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...Over the past decade, Whole Foods has defined and reshaped the industry," says Edward Aaron, analyst at RBC Capital Markets. "They have pronounced the traditional health-food-store format dead and put together a higher-end specialty experience while attracting a much broader customer base...
...There is a quality standard that applies to every product in the store," explains A.C. Gallo, the other half of the co-president, co-COO team. That means no artificial colors, additives or preservatives. For meat, it means no antibiotics, hormones and animal by-products in the feeds, including in deli meats. For fish, it means no antibiotics, mercury or PCBS. (Whole Foods owns a seafood supplier on each coast...
Broader sustainability extends to every corner of the corporation, from the floor tiles (which are made of 50% postconsumer waste) to the company's composting efforts to its four solar stores (and one all-sustainable store, which received the rigorous LEED?Leadership in Energy and Environmental Design?certification from the U.S. Green Building Council) to a Green Mission Team, which provides input on every new store...
Still, "Whole Foods is not for everybody. Hey, we get that," Robb admits. When site searching for a new store, Whole Foods limits itself to areas with college-educated inhabitants, which translates to wealthier neighborhoods and university towns. "People who understand why they might not want to eat food with pesticide or why organic might cost more, or who are aware that 90% of American beef contains hormones and what that means," Robb explains...
...year-old store at Whole Foods' home base in Austin?an 80,000-sq.-ft. flagship and the chief laboratory for new ideas?is designated a "happy" store. All 600 employees attend monthly meetings, and everyone has a say. "We talk a lot about choosing our attitudes and what we're going to bring to the table that day," says store team leader Seth Stutzman...