Specialty Food Magazine

JUL-AUG 2012

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/68592

Contents of this Issue


Page 110 of 207

Improved Perfection. Oxymoron? Not for our creamery. We have perfected perfection - more than 62% less fat than than our original recipe*, and that' s a big deal. Our yogurt is made fresh on the farm in New York' s Hudson Valley, using only the Grade A milk from our own dairy goats, all natural flavors and live active cultures. Go ahead, try it. You'll never miss the fat. *Now 6 grams vs. 16 grams of fat in our original recipe of Plain Yogurt. PROFILE lars of wine that way, you've got to have your act together." Embracing Conversation and Questions On entering the store, customers, who Rosen refers to as clients, will quickly notice the wine racks are void of signs. No point systems, descriptions or "staff pick" claims, all with the purpose of fostering conversa- tion and welcoming questions. Clientele include residents of Arlington and local government workers, as well as shoppers from as far as southern Virginia, parts of Maryland and West Virginia. Area natives that have moved out of state often make a point of dropping by during a visit back, Rosen adds. Arrowine encourages interaction, and customers embrace the opportunity. "They want somebody who's tasted the wine or the cheese—or understands what's going on," Rosen explains. "Everything is in bulk," he says of the cut-to-order cheese counter. "Somebody's got to get it for you. And that's the way we want it. We want to interact with our clients." It's through this effort that the expert employees get to shine. Cheesemonger Perry Soulos, who has been with Arrowine for a decade, since his teenage years, developed his vast knowledge of domestic and international cheeses behind the counter. He sees interac- tion as a way to make customers ultimately happier with their purchases. "We have an itinerary of four or five questions that we ask right off the bat with every customer," Soulos explains. "With those parameters you can hone in on what they like." The business is working to employ its email list, more than 8,000 strong, to further engage customers. E-newsletters are sent out three times weekly, promoting meat orders, new products and the Friday "Door Buster"—deals for quality wines, often under $10. "We had a hundred cases of Côtes du Rhône," Rosen says of a recent variety on sale for $8. "In six hours it was gone." The store livens up Friday nights "People order wine here without tasting it," Rosen says. "There's trust. And when you move millions of dollars of wine that way, you've got to have your act together." Be sure to try our new flavor: Maple Brown Sugar. Coach Farm. As fresh as it gets. CoachFarm.com ® ® Summer Fancy Food Show Booth 3717 88 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - JUL-AUG 2012