Bullseye Packaging Services Inc.’s Post

Fast Onboarding • Secure Storage • Exceptional Service "The team at Bullseye Packaging is professional, responsive, and genuinely cares about our success. Thanks to them, we’ve been able to meet deadlines without compromising on quality. We couldn’t be happier with the results and highly recommend Bullseye Packaging to any business looking to enhance their packaging operations!" - Andrew Warburton Founder & CEO Peak Beverage Co. Are you in need of a team who can provide you a quick, quality, co-pack then we are your team! Read all about how we turned Peak Beverage's problem into a non-issue overnight with our Peak Beverage Customer Story! [https://lnkd.in/gq2TSske] Or perhaps you are also looking for a co-packer who meets your needs. In that case, reach out via phone or email and let's map out your project. CALL +403-970-7155 EMAIL sales@bullseyepackaging.ca #BullseyePackaging #Copacking #innovation #humanresources #creativity

The number one mistake most bakery owners make with staff is they don’t continually train them. They have an onboarding training, which becomes a set and forget process, I see it often and was also guilty of it myself at times in our bakeries. It is easy to do when you have so much other business to take care of, why go over something you have already done and appears to be working okay. But what is the real cost to your bakery? Lack of or no training at all for your sales team after their initial training can have a significant impact on your business. Some of the obvious impacts are: Decreased Sales. Low Team Morale. Inconsistent Product knowledge, leading to distrust from your customers. Average Customer service, frustration for both staff and customers – affecting return business. More mistakes, which also lead to higher wastage. So if you are one of these owners, take the initiative to either hire someone to train your staff, or train them yourself, just like your machinery, paying them attention will ensure longevity, better product and most importantly more profit in your pocket !! #riseupbakerycoaching #bakery #bakeryowner

What makes a product truly ‘sell itself’? I recently had the chance to sit down with Tony Resta, the owner of Yield N16 and N1, to talk about what it really takes to be a local shop with heart. In our conversation, Tony shared the essentials: great customer service, product knowledge, and a deep connection to what’s on his shelves. He talked about the passion his team brings; they genuinely love the products they sell, including ours, and that excitement resonates with everyone who steps through the door. Tony reflects on how Yield’s journey with Nettle products has evolved. Beyond the lockdown, our Haverstock White made a comeback after fizzling out, reminding me that while we face setbacks, the value of our quality has endured. Customers came back asking for it, requesting recipes and sharing how versatile it is, spreading the word naturally. It’s a product that speaks for itself, and as Tony said, it’s something Yield doesn’t have to introduce, it just sells itself! As my journey with Nettle begins to wind down, it's moments like these that remind me of the true impact of authentic partnerships with independent shops. Seeing the genuine love for our products from both stockists and customers has been one of the most rewarding parts of this experience and my journey. If you’re looking for inspiration on the value of stocking products you believe in, I hope this footage of Tony offers a few insights. What do you look for in the products and local shops you support? #IndependentRetail #LocalBusinesses #ArtisanalFoods #FoodAndWinePairing #SustainableFood #AuthenticPartnerships #NaturalProducts #UKFoodIndustry #YieldN16 #YieldN1 #Nettle

𝐇𝐞 𝐬𝐮𝐜𝐤𝐞𝐝 𝐚𝐭 𝐬𝐞𝐥𝐥𝐢𝐧𝐠 𝐦𝐢𝐥𝐤𝐬𝐡𝐚𝐤𝐞 𝐦𝐚𝐜𝐡𝐢𝐧𝐞𝐬 In 1954, a struggling milkshake machine salesman stopped at a small hamburger stand in San Bernardino, California. The owners of this hamburger stand had created something truly remarkable: a streamlined system for making and serving food quickly and consistently. Their "Speedee Service System" was like an assembly line, producing the same high-quality food every time, at record speed. The milkshake machine salesman saw the potential immediately. He wasn’t just impressed—he was inspired. Ray Kroc convinced the McDonald brothers to let him franchise their concept, and the rest is history. Kroc’s relentless focus on standardization, consistency, and efficiency turned McDonald’s into a global powerhouse. He didn’t just build a fast-food chain; he revolutionized the entire restaurant industry with his vision. Systems are the key to business success. I met Nina Cooke about five years ago through a referral. She has a thriving coaching practice. Her practice is successful because she implemented systems. On Wednesday, September 4th at 10 AM Pacific, Nina is going to share her systems in a new masterclass. This is your opportunity to run your business in an entirely new way and see tangible results. This system stops you from throwing time and money on costly marketing activities and gives you more time to focus on having a great work/life balance. Plus, Nina will answer your questions so you can implement this system and start seeing results instantly. Ready to implement systems in your business? Register now! >>> https://lnkd.in/gtCKMNHK The class is on Wednesday, September 4th at 10 AM Pacific/1 PM Eastern. See you tomorrow. Ted #systems #streamline #efficiency #masterclass #businesstips

Today’s top tip from Corten Editorial Please take note supermarkets and Alexander Armstrong on Pointless: * Use “fewer” when referring to countable nouns (i.e. things generally measured in whole numbers). * Use “less” when referring to uncountable nouns or things measured by volume. For example, “less water” but “fewer raindrops”.

Today’s top tip from Corten Editorial Please take note supermarkets and Alexander Armstrong on Pointless: * Use “fewer” when referring to countable nouns (i.e. things generally measured in whole numbers). * Use “less” when referring to uncountable nouns or things measured by volume. For example, “less water” but “fewer raindrops”.

Today’s top tip from Corten Editorial Please take note supermarkets and Alexander Armstrong on Pointless: * Use “fewer” when referring to countable nouns (i.e. things generally measured in whole numbers). * Use “less” when referring to uncountable nouns or things measured by volume. For example, “less water” but “fewer raindrops”.

After your mouth stops watering --read about how In-N-Out does it! If you are a fan of In-N-Out like me, you will especially appreciate this great read from Len Devanna.

What makes In-N-Out Burger more than just a fast-food chain? From their cult-like following to their unwavering commitment to quality (no freezers, no microwaves!), they’ve mastered the art of creating experiences that keep customers coming back. In our inaugural Cortico-X Spotlight, we explore how In-N-Out delivers simplicity, consistency, and customer-first thinking—and what businesses can learn from their approach. 👉 Read the full story here: https://lnkd.in/g_KtNgEf Let us know: What’s your favorite In-N-Out experience?

A great lesson in #customerservice and #retention - all from a $2 #pizza box! https://lnkd.in/gPkQ3NBX #marketing #marketingtips #marketingsuccess #promotion #pricing #business #smallbusiness #strategy #advertising #restaurant #BusinessNews #NewsUpdate #businesstips #businessstrategy Medium