Food & Drink International - Winter 2017, Volume 2 - 124
>> Holiday Market is constantly changing in an effort to heighten the customer experience and improve overall operations.
Holiday Market takes customers through an ever-changing journey of food
products from around the world. By Tim O'Connor
ohn Pardington's passion has always been to find new and exciting ingredi-
ents and products from all over the world. He travels frequently, exploring small towns and markets to acquire sauces, cheeses and wines like a
museum curator gathering rare artifacts - except he shares his collection
with every customer that passes through the doors of Holiday Market, a grocery
store in Canton, Mich.
"You do that year-in and year-out and all of a sudden
you have a store filled with things that are not only differHoliday Market
ent - I could fill 50 stores with things that are different -
but different and good," he says.
Headquarters: Canton, Mich.
John Pardington, owner: "You
The products that most excite Pardington are those
can come into my store and
there are very few areas that
that have been made by local populations for a long time,
are underperforming because
are priced right and taste fantastic, such as sardines off
we've been elevating them for
the coast of Sicily and Giri coffee beans from southern In-
food & drink international * winter 2017 volume 2 * www.fooddrink-magazine.com
dia. "If you walk in our store, instantaneously you feel a whole different
culture," Pardington says. "We cram
10 pounds of sand into a five-pound
bag. We have lots of interesting things
from all over the world."
Those items are constantly rotating in and out, giving customers new
things to experience every time they
shop. "I can't resist another beautiful
product that I find. I've got to get it into
the store," Pardington says. He adds
that he doesn't want to be judged by
the one item he brought in yesterday,