By Lorrie Baumann
Uncle Bill’s Sausages started with a breakfast burrito. Today, Uncle Bill’s Sausages makes 50 varieties of sausage that are sold in supermarkets across Montana.
That breakfast burrito came into the story when Bill Stoianoff went to San Francisco to attend the Winter Fancy Food Show. He was staying with a friend, and he thought he’d make her a nice breakfast burrito one morning to help show his gratitude for the lodging. To make his burrito, he says, you boil a potato the night before, and then in the morning, you cube it up, dice an onion and fry it, and you scramble an egg with some sausage in it. He’d bought some chorizo to put into it, but when he opened the package and looked at it, it scared him so badly that he just tossed it into the garbage. “It was one of those aha moments where you think, ‘I could do this better,’ and that’s what I do,” he says. “I said, ‘You know, I could make this from pork shoulder, and it would be better.’”
That started something. In 1987, he went to New Orleans to take lessons in andouille. “I had a letter of introduction, and in the South, a proper introduction is everything,” he says. “I couldn’t get the good stuff, so I learned to make it.”
He came back to Montana from New Orleans, met up with a friend who was opening a Cajun restaurant and made up a batch of the andouille he’d just learned to make. “We were in business after that,” he says. “I used to make it in a teeny kitchen in the back of a bar that was about three phone booths big.” Then after a few years, a butcher who was supplying him with his meat offered him the use of his kitchen, and Stoianoff made his sausage there for the next 15 years. “It’s just kind of the Montana way of things,” he says. “You just say, ‘This seems like a good idea,’ and run with it.”
For the past nine years, he’s been making his sausage in a commercial processing kitchen called the Mission Mountain Food Enterprise Center in Ronan, Montana. It’s a hundred-mile drive from Stoianoff’s home in Missoula, but it’s worth the drive because it’s also a US Department of Agriculture-inspected facility, which allows for commercial production. “Before that, I could only sell in the farmers market,” Stoianoff says. “Now I can sell to grocery stores.”
“It’s just wonderful. I went to Bozeman to get more USDA training,” he says. “To do USDA, you have to be perfect. But once you’re certified, people will buy it because they know it comes from a completely clean situation.”
Stoianoff insists on using only high-quality ingredients. “No preservatives, no additives, no fillers, low fat, low salt, and I grind all my spices from whole just before I use them,” he says. “It’s made with pork shoulder. No noses, hoses or roses. They call that offal for a reason.”
Citymeals-on-Wheels Board Member Yusi Gurrera of Citarella – a top destination for gourmet groceries and fine prepared foods – delivered meals to homebound elderly New Yorkers as part of the Chefs Deliver for Citymeals program.
A Citymeals initiative, Chefs Deliver brings together a rotating cast of culinary stars who, once a month, lend their talents to Citymeals – cooking and often personally delivering the meals to the doors of New Yorkers who are too frail to shop and cook for themselves. Chefs Deliver was launched in January 2014 by Citymeals Board of Directors Co-President Chef Daniel Boulud and Citymeals Board Member Chef Charlie Palmer.
Citarellaprepared a total of 100 meals consisting of salmon Florentine and bruschetta, quinoa salad and sautéed peas and mushrooms. Gurrera, Citymeals Executive Director Beth Shapiro, and four Citarella store managers hand-delivered several meals to Citymeals recipients living in Greenwich Village. The remainder of the 100 meals was delivered to recipients on the Upper East Side.
A longtime Board Member and supporter of Citymeals, Gurrera will be honored at Citymeals’ 29th Annual “Power Lunch for Women” on Friday, November 20. Later this month, Citarella will kick off its annual “Round Up for Citymeals-on-Wheels” program. Running from Thanksgiving through December 31, 2015, customers at participating Citarella stores will be asked if they would like to make a donation to Citymeals at checkout. Participating locations include all New York City and Hamptons stores. Over the years, Citarella has raised over $620,000 for Citymeals through the “Round-Up” program.
“With Thanksgiving just weeks away, it’s important for us to remember those who are in need, especially our frail aged neighbors who live behind closed doors,” noted Shapiro. “Citymeals is extremely grateful to Yusi and Citarella for participating in Chefs Deliver this month and for their ‘Round-Up’ beginning in just a few weeks. We also look forward to honoring Yusi at our Power Lunch for Women.”
Citymeals-on-Wheels prepares and delivers weekend, holiday and emergency meals for 18,000 homebound elderly New Yorkers. More than 60 percent of Citymeals recipients are over 80 years old; 23 percent are over 90; more than 200 have lived at least a century. All recipients are chronically disabled by conditions such as vision loss, diabetes, arthritis and heart disease. Nearly all need assistance walking. It is estimated that 66 percent use a cane, 39 percent use a walker and 16 percent use a wheelchair. Citymeals recipients are also isolated: 57 percent live alone; 40 percent rarely or never leave their homes; 8 percent have no one with whom they can talk. Many are also at risk for malnutrition.
In the sunburned heart of southern New Mexico, the Tres Hermanas Mountains rise from the horizon. Nearby, in the town of Deming, family homes, local business, and acres and acres of pepper farms sprawl out in their protective shadow. It is from these mountains that Tres Hermanas takes its name. It is from this community where Tres Hermanas is inspired.
Tres Hermanas believes that great flavor comes from great farms. This is why the company works diligently alongside farmers that have grown peppers for generations. Together, Tres Hermanas and its farmers cultivate the very best seeds and ideal growing conditions to raise delicious, uniquely New Mexican peppers. All jalapenos, green chiles and tomatillos are grown within a 30-mile radius of the company’s headquarters to ensure maximum farm-to-flavor freshness.
Each fall, these peppers are harvested by hand, with each one carefully considered to ensure that only the best New Mexican peppers make it to your shelves – and your shoppers’ tables. The farmers and their families celebrate this pepper harvest by making a whirlwind of sauces and salsas, bringing age-old family recipes to life with flavorful fresh ingredients.
Tres Hermanas brings these traditional recipes to you with a full line of peppers and sauces. These peppers fill dishes with raw desert spices. Sauces run from sunset red to verdant green. All are imbued with a touch of something special that sparks the senses, something that transports anyone who enjoys their flavor from their dining room to a sun-soaked plain outside Deming, where three gentle peaks rise to kiss the turquoise sky.
Inspired by the vivid flavors this community has enjoyed for generations, these cooking sauces make it easy to create truly authentic Mexican meals in only a few simple steps.
So whether your shoppers enjoy spicy peppers, authentic sauces or both, everyone will love the dips, enchiladas, nachos, tacos, burritos and even pizzas they can make with the bold, farm-raised flavor of Tres Hermanas.
Food Lion hosted a special breakfast on Veterans Day at its corporate headquarters to present a $2 million donation to Wounded Warrior Project® (WWP). The in-store initiative, which ran from Oct. 21 through Nov. 10 was a part of the WWP Believe In Heroes® campaign.
The donation by Food Lion will go to support the 20 free, life-saving programs and services that are offered by WWP, which are uniquely structured to engage warriors, nurture their minds and bodies, and encourage economic empowerment. Since 2003, WWP has grown its programs and services to meet the growing needs of the constituency it serves. Currently, WWP provides support to more than 80,000 injured service members and over 13,000 caregivers and family support members. Through a high-touch and interactive approach, WWP’s vision is to foster the most successful, well-adjusted generation of wounded service members in our nation’s history.
“At Food Lion, we are honored to support our military and veteran associates and customers,” said Rudy DiPietro, Vice President of Merchandising for Food Lion. “Whether it’s helping a teammate’s family out while being deployed or raising money for Wounded Warrior Project in our stores, giving back to our communities and helping our neighbors is so important to who we are and what we do. We want our customers to know that we are there for them and they can count on Food Lion to meet their needs.”
Believe in Heroes is one of the largest national cause marketing campaigns in the United States, annually bringing together brands, retailers and consumers in support of injured service members, their caregivers and families. The 2015 Believe in Heroes campaign began on Oct. 24, and runs until Nov. 20. The campaign aims to tell the stories of warriors and bring to light the non-profit organization’s long-term needs in order to honor and empower Wounded Warriors. Believe in Heroes calls upon on Americans to support the brands that support our heroes. For more information, visit wwpbelieve.org.
Texas-based H-E-B, one of the nation’s largest regional grocery retailers with more than 370 stores in Texas and Mexico, has made 50,000 shelf stable foods, drugstore and general merchandise products now available to purchase and ship at HEB.com.
Products include H-E-B’s popular store brands like Central Market Organics and Cafe Ole Taste of Texas Coffees, as well as a large variety of national brands. Orders can be shipped throughout Texas, to 46 states within the continental U.S. and to military bases worldwide. Online shopping has begun and is the perfect way to ship a gift of H-E-B brand products to friends and family in time for the holidays.
Popular Texas brands that are only available at H-E-B stores are now available to purchase and ship at HEB.com. The new “Totally Texas” page at HEB.com/texas includes products made in Texas or inspired by Texans like Whataburger Whatafries and Spicy Ketchup, Franklin Barbecue Sauce made in Austin, H-E-B chips, sodas, salsas and more.
HEB.com will also offer a broad assortment of general merchandise items, including the popular Mexican-inspired Cocinaware cookware line made exclusively for H-E-B.
H-E-B Wherever You Are
With an assortment of products larger than most online retailers, and even larger than some H-E-B brick and mortar stores, shopping at HEB.com makes it easy and convenient for anyone to order their favorite products for shipping to home, family or friends.
For time-starved shoppers who want to stock up on grocery, general merchandise, drugstore and beauty products, HEB.com makes it easy to purchase items anywhere anytime. If a shopper’s neighborhood H-E-B doesn’t carry a particular specialty item, they can turn to HEB.com to have it shipped to home or office.
In Texas cities without an H-E-B store, like El Paso, Amarillo and Texarkana, shoppers can simply visit HEB.com where the products they love are just a click away. And for out of state Texans that long for their Lone Star State favorites, HEB.com makes it easy to order and ship favorite foods from back home.
“We’ve been receiving calls for decades from Texans around the country who miss their favorite foods from home like H-E-B Texas-Shaped Corn Tortilla Chips and H-E-B Cafe Ole Taste of Texas Coffees,” said Martin Otto, Chief Merchant and Chief Financial Officer of H-E-B. “Now, even if you move outside of Texas, you’ll still have a ‘neighborhood H-E-B’ just a click away.”
Taking Care of Our Troops
In addition to shipping across Texas and to 46 states, HEB.com will ship to military bases worldwide. With Veterans Day this week, theSan Antonio-based company donated its first HEB.com shipments to service members based in Texas and around the world.
“Anything that reminds our troops of home is a big deal,” said Retired Army Lieutenant General Rick Lynch. “When our service men and women are half way around the world something as simple as their favorite chips and salsa can lift their spirits during a long deployment.”
Convenience and Everyday Low Prices
HEB.com is convenient for shoppers who want to stock up no matter where they live. All customer orders are delivered using standard shipping and in some Texas cities may arrive the very next day. Orders are shipped in one to three days and can be sent throughout Texas, to 46 states (excludes California, Alaska and Hawaii), and to any Army Post Office or Fleet Post Office (APO/FPO) address in the world.
Shipping fees vary and average $5 to $10 per order. Some products require a minimum order quantity, but all products are priced at the same everyday low prices shoppers can find in-store.
“No Hassle” Returns
H-E-B has created a “no hassle” return policy for online orders. Any product ordered online can be returned to any H-E-B store anywhere for an immediate full refund, or products can be sent back using free shipping.
The Wine Institute is encouraging California tourists to explore the Wine Country by turning the spotlight on a different region each month, highlighting where to sip, eat, drink and play. This month, explore a gourmet journey to Sonoma County, the largest producer of Pinot Noir in California.
Home to 500-plus wineries, a renowned cheese trail, farm and vineyard dinners, artsy beach and wine country towns and 55 miles of ruggedly beautiful coastline, Sonoma County is one of the most well-known wine regions in California, but there’s always something new to explore. Winemakers, inspired by the region’s incredible abundance and diversity of varietals, are creating some of the state’s most celebrated wines.
SIP: Sonoma County is most known for its Pinot Noir, Chardonnay, Zinfandel and Cabernet Sauvignon, but it grows many of California’s 100-plus grape varieties. Explore the region’s 500-plus wineries in 18 American Viticultural Areas (AVAs) with this interactive map of Sonoma County wineries. Or visit the discovercaliforniawines.com interactive map to search wineries by their many amenities such as gardens, art displays, concerts, tours and picnic areas. For those travelers looking for themed tasting routes, from dog-friendly wineries to specific wine varietals, they can check out www.sonomawine.com/visit-our-wineries/suggested-tasting-routes.
STAY: Choose from luxury and full-service resorts, B&Bs tucked among the vines, charming seaside lodges, cabins and campgrounds, trendy downtown hotels or small inns on vineyard hillsides. Many prefer to pamper themselves at one of the area’s 40-plus spas and wellness centers, some of which offer access to natural thermal springs. Popular towns to stay in range from Bodega Bay on the Coast and charming wine country towns such as Sonoma, Healdsburg, Sebastopol or Petaluma. Explore all the options at Sonoma County Tourism.
PLAY: Nov. 21-22 the Holiday in Carneros kicks off the holiday season with wineries opening their doors for wine and food pairings, barrel and new release tastings and more. After the holidays, make merry in the new year with the annual Winter WINEland Jan. 16-17, featuring tours, tastings of limited production wines and more at 140 wineries. Check in regularly for more wine events atwww.discovercaliforniawines.com/events.
More fun things to do: Hike among the giant trees at Armstrong Redwoods State Natural Reserve, along the wild coast of Bodega Head in Sonoma Coast State Park, with a docent at Jack London State Historic Park or on one’s own at Sonoma State Historic Park—site of the northernmost Franciscan Mission in California. Pair local wines with wildlife at Safari West, which features private safaris from Winos and Rhinos to Cheetahs and Chardonnay. Sip, taste, shop and stroll along historic wine town squares such as Sonoma Plaza and Healdsburg Plaza.
MAKE: Guests can make their own version of the state’s signature beverage at one of many blending classes at area wineries, some of which offer cooking classes or wine and food pairing sessions. With more artists than any other county in the Golden State (27,000-plus), the region is known for its relaxed, freethinking spirit and art galleries. Get inspired and make art at occasional classes hosted by the Sebastopol Center for the Arts and Petaluma Arts Center.
GROW: Sonoma County has a variety of micro-climates from coastal ranges perfect for Chardonnay and Pinot Noir to warmer inland areas where Cabernet Sauvignon and Zinfandel thrive. Reflecting the community’s commitment to green practices, Sonoma County Winegrowers aim to have 100 percent sustainable vineyards by 2019. In addition, more than 100 organic farms and dozens of farmer’s markets are held, giving travelers the chance to select fresh ingredients for a snack or meal.
EAT: Besides grapes, Sonoma County produces a variety of specialty foods from seafood, meats and artisan cheese to honey, lavender, olives, pumpkins and olive oils, most of which can be tasted at various gourmet shops or farms. The region’s more than 500 restaurants range from Michelin- and Zagat-rated stars to casual eateries like gastropubs. Savor fresh local oysters at Bodega Bay Oyster Company or taste along the Sonoma-Marin Cheese Trail, where many creameries are open to the public (call ahead to make sure).
For another kind of comfort food, save some space for Mom’s Apple Pies in Sebastopol, which bakes fresh daily from local Gravenstein apples and other local fruit. To get hands on, sign up for an agri-tourism or farm trail experience. Each September the region’s farms open their doors during Weekend along the Farm Trails, where visitors can meet the artisan producers, enjoy tastes, tours and demonstrations, take hayrides and experience life behind the barnyard gates.
Visit discovercaliforniawines.com for information on wine regions, wines and wineries throughout the Golden State and for planning a trip to California wine country. California is the number one U.S. state for wine and food tourism with dozens of distinct wine regions, 136 American Viticultural Areas and 4,400 wineries that produce 90 percent of U.S. wine. Established in 1934, Wine Institute is the public policy association of nearly 1,000 California wineries.
With restaurants continuing to seek out ways to offer their customers wholesome, natural ingredients, Emmi Roth USA has recently released a new melting cheese to meet the needs of foodservice professionals with flavor and functionality. Natural Melt™ Creamy Fontina helps operators clean up their menus with a multi-purpose melting cheese that is crafted to melt, naturally. Three simple ingredients – pasteurized cultured milk, enzymes and salt – create an approachable flavor and buttery, velvety texture that is suited for a grand scope of culinary applications.
Developed in collaboration with the company’s team of corporate chefs and master cheesemakers, the cheese is crafted specifically to melt in hot foodservice applications. Special cheesemaking techniques are employed, including reduction of the protein bondage, to create an ideal natural melting cheese. Emmi Roth’s newest creation was launched to help foodservice operators not only elevate a host of menu favorites with a deliciously distinctive note, but also meet consumer demands for natural products.
Natural ingredients and artisan cheese are among the top 20 food trends for 2015 according to the National Restaurant Association’s (NRA) Culinary Forecast. NRA’s forecast also shows that 75 percent consider natural ingredients and minimally processed food as a hot trend, 65 percent consider artisan cheeses as a hot trend and 25 percent consider it a perennial favorite.
“Our team developed Natural Melt Creamy Fontina in response to the trends we are seeing in foodservice,” said Linda Duwve, Vice President of Sales and Marketing at Emmi Roth USA. “We take pride in delivering innovative products and meaningful cheese solutions to our customers and are committed to transparency in our cheesemaking practices and wholesome, natural food production.”
Available in 7.5-pound loaves, Natural Melt Creamy Fontina can be easily incorporated into any hot foodservice application that calls for melted cheese, including sauces, soups, dips, mac n’ cheeses, burgers, flatbreads, grilled sandwiches and pasta dishes. Evan Topel, Corporate Chef at Emmi Roth USA, has developed a collection of delicious recipes featuring the new cheese:
For more information about Roth Natural Melt Creamy Fontina, visit www.rothnaturalmelt.com.
Feeding America, the nation’s leading hunger-relief organization, salutes The Walt Disney Company for its $1.5 million donation, the vast majority of which will provide grants to 60 food banks across the nation to expand their local fresh produce sourcing and distribution programs.
Disney’s support will help strengthen local produce sourcing programs in Feeding America member food banks across the country, ensure that food banks can handle larger amounts of fresh produce, and galvanize support from the produce industry and the public.
Increasing access to nutritious foods and engaging audiences to take action is a part of Disney Magic of Healthy Living’s long-standing commitment to creating healthier generations and promoting healthy lifestyles. Disney’s support of Feeding America helps the organization serve more than 12 million children each year.
In addition, Disney | ABC developed special TV spots to inspire communities to envision a future where kids and families have access to nutritious food. The spots—set to air throughout November and December on Disney Channel, Disney XD, ABC and ABC Family—encourage supporters to share the joy through single acts of kindness that can change the world.
“We are delighted that Disney is deepening its commitment to support Feeding America by helping to bring much-needed fresh fruits and vegetables to people facing hunger throughout our nation,” said Diana Aviv, CEO of Feeding America. “Together, along with the public’s support, our food bank network will be able to supply additional healthy fresh produce to help nourish kids and families in need.”
Upfront Foods® is introducing a new display carton in a smaller size that helps keep the single-serving pouches of its non-GMO, vegan, and kosher granolas neatly displayed, conserves space on the shelf, and includes point-of-sale elements that appeal to today’s consumers.
The new shelf and countertop display cartons are available December 1 and hold six of the 1.4-ounce single serving pouches with a compact footprint of about 8 by 3.5 inches on the shelf, said Gigi Twist Upfront Foods’ founder. A master case contains six cartons for a total of 36 pouches, Twist said. The previous display held 12 pouches.
The colorful display carton carries over the packaging motif of leaves, ferns, shafts of grain, and other natural elements to reflect the close-to-the-Earth nature of the ingredients. It also highlights the convenience of the single serving packaging with a “Take Me Anywhere” call to action. The new cartons are available for all three flavors, and Upfront Granola® Original Crunch and Upfront Granola Cranberry Zest™ have a call-out to let consumers know they meet USDA Smart Snacks in School Standards. For Upfront Granola Pecan Almond Crisp, the carton highlights its four grams of protein per serving.
“The new smaller size was designed with retailers’ needs in mind, and the design for our packaging and display carton appeals to consumers who are looking for smarter snacks that fit their on-the-go lifestyles,” Twist said. “The cartons also let them know that our non-GMO granola is a portion controlled snack with simple ingredients from trusted food sources and contain no preservatives or artificial ingredients.”
Upfront Foods three granola flavors have Non-GMO Project Verification, are certified vegan by the Vegan Awareness Foundation, are OU Kosher certified, and Made in USA Certified®. All three are designated 100 percent whole grain by the Whole Grains Council. They are available in 1.4-ounce single-serving pouches with a suggested retail price of $1.79. Additional information is available at http://UpfrontFoods.com or by calling 1.561.886.0209.
The Kroger Co. and Roundy’s, Inc. have announced a definitive merger agreement under which Kroger will purchase all outstanding shares of Roundy’s for $3.60 per share in cash.
The transaction price represents a premium of approximately 65 percent to the Roundy’s closing share price on November 10, 2015. The terms of the agreement were unanimously approved by the boards of directors of both companies.
Under the terms of the merger agreement, Kroger will commence a tender offer for all of the outstanding shares of Roundy’s common stock. Any shares of Roundy’s common stock not acquired in the tender offer will be acquired by Kroger in a subsequent merger. The transaction is subject to Roundy’s stockholders tendering at least a majority of the outstanding shares of Roundy’s common stock in the tender offer, certain regulatory approvals, and other customary closing conditions. The transaction is not subject to any financing conditions. Willis Stein & Partners and its affiliates, holders of approximately 7 percent of the outstanding shares of Roundy’s common stock, have agreed to tender their shares. The transaction is expected to close before the end of the 2015 calendar year. The merger agreement contains a 30-day go-shop period, which commences on the date of the merger agreement.
“We are delighted to welcome Roundy’s to the Kroger family,” said Rodney McMullen, Kroger’s Chairman and Chief Executive Officer. “With a team of 22,000 talented associates, outstanding store locations, and a shared commitment to putting customers first, we are excited about Roundy’s future growth.”
“Mergers for Kroger always involve both parties bringing something to the table,” McMullen said. “We admire what Bob Mariano has done with the Mariano’s banner in Chicago, where he has created an urban format that is resonating with customers, and we expect to apply Roundy’s experience to our stores in urban areas around the country. Kroger’s scale and strong financial position will enable Roundy’s to reinvest in its home state of Wisconsin while continuing to grow in Chicago. Together, we are committed to investing in Roundy’s people, communities, stores and merchandising to deliver a fantastic customer experience that will create opportunities for associates, grow customer loyalty and revenue, and create value for shareholders.”
Robert A. Mariano, Chairman of the Board, President and Chief Executive Officer of Roundy’s, Inc. said, “We are excited about becoming part of The Kroger Co. Kroger’s scale, knowledge and experience allows us to accelerate the strategic initiatives we have invested in and makes us a more formidable competitor in the marketplace. This is a great win for our customers, communities, employees and our shareholders, and I personally look forward to continue to exceed customer and employee expectations. “
Roundy’s brings to Kroger an expanded footprint with a complementary base of 151 stores and 101 pharmacies in new geographies including Milwaukee, Madison and northern Wisconsin, which are served under the Pick ‘n Save, Copps and Metro Market banners. The merger also expands Kroger’s presence with an innovative store format in the Chicagoland area, where Roundy’s operates 34 stores under the Mariano’s banner. Roundy’s also operates two distribution centers in Oconomowoc and Mazomanie, Wisconsin, and a commissary in Kenosha, Wisconsin. Roundy’s had revenues of nearly $4.0 billion for fiscal year 2014.
Kroger plans to finance the transaction with debt, and refinance Roundy’s existing debt of $646 million based on market conditions. Consistent with the company’s long-term commitment to returning cash to shareholders, Kroger intends to continue its quarterly dividend and share repurchase program while managing free cash flow to reduce the leverage taken on from this merger. Although the company’s net debt to EBITDA ratio will increase at the time the merger closes, Kroger expects the ratio to remain in the 2.00 – 2.20 range upon closing of the merger. Kroger is committed to maintaining its current investment grade credit rating.
Kroger expects the merger to be slightly accretive to earnings in the first full year after closing, excluding merger-related expenses. The transaction will have no effect on Kroger’s current long-term net earnings per diluted share growth rate of 8 – 11 percent, plus a growing dividend.
While Kroger expects to realize cost savings of approximately $40 million over time, the company plans to reinvest those cost savings to grow the business. Kroger has a strong history of achieving synergy goals. Being patient in achieving those goals reduces the risk of the transaction and sets the stage for sustainable growth.
Together Kroger and Roundy’s will operate 2,774 supermarkets and employ over 422,000 associates across 35 states and the District of Columbia. Following closing, Roundy’s will continue to operate its stores as a subsidiary of The Kroger Co. and will continue to be led by key members of Roundy’s senior management team. There are no plans to close stores, and associates will have employment opportunities with both companies. Roundy’s headquarters will remain in Milwaukee, Wisconsin.
Kroger and Roundy’s both strive to play a vital role in all of the communities they serve. In 2014, Kroger invested more than $280 million in local communities to provide hunger relief and support for the military and their families, breast cancer awareness programs and more than 30,000 schools and grassroots organizations. Roundy’s is similarly committed to helping communities through the Roundy’s Foundation. Chartered in 2003, the Roundy’s Foundation mission is to support organizations working to relieve hunger and helping families in crisis due to domestic abuse, neglect and other at-risk situations.
The transaction is expected to close by the end of the 2015 calendar year following the satisfaction of customary closing conditions, including successful completion of the tender offer and regulatory approval. The transaction includes customary breakup fees.