Specialty Food Magazine

Summer 2019

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/1119718

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Page 42 of 155

daily, burritos, gluten-free, and vegetarian options, plus sweets and breakfast options. Our grab-and-go choices are very popular." Other best-sellers include the La Colombe coffee, yerba mate bottled tea, and bottled kombucha. The response to the store has been very positive, Krupa says, with most customers living or working in the neighborhood. Opening more Goods Marts in New York City is something Krupa and her team of five employees are considering. "We are focusing on New York and looking in both Manhattan and Brooklyn," she says. Beyond the five boroughs, "I've been saying Michigan is on my target since it's where I'm from and where my obsession with community- driven convenience stores began … so most likely Metro Detroit," she adds. Morton Williams O N E W E S T E N D AV E N U E Morton Williams is best known for its 15 neighborhood supermar- kets across New York City. Their latest, which (if all went accord- ing to schedule) had a soft opening in late May, is the chain's first supermarket superstore. Located beside Lincoln Square on the Upper West Side, this mega Morton Williams aims to be a daytime and nighttime "desti- nation" where locals can buy groceries, pick up prepared food, and also dine and socialize, says Avi Kaner, co-owner of the Morton Williams company. The new store is on the ground f loor of a luxury building, and store features like ceramic f loors and LED lights ref lect a more upscale vibe. At 22,000 square feet, the store doubles the typical selling space of a regular Morton Williams. Considering all the offerings, it will need the room. Kaner expects to offer "a vast array of specialty foods and prepared goods, everything from a made-to-order juice bar and salad stations to in-house sushi to hot and cold food bars," he says. Variety is one key focus; Kaner plans to offer as many options as possible in each section of the store. That includes organic and non-organic foods, produce, meat, fish, and packaged items. Depending on customer demand, the store will stock more organic and all-natural items, he adds. One attraction is the wine and beer bar inside the supermarket. Kaner expects the bar to stay open until midnight and attract neigh- borhood residents and Lincoln Center show-goers looking for a casual and comfortable place to have drinks and socialize. A bar with indoor and outdoor seating sets the space apart from other nearby popular food markets, like Trader Joe's on 72nd and Broadway. 40 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com store tour PHOTO: ESTHER CRAIN

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