When Chuck Eggert sketched the blueprint for Basics Mar- ket, he envisioned a small neighborhood hub, remi- niscent of the grocery stores of the 1950s, where people could come to shop for sim- ple, local ingredients and get advice on how to pre- pare them. As it happens, his
recently opened Portland, Ore., store, blos-
somed into exactly what he had imagined.
As much as the layout and design, Eggert
relishes the “unique position” the sleek, com-
pact format provides to test and experiment
to see what works.
“It’s easy for us to actually define what we
are and what we aren’t,” says Eggert, who
founded Pacific Foods, a leading producer
of organic broth and soup, shelf-stable plant-
based beverages and other meals and sides
that was acquired by The Campbell Soup Co.
in December 2017 for $700 million in cash.
Plans are underway for opening another Basics
Market in Tualatin, Ore., in the near future.
Eggert’s retail brainchild is anything but
basic when it comes to experience and learn-
ing. The store hosts cooking demonstrations
throughout the majority of its operating
hours, with themes ranging from managing
a diabetic diet—which proves useful for the
patients visiting the attached medical facil-
ity—to helping shoppers become more com-
fortable with cutting up a whole chicken.
new grocery store,
created by Pacific Foods
founder Chuck Eggert,
focuses on local and
cooking classes and
By Rebekah Marcarelli