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Strategies & Market Trends : ahhaha's ahs -- Ignore unavailable to you. Want to Upgrade?

To: GraceZ who wrote (1044)	2/15/2001 2:53:07 PM
From: Ahda	Respond to of 24758

Same thing with super markets. I don't know about where you are located, but around here there is a revolution in food retailing (heading towards higher margin preprepared foods) which has meant that all the supper market interiors have been redone or abandoned for new. You would be astounded at the speed of constructing a super market from blue print to check out line. I live in West LA and the trend here has been for some time to prepared foods. Both my sons for Valentines Day had prepared food at home this is now more of a special occasion as eating out or bringing in is normal here. No one has time to prepare food. In my area not to much seems to be done rapidly construction is slow as it is new that forms form older and traffic congestion rulings make it a bit slower. Space is premium is what it amounts to here. Conversion of an older closed supermarket to a new one took about eight months. Far to long in my mind to increase the business as this was just refurbish not rebuild. In this case one store was left open across the street as the other was being remodeled. My cousin has a business in Canada the information i have been receiving is he doing very well just correcting errors in prefab. His love was cabinetry which was not lucrative enough so he shifted into a new focus and it is working well for him. Now he contracts out to chain markets and is building a very good business from this. He has grown from one to twenty full time people in the last two of years. This is a good example of cost control and innovation both. Where the super markets department stores etc use to employ people on a fulltime base they now subcontract it out .