inStorebuyer - April 2011 - 35

ment, where everything is prepared in house. With its own entrance and check-out lanes, it is easily accessible to consumers looking only for a meal—not wanting to shop the whole store. The more than 50 items in the chef case range from meatloaf and mac & cheese, to “wow” items, such as pretzel-crushed chicken tenders and sesame-seared sashimi grade tuna. “Everything is ready to eat as is,” says food service director Kyle Glasscock (pictured on the cover on the left, alongside charcuterie & cheese manager Clay Nordyke). “But nothing is overcooked, so when you get it home, you still get a good, crisp, fresh product right out of the microwave.” All of the items are available for sale by the pound, with the exception of crab cakes and egg rolls which are by the item, so customers can get whatever serving size they need. “But we’re going to show you a normal portion,” Glasscock says. “So 6 oz of protein, 3-4 oz of veggies and 3-4 oz of starch so you know the difference between normal and supersized.” There is also an extensive soup and salad bar. Six homemade soups are available every day, and all of the salad dressings, including flavors like roasted jalapeno ranch and raspberry vinaigrette, are made in house. Rounding out the chef-prepared department is a wide range of take and bake products, including pizzas and casseroles. “You could actually eat all of the casseroles cold because everything is pre-cooked, but they’re better if you bake them,” Glasscock says.

Sandwich & Taco Bar
An offshoot of the chef-prepared department, the Sandwich & Taco Bar has a set menu as well as the option to build your own. “The sandwiches are made on bread that we make here in the bakery,” says Glasscock. “There is quite a bit of cross-utilization on the foodservice side of the store.” There are six signature sandwiches including a Grown-Up Grilled Cheese made with sliced brie and sharp white cheddar, a Cuban sandwich, an East-Meets-West Vietnamese sandwich and a Good Ol’ Boy made with mortadella, American cheese and vinegar kettle chips on white bread. “As we see what works and what doesn’t, we’ll try new stuff. We’ll need to see what movement is like,” Glasscock says. At the Taco Bar, the focus will be on traditional Mexican proteins as opposed to ground beef, shredded cheddar and iceburg. “Taco bell is not what you’ll find here,” Glasscock says. “We’re doing carnitas, carne asada and roasted chicken. And the tortillas will be made in-house at the tortillaria.” And the biggest element of surprise in this section of the store is the innovative 801 Grill. “Our grill is a

walk-up from the outside of the building,” Glasscock says. “It’s a short-order station, so you’ll be able to get hamburgers and grilled chicken sandwiches.” The outside patio, which runs all the way around the East and North sides of the building, has seating for about 200 people. “Going into spring we’ll be able to do crawfish boils out there,” Glasscock says. “As we get down the road, maybe we’ll do an oyster night and see how that goes.”

Charcuterie & Cheese
The “wow” factor is continued in the Cheese department, starting with the focal point which is a 1,111-pound mammoth wheel of Henning’s Cheddar. “It’s a really cool centerpiece, but it’s functional because we can wire-cut it to consumer specifications,” Glasscock says. “So rather than having dummy cheeses out just to decorate, we’ll decorate with product that we can sell.” Backing up the mammoth cheddar is a 20-foot wall of cheese wheels organized by degree of hardness rather than country of origin. “Customers know how they want to use cheese, not necessarily where it comes from,” Khalaf says. There will be a demo and tasting table directly

Freshologists
Clad in bright green shirts and shoes and experts in every store department, FRESH by Brookshire’s team of eight Freshologists roam the store to answer customer questions and provide culinary advice. Customers can often find them in the Taste Kitchen, as well, where they perform food demonstrations using both center store and fresh department products.

| inStorebuyer | April 2011 | 35 |



inStorebuyer - April 2011

Table of Contents for the Digital Edition of inStorebuyer - April 2011

inStorebuyer - April 2011
editor’s note - High-Tech Anxiety
contents
Target to Open Small-Format Store in Chicago
Robbie Unveils Fresh N Tasty Bakery Pouches
Wisconsin Over Top at U.S. Cheese Contest
Peapod Delivers Fresh Grocery to Manhattan
Eco-story Rolls Out LED Case Lighting
Comfort Foods Trend — Classic Desserts Revisited
Meijer to Invest in Michigan, Ohio Stores
Hobart Launches “Get Back to Scratch”
Appetizers Take the Lead
Salsa Spotlight
Airbrushing Techniques
Broaden Appeal with Bagel Varieties
Deli Pizzas Hold Steady
Smartphone Shopping
Sanitize + Save
THE WOW FACTOR
Freshologists
Other Departments’ “Wow” Features
Sampling
Get Your Groupon
Why Businesses Love Groupon
Similar Businesses
User Demographics
Learn More
3 to Watch
Specialty Cheeses & Prepared Foods are a Perfect Pair
Spotlight on Mozzarella
product trends
product showcase
ad index
A Better Meal Option
inStorebuyer - April 2011 - inStorebuyer - April 2011
inStorebuyer - April 2011 - 2
inStorebuyer - April 2011 - editor’s note - High-Tech Anxiety
inStorebuyer - April 2011 - contents
inStorebuyer - April 2011 - 5
inStorebuyer - April 2011 - 6
inStorebuyer - April 2011 - 7
inStorebuyer - April 2011 - Robbie Unveils Fresh N Tasty Bakery Pouches
inStorebuyer - April 2011 - 9
inStorebuyer - April 2011 - Eco-story Rolls Out LED Case Lighting
inStorebuyer - April 2011 - Comfort Foods Trend — Classic Desserts Revisited
inStorebuyer - April 2011 - Meijer to Invest in Michigan, Ohio Stores
inStorebuyer - April 2011 - Hobart Launches “Get Back to Scratch”
inStorebuyer - April 2011 - Salsa Spotlight
inStorebuyer - April 2011 - 15
inStorebuyer - April 2011 - Airbrushing Techniques
inStorebuyer - April 2011 - 17
inStorebuyer - April 2011 - 18
inStorebuyer - April 2011 - 19
inStorebuyer - April 2011 - 20
inStorebuyer - April 2011 - 21
inStorebuyer - April 2011 - Broaden Appeal with Bagel Varieties
inStorebuyer - April 2011 - 23
inStorebuyer - April 2011 - 24
inStorebuyer - April 2011 - 25
inStorebuyer - April 2011 - Deli Pizzas Hold Steady
inStorebuyer - April 2011 - 27
inStorebuyer - April 2011 - 28
inStorebuyer - April 2011 - 29
inStorebuyer - April 2011 - Smartphone Shopping
inStorebuyer - April 2011 - 31
inStorebuyer - April 2011 - Sanitize + Save
inStorebuyer - April 2011 - 33
inStorebuyer - April 2011 - THE WOW FACTOR
inStorebuyer - April 2011 - Freshologists
inStorebuyer - April 2011 - Other Departments’ “Wow” Features
inStorebuyer - April 2011 - 37
inStorebuyer - April 2011 - 38
inStorebuyer - April 2011 - Sampling
inStorebuyer - April 2011 - 40
inStorebuyer - April 2011 - Get Your Groupon
inStorebuyer - April 2011 - Why Businesses Love Groupon
inStorebuyer - April 2011 - Similar Businesses
inStorebuyer - April 2011 - User Demographics
inStorebuyer - April 2011 - Learn More
inStorebuyer - April 2011 - 3 to Watch
inStorebuyer - April 2011 - 47
inStorebuyer - April 2011 - 48
inStorebuyer - April 2011 - 49
inStorebuyer - April 2011 - Specialty Cheeses & Prepared Foods are a Perfect Pair
inStorebuyer - April 2011 - Spotlight on Mozzarella
inStorebuyer - April 2011 - product trends
inStorebuyer - April 2011 - 53
inStorebuyer - April 2011 - 54
inStorebuyer - April 2011 - product showcase
inStorebuyer - April 2011 - 56
inStorebuyer - April 2011 - ad index
inStorebuyer - April 2011 - A Better Meal Option
inStorebuyer - April 2011 - 59
inStorebuyer - April 2011 - 60
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