Canadian grocer October-December 1913 . n stock at any moment. To avoid confusion every box is labell-ed with the kind, white or yellow, themonth, and the year. Thus in passingthrough the cellar white, June 1913,tells a complete history to the clerk whoknows the system. This also shows theexact age of any cheese in stock and pre-cipitates detection in looking for acheese of any required age. Makes Investment Profitable. Financially, Mr. Bell considers thesystem an excellent one. While it tiesup a lot of capital to keep it in workingorder, the percentage of profit is so muchlarger than by the o
Canadian grocer October-December 1913 . n stock at any moment. To avoid confusion every box is labell-ed with the kind, white or yellow, themonth, and the year. Thus in passingthrough the cellar white, June 1913,tells a complete history to the clerk whoknows the system. This also shows theexact age of any cheese in stock and pre-cipitates detection in looking for acheese of any required age. Makes Investment Profitable. Financially, Mr. Bell considers thesystem an excellent one. While it tiesup a lot of capital to keep it in workingorder, the percentage of profit is so muchlarger than by the old system, that hecons:ders the expenditure fully , he stated that if all grocersknew exactly what there was in it, andwere in a position to make such a systemgo, more of them would specialize onthat particular end of the business. SHORT ON SHELLFISH. Got any oysters? he asked hiswaiter. No, sah. Got any clams? No, sah Have you any shellfish at all? Boss, replied the waiter, the onlykind of shellfish we has is Corner in newly opened store of the Stanford Market, Montreal, showing the attention given to fish selling. Service That Counts in the Selling of Fish How Manager of Branch of Montreal Store Gets the CustomersComing—Aims to Know Who They Are, Where They Live, andthe Varieties of Fish They Like—Example of His Salesmanship. How to get the most out of any par-ticular department of the store is a ques-tion which all go-ahead merchantsconsider and study closely. Perhaps nomore striking solution to the matter asfar as the fish end is concerned, can besecured than the plan envolved by Stan-fords, Ltd., of Montreal, who not verylong ago opened their third store onVictoria St., Westmount, one depart-ment of which is shown here. The Stanfords have been studyingvarious types of consumers for yearsand have ere now come to the conclusionthat to cater properly and suit everyone, they must first of all know thelittle peculiarities and different tastes ofal
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectsuperma, bookyear1913
