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www.insideHALTON.com · OAKVILLE BEAVER Thursday, October 11, 2012 · 4 Advertorial Bigger, better, brighter, is transformed By Kathy Yanchus Sobeys The Maple Grove Sobeys celebrated its much anticipated grand re-opening recently. As its glossy new directory boasts, it's "bigger and better than ever" and Sobeys welcomes shoppers to be their guest and explore what is virtually a brand new store, said manager, Peter Koutsoulianos. Outside, not much has changed; there are subtle additions of new lighting and landscaping on the north side, an extra cart corral. The trademark colossal green Sobeys sign looms over the parking lot. But inside, coinciding with the change of seasons, evident in the piles of bright orange pumpkins and colourful mums which adorn the store's entrance and exit, there has been a major transformation. The store has expanded an additional 10,000 square feet for a total of almost 50,000 square feet, neatly divided into all the old familiar departments and some trendy new ones. It's a fresh new look, open, spacious and clean, with wider aisles, bold new signage and ample display opportunities. Sobeys presents a new face to its old neighbourhood at Maple Grove. products by individual aisles. "We want to make sure the store is in tip top shape," said Koutsoulianos, who has almost 30 years in the business, starting out in a small shop in Toronto on the Danforth. Koutsoulianos is also leading by example, working on customer engagement, which is particularly critical while customers get acquainted with their new Sobeys. "We've tried to listen to what our customers are telling us. We're focusing on standing behind our Freshest Produce in Town guarantee," he says pointing to those very words in large letters looming above the produce section. Being in this business all this time, he has learned that although customers like to "get in and out" of a grocery store, they don't mind some interaction. "They like to talk to the butcher; they like to talk to the guy in produce. From the minute a customer walks in, if they smell something good, get a smile from the cashier, it makes the experience better; it makes them feel Updated and welcoming "This is a good neighbourhood and this is one of the older stores. It has gone through some expansion. They felt it was the right time to do this," said Koutsoulianos, who joined Sobeys in July and was at the helm throughout much of the renovations. "The store is much roomier. It's a more efficient use of space. It's a bright and welcoming store. It's inviting." Everything has changed, he said, from the front end, where there are more cash lanes, to refrigeration systems and shelving. The produce department boasts a new energy efficient refrigeration system and attractive new upscale pods, designed to artfully highlight the fruit and vegetables. The pods are seasonal to exotic choices. Brick tile high above the entire department gives the area a homey feel. "We want it to be as clean as possible to make it a pleasant experience." There are expanded salad bar offerings and a larger variety of Sobeys Signature salads (full meal salads). Between the produce and deli departments, is a new sushi island with its own working station. To one side, is a small sit-down area with six small round tables for two, so customers can dine in-store. The deli/kitchen area has also expanded and features a wide selection of prepared foods, smoked meats, dried salamis, fresh stone baked pizza, handmade sausages and a wide variety of sandwiches, including the Italian style focaccias. "We have added a fabulous cheese island with more than 100 varieties which is new to the store," said Koutsoulianos. "There is also a cheese manager." Sobeys' bakery continues to offer freshly baked breads, muffins, croissants and baguettes as well as "a huge selection of delectable sweet treats." Next to the seafood department, with its larger lobster tank, is the extensive meat department, featuring Sterling Silver beef. It has its own service counter with ready for the oven or BBQ items such as shishkabobs. "Everything is grouped together, fresh, processed and frozen meat products are in one area." Wider aisles, lower shelves The additional grocery aisles are wider but the shelving isn't so high that top items can't be reached. "The store is designed in a way it's easy for customers to shop," said Koutsoulianos. There's quite a bit of space in the store." The specific renovation which has elicited the most feedback from customers is in the dairy section, where large new windows allow in streams of natural light, and a serene countryside mural runs the length of the wall. "People just love that side of the store; it just looks great. We've received a lot of positive feedback." The dairy department was also outfitted with new energy efficient freezers and LED lighting. Sobeys pharmacy has been enlarged and now includes a private room for consultations. Next to the pharmacy, Sobeys has added four aisles of health and wellness products, stocked full of organic, lactose-free, gluten free and soy-based items. Sobeys floral shop remains and still offers "Possibly one of the nicest selections of roses." The former Vineyards Estate Wines area is now called The Wine Shop, a smaller but more efficient use of space with clear signage, a wide selection of wines and knowledgeable staff. Approximately 30 new staff were added to concentrate on front end service and avoid lineups, bringing the total number of employees to 150. "Comments have been positive," said Koutsoulianos, as he walks the aisles, adjusting a display, greeting customers and staff. "It was a lengthy renovation and a lot of people were frustrated with product moving around on a daily basis. But the feedback has been great, people love the store." Koutsoulianos understands the upheaval a renovation can cause customers, and all attempts were made to limit the confusion. That's why he is front and centre, personally handing out directories, leading customers directly to the items they're searching for and continuously monitoring activities. Directories are readily available and include a store map and a breakdown of The new cheese island is a great addition to the rejuvinated Sobeys. for quick turnover of product, which includes local smaller better." "We want customers to feel comfortable. My motto to staff is, if it's not good enough for you to put out there, if you wouldn't take it home, don't put it out. Simple statement. We're not going to be perfect, nobody's perfect. We want the departments to be fresh every day. We've got to stand behind that; when you say fresh, it's got to be fresh." Koutsoulianos urges customers to "stay tuned" for Sobeys expanded in-house demo stations. "We want people to try more and more products." Sobeys is open seven days a week from 7 a.m. to midnight. Customers can still get up a Club Sobeys card and convert points accumulated instantly at the checkout for cash off their groceries. Photos by Chantal Ayotte/Oakville Beaver