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Go Back to www.FleaMarketZone.com MANAGEMENT


Managing Seasonal Deliveries continued from page 112


be used on every order. The fi nal key to scheduling ideal delivery dates


lives in the open-to-buy. Your OTB should refl ect planned receipts by month, over the course of the season. Once you receive your monthly OTB, you can then create a percentage of planned receipts per month, instead of a lump sum amount. Your month- ly OTB will refl ect current trends and consumer buying patterns as they unfold over the course of the season. An additional benefi t is that your ac- counts payable will be easier to deal with, and cash fl ow will better mirror your expenditures. Think in terms of several small invoices as opposed to fewer large ones. By following these simple steps you will have a clear picture of how receipts should fl ow. The closer you adhere to planned delivery dates, the better your business will perform. ■ Ritchie Sayner is VP of Business Development for RMSA Retail Solutions.


Cut Costs, Keep Payroll continued from page 114


increasing store hours to compete with late night and all weekend, big box retailers. While you may not be able to offer them their typical hourly rate, or anything at all, once the extra work shows some turnaround in the bottom line, perhaps there could be a bonus down the road. Once again, it is all about communication. One thing is for certain; hardworking loyal employees


cannot be taken for granted, even if your cash register is a little drier than in previous years. As the store owner and their employer, you should make the effort to recognize the efforts of those employees who con- tinue to keep the storefront going. As Roy Saunderson, president of the Recognition Management Institute, says, “What employees won’t forget is how managers treated them during the tough times. That means you should be increasing the amount of time spent one on one with employees, writing appreciation notes, listening to concerns and thanking them,” and most importantly, cutting costs elsewhere. ■


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