Progressive Grocer

DEC 2016

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Bloomington Hy-Vee 1403 N. Veterans Parkway Bloomington, IL 61704 Grand opening: March 10, 2015 Total square footage: 108,000 Number of Items: Nearly 55,000, including more than 9,200 specialty, 8,200 HealthMarket and 1,200 fresh produce SKUs (145 organic and 55 home-grown) Employees: 514 Checkouts: 15 Hours: Open 24 hours Designer: Hy-Vee Inc. PG: What key elements were crucial to this store design? Andrew Cochran, Bloomington Hy-Vee store director: Since the building for this store was previously owned by another retailer and not entirely constructed from the ground up, we really had to make this our own space. When the Bloom- ington Hy-Vee opened, we also introduced several amenities that were new to the company at the time. e Bloomington Hy-Vee was the first store to implement several new sustain- ability features, including electric-vehicle-charging stations, off-grid parking lot lights that are powered by small wind turbines, and new concrete flooring. We also executed new wayfinding/signage throughout the store. PG: What goals did you wish to achieve with this store? Cochran: As with all of our Hy-Vee locations, we really wanted this store to be as community-centric as possible and provide offerings that our customers were asking for. For example, this store was one of the first stores to launch Aisles Online, where customers can order their groceries online and pick them up at the store or have Hy-Vee deliver them to their home. PG: What challenges were encountered, and how did you address them? Cochran: Since we were working with an existing store structure, our design team had to decide what walls and structures to leave in place and which ones to remove dur- ing design and construction; however, the space allowed us to be creative in the development process. To this day, the Bloomington Hy-Vee remains our company's largest store. PG: What learnings did you take away from the execution of this store? Cochran: With the large footprint of the store, there was space to design and implement different amenities and areas that we didn't have in our smaller stores. PG: What factors are going to be most important in the design of future stores? Cochran: It's all about meeting customers' needs. Different communities may require different store sizes and formats, so our offerings can be tailored to meeting our customers' needs in each area. PG BLOOMINGTON TEAM Back row, from left: Carrie Elliot, product manager; Tim Schwier, assistant manager, store operations; Andrew Cochran, store director; Tony Hazell, manager, perishables; Lexi Arndt, HR manager; and Ashely Bigelow, restaurant manager. Front row, from left: Ryan Griffen, manager, general merchandise, and Roman Teig, produce manager. December 2016 | | 31

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