Forum Activity for @Meg Randall

Newbie on the boards!

Posted in: Allow Me to Introduce Myself

Greetings!

I am a long-time lurker, who has just joined.

I am changing careers, and will be opening a retail candy/chocolate shop. This is completely new territory for me, as I have been in corporate for my entire adult life. I have great skills in many key areas, but I also am very aware of what I lack as a professional, and I know to hire others to supplement, do a lot of research, or simply ask advice of those wiser and more experienced.

My shop will have higher end artisan chocolates, and nostaglic and unusual candy. Nothing you would find in a grocery store. The chocolate will be fine and gourmet - nothing you could find even in a chain chocolate shop.

Anyone who has advice on retail store design, visual merchandising, marketing, profit margins, product selection, even hours of operation, is very welcomed!! I have my own ideas in all of these areas, but again, I know I can learn a lot from the membership in this community, and I am very hungry to absorb what I can from the experts.

Thank you, all!

updated by @Meg Randall: 04/10/15 12:37:20

Opening a new candy shop, and could use advice

Posted in: Tech Help, Tips, Tricks, & Techniques

Thanks, Brad! Appreciate your input.

The shop will only have about 25% chocolate - the rest will be in candy, so I'm not too concerned about the business model being the wrong fit. I fully agree that opening a chocolate shop showcasing 100% local suppliers would be a huge fail.

Also keep in mind - "artisan" doesn't mean "exotic". I also wouldn't be foolish enough to sell things like you experienced. I can't imagine many people finding those types of flavors to be appealing, save the rarechocolate aficianado. And even then...

Thanksfor posting and your advice is quite valid and accurate, but doesn't apply to anything I have planned for my business model. Phew!

But, any suggestions on storage would be most welcomed. It is the one area of chocolate I am trying to heavily research. Clay has had some excellent suggestions, but I also am open to hearing more of how others handle their chocolate storage.

Opening a new candy shop, and could use advice

Posted in: Tech Help, Tips, Tricks, & Techniques

Clay - since I am going to be doing a full build-out of any space I rent, and I will also be stocking candy and gum lines, do you think I'm better off trying to fashion some type of mock walk-in to keep the chocolate and candy cool?

Many thanks, once again.

Opening a new candy shop, and could use advice

Posted in: Tech Help, Tips, Tricks, & Techniques

I'm pretty sure I know the resort you were at. It's always feels steamy in there to me. lol

But, an excellent point. I guess I can have that checked in the spacebefore I move in just to make sure I get it right.

Also, another great point on the merchandising. I do want to keep stock full, so it looks like I will need to purchasea smallfreezer unit. Is that the kind that I can get from standard restaurant supply houses? I guess I can also ask the chocolate makers what they recommend for longer storage of their items - they certainly will have the experience on how the pieces need to be handled.

Thanks again.

Opening a new candy shop, and could use advice

Posted in: Tech Help, Tips, Tricks, & Techniques

Thank you, Clay!

I will do just that - inquire with the chocolatier about their recommendations. I know a reputable chocolate maker will be very committed to ensuring their productisn't sold beyondits ideal time. And as I am looking to showcase fine and artisan chocolates, I suspect the shelf-life will be on the shorter side of the cycle for the individual pieces. BUT, it's comforting to know the bars will get more life.

I have access to about a half dozen very high quality chocolate makers in the near vicinity, so I am hopeful I won't need to get into long-term storage. My goal is to only stock enough as will fit in the display case at one time. This way I think I have the best chance at minimizing loss.

But, you raised a good point about humidity of the store. 55% is hard to achieve through normal HVAC in the desert, so I might need to look into humidifying the store. Thank you for pointing that out.

Opening a new candy shop, and could use advice

Posted in: Tech Help, Tips, Tricks, & Techniques

Hello, everyone! I am a long-time lurker, and have always been impressed with the expertise of the members, so I am finally posting.

After many years in corporate management, I amundergoing a career change, and will be opening a candy shop. The focus will be on artisan chocolates, both bars and individual pieces, all US-made, from smaller manufacturers and more "mom and pop" type chocolatiers. You know the types who make small quantities of really great quality and artistic items. I will also be selling candyfrom nostalgic to the unusual.

Since I live in a hot weather climate, I plan on only storing and selling the chocolate from a refrigerated case made specifically for chocolates, so I may ensure the temperature and humidity. I think trying to store chocolate outside this case will just be too difficult.

That being said, provided I purchase a new display case that works perfectly, what's the shelf-life I can plan on for individual chocolates? 3 weeks?

Also, do you think I would be OK tosell the artisan chocolate bars outside this case, and have them on the shelf with other sugar-only candy?

Thank you in advance. ANY advice you have for a newbie opening her first shop would be greatly appreciated. This is a new venture, I am excited for a fresh challenge, but am completely open to learning from others.

updated by @Meg Randall: 04/15/15 15:45:03