Whether you are in the planning stages or you already have a prepared foods department, you will at some point come to understand how distinct the foodservice business is from the food retail business. From labor cost and cost of goods to creating and merchandising the menu, the financial goals and the means to get there are extremely different from those of a grocery store. So despite your and yo
ur staff’s expertise in the retail and foodservice sectors, you may find yourself struggling to grow your deli /prepared foods department to its full potential. With more than 15 years of experience in foodservice and deli management, founder Michelle O’Connor will help you navigate the unique and myriad aspects of running an efficient, clean, financially viable foodservice department within your natural grocery or co-op. After an initial conversation to understand your specific concerns, she will present a work plan that will best suit your needs. She can visit your store, help you identify the issues, develop a custom operating plan, share essential tools and train managers and staff. She has a hands-on, creative approach to problem solving that will put you at ease and set you on the path to success. Moxie provides step-by-step guidance on:
• Workflow and Space Planning
• Operating Systems Development, including manuals and training guides
• Food Safety Planning and Review
• Production Efficiency and Training
• Menu Development and Costing
• Costing Software Setup and Implementation
• Labor and Staffing Plans
• Project Management
• Staff and Management Training and Development
