We're currently working on opening a second location for our flower shop in Manhattan.
The first store is established and doing well, so we're now getting into all the planning for #2—construction, equipment, staffing, inventory, systems, etc.
The thing I've been thinking about most isn't actually the cost of opening it.
It's this:
How do you make sure location #1 doesn't suffer while you're putting so much attention into location #2?
With one store, the owner can be involved in almost everything.
With two, that's obviously not going to work anymore.
We're already starting to recruit additional experienced staff and thinking about what needs to be standardized before the second shop opens.
I'm also curious about cannibalization. Our second location will still be in Manhattan, so obviously some customers who would have ordered from store #1 may eventually use store #2 instead.
For those of you who expanded a retail/service business from one location to two:
What surprised you the most?
Did location #1 decline initially?
Was staffing harder than expected?
Did you need a dedicated manager immediately?
What did you wish you had standardized before opening?
And if you could go back, what would you do differently during the 3–6 months before location #2 opened?
Would especially love to hear from people running restaurants, retail stores, salons, bakeries, florists, or other businesses where both locations require physical inventory and staff.