Summarize the following:
You will need to find suppliers for the items you intend to sell, and you will need labor with the required skill-set if you go for services. Finding the right supplier can be tricky. Ideally, your supplier should be straight-forward and precise with the terms of payment since this affects how you manage the sales.  Decide where you will acquire the goods to sell:  Buy from a Wholesaler and retail to the customer for a profit. Make on the premises and sell direct to the consumer. Make, elsewhere, and bring to the premises in order to sell directly to the customer. Make on the premises—and use the internet to sell some, the counter to sell more, and salespeople to peddle your goods at other stores. . Look up the item online and find the appropriate value of the item. Compare your prices with similar stores. Take inventory: list everything salable in the store, along with how much each item costs and how many of it you have in stock. The amount of items you sell depends on your supply, your consumer demand, and the size of the store you want to set up. Get a few price tags from a local store, buy price tags online in bulk, or cut paper into neat, even pieces. Make sure that you put a price tag onto any item you set out in your store. You can tie the price tags to items with string, stick adhesive tags directly onto items, or set the tags in front of your wares. Make sure that it is clear which tags go with which items. Think about what key impression you want people to have when entering the store, what functions the store should perform, and make a list of functional areas and items needed to display and/or to use. Plan out how you will use each square foot of floor space. Plan for fluid flow. Make sure that workers and customers can easily move about in the space. Make a drawing of the space with precise measurements. Once you figure the costs of building materials, labor, equipment, supplies, and their maintenance, you can put together the store space according to your plan. Build out the store to cover the basic utilities that keep the store running. This may include water, power, Internet, cable lines, phone lines, security/alarm wiring, water sprinkling system (against fire) carpentry, drywall, and painting. You can hire a contractor, or you can do the work yourself—but be sure that you know what you're doing, and that you can spare the time. Essential areas might include shelves to display your wares; surfaces to list prices; a counter for taking orders; space behind the counter for preparing, delivering, and packaging orders; space for a cashier; storage for extra items; a quiet office/administrative area; cleaning closets; benches and floor space for customers to wait; changing rooms to try on clothes; tables to consume food; restrooms.  Keep in mind you are going to need things to put your items on depending on the type of store. If you are a clothing company, you will need garment racks, price tags, hangers, etc. Consider adding extra features to keep customers entertained while they're in the store. Play music to set the mood (relaxed or upbeat); paint the walls with unique designs; display unique items near the entrance of the store to pull in customers. Imagine that you are one of your future customers, and consider what you would make you more comfortable shopping in this store. Ask yourself what made you try your favorite little pizza place or coffee shop. Was the location convenient? Did you read positive reviews about it? Were you simply curious? Did the hours suit your schedule?  Consider every tiny detail of your store. You can affect a client with even the smallest gestures, like writing "See you again!" on the door instead of "Push" or "Pull". If you have a sausage shop, for example, arrange a window display so that potential costumers can see what you're doing inside. Make sure that the meat fridges are visibly well-cleaned. Hygiene is extremely important for such places, so try to highlight this with your design. Pick the right people to help you. If you're starting small, you may be able to run a business under your own steam, but you will probably need to hire employees as business picks up. Choose smart, useful people, and train them to help your store succeed. Eventually, you may be able to set up your business so that it runs on your rules whether or not you're in the shop.  Staff the store with pre-trained people who know how to be honest, courteous, and trustworthy; who know what you are selling, and how to sell it; who can come to work neat, clean, and with a positive attitude. Pick responsible employees who can help you prevent shoplifters, avoid disturbances, and handle emergencies. Ask your family and friends to help out at first, whether your son is manning the register or your friend is helping you organize the shop the weekend before it opens. Tap into your resources, and make it exciting for people to help you out. Find a way to compensate these people for their time, even if you don't yet have the funds to pay them outright.

summary: Establish your inventory. Prices Use price tags. Design the store space. Build out the store. Build the basic functional areas that your store needs. Design your layout with the customer in mind. Staff the store.


Summarize the following:
Cut the butter into small cubes first, then put it into a small saucepan. Place the saucepan onto the stove, and turn the heat up to medium. Wait for the butter to melt, stirring it occasionally. Stir the butter and flour constantly as it's cooking to prevent scorching. Stir the sauce as you pour the milk so that it blends in. Once you have the milk stirred in, place the saucepan back onto the stove, and set the heat back to medium. Cook the sauce until it comes to a boil. Stir it often. Take the saucepan off the stove, and stir in part of the cheese. Be sure to scrape the bottom of the pan from time to time to ensure that everything mixes in evenly. Save the remaining ½ cup (50 grams) of cheese for later. If you have not already done so, wash and peel the potatoes, then cut them as thinly as your can. Spread a third of them across the bottom of your dish, overlapping the edges slightly. Repeat the potato, salt, pepper, and sauce layers two more times. Spread it as evenly as you can over the top of your potatoes. When the cheese bakes, it will form a melted, crusty layer on top. They are ready when they turn tender and golden. If the top of your potatoes start to burn, cover the dish with a sheet of aluminum foil; this will allow the potatoes to continue baking without getting burnt. They are a great size dish for just about any meat dish. They are also easily transported, making them perfect for picnics, potlucks, and parties.
summary: Melt the butter in a saucepan over medium heat. Stir in the flour, then cook it for about 2 minutes, or until it starts to bubble. Take the saucepan off the stove, then slowly stir in the milk. Cook the mixture over medium heat until it starts to boil. Stir in 1½ cups (150 grams) of cheese. Spread a third of your potatoes across the bottom of the dish. Season the potatoes with salt and pepper, then pour a third of the cheese sauce over them. Sprinkle the rest of the cheese on top. Bake the potatoes, uncovered, for 1 hour. Allow the potatoes to cool slightly before serving them.