Progressive Grocer Independent

APR 2016

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Broulim's Cover Story where they can eat and watch the action on the foor below. All Scratch Bakeries Along the wall is the 100 percent scratch bakery, the only supermarket with a scratch bakery in the area, according to Zahrn. Te bakery is ftted with hearth ovens to bake 20 to 30 varieties of artisan breads on the premises. Bakery employees were sent to San Francisco for training on how to make bread using a starter. "We make all of our artisan breads here in the store," Broulim says. "I think that's important for an inde- pendent, because we can't compete completely on price, but what we can do is try to be a little bit better, a little bit difer- ent, than our competi- tion, through things like our artisan bread." Te bakery also is known for its scratch- made doughnuts, and it prepares the dough in-house for the tortilla machine that sits in front of the department. Made from only fve ingredients, the tortillas are avail- able in four, corn, whole wheat and Southwestern varieties in 7- and 12- inch sizes. Tortillas are made fresh every day, and samples are always available. Tey have become so popu- lar that the machine can hardly keep up with demand, Camp says. Cus- tomers know how to time when the tortillas will come out, and often line up to get them while they're still hot. "People just love them," Zahrn adds. "We knew it would do well, and it is really good theater in the store, but they have really sold very well." Two locations, including Sandcreek, feature a tortilla machine. Fresh-cut Fruit Te expansive produce department also features a fresh-cut fruit display with the fruit cut daily right on the sales foor. Te station regularly fea- tures cut melons, pineapple, mango, berries, kiwi — all types of fruit that's in season, to ensure that fresh fruit is always available. Te Sandcreek location is among fve stores that feature fruit cutting on display; the other stores receive ship- ments from a central kitchen that does the cutting for them. Broulim's is moving toward all 10 stores featur- ing fruit-cutting stations. "We can see what it saved us in shrink, appearance and freshness," Zahrn says. Te stores with the stations have almost zero shrink; Sandcreek hasn't had to toss a bowl of cut fruit since it opened, he adds. By bringing the cutting process into the store, the staf can easily ofer supplies that meet demand, or take requests to create fruit bowls on demand. "We want the case to have fruit out, and we want it full and look- ing nice," Zahrn says. "Tey can see if they just sold four mixed-berry bowls, and they can make them right then if they need more mixed-berry bowls." High-quality Meat Te service meat department, stafed by butchers, sells Certifed Angus Beef, a move that Zahrn admits requires a commitment, due to its higher cost. "We have to invest some of our gross margin to keep our prices competitive," he says. "Right now, beef pricing is priced about the same as it was before we went to this program, 10 | Progressive Grocer Independent | April 2016 SCRATCH BAKERY Broulim's operates the only 100 percent scratch bakery in a supermarket in the Ammon, Idaho, area. Bakers were sent to San Francisco to learn how to make artisan bread using a starter. "For an independent, we can't compete completely on price, but what we can do is try to be a little bit better, a little bit different, than our competition, through things like our artisan bread." —Robert Broulim, president

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