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Hy-Vee cancels its Wahlburgers orderHy-Vee cancels its Wahlburgers order

Midwest retailer in process of converting all its in-store restaurants back to Market Grille

Mark Hamstra

January 21, 2025

3 Min Read
A Wahlburgers restaurant
The transition back to Market Grille marks a reversal for West Des Moines, Iowa-based Hy-Vee.Getty Images

Hy-Vee is converting all 79 of its in-store Wahlburgers restaurants back to its own Market Grille brand, a company spokesperson told Supermarket News. The transition is slated to take place during the next few weeks and will include a new Market Grille menu primarily focused on breakfast and burgers.

Biggest news for grocery?

Hy-Vee’s transition back to its in-house Market Grille format signals the company’s commitment to offering in-store foodservice, one of the fastest-growing departments in supermarkets across the country. Retailers continue to test and tweak these offerings, including an array of branded concepts, but it’s unclear why the Wahlburgers franchising arrangement didn’t pan out for Hy-Vee. 

A flip-flop on franchising

The transition back to Market Grille marks a reversal for West Des Moines, Iowa-based Hy-Vee, which just two years ago was still converting its in-store Market Grille restaurants to Wahlburgers. (The retailer first announced the move in 2020). Hy-Vee announced a partnership with the celebrity-owned burger chain in 2017 and began opening Wahlburgers restaurants in its stores the following year. It quickly became the largest franchisee in the Wahlburgers chain, which is based in Hingham, Mass. Hy-Vee did not provide a reason for the decision to convert back to the Market Grille concept.

Tina Potthoff, senior VP of communications at Hy-Vee, said the retailer will continue to carry Wahlburgers at Home grocery products at its stores. The line includes fresh and frozen beef, hot dogs, bacon, cheese, pickles and sauces.

A spokesperson for Wahlburgers could not be reached for comment.

More details

  • Hy-Vee continues to be one of the supermarket industry’s leading operators of in-store foodservice, widely known for its full-blown food halls that include Hy-Chi, The Hibachi, Nori Sushi, Long Island Deli, and Mia Italian, in addition to Market Grille. The retailer ranked No. 18 on Supermarket News’ list of supermarket foodservice operators last year, based on data compiled by Supermarket News sister company Technomic

  • Hy-Vee’s total Market Grille count will increase to 175 locations after the conversions. In addition, Hy-Vee operates 46 Market Grille Express restaurants in its stores, for a total of 221 Market Grille and Market Grill Express locations

  • Beginning Feb. 4, all Hy-Vee restaurants are slated to begin offering a new breakfast menu, and the retailer said it would roll out a new lunch and dinner menu throughout February. The company said the new menus will bring back popular items including Hy-Vee Market Grille burgers, BLT and club sandwiches, and pork tenderloin sandwiches, and will retain other popular items, including wings and wontons

  • Breakfast items will include omelets, biscuits and gravy, pancakes, French toast, and a breakfast burrito. Hash browns will also be back on the menu, the company said

  • All Market Grille locations will offer dine-in, takeout, and third-party delivery. Most locations will offer ordering at the counter, with orders brought to tables by Market Grille staff

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Hy-Vee

About the Author

Mark Hamstra

Mark Hamstra is a freelance business writer with experience covering a range of topics and industries, including food and mass retailing, the restaurant industry, direct/mobile marketing, and technology. Before becoming a freelance business journalist, Mark spent 13 years at Supermarket News, most recently as Content Director, where he was involved in all areas of editorial planning and production for print and online. Earlier in his career he also worked as a reporter and editor at other business publications, including Financial Technology, Direct Marketing News, Nation’s Restaurant News and Drug Store News.

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