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says Small. “Sometimes, you have to sacrifice something in the process, but we really haven’t had to do that.”
“Refrigeration technologies we employed provided better, more consis- tent delivery of the refrigeration environment for the products,” says Lerch. “The lighting conversions gener- ated less heat on the product. The old fluorescent light waves would turn the potatoes green. Our LED track lighting doesn’t have those light frequencies, so product stays fresher longer. It also helps us illuminate produce items in a targeted, more appealing way to maximize value,” explains Lerch at a tour of a new format “Urban Fresh” store outside of Philadel- phia, PA, which is designed with a farmers market-style décor.
Small says the aesthetic of the “Urban Fresh” store is “more urban and edgy than our new Selinsgrove loca- tion.” The format is also one of two stores piloting a program that houses closed-door refrigerated cases for bagged salads.
“Even the doors on the bagged salad cases are a win-win for us, because it
Interior of Weis’ “Urban Fresh”-concept store, which provides a more farmers market-style shopping experience.
RETAIL SUSTAINABILITY AWARDS - WEIS MARKETS
allowed us to improve the life of the product and the presentation,” says Small. “Shelf life is greatly enhanced with the doors. Product quality is more consistent, and the cold chain is better maintained. It is slightly more money,
but the hurdle has been convincing merchandisers it won’t decrease sales.”
OPENING THE DOOR
ON CLOSED DOOR CASES
Retail resistance to closed doors on
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