be created for this arena.)

Give serious consideration to our current cheese person. Are we getting enough bang for our buck? Could we do better? Is there enough creativity in selection and willingness to grow?

Utilize standard employee manual and tailor to our needs. Format, print, bind, and distribute.

Develop timetable for completion of work based on estimated time of cash infusion. Once funds have been procured, the following list should be implemented.

Either paint or stucco the exterior of the building and install new sign and lighting. ( The sign should be ordered enough in advance to ensure it is ready when the time comes.)

Complete all in-store details left. Decide on the lobby shelving, take care of the aisle three British section shelving, fix unit behind the bagged candy on aisle two, secure the wood fillers on aisle five.

Address the back aisle flooring situation and fix.

Clear out all extraneous items from the back room.

Start planning for the Grand opening in ...September?, fliers, festival, event combined with the schools, fire department, Heidi Kuhn, local promoters, vendors, etc.

Design meat department area and complete.

Install lighting over the deli counter and cafe area.

Arrange for branding of all packaging and selected items for sale.

Richard Williams

2005-06-29T23:18:41

Richard Williams