I took a day off from posting yesterday as to be honest I had run out of things to post about!
I’m spending the morning in our flagship store on Oxford street, this is something that I will be dong regularly in order to support the team.
Later today I’m heading up to the midlands to take a look at one of our newly refurbished stores and to spend some time with the team.
Our final launch of the year goes live this weekend and after this our focus shifts to our January launch which will be our final major launch for some time.
random outpourings 
Morning Paola, as you are going to Oxford Street I was reminded to ask if, when you first opened the store, you stocked just your standard range of wrapped and baked products or whether you put full ranges in to gauge what would sell and have since the refined the range down. When you posted the pictures of the store on opening day I was struck by the huge range of products on offer. I ask because I have spent the last couple of years paring back on our product ranges and just honing in on those products that sell really well and am now ready to start to enhance our offer. We have had great success with this strategy but I am also mindful that my product and audience is not the same as high street and is captive to a degree. Hope you don’t mind me asking I am just really keen to understand a different business in the same field. Have a great day!
LikeLike
Hi Lynne, we launched the cafe with new ranges of sandwiches and bakery products. Whenever we launch a new range we develope our “core” range and then specify what additonal items the higher volume cafe’s and restaurants should range. We then review both sales and waste on a monthly basis which allows us to home our range
LikeLike