Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://specialtyfoodmagazine.epubxp.com/i/102355
CHEESE FOCUS The Costs of the Case Making the best purchasing and pricing decisions for your business, your customers and your suppliers can be tricky. Four cheesemongers from around the country share their insights and tactics for pricing strategies and challenges. BY JANET FLETCHER W hat is the appropriate pricing strategy for artisanal cheese in a specialty store? Is conventional keystone pricing (doubling the wholesale cost) always wise, or can discounts drive sales and boost profits? To learn more about how specialty food retailers price cheese, as well as what works and what doesn't, we spoke with four successful merchants from around the country. Their replies, presented in roundtable format, have been edited for brevity and clarity. THE PARTICIPANTS: PHOTOS: COURTESY OF INDIVIDUAL RETAILERS Jeff Diamond Farmstead Cheeses & Wines Oakland and Alameda, CA Peter Lovis Concord Cheese Shop Concord, MA 38 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com Rich Rogers Scardello Artisan Cheese Dallas, TX Kristin Sande Valley Cheese and Wine Henderson, NV