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COURIER L 10 IFE, AUG. 28-SEPT. 3, 2020
‘Best of both worlds’
Red Hook Fairway transitions
into Food Bazaar
BY MEAGHAN MCGOLDRICK
The Red Hook Fairway may be gone
but its spirit will live on in the space’s
coming Food Bazaar, according to the
chain supermarket’s executive vice
president.
Bogopa Enterprises, which owns
Food Bazaar, made a deal with Fairway
on July 15 to purchase the bankrupt grocer’s
locations in Red Hook and Douglaston,
Queens, after failing to sell at a
bankruptcy auction earlier this year —
and Edward Suh, executive vice president
of Bogopa/Food Bazaar Supermarket,
says that the company is hoping to
build upon Fairway’s 14-year reign in
the waterfront neighborhood.
“We’re honored to be a part of Red
Hook,” said Suh, adding that Food Bazaar
will retain all of Fairway’s employees
and will even incorporate some of
the former supermarket’s “signatures”
such as gourmet cheeses, in-house
roasted coffee and specialty organic and
pre-made items into its selection.
All the while, Suh said, Food Bazaar
will bring its own wide array of offerings
— something he said will be “the
best of both worlds.” According to the executive
director, Food Bazaar will bring
its high-quality fresh meat, seafood and
produce to the table, while offering diverse
offerings from around the world
and honing in on what the community
itself would like to see on shelves.
Referencing the company’s mission
statement “Feeding Your Way of Life,”
Suh said Food Bazaar is proud to embrace
and celebrate all cultures, providing
a diverse international selection of
ethnic food items.
“We are excited to introduce even
more of Brooklyn to new and exciting
fl avors from around the world,” said
Suh.
The sprawling supermarket’s level of
service will also improve as part of the
acquisition, he said.
“What that means is that, if you
give us a whole fi sh that we sell you,
we’ll skin it and we’ll steam it — free of
charge. If you buy a whole oxtail, let’s
say you’re taking it to grandma’s house,
we can cut it in quarter-inch portions for
you, free of charge,” Suh explained. “We
pride ourselves on offering that type of
service for our customers and that is
defi nitely going to continue for our Red
Hook location.”
In addition to the Fairway signatures,
Suh said, Food Bazaar will also
keep the company’s famous prepared
foods such as lobster rolls fully stocked
— something, he said, is reminiscent of
the company’s ability to individualize
service in the neighborhoods it serves.
“What we offer in our Corona store,
A look at Food Bazaar’s Bronx Terminal location,
which the company’s new site at the
former Red Hook Fairway will soon include
features of. Bogopa Enterprises
for example, is different than what we offer
in our Long Island City and East Williamsburg
locations. What that allows
us to do is really listen to our customers
and source different products that cater
to each community,” he said.
Food Bazaar was established in 1988
opening its fi rst store in Queens, according
to Suh. Bogopa — which operates
26 Food Bazaar stores in the Tri-State
area, including six outposts in Brooklyn
— put in a bid for the two locations during
a bankruptcy auction in early July.
The fi rm edged out a counter-offer by
Seven Seas, an operator and member of
the Key Food Stores Cooperative, which
bought Fairway’s other Kings County
outpost at the Georgetown strip mall on
Ralph Avenue for $5 million in March.
Looking ahead, the warehouse supermarket
located a 480-500 Van Brunt
St. will remain open during mostly
overnight renovations and the occasional
daytime upgrades to the store,
which Suh said will mirror the decor
of the Food Bazaar supermarket in the
Bronx Terminal and include polished
concrete, energy-effi cient cases and a
higher volume of air circulation.
The growing business also aims
to continue its partnership with local
elected offi cials, churches and community
organizations in the neighborhoods
it serves — and Suh believes its local
staff will help keep the neighborhood
spirit of the store alive for years.
“We understand that we’re a staple
in most communities, so we embrace
that role and we want to be a part of the
community — that’s what makes it fun,”
he said. “Our employee makeup is so diverse
and they are from the communities
we serve, which is really beautiful
because they can give us advice on what
we should work on, what we should
carry and what services we should offer
to the customers.”
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