Gallery: Year of Independent Innovators

Eurofresh Markets, Tinley Park, Ill., met the recession head on. Instead of cutting back, the owners added variety and more service, especially in the deli which boasts a long menu of prepared entrees. The only thing cut were the 68-foot dry grocery aisles, which were cut in half to make shopping easier. Traffic went up, and the recession didn’t hurt sales, manager Frank Fortini said. Related story: Eurofresh Remodel Puts Deli, Meat in Spotlight

Photo courtesy of Eurofresh Markets

Foragers City Grocer, New York, has a primary goal: to offer the best of everything. Combining a feel of the old-time corner market with the newest in cool products is Foragers’ hallmark. Related story: Foragers Searches for the Best of Everything

Photo by Jenna Telesca

Foragers' prepared foods, including the likes of lamb belly hash and roasted kale make prepared foods and fresh produce, much of it local, rival each other for flagship department status. Related photo gallery: Carefully Considered: Foragers City Grocer

Photo by Jenna Telesca

Newport Avenue Market, Bend, Ore., just prior to the recession, completely re-arranged its produce department without adding space. A new and unusual design display rack, with compartments crafted from metal, is so unique it brings people into the store to look at it — and they take pictures of it. Related article: Newport Avenue Market Sharpens Competitive Edge

Photo courtesy of Newport Avenue Market

Pennington Quality Market, Pennington, N.J., has jumped on any oppportunity to add to, or to promote, its store-prepared, foods. Executive chef Mark Smith heads up the prepared foods operation. Former restaurateur Patty Phillips, known in the community for her revered home-made soups, was hired by Pennington for that department, and owners retained Phillips’ homemade soup brand, Soupe du Jour. Related article: Pennington Quality Market Seizes Fresh Opportunities

Courtesy of Pennington Quality Market

Rosemont Market & Bakery, Portland, Me., has gone out of its way to bring back the “good old days” of home-made food and custom-cut meat. Scott Anderson, co-owner, comes in shortly after midnight to bake 20 kinds of dough and pastry. The dough is used by the day crew to hand-craft pot pies and quiches. Four meat cutters are on board, too, and will custom cut anything, Anderson said. Related article: Rosemont Market Brings Back Ways of the Past

Photo courtesy of Rosemont

Hank’s Thriftway, Hillsboro, Ore., renovated its store’s interior, making room for more seating in the deli. The result: a quick 25% to 30% hike in lunch business. A grilled ribs event every Friday night, doubled Friday deli sales. See related story: Hank's Thrives on Fresh Food and Service

Photo courtesy of Hank's Thriftway