Pro's Ranch Market to Expand Presence in Phoenix
Pro's Ranch Markets said it's going upscale with its fifth Phoenix store - an 86,000-square-foot Hispanic market which it will open November 12 - and will continue expanding operations in the city with two new stores in 2009.
The new store will be Pro's 11th spanning four states, including four in California's Central Valley, one in El Paso Texas, one in Albuquerque N.M., and four existing locations in Phoenix.
"This project represents a large investment in the local community," said Mike Provenzano, c.e.o. of Pro's Ranch Markets. "My family puts their heart and soul into these stores. My sons and I want to give back to the neighborhoods that we work with. We take great care in remodeling our stores and to provide the best food and services anywhere."
Provenzano demonstrated his concept of "giving back to the community" by hiring 450 associates from the neighborhood.
The store will have a 12,000-square-foot scratch bakery, cocina (hot foods), and a homemade tortilla factory that will deliver hot bread and piping hot tortillas throughout the day. "The smell of fresh baked bread will greet you at the door," Provenzano said. We will be making over 100,000 stone ground tortillas every day. This is home cooking at its finest. The meat market will prepare carne asada for barbecues and hand cut customer orders."
The new store will be Pro's 11th spanning four states, including four in California's Central Valley, one in El Paso Texas, one in Albuquerque N.M., and four existing locations in Phoenix.
"This project represents a large investment in the local community," said Mike Provenzano, c.e.o. of Pro's Ranch Markets. "My family puts their heart and soul into these stores. My sons and I want to give back to the neighborhoods that we work with. We take great care in remodeling our stores and to provide the best food and services anywhere."
Provenzano demonstrated his concept of "giving back to the community" by hiring 450 associates from the neighborhood.
The store will have a 12,000-square-foot scratch bakery, cocina (hot foods), and a homemade tortilla factory that will deliver hot bread and piping hot tortillas throughout the day. "The smell of fresh baked bread will greet you at the door," Provenzano said. We will be making over 100,000 stone ground tortillas every day. This is home cooking at its finest. The meat market will prepare carne asada for barbecues and hand cut customer orders."