Practical guides for shop work.
Getting startedHow to set up your first 50 quick codes
You don't need your whole range in the system for the till to be faster tomorrow. Fifty well-chosen products are enough — and there's a method for picking them.
StockStaff consumption: why it is worth recording
It isn't about mistrust. Without it, at year end nobody can tell what was used internally and what actually went missing.
StockDaily waste: what to record and what to skip
Waste isn't a loss list. It's the cheapest ordering advice you have — if you have data on it.
Daily routineShift close and cash reconciliation, step by step
Opening float, cash, card, difference. Five minutes, and there's nothing to argue about the next day.
TeamTraining a new employee on the till in five minutes
They don't have to learn the system — just one movement: look, tap, done.
PromotionsTimed promotions: let the till ring the right price
You shouldn't have to keep promo prices in your head. Set the dates and the system switches by itself.
TeamHow to train a new shop assistant in 3 days: a 7-step guide
A new colleague doesn't become a good assistant because you told them everything on day one. Seven steps across three days — and the order matters as much as the content.
StockOut of stock or overstocked? Finding the balance in a small shop
Expired stock is a visible loss; an empty shelf is an invisible one. Both come from the same decision — and two weeks of data show which one is hurting you more.
StrategySpecialisation for small shops: staying competitive
A small shop doesn't survive by stocking a little of everything. It survives because there are two or three reasons to walk into that particular shop.
MoneyWhat is your margin really? Markup, margin and a shop's true profit
You know the cost price and the shelf price. Yet it is only at month end that you find out what stayed. Here are the three formulas people mix up — and the four places the profit leaks.
StockWhere does the money go? Stock shrinkage in a shop — and what to do
At the end of stocktaking the number is there; the explanation isn't. Yet shrinkage blends four different things, and each one needs a different answer.
StrategyHow to grow a shop's turnover: 12 steps that actually work
Turnover isn't one number but three multiplied together: how many customers come in, how much they buy at once, and how often they come back. Twelve steps — each with where you'll see it.
StrategyWhat does it cost to open a small shop? The full list and the first 90 days
The cost of opening isn't one number but four groups, and it is almost always the fourth that sinks a shop. Here is the full list, a way to estimate, and a 90-day plan.
MoneySuppliers and cost price: how to negotiate, and when to switch
The cost price is your biggest outgoing, and it isn't one number: six terms make it up. Here is how to prepare for the conversation — and how to spot when to switch.
TeamShift planning in a shop: keeping wage costs from eating the profit
Wages are your second largest outgoing, and it isn't the pay rate that decides them but the rota. Here is how to measure when customers actually come — and how to fit the day around it.
MoneyCard or cash? What each one really costs you
Card fees hurt because you can see them on a statement. Cash costs don't hurt because they never appear anywhere — which is not the same as being free.
Daily routineThe daily routine of a shop: opening, midday, closing
A good shop isn't good because somebody keeps everything in their head. It's good because the day starts and ends the same way — even when someone else is in.
StockWhen to place the Christmas order, and how much to order
Christmas turnover isn't decided in December. It's decided now — and this is how to order so that in January your money isn't sitting in the stockroom.
StrategyWhere should everything go? A shop layout that actually sells more
Same goods, same price, same customers — and yet different things sell when they sit somewhere else. Layout is the one thing in a shop you can change in an afternoon, and it costs nothing.
MoneyWhat does the chiller cost you? The energy bill in a shop
The energy bill is a hard subject because it arrives as one number with no visible structure. Yet in a shop a handful of machines account for most of it — and those can be measured.
Daily routineWeekly and monthly jobs: what doesn't fit into the daily routine
A daily routine works because it is short. But some things aren't needed every day, and if they never come round at all, months later you have a problem — and by then it's expensive.
StockHow much fresh stock should you order for tomorrow? Bread and dairy
Fresh stock gives you no second chance: what you don't sell today, you can't sell tomorrow. Yet almost everywhere the daily order is made from memory — when two numbers would tell you the answer.
StockDate codes in the shop: the rotation that prevents waste
Most waste isn't caused by bad ordering — it's caused by older stock staying at the back. Rotation is the two minutes a day that stops it happening.
Daily routineTaking a delivery step by step — and what the stockroom should look like
Goods receiving is one of the most expensive ten minutes in a shop: this is where you find out whether you actually got what you're paying for. And the stockroom decides whether you can find it afterwards.
StrategyHow people find your shop on Google Maps and in search
Most customers don't see your window first, they see their phone. The listing is free and takes an afternoon — and it is still the place where most small shops stay invisible.
FinanceWhen and how to raise prices without losing customers
In most shops a price rise is put off until it isn't a choice any more. Yet not every product carries the same risk — and there are five or ten whose price the customer really does know by heart.
Daily routineCleanliness in the shop: a daily, weekly and monthly routine
A shop doesn't get clean because everyone is trying. It gets clean because it is written down what is due when — and because the rare jobs have a name against them, not a role.
Tomorrow morning your till could already be faster.
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