storewanderer wrote: ↑March 21st, 2021, 1:01 pm
It appears the attempt to reboot Pavilions a few years ago as an upscale/unique format (right around when they were trying the Rite Aid merger) has sort of hit the skids and Pavilions is being run oddly again. My guess is they have not done as well as they had hoped with this initiative. There are too many others in SoCal doing this format who have a longer term relationship with their customers (Gelsons, Bristol, etc.), strong service levels and very professional employees who understand how to run an upscale format. Pavilions was run like a dim dark boring Vons with tight expense controls that severely hurt mix, service, and attitude for too long- that is a stink you cannot quickly wash away with some bright upscale remodels.
I agree. There's simply too many trendy, upscale grocers throughout the Los Angeles area -- everything from Gelsons to Bristol to Erewhon, etc. -- and the Pavilions banner is just too battered for it to successfully grow market share in the arena.
I think they would be better off trying the Albertsons Market Street concept in Portland, Seattle, and some other markets IF (and that is a big IF) they can execute it the way it is being executed in Boise. Perhaps in Denver and Phoenix too. But they did it in Boise- they put the resources into it and put together two stores there that are great upscale formats, operated well, good employees, great execution... I think they could pull it together in these other larger markets too if they put the resources into it they have in Boise.
The Market Street concept seems geared more toward foodies than folks with deep pockets. IMO, the format could be successful in any market where Albertsons' various banners don't have a poor reputation.
But I guess the question I would ask is how is the quality of this new stuff they have brought in that is frozen? I guess if the quality of the frozen product is equal to or better than the quality of their scratch product, it is okay? What about the ingredient list on the frozen product vs. the scratch product- in terms of how clean the ingredients list is? Also a factor...
NorCal Safeway switched to frozen layer cakes many years ago (perhaps 15+ years ago). Before they did a scratch mix in store similar to the french bread and donuts. At least most of Safeway's cakes are still decorated in the store. At many other chains the whole cake is pre-decorated at the factory then frozen and in many cases (especially at Kroger and Wal Mart) put straight onto the display pre-packaged right out of the box. Same level of effort to stock and display that "fresh bakery" cake as goes into stocking a frozen dinner on the freezer aisle.
Pavilions is still decorating the cakes in-store, but the one we bought had a strong "ice box odor" taste. You bring up some rare points, but rare is the quality of a "fresh" product that's been trucked frozen for over 2,600 miles justify a premium at an upscale store. Walmart charges $5 for its small cakes, whereas Pavilions charges $11 for nearly the same size. ...