instore - January 2018 - 16

cover story

Frank Blackwell Jr., manager of Treasure Island's Streeterville store, and
Bob Zenawick, the company's vice president of operations, say prepared
foods set the chain apart.
As the day progresses, the ready-to-eat options grow. The hot bar fills
up with lunch and dinner options. Daily offerings include chicken,
macaroni and cheese and cooked vegetables. Ribs, meatballs and
Asian fried rice are just a few of the many other customer favorites,
Blackwell says. Different days of the week mean different preparedfoods specials at Treasure Island. Mediterranean Monday, Taco
Tuesday, Pizza Wednesday, Fish Fry Friday - whatever your tastes,
there's probably a day for you, Blackwell says. On Saturdays and
Sundays, there's a smorgasbord featuring a variety of foods, he says.
announce their offerings. The pizza station, a made-to-order fresh pasta
bar and sandwich and panini stations are new since the reopening.
With its unique location, the Streeterville Treasure Island is under the
same roof as hundreds of hungry office workers. Thousands more,
including a huge contingent from nearby Northwestern Memorial
Hospital, work minutes away. For Treasure Island, that means that
during the breakfast, lunch and even dinner hours, their grocery store
takes the concept of "grocerant" to a whole new level.
"Prepared foods gets bigger every year," Blackwell says. "We have huge
crowds, a lot of walk-ins from the hospital. And since the renovation,
they come in and say, 'I can't believe how beautiful this is.' The most
significant change we made was in the deli."
That included adding a new kitchen just for prepared foods. And
customers' appreciation of it can be measured in foot traffic, especially
around meal times. "After the remodel, the lines for pasta, pizza, you
name it, are around the corner," Blackwell says.
It's essentially like getting two stores for the price of one. "It's like a
restaurant inside a grocery store," Zenawick says.

A carving station in the center of the deli serves up roast beef, turkey,
ham and other favorites. Regular offerings at the new pizza station
include pepperoni, cheese, sausage, pineapple and buffalo hot wings
-on a typical day, seven or eight different varieties are available,
Blackwell says. Sample-size slices are a regular feature and help draw
customers in. Sampling in general, Blackwell says, is a Treasure Island
staple.
At the fresh-egg pasta station, a sign instructs consumers to make three
choices: Select a Cut (pappardelle or spaghetti), Select a Sauce (marinara, romesco or olive oil & garlic) and Select a Protein (Atlantic salmon
or grilled chicken). Also on the menu at Treasure Island are gyros,
soups (typically one chili and three soups daily), sushi, Savory Crust
gourmet empanadas and chicken shawarma and other exotic fare,
catering to the store's diverse clientele.
It takes a big staff to prepare all those ready-to-eat foods. The Streeterville
store employs three carvers, two pizza cooks, two sandwich makers and
up to 15 deli salad makers. The company's corporate chef, Rich Korner,
typically comes to Streeterville twice a week to help out, Zenawick says.

Premium, eclectic, international

The Streeterville store's bakery begins just to the left of the cash registers near the store's entrance. For those who don't have time to pay
a visit to the newly expanded bakery case - roughly double the size
of the old one - Treasure Island has multi-tier displays stocked with
ready-to-go items like croissants, bagels, donuts and Greek pastries.
"Grab and go is big," Zenawick says. "We like to get our customers in and
out. Most of them are in a hurry."

Streeterville's deli offers much more than just prepared foods. Treasure
Island is one of the only retailers in the Chicago metro area to sell
Boarshead meats and cheeses, Zenawick says. That's important,
Blackwell says, because Streeterville shoppers have discerning palates.
"Our customers say they'd rather have Boarshead than any other
brand," he says. In addition to meats and cheeses, the store also sells
plenty of grab 'n go sandwiches, wraps, salads and other items.

Those who do have the time in the morning can choose not only from
a wide variety of baked goods but also from a full hot breakfast buffet
bar in the deli. The bar's 12 to 15 wells feature favorites like eggs with
chorizo, grits and oatmeal. "It's outstanding food at reasonable prices,"
Zenawick says.

By the same token, Streeterville's bakery has plenty to offer besides
on-the-go breakfast foods. Fruit tarts (2.5 in and 4.25 in), strawberry
shortcake, key lime pie, single-serving pies, three types of kolachy,
several varieties of parfait, rugelach, mini cupcakes and a dizzying
array of artfully crafted cakes and other pastries are among the big

16 * JANUARY 2018 * instore



Table of Contents for the Digital Edition of instore - January 2018

instore - January 2018
Editor's Note - Another wild (and fun) ride
CONTENTS
News - Need to Know
Spotlight - By the numbers: Prepared entrees
Product Knowledge - CATEGORY UPDATE: Snacking cheese
Cover Story - Downtown treasure
Industry Perspective - Label limbo
Merchandising - ON DISPLAY: Grab ‘n Go Dips
Feature - Cleaning the instore label
Commissary Insider
Insight Insider: Prairie City Bakery
Food Safety: Tamper-evident packaging
Equipment: Sanitation strategies for ready-to-eat products
R&D: How hot should you go?
Product Category Spotlight: Breakfast sandwiches
Equipment & Packaging - LATEST INNOVATION: Rapid-cook ovens
Product Trends - FIRST TO MARKET
AD INDEX
instore - January 2018 - instore - January 2018
instore - January 2018 - instore - January 2018
instore - January 2018 - 2
instore - January 2018 - Editor's Note - Another wild (and fun) ride
instore - January 2018 - 4
instore - January 2018 - 5
instore - January 2018 - CONTENTS
instore - January 2018 - 7
instore - January 2018 - News - Need to Know
instore - January 2018 - 9
instore - January 2018 - Spotlight - By the numbers: Prepared entrees
instore - January 2018 - 11
instore - January 2018 - Product Knowledge - CATEGORY UPDATE: Snacking cheese
instore - January 2018 - 13
instore - January 2018 - Cover Story - Downtown treasure
instore - January 2018 - 15
instore - January 2018 - 16
instore - January 2018 - 17
instore - January 2018 - 18
instore - January 2018 - 19
instore - January 2018 - Industry Perspective - Label limbo
instore - January 2018 - 21
instore - January 2018 - 22
instore - January 2018 - 23
instore - January 2018 - Merchandising - ON DISPLAY: Grab ‘n Go Dips
instore - January 2018 - 25
instore - January 2018 - Feature - Cleaning the instore label
instore - January 2018 - 27
instore - January 2018 - 28
instore - January 2018 - Insight Insider: Prairie City Bakery
instore - January 2018 - 30
instore - January 2018 - 31
instore - January 2018 - 32
instore - January 2018 - 33
instore - January 2018 - Food Safety: Tamper-evident packaging
instore - January 2018 - Equipment: Sanitation strategies for ready-to-eat products
instore - January 2018 - R&D: How hot should you go?
instore - January 2018 - 37
instore - January 2018 - Product Category Spotlight: Breakfast sandwiches
instore - January 2018 - 39
instore - January 2018 - Equipment & Packaging - LATEST INNOVATION: Rapid-cook ovens
instore - January 2018 - Product Trends - FIRST TO MARKET
instore - January 2018 - AD INDEX
instore - January 2018 - 43
instore - January 2018 - 44
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