Specialty Food Magazine

MAY-JUN 2013

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: http://specialtyfoodmagazine.epubxp.com/i/123797

Contents of this Issue

Navigation

Page 65 of 103

Lazy Acres Market History…Lazy Acres opened its doors in 1991 in Santa Barbara, Calif., doubled its size to 28,000 square feet by 1997 and was bought by Bristol Farms in 2005 for its renowned natural and organic format and Lazy Acres brand distinction. Since opening, the market has been the leader in natural and specialty foods in the tri-county area and beyond. Making its mark on the Santa Barbara area, the business moved south in 2012 to open a second location in Long Beach, filling 30,000 square feet of space and offering a top-notch selection of wholesome and local foods at competitive prices. Lazy Acres has created an ingredients standard, developed to help make buying decisions based on the cleanliness of ingredients. Year Opened: 1991 Locations: Santa Barbara, CA; Long Beach, CA Type of Business: Natural food store Outstanding Features: Fresh bread program, large selection of organic produce and Natural Living supplement and beauty department Contact: Rudy Chavez lazyacres.com T his charming specialty and natural food store is warm and inviting while offering an exceptional selection of products, from house-made organic breads and European butter to a vast selection of local organic produce. Known for its unmatched customer service, Lazy Acres Market prides itself on knowing customers by name. Points of Distinction…With a large selection of locally produced goods in all categories and a high level of customer service that revolves around the motto, "Show, don't tell," the staff creates a family atmosphere throughout its two stores. Decorated with wood finishes, full-spectrum lighting and live plants, they've created a warm, inviting shopping experience and a place where people come to hang out. "Like our name suggests, the open layout promotes strolling the store at a relaxed pace and not being funneled through a maze of aisles to get where you want," says Rudy Chavez, brand manager. "The open layout provides the opportunity to discover something new around each corner and the freedom to take a shortcut to your destination item if necessary." A few departments set Lazy Acres apart from the competition. "Natural Living is very popular because of its varied selection of vitamins and supplements, competitive pricing and knowledgeable staff," says Chavez. "And our deli and bakery departments are crowdpleasers because of our in-house production, quality and natural and organic ingredients." With 95 percent of deli sales and 80 percent of bakery sales coming from items made on the premises, it's clear that quality is paramount, with many products made from organic ingredients. Other popular features include the in-house slow-roasted meats and fresh bread programs, juice bar and cappuccino bar. Lazy Acres' atmosphere is casual and customers tend to be social. "People meet here frequently for coffee or a meal and often bump into a friend. It's as much a community meeting place as it is a grocery store," Chavez says. The Santa Barbara location, down the street from Santa Barbara City College, offers weekly discounts for seniors, students and faculty. "We'll see the same students and faculty daily for coffee in the morning and lunch in the afternoon, but they also concentrate their grocery shopping on the day the discount is offered." How It Keeps Innovating…"We stay ahead of the curve by actively seeking out interesting products, knowing where the trends are heading and listening to our customers," Chavez says. Through their efforts, the staff has made Lazy Acres the choice for everything from natural foods to cheeses, sushi and wine. Knowing that customers are educated and interested in good health, Lazy Acres has created an ingredients standard, developed to help make buying decisions based on the cleanliness of ingredients (free of artificial flavors, colors, fats, sweeteners or preservatives and/or minimally processed). "We also seek to support sources of organically grown foods and source locally where possible," Chavez adds. "Abiding by these standards when selecting products really resonates with our customers."—D.S. Rudy Chavez MAY/JUNE 2013 63

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - MAY-JUN 2013