Progressive Grocer Independent

APR 2016

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April 2016 | Defining the Independent Market | 9 62,000 square feet devoted to the fresh and prepared food depart- ments, with up to 70 percent of customers shopping them. "We put our scratch bakery items at the front of the store," Zahrn says. "You come in and you hit it. Tere's sushi right there in the entry." A case full of scratch bakery items is just to the right of the entrance, with foral straight ahead. A swing to the right into the store brings customers headlong into the sushi station. Te sushi business is a third- party operation, but is only located in four Broulim's stores. Te selections are prepared on-site within view of customers, and the staf regularly calls out when new items are ready for purchase. A stafed sampling platter also is brought out during the lunch hour to entice customers and showcase the diferent varieties available. Behind the sushi bar is Cupbop, a Korean barbecue business operat- ed by a company out of Utah, whose e were just talk- ing about how we were a bit diferent," says Robert Broulim, third-generation grocer and president of the 10- unit Broulim's chain, based in Rigby, Idaho. "You have to come in and feel the diference, and experience fresh at Broulim's." Fresh is front and center by design at the company's 10 th and newest store, which opened last December in the Sandcreek Commons shopping center in Ammon, Idaho, right out- side of Idaho Falls. "Our focus right when the guest comes in is all fresh," says Scott Zahrn, sales manager. Fresh is how Broulim's deter- mined it could set itself apart. "Fresh prepared foods are very critical to this store, because of the market we're in," says Charles Camp, bakery/deli super- visor. "We're battling some big guns in town; we carved out a store here that can do some really unique things compared to the others." Te commitment to fresh begins before customers even walk into the store, with a smoker in the park- ing lot that radiates the aroma of cooking meat. Te device can cook up to 300 pounds of meat at a time and is used to smoke pork, chicken, beef and salmon. Te options change every day for lunch and dinner; how- ever, smoked ribs are available six days a week. (All Broulim's locations are closed on Sundays.) Te smoker also is used to make the store's bar- becued beans, which pair well with its smoked meats. Fresh in Front Te new Sandcreek store features a larger percentage of the store's only Idaho locations are within Broulim's stores. Te station sells a variety of made-to-order Asian barbecue items like chicken, pork and beef in a cup, with 10 price lev- els for customers to choose among. Cupbop introduced KoTaco, or Korean tacos, this year in Broulim's Sandcreek location. In front of Cupbop are the hot-food, salad and olive bars. Te hot-food bar features a rotating menu of various ethnic cuisines: One day may showcase Mexican specialties, with Italian options available the following day. Te hot bar also is served by the smoker, ofering smoked- meat specials every day. Te salad bar houses 32 salads daily. Te food at the fresh bars is sold by the pound, so customers can easily come in and grab lunch, or they can purchase enough to feed an entire family for dinner. Te store has several tables in the prepared food section for customers to sit and eat, as well as a mezzanine FROM THE GROUND UP The 10 th Broulim's store, in the Sandcreek Commons shopping center in Ammon, Idaho, was built from the ground up and features several sustainable features like skylights to let in natural light and cut back on the amount of energy used by the LED light fixtures. "We have seen what [fresh food] can do, and we are going to go ahead and expand our other facilities." —Scott Zahrn, sales manager BEYOND FAMILY Left: Robert Broulim and his father, Richard, have kept the business in the family for three generations. Last fall, they announced that they were creating an ESOP out of 49 percent of the company, giving employees a stake. e i w s t a

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