Media Contact: Lori Willis
Director
of Communications
314-994-4602
Feb. 19, 2008
Schnucks Puts the Sizzle Back in In-Store Dining!
Two New Cooking Facilities Open at Schnucks Woods Mill
Store
Construction
on both the The Bistro and The Grille had been taking place behind a wall, and
recently that wall was removed allowing customers their first glimpse at the
new counter seating area. According to
Store Manager Theresa O’Brien,
it was like unveiling a great surprise.
“Our customers were already excited about their new Schnucks, but when that wall came down, I was stopped several
times a day by people who wanted to know when they could get their first taste
of food hot off the grill,” she said.
Schnucks
Director of Deli Melissa Bunch
explains, “We have created two distinct operations catering to different types
of diners. The Bistro is our version of
a ‘Chef’s Table’ offering a fine dining experience where menu items are
prepared by the chef while you watch. The
adjoining area we’re calling The Grille, and it’s an open pit area offering
more casual fare.” Bunch says both will
be operated during peak times of the day as determined by customer visits.
She
added, “The dining facilities are operated out of our Prepared Foods
department. The Bistro provides seating
for eight customers at a time from the counter area that faces the
workspace. However, customers may order takeout
at either station.”
Bunch says
The Bistro will feature plated, fine dining selections such as Baked Brie, Sea
Scallops, Chicken Marsala and Smoked Beef Brisket.
The
Bistro also offers made-from-scratch and tossed salad selections. These top the traditional salad bar offerings
by including a more extensive array of perishable ingredients.
The
Grille will serve items such as char grilled pizza and quesadillas to order, as
well as burgers, brats and grilled sandwiches of pork and beef tenderloin and
chicken breast.
The idea
of in-store restaurants is not new to Schnucks.
Schnucks opened its first snack bar in 1958 at the
Founded
in
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