Progressive Grocer Independent

JUN 2016

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June 2016 | Defining the Independent Market | 13 Extensive Prepared Foods Tree of the four Dash's Markets feature an extensive prepared foods department; the North Amherst store was expanded in 2005 to increase the square footage dedi- cated to the department. Te new design became the prototype for the other two locations. Te Marketside Café concept focuses on the types of food the majority of customers want, Dash notes, which are mostly made to order. "I'm not big into a bufet-style hot-meal program," he adds. "Once it's made and you keep it heated, the quality breaks down." Te department ofers breakfast, lunch and dinner, and the extensive menu includes signature sandwiches featuring house-made artisan bread, Neopolitan-style pizzas with crusts made from semolina four imported from Italy, fresh salads, entrées, and a carving station with daily fresh- roasted proteins like prime rib and turkey. "From day one, Joe's philosophy, which I adopted, was to do the highest-quality food at a great value," says Sean Van Volkenburg, Dash's executive chef. "We're cooking from scratch every day, and just trying to give customers restaurant quality at a great value." To help maintain quality, Van Volkenburg and his staf of 40 try to use the same ingredients in multiple products to maintain freshness and integrity. Freshness also is helped by the almost daily deliveries — meat is ordered by the meat department, and fruit and vegetables by the produce department. Tat way, rather than deliveries two or three times a week, as at many foodservice establish- ments, Marketside Café gets fresh product daily of the supermarket delivery trucks. Popular Menu Items Van Volkenburg and his team have successfully tapped into products ARTISTIC DISPLAYS The produce department takes full advantage of the products' inherent colorfulness (top), and pastries are beautifully arranged in the Spot, the stores' coffee/pastry shop.

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