Greetings PFC owners,

I am pleased to announce that March was a stellar sales month! Winter is our slow season so this is a great way to step into spring.

Double digit growth is quite remarkable, especially in the competitive climate of organic food. Our data tells us that our shoppers are spending more at each shopping trip, thank you to everyone who shops the co-op!

March Sales (year over year)
$205,806 March 2016
$235,038 March 2017
13.83% Growth

In March and April our Deli Department saw many changes:

• Staff changes
• Limited deli hours
• Limited food/bakery offerings

We’re redoing our menu to reflect a more cost-effective, efficient use of materials and labor. We’ve invested in food costing software to give us the tools to manage our food costs, ordering, and recipe development. 

One of the most significant and positive changes is that we have partnered with Table Nectar Catering to provide our coop with high quality food while we work on deli administrative duties.

Table Nectar catered our Farm to Table Dinner, they’re locally owned and committed to providing local, organic, sustainable food. Please visit their website to read about their business practices and sourcing. This is a wonderful example of small businesses supporting each other. Thank you Table Nectar! Thank you to the PFC staff, owners, and customers who support us by shopping the co-op!

As always, please contact me with any questions, concerns, or suggestions.
Regina
regina@placervillecoop.org

Letter from the Board: From Surviving to Thriving

We are at an exciting threshold in the the life of the Co-op, one in which we hope to steadily continue to move out of survival mode into thriving mode. One of the gifts of this movement from surviving to thriving is that we have the opportunity to change the questions we spend our time asking and trying to answer. Surviving questions like, How do we keep our doors open? can transform into thriving questions like, How do we want to strengthen and contribute to our community as an organization? and How do we meet the needs of all of our stakeholder groups?

When we first convened as a new board in the fall we still had some survival mode issues to work through. At the same time, we began to make room for thriving goals like providing a living wage and meaningful work for our employees. Because our employees are one of our most important stakeholder groups, in October we voted to create an employee board seat. We are currently working to put the guidelines and procedures in place to put this vote into action. We understand the valuable voice an employee board member will provide in helping to create and sustain a thriving Co-op. While we finalize these steps, we are excited to learn more about the needs of our employees through an employee satisfaction survey. Stay tuned for the results of our survey in the June newsletter!

As with all transitions, the move from surviving to thriving can be rocky as we figure out what it looks like to become a sustainable business and community hub. As each month we strengthen our financial stability, we can continue to take steady and thoughtful steps towards sustainable and healthy growth. We appreciate your voices and your support as we step into thriving together!

All of us on the board would love to connect with you and get to know you better! This month, look for us tabling at lunch hour and say hello, or feel free to reach out to us at board@placervillecoop.org!

Warmly,

Andrea, Angie, Ben, Craig, Doug, John, Jorden, and Robynn

Placerville Food Co-op is committed to bringing local, organic, and healthful food to our community. We’re proud to announce two programs that encourage long term, mutually beneficial relationships between our food cooperative and households, organizations, and businesses that build our community.  Both options offer significant savings compared with shelf prices. Read more here...

Please contact us for more information: foodhub@placervillecoop.org