Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 5 · column 4 of 9 · from the scan, no model involved
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By Doris Daugherty
Most guides for budget-wise food buymanship start with these three rules--planning your rnenus, making a list, and keeping it flexible. These are good rules but occasionally I wonder if they don’t leave out some very important things. For one thing, look at that advice about a shopping list. It’s good advice, but only one out of three of us goes to the trouble of making a list. Only half of those who do make, a list have a complete list with brands, prices, quality, and amounts. As a result, more than 75 percent of our buying decisions are made within the store. We make a decision every minute and a half we’re in the store, and this counts walking time, chatting time, and checkout time. So, choosing your store is important too. In almost all! cases, a store prechooses food items for you. You then pick from their selection. Since most stores like to stay within a fairly narrow price and quality range, the store you choose partly decides what you can buy—price-wise and quality-wise. Most stores today try to create an “image* in our minds. It may be a low price image, a quality image, a convenience image, or a service image. Once they decide which image they want, they try to maintain it in our minds. So, look at stores and decide what image they’re trying to create, whether they’re actually succeeding in this, and which one suits you best.
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