DALLAS -- Kroger Co. began turning out pan-seared salmon and luscious-looking pork loin at a new chef's station in a high-volume store here this summer, and even in the wake of its chef's departure it continues to cook up a strong meals business. In remodeling the 50,000-plus-square-foot store, the Cincinnati-based chain equipped an area about 8 feet by 10 feet near the meat and seafood departments, at the back of the store with a stove, grill, sink and prep area. The retailer also hired a ...
REGISTER TO VIEW THIS ARTICLE - Register for a Free Account
Why Register for FREE?
Registering for content on Supermarket News will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. What are you waiting for! In addition you will also receive a complimentary copy of SN's salary survey sent to you by email.
Attention Paid Print Subscribers: While you have already been granted free access to SN we ask that you register now. We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.