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Wegmans opens its 1st Delaware store

The Wilmington location is 84,000-square-feet and employs about 450 workers.

Heather Lalley, Managing editor

October 26, 2022

1 Min Read
Wegmans
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Wegmans on Wednesday opened its first store in Delaware, an 84,000-square-foot market in Wilmington.

The new store includes indoor and outdoor seating for 120 shoppers, more than 550 parking spots, 13 full-service checkout lanes and 20 self-checkout kiosks around the supermarket. It employs about 450 workers.

The Wilmington Wegmans, like all of the Rochester, New York-based regional grocer’s locations, sells a wide variety of prepared foods, such as fresh sushi and poke bowls, sandwiches, salads, pizza, burgers, coffee, soup and more.

Wegmans operates more than 100 grocery stores in New York, Pennsylvania, New Jersey, Maryland, Massachusetts, North Carolina, Washington, D.C., and now, Delaware.

The Wilmington store also features an expansive cheese shop, a diverse selection of international foods, an in-house bakery and deli, and a catering department. Customers can have their orders delivered or pick them up curbside.

The new market is part of a larger Wilmington development that includes residential, office and retail buildings.

In announcing the Wilmington location, Wegmans said it would feel like a European open-air market that offers an “abundance of choice, the best ingredients, thousands of organic options, restaurant-quality prepared food and consistent low prices.”

Wegmans has given more than $25,000 to the Wilmington community through donations and event sponsorships, the company said.

In July, Wegmans opened its first store in Washington, D.C. The grocer is slated to open a new store in Reston, Virginia, early next year.

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About the Author

Heather Lalley

Managing editor

Heather Lalley is the managing editor of Restaurant Business, Foodservice Director and CSP Daily news. She previously served as editor in chief of Winsight Grocery Business.

Before joining Winsight and Informa, Heather spent nearly a decade as a reporter for the daily newspaper in Spokane, Washington. She is the author of "The Chicago Homegrown Cookbook." She holds a journalism degree from Northwestern University and is a graduate of the two-year baking and pastry program at Washburne Culinary Institute in Chicago.

She is the mother of two and rarely passes up a chance to eat tater tots.

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