Cracker Barrel 2006 Annual Report Download - page 24

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22
Eat. Shop. Relax.
SM
Over the years, we’ve learned that the key to running a retail store,
just like a restaurant, is keeping things fresh. So, year in and
year out, we work hard to continually evaluate our selection of retail
products and to improve our inventory management process
by identifying Best Practices on the store level and finding ways to
implement them system-wide. This year, we brought on new
senior leadership to our retail business to focus on improving our
retail service, operations and merchandising even more.
In 2006, three initiatives in particular helped us to keep our
inventory moving. We began using special “Manager’s Feature” displays
to highlight individual items and groups of retail products that
were currently on sale around the store. We also worked to better lever-
age our popular Clearance Corner, along with an event that many
guests look forward to, our Porch Sale. Both of these efforts helped us
to efficiently clear our inventory of older or discontinued items so
that we could make way for new merchandise.
By the end of fiscal 2006, retail sales were already showing
improvement as new seasonal items hit the shelves just in time for
the busy holiday season. But that’s just the beginning, as we
expect plenty of exciting ideas for our retail business in the year ahead.