Progressive Grocer

FEB 2017

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brought in as wheels and cut on site by cheesemongers in each store. McCaffrey's has spent a lot of time and effort on training — both of its staff and its customers. e depart- ment samples every day, and the cheesemongers also host educational classes. In the Blue Bell location, McCaffrey IV plans to have the cheese department partner with the bar to offer cheese-craft beer tastings. All stores' meat departments, which have butchers on site from opening to closing, feature full-service cases with custom-cut selections, as well as gourmet items in what McCaffrey III calls the " jewelry case for the fellas." Each night, a different butcher designs the gourmet case for the following morning. "ey really compete with one another on what they're putting in there, whether it's several value- added items or different cuts," he adds. "ey compete on how the case is going to shine the next day." Produce is a key driver of fresh, and Tim Mirack, McCaf- frey's produce director, "lives and breathes produce," McCaf- frey IV says. As with any supermarket, the two biggest buzz- words in the department are "local" and "organic." Mirack has partnered with a number of area growers to supply the stores with fresh produce, and also is working with a hydro- ponic company to grow produce for the store in a greenhouse located within a mile of the Yardley, Pa., store. "We're fortunate that we're not that far spread out geo- graphically yet, so what's local for one store is legitimately local for the others," McCaffrey IV adds. e stores' focus on fresh is paying off. "Every time we've put a focus on a department, especially a fresh department, whether it's gourmet cheese, coffee or sushi, we've seen dra- matic increases in business," McCaffrey IV notes. "at's what the customers are demanding."

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