Lindsay Corten’s Post

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”.

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”.

Vending and #micromarkets are not what they were. If you are a business traveler, you have been faced with a $15 sandwich at a bookstore or examples here of #vending with fresh and healthy choices that are seamless transactions. Is America turning the corner on vending as a culinary choice?

Let’s talk wine-by-the-glass pricing. There is (supposedly) an easy way to calculate it, and it is this: Price one glass at the wholesale cost of the bottle. Then you’ve covered your cost bases, and you can go prancing off into profit, right? WRONG. Because, unless you’re a super high volume bar with a super short wine list, there’s a massive elephant in the room, munching on your margins, and his name is WASTAGE. I’m not normally a spreadsheet girl, but I decided to play around with some numbers. (Look at my pretty screenshot…) Say you’ve followed my (bad) pricing advice, and you open a bottle to serve a glass. If you, in the two or three days that bottle lasts (at best), only serve 2 glasses from it, you’re working to a 38% margin on that bottle. Even if you sell 3, you’re still only at 58%. Anyone who’s run a bar knows that margins are EVERYTHING. And at 58%? You’re unlikely to be covering your overheads, let alone making true profit. And ok, even if you’re paying better attention to VAT and using a proper pricing strategy, to hit target margins on wine by the glass, you basically have to sell every drop in that bottle. That’s why it was a no brainer for me to use Laylo (which stays fresh 6 weeks from opening) in my own bar. We couldn’t afford the waste. I was delighted by the green credentials, and the design, and - of course - the incredible quality of the wine. But honestly? Just tell me I don’t have to pour any of it (or my profits) down the drain and I’m sold. I may not have sales experience, but I hope it’s understanding this stuff that’s going to help me convince the rest of the on-trade Laylo is the obvious choice… #boxedwine #ontrade #barmanagement

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One of my clients is Tudor’s Biscuit World and their co-packer. I doubt no person from WV hasn’t had one of their biscuits. I’m heading out shortly to the Eleanor location to get a biscuit. Tudor’s and Ginos Pizza House are the 2 largest WV-based chain restaurants. I’m proud to do my part to support the home state I lived in for the first 45 years. I coordinate 10.8 million pounds of flour into WV annually to make the biscuit mix and all the other goodies that flour makes, like gravy and blueberry muffins. I also coordinate ingredients like salt, creamer, soda, and many others that go into the recipes to make one of the best cat head buttermilk biscuits your lips will ever encounter. At the beginning of COVID, they were concerned about procuring capacity from KS to WV. WV is not a favorite destination among carriers for many reasons, and during COVID, we all know they were in control and had many choices. I was tasked with figuring out how to ensure we didn’t have angry customers because we didn't have flour to make biscuits. I found an OH carrier, UnlImited Freight, and I found freight out of OH to KS. Tracy and I still do business, and a client partnered with him to expand in a new market, delivering carpet and flooring. We all worked with both shippers and engineered a round trip that did not interrupt either party's supply chain. More than 4 years later, that engineered lane is still going strong. Brokers often look at business only from a transaction level. The real value is when you can engineer lanes between multiple shippers. Here is another example: On Friday, I have a WV carrier loading pizza flour for Gino's in Winona, WI (Bay State Milling). The driver will go home and take a 34-hour reset. The driver will unload on Monday afternoon, reload out the same door, and go to Brookshire Brothers in Lufkin, TX (cornbread mix and fried chicken breading for their store deli). Then, I will load the same carrier with plastic pellets out of Jacksonville, TX (56 miles away), for another client of mine back to WV. 3 shippers, 1 carrier = Happy carrier and driver. Whether you are a broker or carrier, this is the key to this freight game. You have much better control over pricing and protect all parties from the ebbs and flows of the SPOT market pricing. This is part of how I can scale even in a down market. I have 14 clients to visit while I’m home to find more opportunities. I plan to visit 3 today. What would be your favorite biscuit if you were at Turor’s today?

💲 Profitability Series Part 3: Greater Labor Efficiency Serving wine on tap supports service speed that's more than twice as fast as pouring from bottles. This is because there are no foils or corks to remove, no need for staff to pre-taste wines to make sure they're showing well, and far less legwork keeping fridges & shelves stocked and emptying recycling bins. Take the grunt work out of serving wine by-the-glass, bring in some extra money, and elevate the customer experience in the process!

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