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Outstanding Retailers of 2006

Specialty Food Magazine and the NASFT are honored to present the five Outstanding Retailers of 2006, as nominated and selected by the 2,390 members of the NASFT. From a serene solar-powered store in California to a bustling Manhattan institution, from a retailer born in the narrow and tough streets of south Philly to a market just steps from the glamour of Miami Beach, these outstanding retailers are serving an ever-increasing niche of consumers who have made quality food a part of their lifestyle.

Scroll down to read profiles of each Outstanding Retailer of 2006.

Denise Purcell and Nicole Potenza Denis are managing editor and senior editor, respectively, of Specialty Food Magazine.

Di Bruno Bros.:
Old-World Tradition in New-Generation Territory

Dubbed Philadelphia’s “first family” of food, cousins William, Billy and Emilio Mignucci, owners of Di Bruno Bros., have grown the 66-year-old Italian food institution in the city’s famed open-air Italian market into a retail and catering chain, including the latest addition—a 12,000-square-foot emporium in Center City.

Founded in 1939 by brothers Danny, Joe and Thomas Di Bruno, the merchant started out selling groceries and then cheese. The Mignuccis took over in 1990 with a commitment to the tradition and work ethic started by their grandfathers, combined with a vision for the future. Mail-order capacity and website were added, followed by a second store and a take-out location, Pronto. Today, Di Bruno encompasses the retail end, an importing and wholesaling division, online operation and catering service.

Last year, the owners invested in a $4 million expansion to a new retail space on the Chestnut Street corridor in Center City. The new two-story palatial space opened in May 2005, boasting an extensive hot-and-cold prepared foods department (comprising one-third of sales), charcuterie, coffee bar, patisserie, antipasto station, wood-burning pizza oven, floral department and an array of specialty items. A 300-square-foot cheese cave (reportedly a first in Philadelphia) and two temperature- and moisture-controlled aging rooms allow Di Bruno’s to offer the area’s largest selection of international cheeses—in excess of 500 varieties.

The second floor, Upstairs at DiBruno, has a café serving lunch and weekend brunch and a Kitchen Aid Theater kitchen for classes or vendor demos. “It’s a venue for food enthusiasts to have fun,” explains William Mignucci, president. “We also open up to the public for events like a Marinara Cookoff.”

The Chestnut Street store is designed to look like an old-time Milan marketplace, featuring almost 7,000 domestic and international delicacies. The market celebrates food in the Italian tradition, but is not limited to exclusively Italian products: Sushi, German sausages, Mediterranean fare, Vermont cheeses and South African peppers are only a small sampling of offerings. Di Bruno prides itself on the same culinary pioneering for which it has been known since its early days. Staff undergoes rigorous training through four stages—culinary apprentice, explorer, discoverer and, after their third anniversary, pioneer, at which time they are included as “one of the innovators that have made Di Bruno famous.”

The Mignuccis were adamant about keeping the same Di Bruno character and values at the new space that are still evident in the landmark store in the Italian Market. “We’re a family business despite our growth. We’ve managed to maintain the charm and camaraderie of our relationships,” says Mignucci. “Today is my birthday and even though we have 120 employees now, they surprised me with a cake.”

Customers are always treated like family. “We attribute our success to the Philadelphia community, not to ourselves. They’ve embraced us; they were hungry for this type of store. When we opened, people were thanking me rather than the other way around,” Mignucci continues. “It’s inspired us to keep doing what we’re doing but stay humble to who we are, just like our grandfathers.” Contact: William J. Mignucci, Jr., Di Bruno Bros., 1730 Chestnut St., Philadelphia, PA 19146; 215.665.9220; Fax: 215.575.1155; wmignucci@ dibruno.com; www.dibruno.com.—D.P.

The Epicure Market:
Miami Beach’s Historic Specialty Store

The Epicure Market knows its customers. Since 1945, the Miami Beach specialty food retailer has been attracting all walks of life—including past presidents, actors and prominent chefs—off the colorful strip of Miami’s South Beach and beyond. Owned by Jerry’s Famous Deli in California, the 7,000-square-foot market averages 12,000 customers weekly; many are loyal fans from multi-generations who appreciate the consistent products and the dedicated staff—many whom have been with the market for 20 years or more. “We do our best to treat everyone not just as a customer, but as our friend,” says Diane Dean, customer service manager.

Epicure has remained loyal to its customer base by stocking the shelves with high-quality items that are both unusual and adventurous, yet can be sourced on a regular basis. “The worst thing is to find a great product, have a customer fall in love with it and not be able to get it again,” says Dean. Epicure also takes care not to change things too much; the retailer has not discontinued any variety of their homemade soups in ten years. “Although we are always on the lookout for new items, and love everything we put on our shelves, we like to stay consistent,” Dean says. “It shows loyalty to our customers.”

Shoppers can find anything from prime cuts of beef, veal, pork or lamb, to fresh stone crab and lobster from local purveyors, to 32 varieties of soups, 425 cheeses from around the world, Italian, Asian, Latin-American and all-American prepared foods, tropical fruits, more than 900 wines, an expansive specialty chocolate section, a flower shop and a café.

Cheese is the fastest-growing department. With a knowledgeable staff, active demos and sampling, the section rivals the prime meat department, complete with a carving station three days a week, and the deli, which features imported meats, made-to-order sandwiches and an impressive hot food display with a menu that changes daily. Sixty full-time cooks and bakers in an 18,000-square-foot commissary down the block pump out cakes for the bakery, a variety of breads and all prepared foods.

Customers spend an average of 40 minutes shopping at Epicure. “People like to study what we have,” says Dean. “Our ‘foodie’ customers are open to experimenting; they look for new items to cook with. Those who are trying to familiarize themselves with gourmet food can purchase a meal from our prepared foods department. We try to make cooking not such a daunting process.”

The culture of the company is to foster a team effort and includes tenured employees continually assisting new hires. “Some people do not understand how hard we all work to distinguish ourselves from a regular grocery store,” says Dean. “Winning an NASFT Outstanding Retailer Award really confirms our success.” Contact: Diane Dean, The Epicure Market, 1656 Alton Rd., Miami Beach, Fla., 33139; 305.672.1861; Fax: 305.532.0453.—N.D.

Zabar’s:
Manhattan’s Mecca of Specialty Foods

In the midst of Manhattan’s Upper West Side where tree-lined streets with quaint brownstones offer an entranceway to serene Central Park, lies a 16,000-square-foot mecca of specialty foods that almost encompasses an entire city block.

For more than 70 years, Zabar’s has been attracting loyal New Yorkers who flock in droves for everything from bagels to coffee to hand-sliced Nova salmon. The crowds do not deter out-of-towners either; many come from Connecticut and New Jersey for the vast cheese selection (the store boasts more than 600 varieties), hard-to-find balsamic vinegars, local bakery favorites such as New York Mud cake and black-and-white cookies or the 6,000 square feet of culinary equipment housed on the second floor.

Others just visit to get a taste of this bustling Manhattan legend. “We’renot doing anything cutting edge. We operate our business in an old-fashioned sense,” notes Saul Zabar, second-generation owner who has been with the store for 56 years. “When you call, a person answers the phone; if you come in, someone is trained to help you. We focus on quality, service and personal attention—that’s the secret that won us the award.”

The smoked fish department is the foundation of the retailer’s stellar-quality reputation; Zabar selects each side of salmon himself, going to the smokehouse to check samples before they are delivered to the store. Zabar’s sells 2,000 pounds of hand-sliced Nova salmon weekly, double that number during Jewish holidays. The smoked fish department always has a crowd waiting for caviar, homemade pickled herring and lox, smoked sturgeon and Zabar’s famous salads.

Shoppers are also greeted with the smell of freshly roasted coffee. The merchant roasts its own beans, visible in giant barrels in the back of the store—which, according to Zabar, enables them to control quality and freshness. Zabar’s sells about 8,000 pounds of beans per week.

In the deli, hungry New Yorkers can choose from upwards of 100 freshly prepared food items such as rotisserie chickens, pastrami, corned beef and filet mignon. The bread department runs the gamut from fresh bagels and croissants to semolina, rye and pumpernickel breads.

Consumers not near the tri-state area can use Zabar’s direct mail catalog or website to sample a taste of what this New York icon has to offer. Contact: Scott Goldshine, Zabar’s, 2245 Broadway, New York, NY 10024; 212.787.2000; Fax: 212.580.4477; info@zabars.com; www.zabars.com.—N.D./D.P

Straub’s Markets:
A Second Century of Service

To thrive for more than a century, an establishment needs to retain solid footing while keeping pace with the times. Such is the case with 105-year-old, family-run St. Louis grocery and specialty food chain Straub’s Markets.

The initial store was opened in 1901 by William A. Straub, a grocer renown for his prime meats, which have remained a hallmark of the company and served as an impetus for future retooling. To survive in the increasingly competitive supermarket arena, Straub’s rebuilt its niche at its four locations. Encouraged by fourth-generation family member Jack W. (Trip) Straub, III, each store underwent significant renovations and remodeling with an emphasis on specialty.

“We worked to bring our other departments up to the same high standard as meat,” Straub explains. High-end wines were brought in and full kitchens were added to meet the area’s growing demand for restaurant-quality prepared foods, which today encompass nearly one-fifth of sales. Bakery and produce departments were also upgraded. The result of the reinvention: Sales have doubled over the past eight years.

The specialty focus harkens back to Straub’s origins. In the 1920s, the retailer was the source in St. Louis where customers could request elusive items such as the era’s chocolate-covered ant and grasshopper novelties. Today, many of Straub’s 20,000 items are upscale, but “we are also a full-service grocery,” Straub points out. The stores average about 12,000 square feet, but offer all of the categories found in larger supermarkets. “Our niche is in offering the best quality and freshest products within those departments,” he continues.

The merchant’s reputation has also been built on the quality of its customer service. The chain still focuses on small-town touches like offering house accounts. Longtime staff plays a significant role in setting the tone.

The retailer has no plans to stand still in its second century of service: Expansion is the next step. Notes Straub, “We are looking closely at two locations that would help to solidify our position as St. Louis’s destination for food lovers.” Contact: Trip Straub, Straub’s Markets, 8282 Forsyth Blvd., St. Louis, MO 63105; 314.725.2121; Fax: 314.725.2123; trip@straubs.com; www.straubs.com.—D.P.

Woodlands Market:
A Store for the Community

Don Santa, owner of Woodlands Market in Kentfield, Calif., has strong roots that lie in the specialty grocery business. In the early 1900s, his ancestors emigrated from Italy and opened up a local grocery that served San Francisco’s Nob Hill neighborhood for 63 years. In the 1960s, when large supermarket chains came on strong, Don’s family moved to Marin County; instead of continuing the family grocery store, Don’s father opened an auto repair business.

After three years as a stockbroker, Don reconnected with what his ancestors did best. In 1986, he opened Woodlands Market, an 11,000-square-foot, family-owned specialty grocery store with a weekly sales volume of $500,000.

Instead of spending conventional advertising dollars, Woodlands Market is successful because it puts its money back into the community. Over the past 20 years, it has invested $1.75 million through local school foundations, eScript donations (patrons register their credit cards and Woodlands makes a contribution to a chosen group when customers make a purchase with the registered card) and community functions. “Our advertising is word-of-mouth,” says Gary Grossetti, general manager. “We believe our customers will be loyal to the store because they are reinvesting their money into the community.”

The focus is on quality, particularly in perishables. Woodlands offers restaurant-quality prepared foods—the market has three chefs on site preparing 50 entrées a day; more than 350 varieties of fresh fruits and vegetables, Niman Ranch meats; an extensive cheese selection and an array of specialty foods. The deli is the fastest-growing department, representing more than 20 percent of sales.

Many concerned Californians also like the fact that 25 percent of the store’s energy is solar powered.

“The NASFT Outstanding Retailer Award recognizes what we do on a daily basis,” notes Grossetti. Contact: Gary Grossetti, Woodlands Market, 735 College Ave., Kentfield, CA 94904; 415.457.8160; Fax: 415.457.1841; garyg@woodlandsmarket.com; www.woodlandsmarket.com.—N.D.