Skip to main content

Raley’s O-N-E Market format makes debut

Raley's O-N-E MarketWEST SACRAMENTO, Calif. — The first-ever Raley’s O-N-E Market opened Saturday in the Northern California town of Truckee. The retailer said the 35,000 square foot store blends the grocer’s 85-year commitment to exceptional service with a focus on transparency and education.

The result is a unique shopping destination with a highly curated product selection, the company said.

“It has become increasingly clear that our customers want to know where their food comes from, what’s in it and how it may impact their overall health and wellness,” Raley’s president and CEO Keith Knopf said in a statement. “We are consistently listening and learning, and that’s led us to the next step in our company’s transformation: Raley’s O-N-E Market. It’s a shopping destination that gives customers access to and information about thousands of products for healthier eating.”

Raley’s said it has been working for more than five years to change “the way the world eats, one plate at a time.” To that end Raley’s eliminated private label sugar sweetened sodas, removed tobacco products, sourced 100% sustainable fresh seafood, implemented Better-For-You check stands, promoted awareness of added sugar and launched Raley’s Shelf Guide.

In 2018, the retailer opened a new store concept in downtown Sacramento, Calif. Called Market 5-ONE-5, the store was built on the core values of organics, nutrition and education.

The company describes its Raley’s O-N-E Market as the next evolution in this commitment to health.

“This concept will influence and guide the strategic transformation of existing Raley’s stores in the near future,” Knopf said. “It is part of our long-range brand differentiation strategy.”

Raley’s O-N-E Market, the long-anticipated vision of Raley’s owner, Michael Teel, is set apart from a conventional grocery store thanks to a highly curated assortment of products that are fresh, nutritious, organic when possible, minimally processed and sustainably sourced. In every department, the items on the shelves are carefully selected to exclude ingredients from the Raley’s O-N-E Market banned ingredient list, such as high fructose corn syrup, artificial preservatives, artificial flavors, artificial sweeteners and hydrogenated fats and oils.

Customers can find a huge selection of organics storewide, a meat department free from antibiotics and hormones, 100% sustainable seafood and an abundance of freshly prepared foods available for dine-in or takeaway. The Raley’s O-N-E Market Café features coffee from Stumptown Coffee Roasters, specialty toasts and an organic juice bar serving fresh pressed juices, wellness shots, smoothies and acai bowls. Restaurant-quality options include hearth-baked pizza and sandwiches, freshly prepared sushi made with 100% sustainable seafood and artisan baked goods with clean ingredients. The store’s loft also includes a beer and wine bar, offering local craft brews, curated wines from Raley’s Curtis Mann, Sacramento’s only Master of Wine, and chef-created bar bites from Raley’s Manager of Culinary Innovations, Evelyn Miliate.

The first-ever Raley’s Something Extra Health program, currently offered exclusively at Raley’s O-N-E Market, is a new feature of the company’s loyalty program designed to help interested customers on their personal wellness journeys. In-store tours and classes, personalized nutrition counseling and supplement recommendations will be offered by a full-time Nutrition Advisor and Registered Dietitian, guided by Yvette Waters, Raley’s Nutrition Strategist and Brand Influencer.

Raley’s opted to launch the first Raley’s O-N-E Market in Truckee, Calif., because it is a community that supports an active and healthy lifestyle. The store was designed to resemble a ski lodge to fit the community and will serve as a meeting place for locals and visitors alike. It has two patios, one per floor, with plenty of outdoor seating and each with a fireplace. It also boasts several sustainable elements, including high-efficiency LED lighting, motion sensors in all refrigerated and frozen cases, a highly reflective “cool roof,” a low water consumption adiabatic refrigeration condensing system, 210 photovoltaic solar panels and an anaerobic digester process that converts organic waste into bio-natural gas to power homes and fuel school buses. The Jeffrey pine trees cleared for the site were harvested and repurposed into the store’s design as well, including décor elements and approximately 10,000 square feet of paneling on the A-frame ceiling.

This is the third new store that Raley’s has opened in the past two months. The retailer opened a new flagship location in Sacramento’s Land Park neighborhood on April 15 and opened Rancho Murieta’s first full-service grocery store on May 20.

The post Raley’s O-N-E Market format makes debut appeared first on MMR: Mass Market Retailers.



from MMR: Mass Market Retailers https://ift.tt/3g8UUgm
via IFTTT
Labels:

Comments

Post a Comment

Popular posts from this blog

Eagle Labs launches impirica CBD brand

ST. PETERSBURG, Fla. — Eagle Labs has launched impirica, a new brand of CBD intended to eliminate consumer fear, and increase confidence, in trying the exciting new cannabidiol category. Michael Law Although most Americans have now heard about CBD, many are very confused and concerned about product quality. This is inhibiting trial in the category and holding back conversion into sales. In fact, a 2017 study by Johns Hopkins University found that two out of three CBD products on the shelf did not contain the amount of CBD reflected on the label. Furthermore, in 2018 and 2019, the FDA sent notices to a substantial number of CBD manufacturers advising them of serious concerns about product quality or egregious medical claims. The impirica brand looks different than most CBD brands — the brand name itself connotes testing and trust, says Eagle Labs chief commercial officer Michael Law. “It doesn’t use the traditional category colors of browns and greens, and you won’t find a hemp...
68 comments
Read more

Coronavirus Recovery: Canadian Small Businesses Must Focus on Easing Employee, Customer Fears

By M. Tina Dacin and Laura Rees A small business has been  given the green light to reopen amid the COVID-19 pandemic . What does it need to consider for employees and customers? Small business owners are reorganizing physical space to account for continued distancing requirements and rethinking supply chains to deliver products and services in new ways to meet changing demand patterns. But they must not forget the hearts and minds of employees and customers. That doesn’t mean replacing a focus on the bottom line, but it helps address the need for a new set of expectations and ways of communicating in terms of product or service offerings, delivery methods and real-time feedback. Based on our expertise in organizational behaviour and past research we’ve conducted, we provide a set of recommendations to help small businesses thrive in our new COVID-19 economy by looking after the hearts and minds of the people most important to businesses — employees and customers. Fear, Anxi...
1 comment
Read more

World's 1st Pizza Subscription Service Launches in Toronto

general assembly subscription user opening delivery box of pizza. photo: general assembly pizza By Mario Toneguzzi Toronto-based General Assembly Pizza has launched what it describes as the world’s first pizza subscription service as it also plans to aggressively expand its product offering in the near future by opening a new concept in the market. "Since opening our doors in 2017, we have pushed for the best guest-experience possible — that's why our dough is 100 percent naturally leavened, that's why we have a purpose-built 400-square-foot pick-up and delivery area, and that's why we’ve launched a direct-to-consumer subscription-based ecommerce platform,” said Founder & CEO Ali Khan Lalani. “In 2020, providing the best guest experience means General Assembly Pizza has to be more than a restaurant. I'm proud to say that after almost six months of planning, many roadblocks, and countless pivots — all while maintaining our day-to-day restaurant operatio...
1 comment
Read more