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BJ's Wholesale Club Announces $100,000 Grant to The Greater Boston Food Bank BJ's Wholesale Club has made a $100,000 donation from the BJ's Charitable Foundation to The Greater Boston Food Bank, a Feeding America ® member food bank. The donation will help fund The Greater Boston Food Bank's program to expand its partner agencies' capacity to distribute fresh, healthy food to families in need across eastern Massachusetts. The Greater Boston Food Bank is one of nine food banks to benefit from BJ's Charitable Foundation's $1 million donation to Feeding America, the nation's largest domestic hunger- relief organization. This is the foundation's largest single donation to any organization to date. MOM's Organic Market Celebrates 30th Anniversary Family owned and operated MOM's Organic Market made its first sale on July 2, 1987, when Founder Scott Nash hand-delivered a box of fresh organic produce to a customer on Evelyn Drive in Rockville, Maryland. Seventeen stores and 1,000 employees later, MOM's celebrated its 30th anniversary on July 2 of this year. Schnucks And Instacart Now Offer Same-Day Grocery Delivery Across Midwest Schnucks, the third-generation, family-owned grocery/pharmacy retailer, and delivery service Instacart are expanding their partnership to bring same-day grocery delivery from the majority of Schnucks stores throughout the Midwest. As of July 13, Schnucks customers in Missouri (Cape Girardeau, Columbia and Jefferson City) and Illinois (Carbondale, Champaign, Bloomington, Normal, Pekin, Peoria, Savoy, Springfield, Urbana) could visit schnucksdelivers.com to fill their virtual carts with all their favorite items and have them delivered straight to their doorstep by Instacart, in as little as an hour. Meijer Brings Store-to-Door Delivery to Chicago Area Meijer and official home delivery partner Shipt are now offering their increasingly popular store-to-door service to nearly 2.5 million households throughout the Chicagoland suburbs and Rockford. The home delivery service launched as part of an expansion across six states that has so far resulted in more than 250,000 deliveries this year, combining personalized shopping with fresh grocery and a wide selection of daily essentials available 24 hours a day. Using the Shipt smartphone app or placing orders from their computers or tablets, members are able to access more than 55,000 items available at Meijer stores, note any preferences, choose a one-hour delivery window and pay for their order. RETAILER NEWS BRIEFS GOURMET NEWS AUGUST 2017 www.gourmetnews.com Retailer News Cheese Shop Finds Heartland Foodies in Des Moines BY ROBIN MATHER For a while, C.J. Bienert thought that he'd love to run his own cheesemaking com- pany. Then he went on a year-long "cheese sabbatical," as he calls it, and learned some- thing important about himself. "Cheesemaking is really about washing a lot of dishes," he says. "I learned that while working at cheese companies in that year. One day someone asked me what I wanted to do and I was surprised to hear 'I want to open a cheese shop' come out of my mouth." So, after a year of working "when I could" and interning "sometimes for free" with various cheesemakers around the United States, C.J. returned to Des Moines, Iowa, and opened The Cheese Shop of Des Moines in 2011. The shop, with storage and production in a 600-square-foot basement and a retail space of about 550 square feet at street level, specializes in artisanal American cheeses and domestic charcuterie, he says. It's located in a strip mall called The Shops at Roosevelt in the Historic Roosevelt Cul- tural District. "It looks like a standard strip mall," Bienert says, "but it's really food-cen- tric." The mall is also home to specialty grocer VomFASS, which sells wine, spirits, spe- cialty oils and gourmet foods; and to La Mie, a long-time Des Moines artisanal bak- ery and cafe. "Most of our employees live within two to four miles of the shop," Bi- enert says, "and many of our customers also live in the neighborhood. Each of us (the other food shops) brings in customers for the others, so it works really well." The shop is open Tuesday through Sat- urday, so Bienert and his six-person staff can enjoy a full two days off each week. "We're a family business," he says. "I be- lieve we all need time off to reenergize." That's particularly important for Bienert, who with his wife, Kari, has two children: 2-1/2-year-old son Solomon and infant daughter Coral, who was born in early June — the same week that the Bienerts opened Cheese Bar DSM, a 3,000-square-foot 70- seat cafe that offers more seating for cus- tomers than the original Cheese Shop can provide. C.J. met Kari when he was selling cheese in a gourmet shop and she was working in the store's wine department. "She'd been in organic farming," C.J. says, "and she's def- initely a foodie, so we had a lot in common." Today, Kari jug- gles the company's bookkeep- ing and payroll duties while staying at home with the kids. "I don't think she'd like to hear me refer to her as a 'stay-at- home mom,' " Bienert quips. "She's probably feeding the kids while she does payroll right now." Bienert credits ZingTrain, the business development com- pany in the Zingerman's family of businesses, with much of his success, he says. "We wouldn't be here, probably, if it weren't for ZingTrain." He calls himself a "servant-leader," and encourages his staff to develop their potential. "Like I did on my cheese sabbatical, I en- courage my employees to take the time to find out what they really want to do," he says. "I say, 'If you want to take the summer off to go intern at a cheese plant, you can do that.' I keep a current list of cheesemak- ers seeking interns available at all times." Bienert qualified for the American Cheese Society's Certified Cheese Profes- sional accreditation a couple of years ago, he says, and he's encourag- ing his staff to pursue that, too, if they're interested. "I have some staff people who've been with me for five years, and some of them came to me with no cheese experience, but now they've fallen in love with cheese. I've been in the business for 16 years, but I like to be a good 'servant-leader' and lead by example. The ac- creditation has definitely opened some doors for me." Bienert got his start when he was just 19, working for Barbara Horn at her Des Moines shop, Wine Experience, which closed in 2006. "The shop was ahead of the curve and it had a great cheese counter, but in those days, there wasn't a plethora of web sites or cheese information out there like there is today," Bienert, now 34, says. "Barbara said then, 'This is a grow- ing industry.' And today I tell my employ- ees the same thing — cheese is a growing industry." Bienert enthusiastically works to help Des Moines help the cheese industry grow. Classes and samplings at Cheese Shop aid in the growth. "We do classes at the cheese shop once a week, on Mondays," he says. "They're themed — things like wine and cheese pairing, cheese 101, cheese 2.0, comparing wine vs. beer for pairings, things like that." Somewhat to his surprise, the classes have become much more than he expected. "When we first started six years ago, we thought the classes would be just marketing, but they also promote rev- enue. We seat 25 people, oftentimes sell out and sometimes have people standing for the whole class. We make money on our classes." His customers have been appreciative, he says, and that keeps his own enthusiasm revved up. "It excites me that people are that interested in good cheese," he says. He recognizes that his store occupies a very special niche, but that's part of its strength. "I used Europe as our model and travel to Europe annually. We visit cheese shops and independent retailers, and they have a niche that larger stores can't provide," Bi- enert says. As examples, he says, "Our main com- petitor would be grocery stores, but they don't have our relationship with producers. We'll drive nine hours to pick up a cheese from the producer on our day off, turn around and drive nine hours home again, just so that cheese will be in perfect condi- tion when we get it to the shop. "We also do products from La Quercia," Bienert says of the Iowa company that pro- duces prize-winning domestic prosciuttos and other salumi. "Large stores have a hard time doing things like the hand-carving of a full prosciutto with the hoof still at- tached, and then giving it proper care. But again, that's something we can do. It's not only theatrical and looks cool, it's also tasty." There's no other shop in Des Moines like his, Bienert says, "but I feel there will be more, and I encourage the competition. Again, we'll rely on our connection with our producers." GN BRIEFS 1 0

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