that. We brought in what he recommended but once again my clientele
told me what they wanted to see,” she says.
“We are not selling pickle loaf or olive loaf in this location. It is more
the turkey, chicken and roast beef,” Loughran adds. “The customers in
this store are very into whole grains and healthy options, and although
they do buy their lunchmeat they are very limited in their choices.”
Luckily Mrs. McGinnis’ famous salads are still wildly popular. “We
make them in 10-pound batches,” Loughran says. “It is easier to con-
trol and it keeps it fresh. We make less and make it more often. The
movement on the potato salad is just really amazing.”
An aisle across from the deli/prepared foods counter is the cheese
department where cheese spreads and cheeseballs are made in-house.
“We call our cheese department ‘the jewel on the package’ because
it has all the fun stuff you need for entertaining,” says Dawson. “We’ve
had a lot of success with our cheeses and our prices are competitive
with the shops down in The Strip,” an Italian enclave downtown.
Aside from all of its great perishables and unique gourmet items,
another advantage McGinnis Sisters offers is its manageable size. “We
had a survey conducted and people said they like our store because
it is smaller, more intimate, like a family store,” says Dawson. “One
customer said she needed a box of toothpicks at Giant Eagle, and they
handed her a map and pointed her in the direction. Our people take
you wherever you need to go.”
“We have people matching what we’re doing, which we were exclu-
sive on before,” says Campbell. “And that is okay. We have just contin-
ued to evolve,” she says, adding that she still regularly gets emails and
letters asking McGinnis Sisters to open stores in other neighborhoods.
However, as the next generation of McGinnises prepares to take over
the reins that prospect appears less and less likely.
“What we’ve been focusing on is more of the service line extensions
that we already have, instead of new bricks-and-mortar locations,”
says Daurora. “Jamie is in charge of the corporate gift basket program
and we are doing a lot of corporate catering. We don’t need a lot of
lead time. Service is where our expansion will be. The market is pretty
crowded in Pittsburgh now—the market has changed—and so this is
what we’re focused on,” she says.
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