Paul Harvey’s “So God
Made a Farmer” speech
inspired Niemann Foods
and helped it tap into a
consumer desire to support
local growers and makers.
Two years into its life, Harvest Market is in
constant evolution, Niemann says, describing the longest learning curve, which he associated with the on-site Farmhouse restaurant.
But with shoppers tending to linger considerably longer and buy a wider variety of fresh
goods than in the company’s typical units,
business has been strong enough to proceed
with plans for a second Harvest Market unit.
“Our store team is very creative, very independent and diverse, and that’s what makes it
work,” Niemann says. “They have the authority and the ability to make changes happen
when they’re needed. One of the interesting
things that we’ve done there is our normal
supervisory staff does not call on this store. It’s
not that they’re not talented or have a desire to
be there, but that it will very quickly melt into
a typical store if it’s allowed to happen.”
Attending to changes in how
customers are shopping
and eating meant starting
from scratch and creating a
A view into an upstairs
dining area and the
below. The company says
foodservice is a “learning
curve” for the company.
Harvest Market’s mission
of connecting producers
and shoppers is evident
in service departments
and in unique offerings
such as the churning
station, where butter is
made and compounded.