General Manager Update: October 2024
Our Ever-Evolving Co-op. As I’m sure you’ve noticed, we have made some significant changes in the Co-op over the last several months. And there are more coming. We recognize change can be difficult, but change has always been part of our business and our history, from Pine Street to 1st Street to owning one building, then two. Your Co-op will continue to grow and adapt, as needs and demands dictate.
The most recent customer-facing changes started back in early spring. Phase one was the demolition of the mismatched floor finishes throughout the store – a massive project that involved grinding the floors down, then polishing the concrete section-by-section during non-business hours. Once the floor was refinished, we scheduled the installation of new refrigerated cases, along with the relocation of existing cases. Those moves have been made, but there are still finishing touches in the works. Phase three is coming, and I’ll explain more below. But first…
Why the Changes? This project started as an effort to relieve some of the congestion in the Deli. At the same time, owners and shoppers have been asking for more options in the Deli. It would be difficult to create more products without causing even more congestion. So, we developed a plan to reduce the congestion while creating space for more Co-op Made food, along with other product requests throughout the store. Hence, a new cooler for more Co-op food and a shuffling of shelves and fixtures to make room for other product requests.
The grocery industry moves fast – faster than ever now – and while we don’t seek to keep up with that level of “progress,” the Co-op does need to be able to compete. It’s our job to be aware of industry trends and customer needs, and to satisfy these needs in a way that makes sense as a Co-op.
Here are a few observations:
There is increasing demand for fresh, nutrient-dense foods like cut fruit and vegetables, grain and protein bowls, more salad options, meal solutions, and fresh bakery items.
While we wish we could get more people to cook at home, people increasingly want ready-to-eat items. We can shake our head at the convenience, but these items help the Co-op remain competitive and are a healthier alternative to other fast foods.
Food access and food waste are two huge obstacles in the food system today, and the very best solutions still require give and take. We plan to continue to increase the amount of fresh foods we make here at the Co-op because people need better access to reasonable portions of fresh food. Let’s take cut fruit, or melons, as an example: there are people who don’t have the strength or dexterity to cut into melons; there are people who can’t eat an entire melon before it goes bad; there are people who can’t afford a whole melon; and we, as a whole, can’t afford melons going bad before they’re eaten. Preparing these food items ahead of time allows people access to healthy food while reducing food waste, and perhaps, prevents people from opting for easier, unhealthy processed foods.
Additionally, the Co-op must protect our assets. We own the Co-op Building outright, along with all of the equipment inside. The building and equipment need constant maintenance and upgrades, otherwise, the overall value of our assets will decrease. Keeping our facility and equipment up-to-date is sound business and will allow us to be vibrant for years to come.
The How. In order to satisfy the why we came up with the following plan:
Relocation of the island Deli case to the dairy department: created more space for new, highly sought-after dairy (and non-dairy) products, while also making room for our new fresh squeezed juices and cut fruit.
New shelving for candy, nutrition bars, peanut butter, jams, and packaged cookies. The old shelving was decades-old, and we no longer had any spare parts or shelves. The new shelves have far more room for product, meaning we can order more and run out less and also increase variety.
Relocation of the bread rack: we had to move this to make room for the island deli case. The space still has work to be done and will be improved upon in the coming months.
Purchase of a new multi-door upright refrigerated case for the Deli. This new case allows us to put all of our in-house made products into one location. Previously, many of our products were spread out around the store and often missed by shoppers. Plus, we have ample room for fresh, new options, some of which we’ve already introduced, like protein and grain bowls, prepared salads, additional soups, and entrées. We’re planning on bringing you even more options this fall. We also made the conscious decision to install doors instead of leaving it open, to increase efficiency by 80%!
Next phases: we’re not done just yet!
We’ll be pushing the deli registers out, and at some point, introducing more user-friendly kiosks, so people can pay for certain items without waiting in line. The intent is to improve flow, especially during peak times.
We’re bringing back a full-service bakery case, so we can reintroduce some old favorites and bring you even more amazing fresh-baked goods from the Makery.
Other grab-n-go bakery items will once again be grab-n-go.
More sandwiches! We’re planning to bring back some specialty sandwiches as well as offering new hot sandwiches for you to enjoy.
Overall, these adjustments have been made to satisfy the majority of our owners and shoppers, both current and future, and to remain viable as a business. Viability affords us the opportunity to operate at a more human-scale than other organizations: we’ll continue to employ nearly 200 people, pay them a living wage, and offer amazing benefits. Viability allows the Co-op to be a major contributor in a more circular, local economy by supporting our people, our farmers, and other local organizations doing great work in our community, while also serving you.
Thank you for your time and for your flexibility, patience, and cooperation through these changes.
Cheers,
Tony