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Hannaford Completes Remodels at 5 Stores

The Maine-based grocer added self-checkout kiosks, expanded pharmacies and more organic foods at its revamped locations.

Heather Lalley, Managing editor

July 27, 2022

1 Min Read
Hannaford
Photo: Shutterstock

Hannaford Supermarkets on Wednesday announced the completion of five store remodeling projects in the Northeast, adding self-checkout kiosks, expanding grab-and-go meal options and more.

The projects were completed between February and June at the 184-unit chain that’s based in Scarborough, Maine, the company said.

“At Hannaford, we know that the needs and desires of our customers are constantly evolving and that our stores and services should do the same,” Hannaford Supermarkets VP of Retail Operations Todd Bullen said in a statement. “This series of enhancements is focused on introducing features that make shopping our stores an even easier and more enjoyable experience for our customers, while continuing to provide them with the same quality, fresh products that are synonymous with Hannaford.”

The remodeling projects included: Online grocery ordering availability at a Hannaford store in Townsend, Mass.; four new self-checkout kiosks at a store in Burlington, Vt.; an expanded selection of organic, natural and gluten-free products at the store in Brandon, Vt.; a refaced pharmacy and four self-checkout kiosks in Rotterdam, NY; and an expanded pharmacy in Leominster, Mass.

The supermarket chain, an Ahold Delhaize banner, has a strong sustainability focus. In April, Hannaford pledged to be fully powered by renewable energy by 2024. The grocer, which operates rooftop solar panels on a small number of its stores, has also committed to be a net-zero carbon business by 2040.

 

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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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