Why Mega Markets Can't Sell Gourmet Cheese
As the former Head of a Cheese Shop at a nationally-known grocery chain, I can say with confidence that they don't have a clue about gourmet cheese. And they'll never be able to tap into that market until they can overcome their 3 biggest problems: "corporate mentality", ill-trained staff
and vendors, and lack of communication with customers.
I was originally trained at a organic-focused, upscale grocer. They prided themselves not only on innovation, but on recruiting the best people in the field. It was their openness to change, commitment to their customers, but foremost, their ability to listen to their employees and accept their criticism that has allowed them to maximize their profits in the gourmet cheese industry. This is where so many other mega groceries have failed. The grocer I worked at was a prime example of this. They had a "back rub" logic system. You basically had to go through a long chain of command because those in corporate wouldn't abate themselves to listen to the ideas or suggestions of low-lings. This often complicated matters because sometimes these requests were made at the behest of customers and concerned simple things such as carrying specific products.
When I was first hired I met with members of the corporate office and their training team. Their training team was impressed with my extensive knowledge of gourmet cheese and previous experience. As they'd been used to having to give basic training nearly all Heads of the Cheese Shop that'd been hired. As they were unwilling to pay what was necessary to get the employees they needed, this put them at a great disadvantage. Their customers had no one to go to that could answer their questions beyond whether or not something was available. All they had were "bodies" that stocked, ordered, and cut, nothing further. This ultimately effected their sales margin because while it's widely believed in the industry that "the product sells self", a lack of in-depth knowledge made it impossible for customers who were looking for something specific to find it.
I was originally trained at a organic-focused, upscale grocer. They prided themselves not only on innovation, but on recruiting the best people in the field. It was their openness to change, commitment to their customers, but foremost, their ability to listen to their employees and accept their criticism that has allowed them to maximize their profits in the gourmet cheese industry. This is where so many other mega groceries have failed. The grocer I worked at was a prime example of this. They had a "back rub" logic system. You basically had to go through a long chain of command because those in corporate wouldn't abate themselves to listen to the ideas or suggestions of low-lings. This often complicated matters because sometimes these requests were made at the behest of customers and concerned simple things such as carrying specific products.
When I was first hired I met with members of the corporate office and their training team. Their training team was impressed with my extensive knowledge of gourmet cheese and previous experience. As they'd been used to having to give basic training nearly all Heads of the Cheese Shop that'd been hired. As they were unwilling to pay what was necessary to get the employees they needed, this put them at a great disadvantage. Their customers had no one to go to that could answer their questions beyond whether or not something was available. All they had were "bodies" that stocked, ordered, and cut, nothing further. This ultimately effected their sales margin because while it's widely believed in the industry that "the product sells self", a lack of in-depth knowledge made it impossible for customers who were looking for something specific to find it.
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