The profitable world of previously-owned is not just for Mercedes anymore. Consider the emerging retail reality: Empty storefronts on Main Street, shuttered malls, bankrupt chains. Could it be that consumers have lost interest in the… Read More
Faith Popcorn is a world-renowned futurist. She runs a company called Faith Popcorn’s BrainReserve which helps the Fortune 100 figure out how to fit their businesses into a world that doesn’t quite exist yet, but… Read More
Consider that in 2017, 5,000 stores closed, 21 chains filed for bankruptcy and 106 million square feet of retail were vacated. Pretty bad, right? Well then, consider 2018 thus far. Look at the numbers for… Read More
As someone who enjoys writing, I’ve always taken to heart the idea that writing is like prostitution: First you do it for the love of it, then you do it for a few friends and… Read More
There are a number of trite sayings that migrate from sports into business. Fish where the fish are. Skate where the puck is going, not where it’s been. Keep your eye on the ball. Stuff… Read More
As we consider the ever-quickening pace of retail brand decline and retailer retrenchment, I am reminded of the professional experiences that have molded my world view. Early in my career, I was the tourism representative… Read More
One of the hot topics in business today is the “whither retail jobs” question. On the one hand, there’s a remarkable story in The New York Times that shows a net increase in jobs in… Read More
The question most frequently asked of people who consult to retail and consumer products manufacturers is: “What can we do in an age of Amazon to get people to shop our (customer’s) stores?” It’s like… Read More
Dear Mr. Kowalski: On Super Bowl Sunday as the Tiffany brand was about to be served up to a massive international audience via Lady Gaga we also got the news that Fred Cumenal had been… Read More
The conundrum facing restaurateurs right now is how to develop a pricing and business model that allows for fair wages to be paid to all employees, waitstaff and sous-chefs alike. The challenge is how to… Read More
