Market Conception

5. a fresh market

9. a fresh market How do we make the experience happen... Sweet, Sour, Savory, Salty and SCENT Every tasting regardless of the time of day MUST cover three taste buds The experience begins before the customer walks in the door. It starts in the harbor every Saturday and Sunday morning. Every weekend beginning at 10am our tasting begins. With a sample of our freshest fruits, a hot breakfast item, and a beverage. At noon our breakfast ends and the shift will now focus on lunch, snacks and dinner. By having a live chef grill in front of the store , so people can ask questions, smell the food and watch it being cooked. Something new … . A fresh choice.

11. a fresh market 11pm-7 11pm-7 11pm-7 11pm-7 11pm-7 Off 11pm-7 Prep Cook 11pm-7 11pm-7 11pm-7 11pm-7 Off 11pm-7 11pm-7 Prep Cook 9-6 9-6 10-6 10-6 Off 10-6 10-6 Flowershop 7-4 7-4 7-4 7-4 7-4 Off 7-4 Stk/Del 7-4 7-4 7-4 7-4 Off 7-4 7-4 Stk/Receive 8-2 8-2 sampler 2-9 2-10 4-11 2-10 Off 12-8 Off Cashier 2-9 2-10 4-11 12-8 12-8 Off Off Cashier 8-4 8-4 12-8 8-4 8-4 Off Off Cashier 8-4 8-4 8-4 Off Off 8-4 8-4 Cashier 2-11 2-11 2-11 2-11 Off Off 1-9 Cashier 7-4 7-4 7-4 7-4 Off 7-4 0ff Meat 4-11 4-11 4-12 4-12 7-4 Off Off Meat Off Off Off 10-6 10-6 10-6 10-6 Deli/Meat 3-11 4-11 4-12 4-12 2-10 Off Off Deli 7-4 7-4 7-4 7-4 7-4 Off Off Deli 9-6 9-6 2-10 Off Off 2-10 2-10 Deli 7-4 7-4 7-4 Off Off 7-4 7-4 Deli 9-5 9-8 11-9 10-6 Off Off 7-4 Butcher Sunday Saturday Friday Thursday Wednesday Tuesday Monday Position

12. a fresh market