![]() ![]() Space under some of the tables allows room for cross-merchandising produce-related items, such as bottled lemon or lime juice, polenta or canned garlic. “The goal of these displays is to be able to merchandise different items next to each other while still seeing the whole way across the department,” says Gibbons. The department uses low wood bins and tables with different designs such as octagons and squares. Signage gives a nod to the old-fashioned general store feeling while clearly identifying departments and sections. A bright, open format presents an ideal showcase for produce. Produce department décor balances an old-time grocer feel with clean and modern touches. A fragrant, fresh cut flower display greets customers as soon as they enter the department. Inside the store, produce displays focus on sale items, seasonal items and colorful items. ![]() During fall, enormous displays of pumpkins and cornstalks put shoppers in a bountiful frame of mind. At springtime, the front entrance of the store looks like a nursery bursting with flowers and plants. ![]() “It’s one of the most profitable departments in the store.”Įven from outside the store, abundant produce or seasonal displays lure customers. “This is tremendous for a grocery chain,” says Gibbons. Produce runs an average of 18% of the store business. “Customers want the very best berries, fresh fruit and vegetables and we are here to provide them with exactly that.” “We want it to be as fresh and full as possible at all times,” says Gibbons. The department handles approximately 300 fresh produce items and merchandises usually 10 sales items per day. The store offers a wide variety of both fruit and vegetables, including organic produce, which continues to grow each year. Produce is the first thing customers see when entering the store. “Produce dictates what kind of store you are,” says Gibbons. Produce plays a vital role in all the stores. We offer only the freshest and finest produce available in the marketplace.” PRODUCE BOUNTYĮach store is around 20,000 square feet, with produce departments ranging from 3,000 to 4,000 square feet. Our stores continue to grow because we strive to be the best perishable grocery store around. “The stores are located in affluent residential communities and cater to healthy people who care about themselves and want to buy the best, freshest produce on a daily basis. “We have been welcomed by a strong family base of customers in each area,” says Gibbons. In one of two large refrigerated cases in the Highland Park Market, 8 feet of wet greens and 36 feet of refrigerated vegetables give shoppers an enormous amount of choice and features vibrant and contrasting colors.įrom the beginning, Highland Park immersed itself into each community where stores are located. Today, five of Tim’s six children are in the business and have taken over the day-to-day operations of the stores. “The stores have always been a family-owned and operated business,” says Gibbons. In 1985, Jack’s son Tim took over as president and expanded to locations in Glastonbury and Farmington, CT. “We have become a relatively small, high-end grocery store, where we offer exceptional quality and service from the time you enter our store until the time you leave.” “Over the years, Highland Park has become synonymous with high quality, reliable perishables and grocery,” says Brian Gibbons, produce director. In 1958, Jack Devanney purchased this small, hometown market and held fast to those same traditions. The story of Highland Park Market, located in Manchester, CT, began in 1886 when William White opened a small general store in the hope of providing his neighbors with a carefully selected stock of dry and fancy goods. Originally printed in the July 2022 issue of Produce Business. ‘Produce dictates what kind of store you are,’ says Highland Park Market Produce Director Brian Gibbons. 2022 Marketing Excellence Award Winners.Research Perspective/Comments and Analysis. ![]()
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