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How to run a local shop

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Manage episode 474836360 series 1301468
Content provided by BBC and BBC World Service. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by BBC and BBC World Service or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://staging.podcastplayer.com/legal.

Corner shop, mom and pop store or konbini, whatever you call them, most of us have a local business that sells convenience.

Rising food costs mean many are struggling to make a profit, one solution is to improve the fresh food and beverage offering which can have better margins.

Ruth Alexander visits a convenience store in Morley in West Yorkshire in the UK, where owner Ajay Singh has introduced cocktails and street food alongside the traditional offering of bread and milk. Retail analyst Rob Wilson from L.E.K. Consulting explains why the US is looking to Japan for inspiration. Reporter Phoebe Amoroso reports from Tokyo, visiting some of the biggest chain convenience stores in the country and finding out what has made them so successful.

And author Ann Y.K. Choi tells Ruth what it takes to run a convenience store, reflecting on her family’s experiences running such businesses in Toronto after moving there from Korea in 1975.

If you would like to get in touch with the show, please email: [email protected]

(Image: from left to right, Jazz Singh, Ajay Singh and Suki Singh who run Premier Morley convenience store in the UK. Credit: BBC)

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493 episodes

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How to run a local shop

The Food Chain

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Manage episode 474836360 series 1301468
Content provided by BBC and BBC World Service. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by BBC and BBC World Service or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://staging.podcastplayer.com/legal.

Corner shop, mom and pop store or konbini, whatever you call them, most of us have a local business that sells convenience.

Rising food costs mean many are struggling to make a profit, one solution is to improve the fresh food and beverage offering which can have better margins.

Ruth Alexander visits a convenience store in Morley in West Yorkshire in the UK, where owner Ajay Singh has introduced cocktails and street food alongside the traditional offering of bread and milk. Retail analyst Rob Wilson from L.E.K. Consulting explains why the US is looking to Japan for inspiration. Reporter Phoebe Amoroso reports from Tokyo, visiting some of the biggest chain convenience stores in the country and finding out what has made them so successful.

And author Ann Y.K. Choi tells Ruth what it takes to run a convenience store, reflecting on her family’s experiences running such businesses in Toronto after moving there from Korea in 1975.

If you would like to get in touch with the show, please email: [email protected]

(Image: from left to right, Jazz Singh, Ajay Singh and Suki Singh who run Premier Morley convenience store in the UK. Credit: BBC)

  continue reading

493 episodes

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