I did not want to make assumptions.
Is curbside even an option? Two parts of that, perhaps three. Is it even available? If available does your regular shop meet cost thresholds? Curbside for us has a $35 minimum which seems reasonable. Can you carry (grandma cart or not) the minimum amount? The last is an awkward question as sometimes something big (a cheap pack of eight rolls of paper towels) is about as much as I’d want to manage without a car.
Maybe. It would be interesting to have a controlled study to see. It’s been quite a while since I was in business school. I do remember a huge body of literature about retail including groceries: right-handed and left-handed stores, various traffic management schemes (those awful cardboard displays that intrude into the aisles), relabeling rates, reorganization rates, all kinds of things. Your opinion just like my opinion isn’t really worth much stacked up against real science that explores the true impact. I don’t have access to HBR any more. Perhaps someone else does and can skim the literature for the impact of one-way aisles vice capacity caps. Someone is surely crunching numbers on the subject.
Your post is too integrated to parse so I won’t blow it up by trying.
I’m not a troll.
I have been to TJ’s only twice (that I remember). I also do my research and read a lot of reviews. I drill down to the record of reviewers to discard those who hate everything and who love everything.
I see “we don’t have time to cook” in many social media fora. I think it’s whining and represents laziness. My wife and I both work very long days and still have time to cook. It’s my observation that take-out food takes just as long as cooking for most (not all) dishes. It may be easier but is not faster. It’s certainly more expensive.
The time argument is specious. People should learn to cook. I blame the summer of love but that is another topic.
