Progressive Grocer Independent

DEC 2016

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December 2016 | Defining the Independent Market | 9 "Over half the equipment in here is used," Scott says. Oliver's, knowing it would open another location soon, purchased the equipment and fixtures from a local store that had gone out of business a few years after opening. "We thought we were going to open [a new store] within a year," Maass notes. "It took five." e equipment sat in storage until Oliver's was ready to install it in the Windsor location. "It wasn't quite the deal we thought it was going to be," he jokes. Store Design Gross had to incorporate the exist- ing checkstands, deli counter and natural shelving into the new store design. Not only were the footprints locked in, so, too, were the colors, like purple for the salad bar, orange for the cheese case and green for the checkstands. ose colors show up throughout the store in soffits and other design elements to tie every- thing together. Gross also used the same design elements, like white subway tile, in several departments, but had them set differently to help distinguish the departments while at the same time providing a consis- tent look. For example, the tile runs vertically in the meat department but horizontally in the deli department and at an angle in the tavern. For departments for which Gross didn't have to incorporate existing fixtures, he commissioned custom pieces either from a manufacturer or from Oliver's own in-house shop. e taquería, for instance, is made from jitterbug stainless steel, which has a scratched appearance to help soften the reflection from the lights and keep them from glaring off the surfaces. All of the stores are brighter than traditional supermarkets, notes Gross, which can be problematic with smooth, shiny surfaces. e in- house team created the produce bins that feature corrugated metal and wood, along with multiple shelves. Tavern Experiment In the Tavern off the Green, so named because the store sits next to the Windsor Green, Gross' challenge was to make the space fit in with the store's central theme, yet set it apart enough for customers to realize it isn't merely an extension of the pre- pared foods department. e tavern has a separate menu and a separate liquor license. Gross accomplished that sense of separateness by installing a large smoked-glass partition between The World Standard For Destratification

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