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GROCERY STORE AND PREPARED FOODS DESIGN, DEVELOPMENT & OPERATIONS CONSULTING
Dedicated exclusively to organic and natural foods
co-ops and independents since 1997
ABOUT
We specialize in grocery store design and prepared foods program, financial and fixture planning for natural foods grocers.
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We have a passion for advancing the success of operators dedicated to scratch cooking with local, organic and natural ingredients.
And our work has been exclusive to them since 1997.
SERVICES
We bring a lifetime of hands-on experience in having personally worked in virtually every possible foodservice position – from prep cook and barista to manager, and independent grocery store owner. So our design work intrinsically reflects an unrivaled understanding of each department and every station's merchandising and operational needs – and how to efficiently and affordably optimize each of them, and in concert with all the others.
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Our coaching and consulting reflect an understanding for the mission of developing and executing plans that grow and improve an operation -- from product development and training to merchandising and margin improvement. And, that we're working to help you build an ever more capable team of leaders and staff.
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Make touch to schedule an Introductory Consultation or to talk about any of our other typical services:
PREPARED FOODS VISION,
STRATEGY, PROGRAM &
FINANCIAL PLANNING
We lead clients through an experienced vision and strategy development process to determine the optimal breadth and depth of your new or renovated prepared foods operation.
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With a clarity of vision and strategy we develop DeliSmart Program & Financial Plans, which serve as the foundation of our design and fixture planning work.
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Throughout the project, our work products, continually engaging process, and responsiveness to your feedback assure your clarity and confidence.
GROCERY STORE AND
PREPARED FOODS DESIGN,
EQUIPMENT & FIXTURE PLANNING
Prepared foods may be just one of many important departments in a grocery store. But it can set you up or weigh you down more than any other. And, knowing it costs more per square foot to build, and that it will consume more labor and overhead than any other department forever thereafter, only adds to the creativity and care we bring to helping clients develop design and fixture plans for a right-sized and successful operation.
OPERATIONS AND LEADERSHIP COACHING & CONSULTING
From soup to nuts, we've helped scores of clients with every aspect of their operation, including:
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Leadership Development, Coaching & Support
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Culinary, Operational and Financial Assessment
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Development of Priority Action Plans
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Merchandising Plans & Resets
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Program, Menu & Product Development
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Production Planning & Analysis
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Staff Organization & Labor Plans
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Systems & Operations Documents
INTERIM
DEPARTMENT MANAGEMENT
In certain situations the option of our investing intensive periods of time on site can be the best recipe for reformatting, restructuring and implementing the systems, production and culture that will allow you to succeed on your own thereafter.
RECIPE COSTING
DATABASE DEVELOPMENT
It's essential to have a well organized and highly functioning recipe costing system, and today's software makes it easy as pie. Well, almost. You still have to set it up from scratch with your ingredients, vendors and recipes.
If your operation doesn't have the expertise and 80-120 hours to devote to this, we're a great solution. We've set up Reciprofity and ChefTec databases for more stores than anyone you know. Stop leaving margin dollars on the table and let us get this critical work done for you!
TEAM
We've worked together and with our strategic equipment and design partners for more than a decade.
ALLEN SEIDNER
Prepared Foods Design, Development & Operations Consultant
​Principal, Thought For Food
Prepared foods designer and consultant to scores of the industry's leading natural foods retailers. Formerly a partner at Good Earth Natural Foods, team leader and traveling troubleshooter at Whole Foods Market and regional prepared foods director at Wild Oats Market, Allen's worked in food service and grocery since he was 14.
MICHELLE O'CONNOR
Chef, Kitchen & Prepared Foods Operations Consultant
Strategic Partner, Thought For Food
Michelle is a leader in the natural and organic foods industry. Her experiences spans over the course of 19 years and touches every aspect of food service from purchasing, service, prep and production to management. She has extensive experience in seasonal menu writing, food costing, creating programs that meet alternative dietary requirements, training staff and leadership teams and enjoys being hands on in the kitchen. Michelle's passion for consulting has brought her keen insight, creative solutions and energetic, hands-on approach to many food service operations and helped them to reach their highest potential.
CLIENT REVIEWS
Matt Stanley, General Manager
Astoria Co-op, Astoria, OR
Thought for Food provided a structured and meticulously thought-out approach to planning, designing, building, and opening our expanded prepared foods section. Kitchen design is paramount and Allen and his team worked closely with our store to create a kitchen that ties directly to our menu design and food offering. We wowed our customers from day one and we have a facility that can grow with the rest of our business.
Natural foods is highly competitive and the prepared foods we offer are key to differentiating our stores. From early stages to after-opening Allen and his team never ceased to reflect their passion for what they do and their desire to see our success. The on-the-ground support during a hectic opening was unsurpassed. Our new deli was a big leap for our store, but Michelle brought her experience, confidence, and positive attitude to our store and it made all the difference.
There is not a better team out there if you are looking to re-invent or build your prepared foods department!
