Progressive Grocer Independent

APR 2016

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14 | Progressive Grocer Independent | April 2016 Cover Story Broulim's stores' remodeling plans. "As far as the way the fresh foods department looks, and the way that opened up the whole area, I think that's the real key in [the Sandcreek] store," Oswald says. However, all of the emphasis on fresh means nothing if it can't be car- ried out at the store level. "We have in-house scratch bakeries, prepared food, smoked foods, sushi bar, Kore- an tacos: All of these things set us apart, but the No. 1 thing is the service," Zahrn asserts. He credits the company's reliance on its mission statement to ensure the best customer service: Trough skilled and devoted team members, Broulim's will provide the highest levels of guest service, quality and value in a clean, enjoyable environ- ment, thereby ensuring proftabil- ity and growth. Tis statement is printed on the back of every name tag, and since employees use the tags to clock in, they're sure to see the mission statement repeatedly. "I cannot mention enough how proud we are of the service we give to our guests, and the feedback we get from them," Zahrn afrms. PGI TORTILLA FRENZY Right: The Sandcreek store is one of two Broulim's that features a tortilla machine, which often can't keep up with customer demand. Tortillas are offered in five varieties and two sizes. SMOKE OUT Right: The commitment to fresh prepared foods is reinforced beyond the exterior walls with an on-premise smoker that's used to prepare a variety of meats.

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