It’s Foodie Friday but I want to talk about Thursday. Why Thursday? That’s the day I do my grocery shopping because my preferred supermarket gives a 5% discount to seniors. Stop snickering – I managed to live this long and I deserve the benefit!
One thing I’ve gotten much better about is saving as I shop. Nothing brings joy to me these days like finding a coupon that I can layer on top of an item already on sale. This happened yesterday with Duke’s Mayo and I was nearly brought to tears. In any event, I thought I might pass along a few things I’ve learned, and as it turns out, many of them have a lot of application to your business as well.
First, I try to make some sort of a weekly meal plan. You’d be shocked how much easier shopping is when you know what you’ll be making in advance. I leave myself some flexibility – maybe the rapini looks good and I’ll swap out the asparagus I’d planned to buy. Maybe I’ll just say “beef” as a protein and rely on whatever I can find that’s on sale or, even better, a “yellow tag” special that’s deeply discounted because it’s near its last day of sale. I do look at the circulars that come on Wednesday to help me plan, and the coupons that come the previous Sunday also guide my thinking. The key is that before I step foot into the store I already know why I’m there and what, specifically, I need to buy.
This sort of planning is something I encourage clients to do with their businesses. Chasing the latest shiny object without some sort of a coherent plan rarely works out well. Yes, I’m a believer in just walking to the meat or fish or produce section, buying what looks good on an opportunistic basis, and going from there, but I’ve found that in general, I do better in the long run (and the wallet) by having a plan. Opportunities will always arise but we should only take advantage of the ones that make sense, given our overall plan.
Next, once I have a plan I go through all the coupons, tossing the ones that have expired and matching the ones that haven’t to items that are on sale or in my meal plan. It’s rare that I purchase anything at full price unless there is a pressing need and I can’t find a brand on sale or with a coupon. Like you, I have preferred brands and I’ll stock up on them when they’re on sale. That sort of opportunistic and volume purchasing is something any business can do. Make commitments to providers for a long term in return for a discount. Don’t hesitate to take advantage of lower costs provided that you’re receiving equal value. By the way, this is how your customers think which is why it’s imperative that you emphasize that value you provide to go along with your reasonable costs.
By the way, even if you don’t get a newspaper, most stores post their circulars online, and there are plenty of free online coupons you can print off and take on your trip. As in business, the key is research, planning, and the careful allocation of capital on those things that are in the plan. Make sense?