WEST PALM BEACH — Looking at the idea on paper, plenty of biz school professors would have politely told Cheryl Emery her business plan was improbable. Opening a specialty foods business focused on essentially two ingredients in a down economy in an expensive storefront location isn't the classic recipe for success.
But Emery benefited from the experience of family members – who own four stores – when she opened The Olive Tap, a tasting emporium specializing in extra virgin olive oil and balsamic vinegars in West Palm Beach.
"What makes us so successful in an economy like this is we had a strong blueprint to follow," Emery said.
Emery already had an idea of what products would sell and how much to order, which is key when your inventory is perishable. She also knew that saving money on rent by choosing an out-of-the-way location would ultimately cost her business.
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