November 20, 2011
1. So what's it like trying to plan for a big food holiday like Thanksgiving?We start planning months in advance. 2. How far in advance do you start planning?In August or September we start planning out for the holidays.3. What's the hardest part about planning for Thanksgiving sales?The toughest part is the availability of certain items and how you're going to relay that to the customers. For instance, there's a peanut shortage right now and all peanuts are tough to get. Last year it was pumpkins because of the crop.4. Any idea on how many turkeys you expect people to buy?I don't have any numbers right now. We do a lot of research on how we did last year with it and we look at the market and see how it's going throughout with pricing. A lot of that is taken care of through the general office. Sometimes you hit it, sometimes you don't. Sometimes you have a bunch of turkeys left over, sometimes you don't.5. Besides turkey, what other foods do people buy?You have all your traditional stuffings and gravies, fruit trays, meat trays, things like that. The breads do really well, rolls do really well. Pies, naturally, they do really well. 6. How do you know how much turkey to order, or mashed potatoes or green beans?We base a lot off previous years. We look at our numbers, what we sold last year. Depending on how sales are we look at that.7. Are there still a lot of traditional cooks out there, the people who actually mash potatoes or make dishes from scratch instead of a box?There still are. A lot of people prefer to get a lot of the premade stuff. We sell a lot of those dinners back in the deli that have the mashed potatoes already done but there are still a lot of people out there that still do that.8. Do you get asked a lot of questions about foods at Thanksgiving? We get a lot of questions typically from people about where certain items are at that they may not buy normally. French-fried onions everybody asks. You can never find french-fried onions.