Conventional wisdom in the food retailing business has long held that it makes a lot of sense to do as much business in nonfood as possible. After all, that's where some of the big margins can be captured.
That wisdom is still valid, but the execution of it has become a good deal more complex than it used to be. In years past, it was possible to offer kitchen accessories, batteries, health and beauty care, and the like at fairly aggressive price points. Sales would be produced by impulse- ...
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