Let me preface this blog by saying this: Personally, I might be the single worst person at managing personal finances, but I have a pretty decent track record of running a business either as an owner or manager. For whatever reason, when it's someone elses money to save, I'm fantastic. Here are a few things that I've noticed recently, where I truly want to say, "Hey, can I have five minutes to save you time and money?"
1. Why does every self storage place leave the lights on 24/7? Those places are huge and judging from my Con Ed bill, they are wasting thousands a month. This also applies to businesses who operate 9-5 and leave their lights on 24/7.
2. I will never understand delis who have someone who takes your order, then someone who makes your food and then someone else who is the cashier. Why not have two people taking orders and making sandwiches and one person ringing up? Maple Street deli in Scarsdale/Eastchester does this masterfully. Three guys taking orders, one taking delivery and pickup orders (also helping with register) and a manager getting people in an out as quickly as possible. Never in my four years of working down the street was I in their more than seven minutes. This also helps with customer satisfaction.
3. If something never sells in a food store, why do places continue to make or sell it. Why not lower the price and if it still doesn't sell, have it on the menu as a special order item? A perfect example is delis that offer exotic salads. If they don't sell, they go badly quickly. Why not make a smaller batch or have it on a certain day? A deli I used to go to used to have one special each day and the place was packed every day. If they had offered it every day, they never would have sold out.
4. Ice cream stores in the winter. Why do you need a full staff during weekdays? How many people are running out for ice cream at 11am? Why not have one person there to take orders and one open at 3pm when school gets out? Save a lot in payroll.
5. Banks letting tellers go for lunch during lunch hours. When do they think people who are working are most likely going to stop in? Either during lunch or after work. They are short staffed or closed during these times. Convenience. This is why people hate banks....well one of them.
6. Supermarkets closing - During rush hour today the store was packed and they had about twenty people working and only three (yes really) checkout lines open. I'm pretty sure they could have had all of them, but why not, if there are workers there anyway, have a cashier work from closing to opening. The lights are all on anyway, so the only difference is having one employee working one more shift. I'm sure you'd get a lot of people who usually run out to 7/11 or the gas station turning into the lot and stopping there. Plus, it would be a great convenience to those who work odd hours (cops, firemen, deliverers, etc) not to mention the late night munchies cravers.
7. This one is my biggest pet peeve for a million reasons. Why the hell do restaurants have to put so much food on a plate? I know some have cut back and I applaud them. It raises their profits and it saves on food waste, which is why I really care. The other day, I listened to someone order something that came with chili, lettuce, tomato and onion rings and then watched as he didn't eat any of the extras, then bragged that he treated himself to the more expensive burger. So all that stuff went into the garbage. I'm sure some starving kid in the Ozarks would have loved some chili, onion rings and a side salad. I hate waste. Not only that, but the guy would have paid close to the same price anyway and the restaurant would have made an extra 50 cents to a dollar. I also go nuts when a dish comes with pasta, rice or potatoes and there is so much it's impossible to finish. Unless someone gets it wrapped it's a waste. There is no reason to serve someone an entree of a half a lb of pasta. One serve 1/3 and you gain an entire extra entree. As for the sides, it's gluttonous and a waste. Most places serve eight ounce hamburgers and I don't know for sure, but rarely do I see people finish them. Make them 7oz or 6oz. You'd make a fortune and they'd be none the wiser. And there is nothing wrong with writing on the menu that sides are extra. You can separate the plate and charge a minuscule amount more without anyone realizing.
8. Adding gratuity automatically is a sin. First off, while I wish evil thoughts on anyone who stiffs the wait staff, when they know they are probably only going to get 18% off of a $300 check, they probably aren't as likely to give the best service. If they think their work will dictate whether they get 15% or 25%, they might go the extra mile. Regardless, it means repeat customers.
9. Service industries that throw window out instead of more specific times. You can always call and say you're running late or even better, running early, but saying 10am to 2pm, gives the customer the feeling you don't care. It also inconveniences them. By saying between 10-11am, you allow your workers to arrive on time which will impress. Waiting all day for someone to come and then have them leave in ten minutes is infuriating and something that won't warrant return calls. Also, when something does come up and you have to cancel, that customer will be more understanding. They will also give you referrals should you be punctual and efficient.
There are other simple things like paying bills on time, not owing vendors, paying sales tax and taking warranted deductions, understanding what can and can't be written off, etc. But these are things that just make no sense to me whatsoever. I will never understand why a store open from nine hours a day needs to leave their lights on 24/7.
1. Why does every self storage place leave the lights on 24/7? Those places are huge and judging from my Con Ed bill, they are wasting thousands a month. This also applies to businesses who operate 9-5 and leave their lights on 24/7.
2. I will never understand delis who have someone who takes your order, then someone who makes your food and then someone else who is the cashier. Why not have two people taking orders and making sandwiches and one person ringing up? Maple Street deli in Scarsdale/Eastchester does this masterfully. Three guys taking orders, one taking delivery and pickup orders (also helping with register) and a manager getting people in an out as quickly as possible. Never in my four years of working down the street was I in their more than seven minutes. This also helps with customer satisfaction.
3. If something never sells in a food store, why do places continue to make or sell it. Why not lower the price and if it still doesn't sell, have it on the menu as a special order item? A perfect example is delis that offer exotic salads. If they don't sell, they go badly quickly. Why not make a smaller batch or have it on a certain day? A deli I used to go to used to have one special each day and the place was packed every day. If they had offered it every day, they never would have sold out.
4. Ice cream stores in the winter. Why do you need a full staff during weekdays? How many people are running out for ice cream at 11am? Why not have one person there to take orders and one open at 3pm when school gets out? Save a lot in payroll.
5. Banks letting tellers go for lunch during lunch hours. When do they think people who are working are most likely going to stop in? Either during lunch or after work. They are short staffed or closed during these times. Convenience. This is why people hate banks....well one of them.
6. Supermarkets closing - During rush hour today the store was packed and they had about twenty people working and only three (yes really) checkout lines open. I'm pretty sure they could have had all of them, but why not, if there are workers there anyway, have a cashier work from closing to opening. The lights are all on anyway, so the only difference is having one employee working one more shift. I'm sure you'd get a lot of people who usually run out to 7/11 or the gas station turning into the lot and stopping there. Plus, it would be a great convenience to those who work odd hours (cops, firemen, deliverers, etc) not to mention the late night munchies cravers.
7. This one is my biggest pet peeve for a million reasons. Why the hell do restaurants have to put so much food on a plate? I know some have cut back and I applaud them. It raises their profits and it saves on food waste, which is why I really care. The other day, I listened to someone order something that came with chili, lettuce, tomato and onion rings and then watched as he didn't eat any of the extras, then bragged that he treated himself to the more expensive burger. So all that stuff went into the garbage. I'm sure some starving kid in the Ozarks would have loved some chili, onion rings and a side salad. I hate waste. Not only that, but the guy would have paid close to the same price anyway and the restaurant would have made an extra 50 cents to a dollar. I also go nuts when a dish comes with pasta, rice or potatoes and there is so much it's impossible to finish. Unless someone gets it wrapped it's a waste. There is no reason to serve someone an entree of a half a lb of pasta. One serve 1/3 and you gain an entire extra entree. As for the sides, it's gluttonous and a waste. Most places serve eight ounce hamburgers and I don't know for sure, but rarely do I see people finish them. Make them 7oz or 6oz. You'd make a fortune and they'd be none the wiser. And there is nothing wrong with writing on the menu that sides are extra. You can separate the plate and charge a minuscule amount more without anyone realizing.
8. Adding gratuity automatically is a sin. First off, while I wish evil thoughts on anyone who stiffs the wait staff, when they know they are probably only going to get 18% off of a $300 check, they probably aren't as likely to give the best service. If they think their work will dictate whether they get 15% or 25%, they might go the extra mile. Regardless, it means repeat customers.
9. Service industries that throw window out instead of more specific times. You can always call and say you're running late or even better, running early, but saying 10am to 2pm, gives the customer the feeling you don't care. It also inconveniences them. By saying between 10-11am, you allow your workers to arrive on time which will impress. Waiting all day for someone to come and then have them leave in ten minutes is infuriating and something that won't warrant return calls. Also, when something does come up and you have to cancel, that customer will be more understanding. They will also give you referrals should you be punctual and efficient.
There are other simple things like paying bills on time, not owing vendors, paying sales tax and taking warranted deductions, understanding what can and can't be written off, etc. But these are things that just make no sense to me whatsoever. I will never understand why a store open from nine hours a day needs to leave their lights on 24/7.
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