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Old 04-08-2016, 05:16 AM   #21
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Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
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Thanks every body. We are looking forward to the next few years, for sure. I've had a restaurant before for 13 years, so I know what to expect when it comes to working hours. This time it is a bit different as we are also incorporating retail sales. I'll let you know what we are adding as time goes by...

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Old 04-08-2016, 10:42 AM   #22
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Join Date: Jan 2007
Location: Pacific NW
Posts: 3,482
Congrats on the new project - very cool!

I second the olive bar. Many stores have cured olives but I keep seeing the same old mixture. Niciose, some cured fat italians and a couple more would make a great start. You could also sell a rough cut olive tapenade made in house, as a great appetizer or sandwich stuffing. Does anyone in your area sell muffulettas? You could be the first ;)

Are you set up to make sandwiches? It's really nice to be able to go into a deli and order a simple fresh to go sandwich with quality ingredients.

Forget love... I'd rather fall in chocolate!
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Old 04-08-2016, 10:51 AM   #23
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Join Date: Mar 2011
Location: near Mount Pilot
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I've been thinking about this and I think you should sell the things that you use and use the things that you sell.

If a customer enjoys a salad, sandwich, soup, etc... and they want to know what makes it special you can steer them to one of your signature products or secret ingredients on the shelf. If a customer asks about one of the products on the shelf you can steer them to the menu items that use those products.

Sort of a circular approach to marketing.

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