How can you offer floral customers a fall and Halloween party décor “treat” that’s quick and easy to make? Magic? Potions? Possibly helpful, but not necessary. Instead, simply skip the pumpkin patch, gather a few materials and produce this all-floral carnation pumpkin in no time. Whether...Read more
Donald Yim AIFD joins floral designers Erik Witchart AIFD & Frank Blanchard AIFD to talk about their experiences presenting in the 2017 AIFD Symposium!Read more
You have lots of happy and satisfied customers. Wouldn’t it be great if you can get more of them to write a positive Google review for your business? As you know, this may be a challenge as even if they agree to write a review, it’s still a rather complicated process to visit Google...Read more
If you ever think about it, how do search engines know about your business? For years when the Web first started, they actually relied on — of all things, data from Yellow Page listings for information, and eventually pieced together data about your business from more sources over the...Read more
Gorgeous, colorful, intriguing, brimming with sentiment and yes, dirty! Why do flowers wilt? There are several reasons, but the most common is a plugged plumbing system. Stems bleed enzymes, carbohydrates, and organic juices when cut. Dead cells, juices, and germs initiate bacterial feeding frenzies in bucket solutions. Plumbing systems become clogged and stop the flow. Flowers start dying from the moment they are cut; therefore, working clean is pivotal in flower quality, reducing shrink, and maximizing vase performance.
Mistakes cost time and money. Clear communication keeps everyone informed. Post a cleaning chart. It may sound elementary, but it eliminates discussions about “whose job is it.” A solution chart is a good idea too. Include specifics about using the right solution for the right flower type and the correct dosage. Under-dosing and overdosing both waste money, but under-dosing is worse by far. Guess-ti-mating generally results in under-dosed solutions. Follow manufacturers’ instructions. The Ingredients are formulated to work in sync, but when mixed haphazardly, there is no “in sync”. The inconvenient truth is that under-dosed solutions give crummy results. Anyone who has ordered a Marguerita only to find it heavy on limeade, light on Tequila, appreciates the importance of correct dosing.
Start clean and reduce waste – clean buckets, tools, tables, even rinsing out dusty vases before adding flowers, makes a positive difference in bloom performance. No chef would ever use the same knife to filet a steak and then trim salmon without sanitizing between! Sanitize tools, tables and choppers at least several times a day—it’s impossible to over-clean. Keep a spray bottle of ready-to-use cleaner at each work station. Liberally spray surfaces—no need to dry. Unlike bleach, Chrysal Cleaner provides a residual effect. Chrysal Cleaner is easy on the skin, will not corrode the blades of knives or cutters nor discolor clothing, is biodegradable and spent solutions can be disposed of down the drain.
Another easy-to-implement tactic is the use of paper towels instead of rags to prevent cross-contamination. Empty and cover trash cans throughout the day to prevent germs from floating around the design room. Before tossing used bucket cleaning solutions, pour the cleaner into trash cans and let soak for 10-15 minutes. Dip brooms in the same solution to clean bristles and prevent sweeping germs around the room. Record cooler temperatures by sticking a thermometer in the condenser overflow bucket prior to emptying it every morning. Sweep out back stock and display coolers daily. Clean green bits off cooler shelves, design tables, and delivery vans because rotting green bits off-gas ethylene as part of breaking down. Ethylene kills flowers fast! Sanitize floor mats and floors weekly. Don’t forget to launder aprons regularly, and always check window displays for unwanted dead flies (buzzkill).
Receiving Shipments Get flowers into cooler immediately. Reduces stress on blooms. Reduces condensation on petals and inside sleeves (Botrytis prevention) Cooler set point: Regular cooler: 34-38F 80-90% RH Sanitation: Spritz counters and cutters throughout day with ready-to-use Chrysal cleaner...Read more
Leslie Dyck from the Bloomerie joins Donald Yim AIFD for this week’s 1 Minute Miracle! Read more
How can “cool” holiday designs warm up your winter sales? Appeal to trend savvy and traditional customers? Be fresh from the forest, modern and easy? How? When you use the inspiring textures of nature. Welcome to the new Northwoods Collection of holiday floral products, created to provide...Read more
You’ve been trying to market and engage with customers on Facebook for years, often times handing this task off to your staff. The usual result of this malpractice is your shop now has split personalities on Facebook as you discover it has multiple Pages. No problem since more is better...Read more
Would offering Green Plants in my shop increase sales? There are many factors to consider: 1) Is there a market for Green Plants? In my market, everyday sales come from sympathy and some get well, which means I sold a lot of Peace Lilies (Spaths) with a price point starting at $50 delivered...Read more
Bespoke is back. But must bespoke garden bouquets always be heavy? How is arranging one different? Do you have to use chicken wire? Isn’t there an easier and more time-efficient mechanic? And what is bespoke garden design anyway? These were among the questions asked by attendees last week at...Read more