The Corner Chronicle
Chimacum, Washington, Wednesday September 19, 2018
Happy New Year! The Corner makes resolutions
January 1st, 2011 by Katy McCoy
New Years Card with Tippy

Post #4 by Katy McCoy We at Chimacum Corner Farmstand wish you all the best in 2011!  This will be a big learning year for us, so we thank our lucky stars that we are undertaking this endeavor with you as our neighbors and farmers.  Your support and suggestions mean the world to us.

What better time than today to share with you our goals and aspirations for the coming year:

2011 New Years Resolutions

  • Unlike those starting a franchise business, where systems, procedures, and policies are all in place, we find ourselves in the position of having to build everything from scratch.  It’s a great opportunity and one we want to do right. A business model that encourages innovation and invites many to participate seems important.  In order to stay in business and thus help our local farmers market their goods (our primary purpose), we need to be fiscally smart and nimble.  We are young and inexperienced, thus need to be especially observant and willing to learn from our mistakes.
  • Rethinking man’s relationship to food and where it comes from is a hot topic these days.  We look forward to being an active participant in this conversation via in-store events and an interactive website.  With the help of a generous grant from “the giving circle” (more about this in a future post), we are in the process of coming up with an educational program that builds on community “farm to table” and farm intern programs already in place.
  • Regarding the store itself, we are working to build depth and quality into our inventory.  Our focus is on food, and therefore after much deliberation, we have decided to limit selling crafts this first year in the interest of giving food our full attention.  We need to tell the story behind all the fabulous products grown/made locally and improve our displays and labeling.  We are excited to expand and improve our deli services along with our dining area.
  • Affordability.  This is an ongoing challenge as many of the foods we aim to sell (local artisan foods grown and prepared in the old-world manner) are necessarily more expensive than foods made in our global industrial food chain.  We are also small and don’t have the buying advantage of larger entities.  Despite this we feel strongly we want to be competitive and offer at least some very affordable options.  Ideas for this include coming up with a list of basic staples that we always sell near cost.  I would like to see a local product put on special each week or two that we could promote by providing background information, recipes, and in-store tastings.  Another avenue to explore are in-store buying clubs.  We are happy to announce that we now accept SNAP cards.  This is all a work in progress and one that we will continue to work hard on.
  • We of course are looking forward to an even bigger and better Chimacum Farmers Market this spring.  After conversations with many of the market vendors, most think we should be open on Sundays, not to compete with the farmers, but to augment the availability of products.  It is all very exciting.