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GOURMET NEWS OCTOBER 2014 www.gourmetnews.com Retailer News RETAILER NEWS 1 0 BRIEFS Chicago's Art Potash Named America's Retail Champion of the Year during Retail Advocates Summit As part of the National Retail Federation's Retail Advocates Summit, NRF recently ac- knowledged outstanding small business re- tail owners and community leaders for their grassroots advocacy and engagement on federal, state and local issues. As part of the event, NRF named Art Potash, owner of Potash Markets in Chicago, America's Retail Champion of the Year for his excep- tional advocacy and leadership on behalf of the retail industry. "On behalf of the entire retail industry, I want to thank Art for his commitment to advancing the retail agenda," said Matthew Shay, NRF President and CEO "Art exem- plifies what it means to be an active and ef- fective grassroots advocate, and has demonstrated time and time again an un- abashed willingness to step-up, raise his voice and lead in the sincere hope of mak- ing a difference." NRF established the America's Retail Champions program this year to honor re- tailers who make their mark on public policy debates and decisions. A total of 44 retailers ranging from mid-size store own- ers to online sellers were nominated for the national recognition based on their willingness to speak up on the retail in- dustry's priorities. "While Art is focused day-to-day on his family grocery stores, he is passionate about the broader retail industry," said Rob Karr, Illinois Retail Merchants Asso- ciation President and CEO. "As gener- ously as Art gives of his time and resources to those in need, he does the same for his fellow retailers." To recognize Art and his fellow Illinois retailers, NRF will add the state as a stop on its "Retail Across America" road trip, as part of the organization's This is Retail industry perception campaign. NRF will partner with the Illinois Retail Merchants Association in early October to produce a content-filled campaign designed to drive awareness of the retail industry's positive impact on careers, communities and in- novation. NRF is the world's largest retail trade as- sociation, representing discount and de- partment stores, home goods and specialty stores, grocers, wholesalers, chain restau- rants and Internet retailers from the United States and more than 45 countries around the world. For more information, visit www.nrf.com. GN Kolache Factory Opens New Kansas Bakery Kolache Factory recently announced its expansion in Kansas with a new bakery in Shawnee. The store adds to the company's 47 locations that are already open nationwide. The new location will continue to meet customers' needs for fresh products and quick service. Kolache Factory features homemade pastries filled with the finest ingredients, including meats, cheeses and fruits. All are baked fresh daily in the bakery locations. The kolaches served at Kolache Factory are a modern variation of the pastry roll that originated in Europe centuries ago. In today's fast-paced society, kolaches are the ideal choice for a nutritious meal on the go. In addition to serving various types of kolaches, customers can also enjoy a variety of traditional pastries such as cinnamon rolls, croissants, strudel niks and other treats. For franchising opportunities, visit www .kf-franchising.com. For additional information, visit www.kolachefactory.com. Natural Grocers Opens in Olathe, Kansas Natural Grocers by Vitamin Cottage, Inc. recently opened its sixth Kansas location in Olathe. Natural Grocers offers ways to help you take the best care of your own health. Each store offers many free science-based health and nutrition learning resources. The stores also provide world class customer service to help you find just the products you need, including high quality natural and organic groceries. The new Olathe store will support local products and local farmers. Shoppers can look for more than 200 products from 22 Kansas companies. In addition, the store will continually look for new opportunities to bring in meat, produce and dairy from Kansas producers. Olathe shoppers can come in to get yummy cooking demos, hear speakers or attend seminars to enhance the depth of their nutrition knowledge. For information on these opportunities, visit www.naturalgrocers.com/store-locations/olathe/ ks/events. Four N.M. Albertsons Stores Rebranded as United Four Albertsons stores in New Mexico will be realigned under The United Family ® to take advantage of operational and distribution opportunities. The stores are located in Carlsbad, Clovis, Hobbs and Roswell, and the new alignment began to take effect in early September. All four stores will retain their Albertsons identity and will operate under the Albertsons Market name. Store management at all locations will remain the same, and no team members will lose their jobs as a result of the strategic shift. Robert Taylor, President of United, and Bob Miller, CEO of Albertson's LLC, have been working to identify ways United and Albertsons can work together to bring about positive benefits to stores and their guests. The announcement follows a similar one made two months ago when eight West Texas Albertsons locations in Abilene, Midland, Odessa and San Angelo transitioned to The United Family. An Olive Ovation Continued from PAGE 1 signature product, the selection of olive oils at An Olive Ovation is always in flux, partly out of Prey's desire to always offer her cus- tomers something new, but also partly out of necessity. Because Prey stocks unique hard-to-find oils produced by small family farms and family cooperatives, she is often at the whim of the producer (and in fact, the weather) when it comes to what olive oils she can get and how many bottles of each. She cites one particular olive oil, the December's New Oil from California-based Katz & Co. as an example of a seasonal product that is particularly in-demand among her customers, but which lasts on her store shelves only a short while. "Customers know that we get four cases in early December, and if they aren't there to get it they miss out until the next year," said Prey. "I would like to get more, but usually Albert [Katz] allots us four cases." Asked what are the best olive oils cur- rently on the shelves at An Olive Ovation, Prey, ever the scientist, scoffs at the ques- tion. "We've had a couple of instances when a customer comes in and they say, 'Pick for me,' and it's like, how?" Neverthe- less, Prey utilizes her skills as a pathologist to ask pointed questions and guide her cus- tomers to the product that is going to be the best fit for their unique palate. Of course, shoppers come to An Olive Ovation in search of much more than just olive oil. Prey's shop serves as a destination for anyone who loves food, more generally. And the shop's wide selection of hard-to- find specialty food products from around the world brings in customers searching for something truly unique to serve at their next dinner party, whether it be the Tunisian sun-dried garlic from Les Moulins Mahjoub or the Spanish spicy catch-all condiment Mojo Picón, from Ferrer. The concept of pairing is a particularly important one for Prey, and she works to provide her customers with apt suggestions for bringing together olive oil, wine and food. With each of the wines offered at An Olive Ovation, Prey offers an olive oil pair- ing suggestion. And similarly, with each of the oils sampled at the tasting bar, Prey pro- vides a comparable wine pairing. "When you taste a dish, you taste the olive oil before it goes into the finished product. I want people to really focus on the taste and how it can vary when you pair one ingredient with another ingredient – how you can change the mouthfeel and the sensation," said Prey. "An olive oil paired with one ingredient might just explode in your mouth and transform the salad or the steak and make it completely different." Prey's commitment to educating her cus- tomers about how best to pair and enjoy her store's products extends even further, as An Olive Ovation offers monthly classes on a number of related themes. Prey teaches the classes herself, providing les- sons on how best to incorporate the store's olive oils into various cuisines, from pastas to salads. A recent class taught attendees about using olive oils to prepare end-of- summer harvest delicacies from the garden. In addition, An Olive Ova- tion also offers more in-depth tast- ing classes, training customers about the intricacies of how to sample and enjoy high-quality olive oil and balsamic vinegar. With the holiday season fast ap- proaching, An Olive Ovation is an ideal stop for those looking to offer unique hostess gifts that are sure to stand out among the plates of cookies and bottles of wine. The store offers a wide selection of items from $5 to $500 that make great gifts on their own, or Prey is happy to put them into custom gift baskets. "A bottle of olive oil lasts much longer than a bottle of wine and a bottle of balsamic even longer," said Prey. "A bottle of wine, they don't even remember where it came from. It's gone before the evening is over. [Olive oil and balsamic are] thoughtful nice gifts." The success of a store that specializes in a single commodity without a doubt hinges on the passion and expertise of its propri- etor, and An Olive Ovation is an expression of the dedication its owner has for the world's small-batch, estate-grown extra-vir- gin olive oils. "It's the taste. Every sip is just a new experience. It's wholesome, and it's satisfying. It just makes everything that you put it on taste good," said Prey. GN

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