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Issue link: https://specialtyfoodmagazine.epubxp.com/i/139333
profile One side of the narrow store is a refrigerated counter filled with smoked and cured fish. orders in triplicate and filing them in the basement," Josh explains. "If someone reordered, we'd have to go downstairs, look the order up and rewrite it." Today, ordering, inventory, POS and e-commerce are all computerized and integrated. Online sales now account for 20 to 25 percent of total sales. "At first, we needed to convince Mark this was something we should spend money on. We had to show him it would eventually bring in more money," Josh says. Another area the new owners updated was staff reporting and systems. "We created more structure around the way employees understand their responsibilities. We wanted everyone to be more independent to act rather than wait to be told what to do," Josh explains. Part of the organization plan was to develop responsibilities for the owners that were in line with their strengths, which generally divide into analysis, systems and technology for Josh and communications, writing and human resources for Niki. The org chart is an admittedly informal one as both owners continue to jump in where needed. "It's a small, intimate business, so there's overlap," Niki says. Back to the Future Beyond systemic changes, the owners brought subtler updates to the store's layout and mix, again aware of straddling a line between its future and heritage. Even installing a larger refrigerated case toward the rear of the shop brought some level of angst. "I stressed about it because it changed the look of the place," Josh recalls. Ultimately, not many people noticed or realized there was a case there before, he says. Summer Fancy Food Show Booth 2150 50 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com