KOWALSKI'S MARKETS: UPPING THE GAME IN THE SUPERMARKET WORLD
Location(s):
Multiple
Kowalski’s Markets has made a name for itself in Minnesota, thanks to a dedication to top-quality produce and meats, delicious deli items, and an overall approach that focuses on the customer, all contributing to a high-end supermarket experience. With the addition of its Edina location in Southdale Mall, the company looked to continue that offering while upping its foodservice game. Partnering with Boelter helped Kowalski’s Markets achieve those goals while rising to the challenges that come with installing a supermarket into an existing indoor mall.
Bringing Foodservice Design Experience to the Supermarket World
Like its other locations, the Edina Kowalski’s Markets offers a variety of different concepts all under one roof, including a pizzeria, a pho and ramen bar and a made-to-order burger bar, all in addition to the deli and meat department you expect at a supermarket. Chris Arenson, project manager at Boelter, not only has experience designing kitchens for foodservice operations, he has also worked with the team at Kowalski’s on past projects. He was able to work deftly to create designs and recommend equipment that would enable the foodservice aspects of this location work effectively while keeping in mind the specific and unique needs of a supermarket.
- Maximizing Efficiencies. One of the advantages of having multiple concepts all in one building is the opportunity to share some equipment. Reducing redundancies improves efficiencies and streamlines some costs. For example, the conveyor dishmachine installed in the deli is also used by the neighboring stations, including the pho bar and the cheese and olive bar.
- Designing to Fit the Space. Working within an existing building always brings some challenges, and this Kowalski’s was no exception. Each station needed its own prep sink, so Arenson planned ahead to make sure the plumbing access wouldn’t be a problem. By working with the general contractor early on in the project, he was able to run the water lines where they needed to be during the construction phase. The coal-fired pizza oven was another piece of equipment that took special consideration. The weight of this oven meant it needed to be installed on a grid line. That made the remaining space in the prep area pretty tight, but Arenson’s experience allowed him to design a kitchen where the workflow could proceed well without staff feeling congested.
- Putting the Customer First. One thing that sets Kowalski’s Markets apart is its priority on the customer experience. That came into play in the design of this location in a few specific ways. In the deli, prep counters were designed flat, without a backsplash, so that staff can look up and out at the service areas while cooking and doing prep work. “In everything you do, the important part is to always be facing the customer, and Chris was vital in coming up with a design that would enable that,” says Darren Hines, project director, Kowalski’s Markets. In the pizzeria, the kitchen has a big open window facing out to the mall, so people shopping walk by and see the staff hard at work making pizzas. “It’s designed to catch the eye and draw people into our space,” Hines says.
A Focus on Equipment
Having the right equipment plays a big part in producing quality food in all areas of the supermarket. “The people at Boelter have always been really good at finding us the right pieces of equipment for the space and putting us in contact with the right contractors to customize things when needed,” Hines says. Some of the equipment highlights at Kowalski’s Edina location include:
- Dry Ager. Arenson conducted research into different options of meat curing cases to find just the right equipment for Kowalsk’s Markets’ first foray into aged meats. The benefits of the Dry Ager is it’s self-contained, so it didn’t need a water connection or a floor drain to control the humidity. Glass doors allow customers to see the steaks and salmon in the process of aging.
- Rational Combi Oven. The other Kowalski’s Markets locations also have Rational combi ovens, but this new version has the ability to load more recipes, making it easy to cook foods with the touch of a button.
- Pitco Fryers. Built-in filtration helps improve the cooking processes in the deli, allowing operators to focus on serving customers rather than cleaning and replacing oil.
- Earthstone Pizza Oven. The pizzeria not only has a Blodgett deck pizza oven, it also features a coal-fired pizza oven to add to the ambiance of the operation. The ability to cook at high temperatures infuses the pizza with a unique flavor.
"The people at Boelter have always been really good at finding us the right pieces of equipment for the space and putting us in contact with the right contractors to customize things when needed."
– DARREN HINES, PROJECT DIRECTOR, KOWALSKI'S MARKETS
Planning and Collaboration
Working together with the team at Kowalski’s Markets helped ensure the success of this project. “From the staff to the managers, they’re all great people,” Arenson says. “They are able to communicate clearly what they want, which helps make my job easier.” Much of the equipment sourced for this project drew on experience from the other store locations, using what worked and bringing those same pieces into the new store.
Arenson also worked closely with the general contractor and other trades. Being in on the planning from the early stages and maintaining good communication was part of what helped ensure this project’s success. “From installing hoods to sequencing the order of installation correctly, there’s a high amount of coordination in a project of this scope,” Arenson says.
Being on site in the early stages was critical, especially for the many custom cabinets and prep tables designed for the Kowalski’s Markets Edina location. Arenson worked with a fabricator to build out products with laminate for a warmer feel in the different foodservice stations. In order to ensure everything was installed and ready to go on opening day, he made sure to take measurements early in the construction process and communicate with the other trades about the design.
“There’s not a lot of flexibility once a supermarket sets an opening day, with all the fresh produce and other items ordered and ready to go,” Arenson says. “I knew we had to plan early because there’s generally a longer lead time in custom builds, but we have a great relationship with this fabricator and were able to get it done.
Even with extensive planning, some last-minute hiccups can’t be avoided, and the Edina location was not without a few issues. “There were a couple of stainless steel tables that once they were installed, we realized we didn’t like the setup,” Hines says. “Chris was able to switch them around, fill in the holes that were drilled and make it work. Having him on hand for all of those last-minute changes was key.”
From initial design consultations to installation and set-up, through multiple revisions and delays, Arenson helped keep the Kowalski’s project going smoothly. “Chris was there at every step of the operation,” Hines says. “It would have been impossible to do without him.”
“There were a couple of stainless steel tables that once they were installed, we realized we didn’t like the setup. Chris was able to switch them around, fill in the holes that were drilled and make it work. Having him on hand for all of those last-minute changes was key.”
– DARREN HINES, PROJECT DIRECTOR, KOWALSKI'S MARKETS
