The deli and fresh food section at Strack & Van Til blends traditional Midwest comfort foods with healthier options.
The retailer’s fried chicken is an overwhelming best seller. An average of 50,000 pounds is sold per week.
Fresh chicken is coated in a seasoning mix that was developed in-house.
In a poll conducted by an area newspaper, customers consistently name Strack & Van Til as the region’s No. 1 caterer. A single store can sell 10,000 pieces of fried chicken on Christmas Eve.
Between 35 and 40 deli salads are available every day. Potato salad is the most popular.
“In northwest Indiana, we like our salads sweeter,” said Wright. “We didn’t know that until we started doing business in Illinois.”
Strack & Van Til offers to prepare fish purchases, a service offered by few of its competitors.
Friday night specials
Fridays are always busy at the seafood counter. Fried is the most requested cooking method.
In 2013, Strack & Van Til started creating new recipes for its grab-and-go sandwiches. Sixteen new sandwiches were introduced.
The sandwich program emphasizes fresh ingredients, including breads that are baked in store every day.
Recipes were developed in-house using the same meats and cheeses available in the deli section.
Strack & Van Til meets the demands of health-conscious customers by including healthier options like vegetables.
Rotisserie and grilled chicken can be found along with fried. The rotisserie chicken is also used to make the Rotisserie Chicken Salad found in the deli case.