RETAILOBSERVER.COM NOVEMBER 2024
6
Moe Lastfogel
moe@retailobserver.com
Moe's Musings Views
Happy Retailing,
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L
et's face it, most of you are involved in the appliance industry in some
way as a retailer, distributor, designer, contractor or manufacturer, plus
other loyal readers not mentioned. What is the common factor that
these groups all share? FOOD!!! You're selling, specifying, servicing or
installing cooking and/or cleaning products and this is why your customers
call you.
What is your level of culinary education? Can you boil water? Do you
know how a microwave works beyond the 30 second or popcorn buttons?
When is the right time to change the temperature in the oven when you are
using convection, and is time a factor? What temperature should red vs.
white vs. sparkling wine be held at? How does scraping or not scraping
plates before running them through the dishwasher affect the cleanliness
outcome? At what temperature does ketchup come out of wool in the
laundry? If you don't know these basic answers, I suggest getting some
help from your peers.
Let's face it, you wouldn't purchase a stock portfolio from a lemonade
stand or lemonade from a stockbroker, right? So, who wants to buy
appliances from someone who just reads a spec sheet and has no concept
of why or how these products work? People relate to food, because without
it, well, you know...
Anyway, your culinary knowledge beyond take-out menus is a must. Ask
your manufacturers and distributors if they have programs available that
can build your knowledge, DVR some cooking shows or take some classes
at your local community center. "Why," you ask? Because if your customer
asks why they should purchase the $6,000 wine cabinet rather than the
$200 cabinet, you'll want to be able to respond with something more
informed than, "Because it looks so much more impressive."
tribgroup.com
FOOD FOR
THOUGHT
(OR JUST
A SNACK)
