Milford chronicle., 1953-10-16
atlantic And Pacific Tea
Co. Is Celebrating
9th Anniversary
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s. Avoid both merchandising
practices and types of mer-
- chandise that will reduce
efficiency and increase opera
ting costs.
In the past 81 years the food
industry has made great progress
in shortening the route between
farm and dinner-table," Mr.. Burg
er said. "This has been beneficial
to consumers because it has given
them more food for their money,
and 1t has helped producers by Civ
ing them larger share of the con-
sumer's food dollar"
Mr.. Burger said that modern re-
frigeratiOn, improved storage,
transportation and handling opera
tions in recent years have resulted
IN substantial reduction in the
waste and spOilage of food, but
that this was still one of the most
challenging problems for the entire
food industry. "The government
estimates that as much as one
fifth of some crops grown in this
country are lost through spOilage
on the farm. in transit, or in the
hOme," he said.
Pointing out that the retail food
business is the most competitive in
the country, Mr.. Burger cautioned
against practices that might give
shOrt-term competitive advan-
tage, but that in the end would
work against the best interests of
consumers, producers and the in
dustry itself.
zone thing we have learned from
our "a years experience in the
food business is that the customer
is the boss" he said. "She deter
mines what she will buy, where
she will buy it, and how much she
will pay for it, We must view with
caution new developments that on
the surface seem to be rendering
the consumer a service, but actual
ly are liable to increase the cost
of food to her"
In this connection, Mr.. Burger
cited the problem of store hours.
There is evidence today in some
localities of an effort to increase
store hours and to keep food stores
open every day in the week" he
said. "Such developments should
be studied very carefully, for they
may well lead to increased opera
ting costs for food merchants and
higher food prices to consumers.
This is not only contrary to the
interests of employees, but is
basically an inefficient and costly
way of operating. It was for this
reason that Arp pioneered the s.
day work week for it's employees,
and store hours that were geared
to customer shopping needs and
habits"
Along the same lines, Mr.. Burg
er referred to the trend towards
the introduction of nOn-fOod items
in food stores.
When our company first start
ed, we were tea merchants" he
said. Gradually we added spices.
staple groceries, meat and fresh
fruits and vegetables. Today, the
average super market stocks as
many as 5000 food items, including
wide variety of foods that a few
short years ago would have been
considered in the luxury class.
Now many food stores are add
ing nOn-fOod lines. Before doing
so, however. they should be sure
that they are really serving the
customers best interests; that
they are qualified to handle the
new line efficiently; and that it
will not distract from the real Job
serving the food needs of the
American consumer" he added.
''We have always considered our
selves food merchants" he con-
cluded.
Continued efforts on the part of
APP to seek solutions to these
problems were pledged by Mr..
Burger. He said all the cOmpany's
facilities would be devoted now, as
in the past, to carry out the simple
philosophy of the founder to-
"Give every customer the most
good food for her money"