Media Contact: Lori Willis
Director of Communications
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.
of in-store restaurants is not new to Schnucks.
Schnucks opened its first snack bar in 1958 at the
# # #