Progressive Grocer Independent

DEC 2016

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Cover Story 10 | Progressive Grocer Independent | December 2016 Oliver's Market the store and the restaurant, with the majority of the glass left smoky and only the name etched in clear glass. Other design elements include T1-11 siding, most often found in residential construction. With that much exposed metal, however, sound became a factor. Gross countered that by adding a lot of wood elements. "I wanted it to be like a warm Sonoma County barnyard feel," he says. e wood, mostly reclaimed from the old Petaluma Bridge that was torn down, features prominently in the tavern's bar, which offers 12 beers and eight wines on tap. e tables and chairs also are wood, to help soften the noise. e tavern fea- tures live music on Saturday nights, as well as beer and wine tastings on ursday and Friday. e tavern came about because Oliver's was able to get the space adjacent to the store in the shopping center, but it created a weird bootleg shape that didn't flow easily with the rest of the store. e liquor license for the tavern also required table service, dictating that it be separated from the store more than it might have been, to ensure that customers didn't take their drinks from the tavern out into the main part of the supermarket. "e tavern has been tricky," admits Roxanne Abruzzo, deli coordinator. "We had an idea of what we wanted to do, but we've had to tweak our menu and listen to our customers and give them what they wanted." e idea had been to have menu items that might be found at a trendy restaurant, but customers still wanted hot wings and pretzel bites, Abruzzo adds. "Our Korean tacos are the No. 1 seller on the menu," she says. "One bite and you know why." Fresh Departments Next to the tavern is the prepared foods department, which includes sushi made fresh in house by a third-party provider, the taquería, the deli and a home meal replacement section. In addition to several sandwiches and salads, the deli features four to five varieties of rotis- serie chicken in a meal program that offers a ro- tisserie chicken with four sides for $30. e home meal replacement section features two programs: "We are a very local company. I think we're mostly known as a community store, and we participate in the community. Other people are talking about local, but we are local." —Steve Maass, founder DELI Featuring an array of house-made specialties, the deli provides customers with meals to take out or eat in the Tavern Off the Green dining area.

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