CHOBANI SOHO: RETAIL YOGURT ENTERPRISE

150 Prince Street between Thompson Street and West Broadway (SoHo) • 646.998.3800

Chobani

Chobani SoHo

Their Success…Chobani SoHo, currently the only Chobani outpost in the world, transforms a notoriously healthy yet mundane food (yogurt) into something delicious and accessible. Chobani SoHo’s philosophy, “yogurt was meant to be simple— just milk and cultures,” speaks volumes. This “simplicity” is present in the store’s design, menu format and food selection. Genuinely friendly and knowledgable staff operates Chobani, guiding customers through the menu and helping them select their ideal “creation.” Chobani employees take customer service one step further by having foresight and using customers’ questions as an opportunity to make optimal yogurt recommendations. Half portions cost $4 and full portions $5.50. Although yogurt and water are the only food and beverage items sold, Chobani is far from prosaic. The nine sweet and savory creations cater to customers of all preferences, whether they’re coming from the gym, work or school. Each “creation” features three-five additions which will satisfy almost anyone’s cravings. Limiting the number of choices a customer has to make creates a more welcoming environment.

Simplicity not only embodies Chobani’s food and philosophy, but also the ordering process. The staff to customer ratio is ideal, a clear assembly line leads to seamless and efficient order-placement, and the iPad POS Ambur results in quick and efficient payment transactions.

Take Aways…Any food, no matter how it’s currently perceived by the public, can be turned into something exciting. A few additions go a long way, in Chobani’s case.

RFP: Brooklyn Culinary Incubator

The NYCEDC is seeking proposals for an incubator space in the Brooklyn neighborhoods of Bedford Stuyvesant, Brownsville, East New York or Crown Heights. A food-use related incubator program, such as food manufacturing, storage, or shared commercial kitchen space is preferred; however proposals for other incubator uses will also be considered.

The submission deadline is December 4, 2013 at 4pm, and you can download the RFP here.

Cash-Only Businesses at Risk

In a world where technology is progressing constantly and is almost inescapable, several small businesses continue to operate as cash-only. These businesses are suffering tremendous losses by failing to acquiesce to modern operating standards. Accepting credit cards leads to long-term benefits such as earning and retaining new customers and increasing sales. According to Intuit, the Silicon Valley software firm that develops financial and tax prep solutions by not accepting cards, fifteen-million businesses are missing out on $100 billion in sales annually—about $7,000 per company annually in either new sales or sales that go to competitors that do accept cards.

According to a study by Javelin Strategy & Research, 27 percent of all in-person POS purchases were made with cash in 2011, whereas credit card payments made up 66 percent, a figure that’s expected to rise.

“I don’t understand the small businesses that don’t take cards,” said Jason Richelson, a former grocery and wine store owner in Brooklyn and founder ShopKeep POS, a cloud-based point-of-sale software, in 2008. “In my opinion, as a grocery and a wine store owner, if you don’t take credit cards, you suffer—you could be increasing your sales 20 percent and you’re going to make your customers happier.” Another perk to accepting credit cards is that customers end up spending more money. The average spend per transaction is 120 percent higher when customers pay with credit card compared to cash, just considering ShopKeep’s 7,000 merchants alone.

For almost a decade Joe Coffee in New York accepted only cash. Not only was it more profitable since they could avoid credit card fees, but it coincided with the company’s Mom-and-Pop philosophy. After reading dozens of negative reviews on yelp about Joe’s not accepting credit cards, they realized losing current and future potential customers would ultimately lead to a loss of sales. Joe’s progression to accepting credit cards proved so successful that now ten locations take plastic.

Bhaskar Chakravorti, senior associate dean for international business and finance at Tufts’ Fletcher School points out, “as everyone becomes a lot more familiar with doing things on their phones, if the next store over offering the same set of products accepts electronic payments, then you’ll be losing business.”

The takeaway here is, keeping up with technology is crucial if you want to stay in business and be profitable, even for mom-and-pop shops. Customers thrive off convenience, and that usually comes in the form of a plastic card.