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Robert Paquette is an indie grocer with a super sized store that draws customers from miles around. Pasquier, in the city of Saint-Jean-sur-Richelieu, Que. Each week, tens of thousands of customers visit the enormous, ,sq. Running a typical, 40,sq. Somehow, Pasquier, at triple the size, pulls it off. Best known for its enormous meat section and bakery, where more than cakes a week are made-to-order, Pasquier also features several more large, ready- to-eat counters serving up everything from fresh pasta to sandwiches and soup.

Then there are the cooking classes, where customers can learn about everything from barbecue tricks to Indian cuisine; and a dining room where shoppers can take a break and sample some of the goods they picked up on the vast shopping area one floor below. For starters, the store has five express cashouts, plus another dozen full-cart cashiers. It is quite likely the largest independent grocery store in Canada. Of its sprawling , sq. At Pasquier, most of its more than cheeses are from Quebec.

Likewise, Paquette likes to give preference to local, or small, suppliers. Multinationals, he says, pay premiums for shelf space, but not local independents. Paquette no longer deals with suppliers personally, but he makes a point of meeting them all.

His approach includes a fancy olive bar with multicoloured olives, a bulk candy counter and a large variety of beers from microbreweries, some of which he had to persuade to sell him less than a palette at a time.

And because Pasquier is its own wholesaler, the prices are cut rate. On the frozen side, Pasquier sells its meat in unique, store-designed packages. The meats can be defrosted quickly in water and, Paquette insists, the quality is as good as fresh. But, says LeBel, Pasquier is more than meat. Pasquier is able to straddle the pricing of the large chains and the discounters, mindful that some shoppers cannot afford indulgences such as aged meat and organic peanut butter.

It makes sure it has something for everybody. Of course, size matters—to some shoppers, at least. But Annie Paquette counters that the store has tight controls on inventory and waste, adding that its pricing, variety and design give it a leg up on the competition. Viateur opened a small grocery store in Henryville, Que.

The store later became a Metro affiliate. So he made a deal with his son. Today, Robert and his two brothers, Mario, 50, who is in charge of operations; and Guy, 63, who runs the factory where the meat and food is processed, cooked and packaged, have expanded the Henryville store.

Total employment is roughly people. So, what makes it all work? Print Email Change text size. Previous 1 of 10 Next. Most of Pasquier's more than cheeses are from Quebec.

Pasquier spans an impressive , square feet. Pasquier has an impressive meat section. Customers can learn everything from barbecue tricks to Indian cuisine at the store's cooking classes. Paquier's stunning seafood counter. The store has five express cashouts, plus another dozen full-cart cashiers. Are you concerned about the impact of recreational cannabis use at your workplace?

The biggest little supermarket in Canada | Canadian Grocer

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Thematic anaysis was used to analyze the data. Remember me on this computer. Somehow, Pasquier, at triple the size, pulls it off. Best known for its enormous meat section and bakery, where more than cakes a week are made-to-order, Pasquier also features several more large, ready- to-eat counters serving up everything from fresh pasta to sandwiches and soup.

Then there are the cooking classes, where customers can learn about everything from barbecue tricks to Indian cuisine; and a dining room where shoppers can take a break and sample some of the goods they picked up on the vast shopping area one floor below. For starters, the store has five express cashouts, plus another dozen full-cart cashiers.

It is quite likely the largest independent grocery store in Canada. Of its sprawling , sq. At Pasquier, most of its more than cheeses are from Quebec. Likewise, Paquette likes to give preference to local, or small, suppliers. Multinationals, he says, pay premiums for shelf space, but not local independents. Paquette no longer deals with suppliers personally, but he makes a point of meeting them all.

His approach includes a fancy olive bar with multicoloured olives, a bulk candy counter and a large variety of beers from microbreweries, some of which he had to persuade to sell him less than a palette at a time. And because Pasquier is its own wholesaler, the prices are cut rate. On the frozen side, Pasquier sells its meat in unique, store-designed packages.

The meats can be defrosted quickly in water and, Paquette insists, the quality is as good as fresh. But, says LeBel, Pasquier is more than meat. Pasquier is able to straddle the pricing of the large chains and the discounters, mindful that some shoppers cannot afford indulgences such as aged meat and organic peanut butter. It makes sure it has something for everybody. Of course, size matters—to some shoppers, at least.

But Annie Paquette counters that the store has tight controls on inventory and waste, adding that its pricing, variety and design give it a leg up on the competition.

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