Carlos R. Hernandez/Retail Design Collaborative
The new Erewhon location in Santa Monica, Calif., blends indoor and outdoor space. Customers can dine under a cedar trellis in the garden terrace. “Bringing the patio into the store was an important element,” said Tony Antoci, CEO, Erewhon.
Carlos R. Hernandez/Retail Design Collaborative
David Sheldon, VP of client engagement at Retail Design Collaborative and the executive architect on the project, and Tony Antoci, CEO, Erewhon.
Carlos R. Hernandez/Retail Design Collaborative
Skylights help bring natural light into the store.
Carlos R. Hernandez/Retail Design Collaborative
“Every color of the rainbow that comes out of natural organic foods, you want to see that,” said Sheldon. “Natural lighting, in combination with a really thoughtful lighting design, it really adds a huge amount of value to the grocer and food experience.”
Carlos R. Hernandez/Retail Design Collaborative
“I don't want to say it's as much restaurant as it is grocer but there's a huge fresh food component to it and all of this yields a social experience that we think is completely unique in the grocery industry,” said Sheldon.
Carlos R. Hernandez/Retail Design Collaborative
The store’s pizza oven is imported from Italy. At Erewhon’s other stores, food service makes up 30% of total sales, said Antoci.
Carlos R. Hernandez/Retail Design Collaborative
At the new Erewhon store, customers can try eight different kombuchas on tap.
Carlos R. Hernandez/Retail Design Collaborative
“Short of health and bringing people in for unique products, service is our No. 1 goal,” said Antoci. All stores staff between 150-200 employees who are trained at for six to 12 months before a new store is opened.