Profit is made in the moment, right now, in the interaction of products, display, and people, both employees and customers. Waiting until the end of the month to see the P&L only tells what was happening a month ago. Looking backwards is no way to run a business! The right things need to be done right now to profit.

For instance, a "hot" display at a competitors store, may or not be working. Perhaps it is only there because it is easy, or because they bought too much Does working mean to sell a lot, or to sell a lot profitably

Pioneering the introduction of restaurant quality food into specialty supermarkets in the mid-1980's at Andronico's Markets in Northern California, Dan Strongin spent over a decade in the trenches of specialty retail His department, (Foodservice, Specialty cheese and Deli), was consistently the second or third highest net dollar contributor to bottom line profits, doing over 23% of total chain sales netting 12 to 18% in a price competitive setting. He developed a system that until today remains one of the most profitable and easy to maintain in the industry, and is the father of the modern Olive Bar.