Progressive Grocer

MAR 2017

Issue link:

Contents of this Issue


Page 35 of 117

34 | Progressive Grocer | Ahead of What's Next | March 2017 Store of the Month Harvest Market, Champaign, Ill. probably here a good 10 minutes longer than what we would normally expect, and that's because they're interested in what's going on. "Product is all around us, but for years and years, we've participated in the normal grocery system like everybody else," he continues. "e old model doesn't work anymore, and we really believe that entertainment is part of the business going forward. Entertainment is food knowledge, and it connects you back to the land and to the producers. is store and our team are a lot more about entertainment and knowledge than they are about pantry fill." Food as Entertainment at entertainment component, which supports the farm-to-table concept, is on full display at Harvest Market, with the scratch bakery associ- ates making products in view of customers, meats that are smoked in the store, and butter churned on site. e USDA-certified butter-churning room is, to Progressive Grocer's knowledge, the first of its kind in a supermarket. e room features several low windows so that everyone, including children, can watch the process. e idea to churn butter on site began as a way to tell the story of the new concept. "We wanted to do some unique things to show our connections We wanted to have a connection for our customers that is unique in the industry and allows them to understand who the producers and makers are." —Rich Niemann Jr., President/CEO, Niemann Foods to the farmer, our connection to the grower, and then straight to the manufacturer," explains Kevin Walker, foodservice director. e butter is used as an ingredient in several de- partments within the store in addition to being sold directly to customers. Byproducts also are used in house; for example, the bakery uses the buttermilk to make its biscuits, and the prepared food depart- D EMONS t R ati ON t h E at ER h arvest Market regularly invites its producers and makers, like Chef Martin, based in Chicago, who crafts sausages using old recipes from the family's a ustrian butcher shop.

Articles in this issue

Archives of this issue

view archives of Progressive Grocer - MAR 2017