Products

Best-selling items

Start with likely repeat purchases, then use your own evidence.

• Track units stocked, units sold, waste, revenue and stock-outs.
• Separate “sold out” from “high demand”—tiny stocking can create a false signal.
• Measure gross margin per unit and per restocking hour.
• Keep one reliable anchor product and test one new item at a time.

Seasonal products

Use a calendar with decision dates, not last-minute enthusiasm.

• List harvest/production window, lead time and likely peak dates.
• Set a pre-season label, packaging and photography deadline.
• Choose a small first batch and a replenishment trigger.
• Plan the end-of-season markdown, alternative use or donation route where lawful.
• Close or simplify the box outside the viable season instead of presenting stale choice.

Mixed honesty boxes

More choice creates more responsibility.

1. Agree who is the retailer/operator and who owns each item until sale.
2. Verify supplier registration, safety, labels, insurance and traceability.
3. Set wholesale/commission terms, stock ownership and payment timing in writing.
4. Use a consistent price and payment code system.
5. Separate allergens, chemicals, flowers, crafts and foods appropriately.
6. Create one complaint, withdrawal and recall route that reaches each supplier quickly.

Pricing ideas

Use simple price architecture backed by unit economics.

• Good–better–best: three sizes or bundles with clear value differences.
• Round fixed prices: useful for cash, but only if the margin still works.
• Multi-buy: use only when it increases total contribution after waste.
• End-of-day reduction: only where the new price and product status remain clear and lawful.
• Seasonal premium: justify with scarcity, quality or labour—not an arbitrary jump.

Pricing worksheet: direct product cost + packaging + payment cost + waste allowance + labour + overhead allocation = true unit cost. Add the margin required to cover tax, reinvestment and risk.