2017 Showcase Equipment & Design
Brown’s Super Stores/
The Fresh Grocer, Philadelphia
Brown’s Super Stores, the Westville, N.J.-based operator of 11 ShopRite supermarkets
in the Philadelphia area, debuted its second
store under The Fresh Grocer banner on
Monument Road. The 55,000-square-foot
former Pathmark was gutted and extensively
renovated. It features an impressive foodservice section, the cornerstone of which is
Brown’s Chef’s Market, which offers a wide
variety of signature specialties such as fire-grilled chicken, “sticky ribs,” Southern fried
chicken and fish, plus Chinese dishes, sushi
and an extensive soup and salad bar.
Many customers get their food to go, but
others sit down and enjoy it in front of the
cozy fireplace while taking in the architec-
ture’s pleasant, upbeat natural wood and
brick elements. An outdoor patio adjacent to
the indoor cafe allows patrons to dine, relax
and linger. The cafe also frequently hosts
local musicians on evenings and weekends.
Brown’s officials emphasize the importance of catering to local tastes when opening a foodservice section in a new location.
Aside from rotisserie chicken—which is universally popular in Brown’s stores—menu
items are fine-tuned to meet the needs and
desires of the demographic a particular store
serves. Jeff Brown, president and
CEO of Brown’s Super Stores,
cites a wildly popular fire-grilled
chicken, called out in the foodservice section with large signs reminiscent of a trendy BBQ joint, as
the top signature item in the Monument Road store.
Another key to Brown’s Super
Stores’ success with retail foodservice is having a unique brand.
“The branding of your foodservice offerings needs to be somewhat differentiated than your
overall store,” to help give it its
own personality that reflects its
offerings, says Brown.
Mazfresco Market, Nashville
The new Latin grocery store and community hub that’s lighting up south Nashville is
Plaza Mariachi—featured in Senior Editor
Natalie Taylor’s Retales (Page 30). It boasts
a mouthwatering carneceria, or fresh meat
department, that would make any carnivore
jealous. The retailer cuts all of its fresh meats
in-house, while its team of butchers will
also cut any piece of meat to a customer’s
liking. The case features hard-to-find cuts,
such as Tomahawk steaks, large meat bones
for broth, pig heads and “dinosaur” cuts. If
shoppers require something special that Mazfresco does not have, the butchers will also
place custom orders.
Priding itself on sourcing the highest-qual-ity meats and poultry, Mazfresco’s carneceria houses a wide assortment of sausages
and meats bathed in flavorful marinades, as
well as a wide variety of authentic homemade
Latin staples. As an ideal accompaniment to
its array of hand-cut meats in the service case,
Mazfresco has recently begun experimenting
with prewrapped options, such as wings and
While the colorful butcher’s spread is generally labeled with Spanish-language signs,
Kyle Pilcher, food and beverage director, says
the market employs a bilingual staff to ensure
everyone who comes through Mazfresco’s
doors finds what they are looking for. “That’s
really important to us—[that] non-Spanish
speakers can come in here, ask questions
and have somebody who can speak English
explain items to them,” he says.
The new Cub Foods in Oakdale, Minn., has
introduced a novel idea in its supplements
section: It shaped the section like a vitamin.
The curved shelves create a streamlined
feel that helps shoppers navigate the items;
it gives them a clear view of the section and
a straightforward browsing path. The oval
design also helps the retailer show off its
wide selection of products, with an island in
the middle highlighting some of its offerings.
“This store represents ... a vision of what
we’re becoming, where we’re moving. We lead strong with fresh impressions, which has been
kind of a Cub mainstay for some time,” says Darren Caudill, VP of retail sales planning. The
retailer also has an expanded health and beauty department up front, and its pharmacy has
a drive-thru window, which is “almost essential” in the pharmacy business today, he says.