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Project management training as a valuable business practice for an art supply business
The next phase of his planning was deciding what to sell. Since trying to sell beer next to bars generally doesn’t work well, and it didn’t fit the client profile he was looking for, he focused on wines, and once the idea of "wine as an indulgence" crossed his mind, expanding to other luxury items (like cheeses and chocolates) was a no brainer.
In the wine trade, wines and chocolates have a shelf life; one of the places where forethought and planning is necessary is seasonal events. Most chocolate is sold in the spring, for Valentine’s Day, Easter, and wedding gifts. Caviar and cheeses tend to sell in the winter months, and wines sell according to what menus they go with, with menus changing seasonally. For example, white wines go with fish, which tends to be more common with Lenten meals.
Likewise, Marty also keeps an eye on the wedding registers, and tries to make sure that his latest stock list is present at the three wedding boutiques in the area, one of them a short distance from his shop. This helps facilitate cross market sales, but also requires keeping track of when the last stock list was updated, and checking back to make sure that replacement lists are available.
All in all, even in a business as giddy as wines and chocolates, planning and forethought and project management skills pay off handsomely!
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