Convenience Store News

NOV 2016

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20 Guide to Foodservice | WWW.CSNEWS.COM The Grocerant Trend Price Chopper's Market Bistro store is an example of how memorable guest experiences turn casual customers into brand ambassadors By Angela Hanson C onvenience store foodservice programs don't only compete with each other. Grocery stores and restaurants are after the same consumer dollars. What's more, in recent years, Schenectady, N.Y.-based Price Chopper Supermarkets proved that a hybrid competitor — dubbed the "grocerant" — can do just as well. In fact, the grocerant is now defining the future of the grocery channel. "Everyone has the opportunity to create memo- rable guest experiences, but you really have to design it," said Convenience Foodservice Exchange presenter Lewis Shaye, vice president of culinary concepts for Price Chopper. "It doesn't just happen." The more than 80-year-old company, which has 135 stores in six Northeast states, seized the opportunity to turn casual customers into brand ambassadors through its new Market Bistro and Market 32 grocerant concepts. Located in Latham, N.Y., the 90,000-square-foot Market Bistro is both a prototype and a research- and-development store. "It's a real destination store," Shaye said, adding that it exists where shopping and The entryway to Bistro Boulevard welcomes customers to an "eater's paradise." The feel is of a city market where individual shops have their own personalities, but operate in a common space. Fresh-made, 15-inch sub sandwiches use rolls from Market Bistro's own bakery, deli meat that is sliced daily at the store, and lettuce that is shredded on-site instead of bagged. The Veggies and Greens concept is a step up from traditional supermarket self-serve salad bars. All salads here are tossed to order, with more than 30 ingredients available. The Plump Hen and Smokehouse features hickory-smoked meats and hand-breaded fried chicken made on-site, highlighted by an optimized lighting scheme focused on the food.

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