How It Works

  David (Wilmington Bakery):

  “At first, I only posted when I had overstock—end-of-day items that weren’t selling. But I noticed the bakeries posting daily, regardless of inventory, were building regular customer bases faster. So I started posting 3-5 items every morning, even if they weren’t discounted much. Now I have morning regulars who check my postings daily like it’s a menu. Some buy the discounted items, plenty more buy full-price items because they’re already coming in.”

  Takeaway: Use your postings as a daily menu, not just a clearance bin. Think of it as your daily specials board, broadcast to San Pedro and surrounding areas.

Maria (San Pedro Cafe):

  “When I started, I was posting items with just descriptions—no photos. Sales were slow. Another business owner told me, ‘People eat with their eyes.’ So I started adding 2-3 photos for every posting. Close-ups, good lighting, showing 

  portion size. Sales literally tripled. Now I won’t post anything without photos.”

  Takeaway: Photos are non-negotiable. Customers are 3x more likely to purchase from postings with clear, appealing photos. Your smartphone camera is sufficient—just ensure good lighting and show the item clearly.

Carlos (San Pedro Restaurant):

  “I kept my description generic at first—just ‘Restaurant serving Italian food.’ Changed it to tell my story: ‘Family-owned since 2012, Grandma’s recipes from Sicily, everything made fresh daily, no frozen, no shortcuts.’ Immediately 

  started getting more orders. Customers told me they chose me because they could tell I cared about quality. One customer even said, ‘I ordered because your description sounded like my grandmother’s cooking.'”

  Takeaway: Your description is your pitch to customers. Tell your story. Explain what makes you different. Authentic, personal descriptions resonate with San Pedro customers.

Sarah (Wilmington Bakery):

  “I was stuck at 30% off for everything because that’s what I thought I ‘should’ do. Then I tested: some items at 20% off, some at 40% off. Found that 20% off attracted better customers—more likely to return for full-price items. 40% off 

  moved inventory faster but customers were less likely to return. Now I price strategically: 20-25% off for most items, 40%+ only for items I just need gone.”

  Takeaway: There’s no one-size-fits-all discount percentage. Test different price points, track results, adjust based on what works for your business and customer base.

Maria (San Pedro Cafe):

  “When customers pick up discounted pastries, I always mention, ‘We also have full breakfast and lunch menus—here’s a menu to take home.’ Last month, 12 customers who initially bought discounted pastries returned for full meals. That’s 

  $480 in additional revenue I wouldn’t have had otherwise.”

  Takeaway: Every customer interaction is an opportunity to build a broader relationship. Discount customers can become full-price regular customers if you introduce your full offerings.