Outstanding Independents

Two new locations east of Seattle, the first of which opens next month

Independent grocer plans 2nd New Jersey, 8th New York locations

NGA Show is the backdrop for annual awards dinner

2018's Outstanding Independents emphasize local, enjoyable experiences

Expansion doesn’t always mean a second location. Instead, Cardiff Seaside Market owners John and Pete Najjar decided to remodel and expand the location they had, growing it from 13,000 square feet to 18,500 square feet.

Setting your stores apart is a tough business. “We really had to be very forward thinking in this industry,” says Rachel Shemirani, VP of marketing for the seven-store Barons Market, based in Poway, Calif. “The grocery industry, especially in Southern California, is just so competitive.

When My Fresh Basket owner Ramona Higashi was approached about building a supermarket from the ground up along the river in Spokane, Wash., she and her team knew that the concept would have to play off the location. “We have a great view, so we thought, all right, we’re going to highlight

Competition is everywhere, and Geissler’s Supermarkets, with six stores in Connecticut and one in Massachusetts, is in one of the more competitive markets in the country.

What sets Roche Bros.’ bakeries apart from the competition is the bakers, says Josh Naughton, director of deli, seafood and bakery. “We’ve got some of the best bakers in the industry running our departments,” he notes.

To succeed in center store, grocers have to think outside the box. C.E. Lovejoy’s Brookswood Market, in Bend, Ore., also has begun thinking outside the keg.

Competition had created a real challenge for Olsen’s Market’s center store, so owner Bryanne Olsen’s husband encouraged her to add Ace Hardware to the product line. The couple had explored the idea more than 10 years earlier, but it wasn’t the right fit.

In Belmont Market’s busy prepared food department, Chef Ginger Costa and her staff of up to 36 people take to heart one of the store’s taglines: “We’re real people making real food.” The kitchen sources the best-quality food ingredients it can, and does the seasoning and prep work on-site. “We