Spirit A Publication About The United Family

WINTER 2022

“...then make my joy complete by being like-minded, having the same love, being united in spirit and intent on one purpose” PHILIPPIANS 2:2

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LEADERSHIP TEAM Sidney Hopper President Chris James Chief Operating Officer Tony Crumpton Chief Merchandising Officer Sarah Bevers Chief Financial Officer Greg Ammons EVP, Distribution Center Team & Strategic Initiatives Shannon Miller EVP, Talent Management Chris St. Clair EVP, Information Technology

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Robert Taylor EVP, Senior Advisor

MANAGING EDITORS Nancy Sharp Corporate Engagement Director Joey Marcades Communications Manager

GRAPHIC DESIGNERS Bridget Saucedo Kaitlyn Logsdon Skylar Cunningham Ben Weber

WRITERS & CONTRIBUTORS Nancy Sharp Corporate Engagement Director Joey Marcades Communications Manager Emma Spoon Communications Specialist Doug Hensley Freelance Writer Taylor Sutton, MS, RDN, LD Health and Wellness Manager

PRINTING Cenveo Printing, Amarillo, TX The Marketing and Communications teams publish Spirit Magazine for team members, friends and families of The United Family.

Do you have an idea for a Spirit blog or magazine story?

We love sharing the greatness of our team members. If you have an interesting story, please email SpiritFlash@UnitedTexas.com. We would love to hear from you!

A PUBLICATION ABOUT THE UNITED FAMILY

WINTER 2022 04

INNOVATION IS OUR FUTURE with Sidney Hopper

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EXEMPLARY LEADERSHIP: 2021 TOP WOMEN IN GROCERY

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TEAM MEMBERS 30-40 YEAR ANNVERSARIES

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TABLE OF CONTENTS

HIBISCUS HYPE IS REAL

KRONOS APP Download to win prizes!

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INNOVATION THROUGH INTERNSHIPS

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GIVING HOPE IN ABILENE

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RECIPE: HEARTY BEEF SOUP

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HMR: HEALTH & WELLNESS IN 2022

GOING LOCAL FOR TEXAS-SIZED PEACHES

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GROCERIES TURN TO SCHOLARSHIPS

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READYMEALS ARE READY FOR MORE

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FOOD SERVICE AT IT’S FINEST

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ONLINE ORDERING

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RECIPE: CHICKEN TORTILLA SOUP

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RIGHTNOW MEDIA

with SIDNEY HOPPER

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SERVICE | IMPACT | PERFORMANCE | PEOPLE

Sometimes innovating means giving up on things that have been successful, which is often hard to do. A classic example is Eastman-Kodak and the invention of the first digital camera in 1975 by one of their 24-yearold engineers. Kodak dismissed the idea because they couldn’t see the potential of what digital photography could become, and they had enjoyed tremendous success in the film photography business. Finally, 18-years later, Kodak entered the digital photography market, but too late to regain footing in the market they once dominated.

I imagine many of our team members haven’t even seen a film camera.

Innovation is truly everyone’s job in the United Family.

In the Kodak story, it was a 24-year-old who had the idea that could have revolutionized their business. It does not matter if you have a position in the store or the DC, the manufacturing plant, or the store support center; you need to be thinking about what we can do differently. The beauty of it is, you’re not only coming from the standpoint of a team member, you also are, hopefully, coming from the standpoint of a guest. You have a unique lens to bring ideas to the team to look at and think about.

It’s very hard to shift your thinking away from the traditional business model and think outside the box.

We’ve all heard, or even said ourselves, “We do it this way because that’s the way we’ve always done it.” For example, for years the main way to reach our guests was a printed ad that we would mail to their house or put in the newspaper. Looking at the numbers, we know the number of people getting the ad through those traditional channels continues to fall off, so we’ve had to innovate to find other avenues to reach our guests, pivoting to the digital technology of smartphones through apps and email.

We are fortunate to have Heather Smith leading our innovation efforts, working with all of our teams to bring new ideas, keep them organized and moving forward. Please send your innovation ideas to hsmith@ unitedtexas.com and we’ll be happy to hear from you.

Last, there is nothing more important to the success of our business than our team members. I hope you know how very much I appreciate what you do to make our company successful while making a positive impact in our communities.

Thank you.

I think that you’ve got to be willing to stop something to start something, and that’s very difficult for many companies, and it’s been difficult for us over the years. I do think we’ve gotten much better at it. The other part about innovation is that you have to be willing to admit if it doesn’t work. To truly innovate, you are going to have failures, and that’s okay. You have to be willing to say, ‘You know what? We thought it was a great idea, we tried it, and it didn’t work.’

SPIRIT MAGAZINE | WINTER 2022

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EXEMPLARY LEADERSHIP:

by DOUG HENSLEY

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SERVICE | IMPACT | PERFORMANCE | PEOPLE

United Supermarkets has long been a place where people who work hard and do the right thing can achieve the most ambitious of professional goals. For its part, the company strives to attract and cultivate talented men and women who will strengthen the organization and help it achieve its long-term objectives.

While retail grocery historically has been a male-dominated business sector, United has worked to open doors and support women across the company. Those efforts were once again recently recognized

by Progressive Grocer, a trade publication, which selected three team members as Top Women in Grocery for 2021.

They are Rebekah Bernal, store director at #508 (Amigos, Plainview); Robin Cash, manager of loyalty and personalization; and Kami Golightly, HR business manager. They join Mandy Tomlin, chief financial officer, and Kora Rush, director of supply chain, who were similarly recognized in 2020.

“I can say throughout the transition from United to the United Family there has been a lot of support throughout my career,” said Bernal, who has led the Amigos team in Plainview for just more than seven years.

“From the very beginning when I walked in, a single mom going to college, I was supported as far as what I wanted to do in life and how I wanted to grow within the company. I had a lot of mentors who helped open doors, helped me grow and got me where I am today.”

Progressive Grocer is an influential publication that launched the Top Women in Grocery program to recognize the important role women play throughout the industry. This year, more than 1,000 people were nominated with honorees split into three categories: Senior-Level Executive, Rising Star and Store Manager.

United has long valued the contributions of its team members and has been steadfast in developing and providing formal and informal training for its workforce. There is an undercurrent within the company that ties organizational success to individual satisfaction and professional fulfillment in a field that offers a number of avenues for people to explore within a company where long tenures of employment are the rule rather than the exception.

“In this organization, the doors open for people to excel, regardless of gender,” said Cash, who was recognized in the Rising Star category. “I truly believe I was put in the positions I have held the past 17 years because I have the right skill set for the job. I cannot think of even one time where an opportunity was off-limits for me because I am female.

Here at United, women can grow in leadership equal to men.”

to be very supportive of women in a predominantly male dominated work environment,” she said. “The company has always been supportive in helping women progress and grow.”

All three of the nominees have lengthy tenures with United, and all have worked in a variety of roles and benefited from the experience and knowledge of coworkers. For example, Golightly, also recognized as a Rising Star, began her career as a sacker in Levelland (#509) and also worked as part of store management teams before moving into Talent Management. She now serves as the HR business manager over Llano Logistics, R.C. Taylor, Prater’s and Buddy Holly Hall.

“There have definitely been a lot of people who have helped me grow into the role I am in now,” she said. “I wouldn’t necessarily say one person helped me progress. It was multiple people who did that. Everyone I’ve encountered, I’ve walked away with something, and I think

Golightly, who has been with United for more than 27 years, had a similar take on the company’s approach.

“United has always been and continues SPIRIT MAGAZINE | WINTER 2022

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everyone has helped me grow into the role and the person I am today.”

Bernal, recognized in the Store Director category, said she has learned from numerous people in the organization, and some of her greatest personal growth has occurred over the past 20 months of operating a store during a pandemic.

“Product availability has been tough, but we have learned to adapt and make sure our guests are taken care of,” she said. “We’ve been hanging on tightly to providing ultimate service to our guests, getting product in the store, communicating with other store directors for help when we need it and making sure the store is presentable for our guests throughout each day.”

In addition to their obligations as leaders within the company, the three women also understand they may be seen as role models by other women – some inside the company and others on the outside considering a career in retail grocery.

“I think every woman in a leadership position is a role model for others,” Cash said. “We can all learn from each other, and even if we aren’t managing other team members, we are all leaders.”

Bernal agreed. “I do think about that and hope that I am,” she said. “I have three daughters, and I want to be a good role model to the young women I’m raising and I’m working with.”

Golightly said she sees it in a slightly different manner.

“I know a few people who see me that way, but I don’t think of myself that way,” she said. “I hope that people see the good I do. I try to do the right thing because it’s the right thing to do.

I’m not concerned about how others view me or see me. That’s just how I was raised. Hopefully, they will just see the good work I do and that will help influence someone.”

2021 WINNERS!

REBEKAH BERNAL

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ROBIN CASH

KAMI GOLIGHTLY

To start your order, visit MarketStreetUnited.com, UnitedSupermarkets.com or AlbertsonsMarket.com SPIRIT MAGAZINE | WINTER 2022

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READYMEALS are ready for more

by JOEY MARCADES In 2019, The United Family had the idea to give guests fresh, restaurantquality meal solutions for any occasion at an affordable price. Thus, the ReadyMeals program was born.

Initially, launching at just seven locations, the ReadyMeals program soon saw wild success and has since expanded to more than 80 stores across The United Family.

Due to the rapid rise of ReadyMeals, Albertsons Companies is taking the program and moving it into other divisions’ stores, following the exact same model that The United Family pioneered.

“The success we have seen with ReadyMeals is thanks to the hard work of our team members in the stores and the loyalty and trust of our guests,” said Tim Jones, manager of ReadyMeals research and development for The United Family. “Albertsons Companies has seen the success and now also sees an opportunity to expand the program across the larger company.”

The original ReadyMeals program launched with three different variations based on the guest’s needs: Ready2Eat, Ready2Heat and Ready2Cook.

Jones said these choices gave guests fresh, not frozen options for a wide array of situations.

Made for on the go eating or a quick lunch, Ready2Eat meals do not require any preparation or heating.

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Perfect for a busy college student, Ready2Heat meals are fully prepared and cooked options made to be warmed up in a microwave or oven.

Lastly, Ready2Cook meals give guests a meal that requires a little more involvement in the cooking process, but with all the ingredients gathered and prepped.

These original choices were at the core of what ReadyMeals was doing when it first began. Now, Jones says The United Family is innovating even more alternatives for guests to take advantage of.

“We continue to expand the program by adding seasonal meals like Skillet Meals for the springtime or Ready2Grill options for the summer,” Jones said. “We even have Crockpot Meals and soups for the fall and winter months. Options for holidays like Valentines, Thanksgiving and Christmas have also found their way into our ReadyMeals case along with healthy meal options.”

Jones said the team is continuing to look for new and exciting ways to expand this program with expansions into other categories such as bakery or even a subscription meal model.

“Working on this program has been amazing,” Jones said. “Seeing the success of the program and its adaptation to the larger company is awesome. It is a program in which having passion for food brings creativity to life, so our guests feel as if they created it, in their kitchen.”

by EMMA SPOON As many know, The United Family is all about offering team members opportunities for growth. But what some may not know is that the company also offers amazing internship opportunities. Each year, The United Family offers summer internship programs in various departments. However, for some interns, their hard work stands out and an opportunity for a long-term career with United presents itself. Check out these deep-rooted team members who have had awesome internship experiences and are on the innovation side of things here in The United Family.

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“My marketing internship gave me a great pathway from operations to a store support role. It laid down a foundation to further career advancements including my current position. Our organization does a great job at setting our interns up for success. I encourage anyone, especially team members who want experience in a field they are passionate about to apply, also our internships are PAID!!!”

Braxton Upchurch,

Shopper Marketing Business Manager (10 consecutive years with The United Family)

“I was an accounting intern at Praters for ten weeks and I really appreciated the opportunity to learn my profession within the company I already worked for. The internship gave me the real world experience I needed to begin applying what I learned in school. I have become a well rounded team member from all the experiences I have had within the company, especially the accounting internship at Praters.”

Jessica McPherson, FP&A Manager (9.5 years combined with The United Family)

“I had the opportunity to pursue an internship in marketing for nine months until I accepted a position back in the store again. During my internship, I was able to build relationships with several team members I still work with today.

Although I do not work in the marketing field, this internship set me up for success in a variety of ways. Since we launched the rewards program during the time of my internship, I was able to see everything from the back end. This internship truly showed me more of the United culture and what stood out to me the most was the guest-spirit I had previously experienced in the stores was identical at the Store Support Center.”

Gant Griffin,

Store Director #920 Taos, NM (14 years with The United Family)

“I did a 10-week summer bakery management internship and during that time I was able to take what I was learning in my classes at Texas Tech and apply them to real-world examples within the barkery department. I worked with several important managers during my internship and their coaching and willingness to help me succeed changed my mindset to seeing United as a company I could have a long-term career with. I truly saw firsthand how United is a family first and foremost.

I believe the way United invests in internship programs such as the one I went through, is what keeps the culture alive.”

Stanton Kuehler,

Business Manager (7 years with The United Family)

“I was initially going to school to be a physical therapist. After interning, I changed my major so I could pursue a career in food nutrition, earning my bachelors and masters degrees. The experience I gained from United helped me immensely. I was initially hired when the company was in the process of setting up Market Street, and I got to experience what that process was like. I often assisted on label analysis, which is something I help oversee in my role now. It’s no secret that I’m grateful for the opportunity that United has provided for me… all of my children have worked in United Family stores and I even met my husband through the company.”

Brenda Garcia,

Health and Wellness Manager (11.5 years combined with The United Family)

SPIRIT MAGAZINE | WINTER 2022

“As a recent college graduate, the internship I encountered prepared me and allowed me to see and learn real-world examples that I wouldn’t be able to obtain in a classroom. As a marketing intern, the experience allowed me to gain an industry insight that helps me with my current role now. The internship really helped me build confidence in the direction of marketing that I was pursuing and I’m glad to say I had so much fun and met some great people during my time as an intern.”

Cody Coates,

Center Store Ad Coordinator (5 years with The United Family)

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by DOUG HENSLEY

The day had gone really well for Danny Chapa. It was end of the work week, paperwork was complete and he was finished with his appointed rounds.

Looked like he would be home early on this Saturday morning.

Uh, not so fast.

Chapa, a member of the Llano Logistics transportation team, was returning to Lubbock after deliveries to stores in Burkburnett and Wichita Falls. As he was driving west on Highway 114, he noticed a stalled vehicle on the side of the road.

“I saw a lady standing on the side of the road with the hatchback of her car open, and I saw the rear tire on the left side was flat,” Chapa said. “At first, I thought, ‘Danny keep going, you will be home in an hour.’ Then I said, ‘If I don’t stop, no one else will.’”

Chapa continued west a bit until he could turn his big rig around and stopped. It was then that he met Amy Teel, who was headed to Plainview to watch her 9-year-old daughter play volleyball.

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“I parked the rig in front of her and got the things we needed to protect us from oncoming traffic so people would know our emergency status,” he said. “She was shaken and disturbed because she thought no help was coming. She hugged me and asked if I was going to help her. I said I was going to help her. We hit it off pretty good.”

As a driver, Chapa’s workday is different as it typically starts somewhere between midnight and 4 a.m. He said it was around 10:30 a.m. when he stopped to help Teel, and despite his initial thought about getting home, he knew helping Teel was what he needed to do.

“It’s not one of those things you teach and train,” Cash Eagan, general manager and vice president of Llano, said. “Good people do good things. He’d had a pretty long day, having started at 1 a.m., and would have been done for the shift.”

Chapa said he was optimistic about making sure Teel arrived at her daughter’s game in time, but then he worried about

SERVICE | IMPACT | PERFORMANCE | PEOPLE

the spare tire being a “donut,” which has a mileage limitation on it.

The story is the latest in a narrative of success for the Llano Logistics transportation team, which has continued to help the United Family stores take care of Guests throughout 20 months of a pandemic as well as during last February’s brutal winter storm.

“She didn’t think she was going to make it to the game and thought she’d have to go back to Wichita Falls,” he said. “I told her to let me fix it and get her going so she could see her daughter. I forgot about the spare tire maybe being a donut.

Those last about 50 miles.

I forgot about that and thought she might not make it there.”

“Anytime someone is willing to listen, I’ve given shoutouts to this group,” Eagan said. “We continue to make our way through COVID-19, and there have been struggles in the grocery business, but our guys and gals in this group, they have been our rock. A lot of places are struggling to get people to work and to show up, but our drivers have just been phenomenal. These folks are dedicated professionals. A guy like Danny Chapa, who had just worked a 12-hour shift and was trying to get home, he stops to help. That kind of character is hard to come by.”

However, that wasn’t the case as the car was equipped with a standard spare.

“I crawled up under there and saw it had the official size spare and thought, ‘Praise Jesus. We will get you going.’ She was excited.”

Teel was touched by Chapa’s kindness that was demonstrated in stopping to assist a stranger in need and posted about the encounter on a community Facebook page entitled “Wichita Falls Attitude of Gratitude.”

In part, the post read, “I am so incredibly thankful this stranger who worked since 1 a.m. stopped and helped me. I cried (and I am not a crier) and gave him a hug and couldn’t stop thanking him.”

Chapa, who has been with Llano since 2002, downplayed his actions, saying it was simply the right thing to do.

“It was just one of those deals,” he said. “We just happened to connect and kept her safe and got her going. She wanted to see her daughter. I helped her in a situation where she needed it. I’m sure she was feeling helpless and was hoping someone would help her. That happened to be me. It was a great feeling.”

Teel wanted to make sure the company was aware of Chapa’s good deal, contacting Llano and detailing how he had come to her rescue.

“Danny did not come tell us,” Eagan said. “The lady he helped shouted from the mountaintops to make sure he was recognized. Danny is modest, a class act, who just did a good thing. We wanted to recognize him for that – for just doing the right thing for a lady stranded on the side of the road.”

All in a day’s work for Chapa, no matter how long that day might last.

“I work for a great company and great people,” he said. “They know and respect us as drivers. They know what we have to do in taking care of customers. I’d do that (stop and help) again in a heartbeat. I’m glad I turned around.”

Giving Hope in Abilene

by JOEY MARCADES

Like The United Family, First Baptist Church in Abilene, Texas has been on a mission to serve their community for many years.

The church provides a variety of programs and ministries meant to improve lives of the people in Abilene.

These programs fall under the umbrella of City Light Community Ministries.

Back in 2019, FBC Abilene embarked on a mission of expanding this collection of community ministries through the Give Hope campaign.

This campaign is meant to raise money to repurpose buildings filling an entire city block.

To support the endeavor, The United Family presented the City Light team with a check for $100,000. The big hope is that this program will provide a path to employment for many of the students inside of a United Supermarkets or Market Street right there in Abilene.

The programs that will fill these buildings include things like a food pantry, day care services, counseling and most uniquely, a culinary training program that teaches food service skills.

“We love the spirit and innovation of this partnership to move people to employment and the self-worth and benefits that come with a paycheck,” Hopper said.

Here is where The United Family saw a unique opportunity to give back.

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“Almost three years ago, FBC Abilene came to see us with the vision of this facility and a way we could help,” said Sidney Hopper, president of the United Family. “The City Light team has put together a phenomenal program to train people with the culinary skills to work in food service and that is something we wanted to support.”

Specifically, the money donated will go to help renovate an old gymnasium into a restaurant-like space where

SERVICE | IMPACT | PERFORMANCE | PEOPLE

people can come to eat. As some may have guessed, the staff of that restaurant will all be members of the City Light Community Ministries culinary program.

On top of that, the restaurant will act as type of “food pantry” for those in need. But, what makes this different is people will be able to come sit down and be served a meal just like they would be in a regular restaurant setting.

The team at City Light Community Ministries calls this style of service “dining with dignity.”

The positive impact of this program will reach far throughout the Abilene community and beyond.

While United’s contribution to the project is only part of the money raised during the campaign, these types of contributions from The United Family are only possible because of the hard work of all the team members in the stores, support offices and distribution center.

NUTRITIONAL FACTS CALORIES 218

FIBER 2g

FAT 10g

SUGAR 4g

PROTEIN 20g

SODIUM 451mg

CARBS 7g

CHOL 47mg SERVES 6

by UNITED NUTRITION TEAM When it is cold outside and you need something to warm you up, what is better in winter than a big bowl of vegetable beef soup? Name a better pair…we’ll wait. This recipe gives you just that.

What’s even better is that this recipe is easy and only takes about an hour from prep to cooking to eating. It’s also packed full of great protein and hearty vegetables for a balanced and flavorful meal.

Another great thing about this recipe though is that you can use any vegetables you may have on hand. It doesn’t matter if they are fresh, about to go bad or something you have in the freezer. This makes it awesome for when you are trying to clean out the fridge of that leftover produce from the week.

So, whether you are a parent looking for a good meal to feed the whole family or a college student looking for a good meal and plenty of leftovers, this hearty beef soup will meet that need!

For more great recipes and cooking tips, be sure to visit the Happy and Nourished blog for more from the United Nutrition Team. https://www.happyandnourished.com

WHAT YOU NEED

HOW IT'S MADE

• 1 TBSP. OLIVE OIL

• HEAT THE OLIVE OIL IN A LARGE POT OVER MEDIUM-HIGH HEAT. ADD GROUND BEEF, ONION, CELERY, AND GARLIC; COOK FOR 5-6 MINUTES, UNTIL SOFTENED.

• 1 LB. 93% LEAN GROUND BEEF • ½ C. ONION, FINELY DICED • 2 STALKS CELERY, THINLY SLICED • 3 CLOVES GARLIC, CHOPPED • 1 CAN (15OZ.) DICED TOMATOES • 1 CAN (8OZ.) TOMATO SAUCE • 1 TSP. ITALIAN SEASONING • 5 C. BEEF BROTH • ½ C. BARLEY

• ADD THE CANNED TOMATOES, TOMATO SAUCE, ITALIAN SEASONING, BEEF BROTH, AND BARLEY TO THE POT; BRING TO A SIMMER. • COOK THE SOUP FOR 25-30 MINUTES. TASTE AND SEASON WITH SALT AND PEPPER IF NEEDED. • STIR IN THE GREEN BEANS AND COOK FOR 5-10 MINUTES MORE. SERVE THE BEEF SOUP IMMEDIATELY, GARNISH WITH CHEESE AND PARSLEY. ENJOY!

• SALT & FRESH CRACKED PEPPER AS DESIRED • ½ C. DICED GREEN BEANS, FRESH OR FROZEN • SHREDDED SHARP CHEDDAR CHEESE FOR GARNISH • 2 TBSP. CHOPPED FRESH PARSLEY, OPTIONAL

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s e i r e c o r G urn to ips t larsh o h c S

by NANCY SHARP

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SERVICE | IMPACT | PERFORMANCE | PEOPLE

Jack Snell, founder of United Supermarkets, once said,

“WE ARE IN THE PEOPLE BUSINESS, WE JUST HAPPEN TO SELL GROCERIES.” That quote serves as a reminder of what is really at the heart of The United Family’s business model — community.

As team members of The United Family go about their daily work, they may not realize the impact they are having on the lives of people in their communities.

Such is the case with Karen Harris, the recipient of a life-changing scholarship to South Plains College’s Culinary Arts program, provided by The United Family.

In 2020, Harris retired from a 27-year career at the Lubbock County Corrections Treatment Center to help care for her husband whose health was declining after a cancer diagnosis.

She began the Culinary Arts program at South Plains College with the hopes of eventually opening a catering business to supplement her income and give her the flexibility needed to continue caring for her husband.

She finished the first of the four-semester program and was very happy with her classes and the new career path opening up.

Everything changed on Christmas Day 2020 when her husband died unexpectedly from a blood clot, unrelated to his cancer. Suddenly, the cost of books and tuition for culinary school seemed insurmountable.

The heartbreaking loss of her husband and half of the family’s income led her to believe dropping out of culinary school was her only choice. An instructor at South Plains College suggested she apply for the United Family Scholarship program, which had just become available. Harris was one of five students selected for the scholarship of $2,500 per semester.

She described the scholarship as a life-saving event.

“The pressure and stress from losing my husband and having so many bills due, was weighing heavy on me,” Harris said. “When I was approved for the scholarship, I couldn’t believe it! My spirit was brightened from knowing someone was willing to help me finish my dream of culinary school.”

Income produced by members of The United Family, from distribution to store teams, gave the company the ability to invest in the SPC culinary scholarships.

With graduation expected in May 2022, Harris said she would like to work with The United Family in catering or in the bakery.

“I want to help another person fulfill their dream, so I need the income and stability in order to invest in someone else,” she said. “When you are given, give back.”

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by DOUG HENSLEY

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While the ongoing COVID-19 pandemic has brought numerous challenges for retail grocers, it also has opened doors of opportunity in terms of growth and innovation.

At United Supermarkets, one area where this is most evident is in food service, where new partnerships, new products and new ways of delivering a high-quality experience to guests have been a continued focus.

From in-store restaurants such as Evie Mae’s at the company’s newest store in Lubbock (#657) to putting a wider variety of products in front of guests, breaking new ground in a highly competitive space remains a hallmark of the food service team, which also offers takeout options and a catering business that has steadily grown since its launch.

“What’s changed from our perspective is we’re seeing guests looking for more simple solutions without sacrificing quality,” said Gary Taylor, the company’s deli business manager.

“The team, our corporate chef, we’re always looking for items on trend and trying to develop new products.”

Product innovation is only part of the story. In-store restaurants have allowed United to place a familiar brand in front of its guests such as Evie Mae’s, a locally owned barbecue restaurant founded in 2015 and based in Wolfforth, just west of Lubbock.

The partnership couldn’t have come at a better time for Mallory and Arnis Robbins, the restaurant’s co-owners who saw their business model disrupted when the pandemic took hold in March 2020.

“When dining rooms shut down and logistical nightmares began to trickle up the supply chain, United approached us and asked if we could put cooked products in the store

for retail,” Arnis Robbins said. “It benefited us. Our business was down.

Our dining room was closed, and we were trying to retain employees. It was a huge opportunity for us.”

From that beginning came the thought of opening an Evie Mae’s location inside a United store. “That’s where it all kind of grew from,” he said.

“Once we saw our product moving, we realized United’s customers could be our customers with this opportunity.

The new store was a great fit.”

It has been a home run for the company and the restaurant, which has gone from operating four days a week basically through the lunch hour at its brick-and-mortar location to seven days a week from 11 a.m. to 8 p.m. inside United. Other than United cashier’s, those who work at the instore location are Evie Mae’s employees.

“When COVID came around, we saw an opportunity to partner with a restaurant at a time when they were really struggling with their business,” said Rick Clark, director of food service. “We couldn’t support everybody, but we could pick some we felt like would add to our selection of products in the cases. Evie Mae’s turned into an in-store location based on the relationship. We decided to pursue the opportunity, and it’s ended up being very successful.”

A similar partnership exists with Sharky’s, a local restaurant that specializes in burritos and bowls, with an in-store location in Abilene.

There is also the Chopsticks noodle bowl offerings that can now be found within four locations (Lubbock, Santa Fe, two in Dallas).

“We’ve been in partnership with the company and the noodle bowl program in our stores for several years,” Clark said. “We didn’t have it SPIRIT MAGAZINE | WINTER 2022

branded specifically, and we wanted to brand it more as a restaurant. It is pretty much the same company we’ve worked with on sushi.”

Corporate chef Matt Crowson also plays an important role in food service, paying close attention to trends and developing new recipes. “That’s the creative arm of our business,” Taylor said. “Matt is the person who goes out and looks for new things and looks for ways to incorporate them in our department and business in a way we can execute at high quality.”

In-store restaurants are one highly visible recent innovation in food service. Another is providing a variety of convenient food options that can be enjoyed inside the store or taken home and prepared.

“In the earliest stages of the pandemic, we saw a decline in business,” said Taylor, who has been with the company for 18 years. “The options we have allow them to have a restaurant-quality meal that they can eat at home or have here. We saw a big increase that continues to today, even as the pandemic continues.”

A brief tour through the food service area of a store will reveal some 400 to 500 prepared foods that can be purchased. “We’re doing all we can to meet the needs of our guests,” Taylor said. “There are a lot of options from entrees to sides to desserts, dips and sandwiches. Even with all of that, we’re looking for new products that will strike their fancy.”

Among the hottest items these days are charcuterie boards, which offer a variety of products such as meats, cheeses, fruits and vegetables and can be designed by guests or purchased already assembled.

“We’re in the process of ramping up the visibility of those on our website, 21

and we have a good variety of trays on display,” Clark said. “In their original form, they were more about meats and cheeses and things, but as they have caught on, it’s become a snack tray with wide varieties of items placed on them.”

Food service launched Texas Takeout during the pandemic, giving guests the chance to pull into the store parking lot and pick up meals to take home.

“When restaurants shut down their dining rooms, drive-through really

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exploded,” said Clark, who has been with United 38 years. “It’s not the only reason we did Texas Takeout. It was one more way for us to compete and make things convenient and easy for our guests.”

The future is bright in food service, which will continue to not only roll out new ideas, but also expand concepts proven to have resonated with guests.

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“With local restaurants, I can see us doing more of that with the success of what we’ve seen so far,” Clark said.

“Our ready-meal program, I feel like that is the wave of the future where people will select those things from proven items that we’ve created and served for a while.”

by UNITED NUTRITION TEAM Nothing says winter like a big, warm bowl of soup. This soup is packed with chicken, beans and the flavors of garlic and chili powder. Not to mention, you are still getting plenty of vegetables in this soup.

This higher protein soup is perfect for long days when you can turn on the crockpot for a “set it and forget it” recipe. It’s a versatile meal, giving you shortcuts for an easy preparation without shorting you on any flavor.

WHAT YOU NEED: • 4 CUPS PACIFICA NO SALT ADDED BONE BROTH • 1 CAN SIGNATURE KITCHEN FIRE ROASTED TOMATOES • 1 LB SHREDDED ROTISSERIE CHICKEN • 1 CAN LOW-SODIUM BLACK BEANS • 1 CAN LOW-SODIUM PINTO BEANS • 1 CUP SIGNATURE KITCHEN FROZEN ONIONS • 1 CUP SIGNATURE KITCHEN FROZEN CARROTS • 2 LARGE ZUCCHINI • 2 TBSP. MINCED GARLIC • 1 TSP. CUMIN • 1 TSP. CHILI POWDER • 1/2 TSP. PEPPER • TORTILLA CHIPS OF CHOICE • OPTIONAL TOPPINGS: CILANTRO, SHREDDED CHEDDAR CHEESE, GREEK YOGURT, AVOCADO, LIME

HOW IT’S MADE: •DRAIN AND RINSE BEANS • ADD THEM TO THE CROCKPOT • ROUGHLY CHOP ROTISSERIE CHICKEN TO YOUR DESIRED BITE-SIZE AND ADD TO CROCKPOT • ADD IN BONE BROTH, ONIONS, CARROTS, GARLIC, CUMIN, CHILI POWDER, PEPPER • COOK ON LOW FOR 8 HOURS • CHOP ZUCCHINI IN COINS AND THEN IN HALF

NUTRITIONAL FACTS CALORIES: 274 | TOTAL FAT: 9g | PROTEIN: 21g SODIUM: 675mg | FIBER: 7g | CARBS: 42g

• ADD IN FOR THE LAST 30 MINUTES • GARNISH WITH TORTILLA CHIPS • SERVES 8

SPIRIT MAGAZINE | WINTER 2022

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HIBISCUS HYPE IS REAL

by JOEY MARCADES

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SERVICE | IMPACT | PERFORMANCE | PEOPLE

Offering guests something beautiful, unique and local may be the ultimate trifecta for The United Family’s floral departments. Well, in Vernon, Texas, they have achieved just that by offering the Hardy Hibiscus flowering plants each July since 2019.

Bred in Vernon by Texas A&M Agrilife, the Hardy Hibiscus, also known as the Summer Spice Hibiscus, is one of the most unique offerings coming out of the floral department.

In fact, these flowers are not only available in Vernon, but they have also made their way to floral departments across The United Family.

In November of 2021, the Texas state senate named the City of Vernon the Hibiscus Capital of Texas. Now the city has its sights set on being the Hibiscus capital of the world.

Vernon’s United Supermarkets store #513 is doing its best to help.

attracts pollinators, and only requires watering two to three times a week.

Because of all of these things, Texas and New Mexico horticultural enthusiasts love having this flower in their gardens.

“Not only is this flower beautiful, but it is very versatile,” Gaines said.

“It can be in direct sunlight for a long portion of the day while also only requiring minimal watering throughout the week. Another bonus to this flower is that it attracts all kinds of pollinators to the garden.”

The butterflies and birds aren’t the only thing that makes this special.

When guests choose to buy one of these flowers, they are supporting the

As the exclusive carrier of the Hardy Hibiscus from Texas A&M Agrilife, United Family stores have seen an explosion in the flower’s popularity, especially in Vernon.

“Just one year ago, we saw the flowering plants in Vernon fly off the shelves,” said Bradley Gaines, floral business director for The United Family. “Guests had cleared the entire stock in just one day. The popularity for these flowers can’t be understated and that extends outside of Vernon to our other markets.”

Why are these flowers so popular?

Gaines says the answer is simple. In addition to being a local specialty, the Hardy Hibiscus stays in bloom from the summer months until the first frost while featuring its large steel blue petals and dark red center as well as a variety of other colors. He said the Hardy Hibiscus is heat tolerant, comes back from the ground every spring,

local efforts of Texas A&M AgriLife as well as another Texas nursery, J. Berry Nursery. Not to mention, finding this type of flower can be challenging for gardeners, as nurseries are rarely able to carry them.

In fact, before this program by Texas A&M Agrilife, the flowers were not only hard to find, but a hardy hibiscus would bloom for only about a month at most. Gaines says that has all changed with these specially bred plants.

“This project has been huge for #513 in Vernon and the rest of the company SPIRIT MAGAZINE | WINTER 2022

has also seen a nice boost in sales,” Gaines said. “It’s all thanks to our partners with A&M Agrilife and our Vernon store director, Larry Williams.

This is a unique flower that causes its own buzz and it’s natural for us to keep promoting it.”

As for Vernon store director Larry Williams, he said this whole program and the success surrounding the hibiscus plants has meant a lot to him.

“It means the world to me to see that our company agreed to partner with our community and make a ‘big deal’ about these locally developed plants,” Williams said. “There is no doubt that the additional sales are wonderful but more than that, the collaboration with Texas A&M Agrilife, Bradley Gaines, the nursery, and my team here in Vernon shows just what can be done when we all pull together with a vision for great things.”

Williams says he thinks the City of Vernon’s journey to be the Hibiscus Capital of Texas really started to take off when United Supermarkets got involved. He said they initially wanted to give away some plants to people in the community to get the whole “Hibiscus Capital” project off the ground, but that really just wasn’t enough.

“I really feel like it wasn’t getting much traction until we got involved and made this more of an event in our community,” Williams said. “It definitely helps with the beautification of our community as well as driving home an old United promise. That promise is that United is here to help build the community up.”

Who knows, maybe one day, Vernon will be the Hibiscus capital of the world thanks to a little help from The United Family.

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Health +

WELLNESS IN 2022

By: Joey Marcades

Thanks to the registered dietitian’s of The United Family, innovation in the realm of health and wellness continues for guests and team members alike. From their website Happy and Nourished to Dietitian’s Top Picks in stores, the dietitian team continues to push forward on initiatives across The United Family.

Health and wellness doesn’t just come down to eating more vegetables, although vegetables are great for you! Through their work, the dietitian’s with The United Family find ways to help people cultivate a balanced diet based on the individual needs of everyone. What people should eat isn’t a one size fits all proposition.

Some people need to eat certain foods to help with health obstacles in their lives. Other may need to eat certain foods because dietary restrictions or allergies. Then there are people who just need a little guidance on how live a better for your lifestyle.

The following are just a few of the things the registered dietitian’s of The United Family are cooking up to help people live a healthier life every day.

HAPPY AND NOURISHED: The Happy and Nourished website is a way our health and wellness team reaches out to guests. It is a blog site that was created for one reason 26

and one reason only — to help people achieve the healthy lifestyle they’ve always wanted. It is chock-full of lifestyle advice, recipes and videos. Almost everyone should be able to find something helpful here. Not to mention, it is continuously updated with content relevant to the season, holiday or time of year.

Happy and Nourished is a passion project. Helping our team members and guests with lifestyle changes through actionable pieces brings joy to our hearts. We pull inspiration by what’s trending, worldly happenings, and what’s going on in the day-to-day life of our team to make it relatable.

– Taylor Sutton, United Family Corporate Dietitian

DIETITIAN’S TOP PICKS: Some time ago, the health and wellness team deployed a new strategy in helping guests locate reliably healthy products in stores across The United Family. This strategy was a tag that helped highlight products as a “Dietitian’s Top Pick.” Starting in 2021, guests could find these tags in the ReadyMeals cases in addition to on shelves around the stores. The idea is that if a guest sees one of those tags, they know they can

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trust this product as a way to build a better basket. While they would love to be with every guest as they make their grocery decisions — that would obviously be impossible.

The “Dietitian’s Top Picks” are there to help.

Our ‘Dietitian’s Top Pick’ tags are true favorites that we purchase for our own pantries and use regularly. It’s a must for products we choose to not only be nutritious, but more-so flavor forward.

– Brenda Garcia, Health & Wellness Manager/ Registered Dietitian for The United Family

LIFESTYLE TAGS: So, in addition to the Dietitian’s Top Picks tags, the team has also come up with a concept to help make guests’ lives easier while they shop. As we mentioned above, diet isn’t a one-size-fits-all proposition. Maybe people are looking for gluten free items or perhaps they need heart lifestyle or paleo items. These tags will be right next to products helping guests find exactly what they need without having to read a box or ask for help. Watch for these tags in stores and online.

No matter where someone is at on their health journey, the tag program is an excellent way to further their knowledge and help guide them on what may be a better option if they’re following a specific lifestyle.

– Taylor Sutton, United Family Corporate Dietitian

HMR: On top of supporting the health and wellness team, The United Family is also bringing a new tool in for those guests and team members who may be interested in a weight loss program. The program is called HMR, Heath Management Resources. Currently, it is only available in Lubbock and the Dallas/Ft. Worth area, but can be ordered online as well. The program utilizes pre-made and prepackaged meals. Almost all of these meals can be ready in a minute or less. From soups to pastas to cereals and more, the wide variety of meal solutions gives people options they actually want to eat. Not to mention, all of them are 300 calories or less. HMR may help you lose weight without a lot of planning or prep. The goal is fast weight loss and lasting change.

OFFER ENDS APRIL 30

Join & Get

50% OFF HMR Weight-Loss Program Exclusive offer for United Family team members only!

Scan this QR code to learn more or go to HMRprogram.com/UnitedFamily.

The HMR Program for Weight Management is proud to be partnering with United Supermarkets and Market Street stores to help more people lose weight and live healthier lives!

To celebrate our partnership, HMR is offering United Family team members an exclusive discount when you join the HMR Program with auto delivery.

The HMR Program is designed to be simple, fast, and effective. Ranked a Best Diet for Fast Weight Loss by U.S. News & World Report for 7 years in a row, HMR has helped more than half a million people with their weight and health goals.

Questions? Give us a call at 800-309-1566 (Mon-Fri 8am-5pm CT) 27

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In some situations, looking to the past can be the key to innovating for the future. Well, that’s exactly what The United Family did with the iconic, West Texas brand of August’s Pies.

Originally, August’s Pies began making their famous fried pies in 1937, but halted production early in 2020 after more than 80 years of business. The United Family saw this as an opportunity to embrace a fellow West Texas brand and make sure it survived long into the future.

“When we learned August’s Pies had ceased operations, we moved quickly to ensure the legendary brand would continue to be available for our guests,” said Sidney Hopper, president of The United Family. “We feel the brand and quality of August’s Pies aligns well with our mission to offer great local products.”

After acquiring the rights to the brand in May of 2020, The United Family got to work figuring out how to get August’s Pies back on the shelves for the first time in over a year.

“United is and always has been about growing our communities. Local products and companies tie right into that commitment.”

To perfect the processes necessary to recreate these pies, The United Family turned to someone who knows a thing or two about bakery. In steps Gaston Luna, bakery business director for The United Family.

Luna said recreating that original August’s Pies recipe was one of the most challenging parts of this whole process.

“As the ownership of August’s Pies changed over time, the existing owners at the time would change the recipes ever so slightly to fit their business model,” Luna said. “When we [United] received the recipes, they were not the original recipes. So, we had to go to work.”

The team researched everything from original size, taste, texture, filling, look and overall eating experience to

get the pies back to their first form.

They even enlisted the help of Elias Simbana, a master baker.

One of the best parts about this process for Luna has been seeing how connected the West Texas area is to this nearly century-old brand.

“It has been humbling seeing the excitement in people when they speak about these pies and the memories from the past or their childhood,” Luna said. “Since my first exposure to the pies was during this process, it has been very rewarding to hear all of the positive feedback from those who have known these pies for decades.”

August’s Pies certainly are a part of the West Texas story. The United Family intends to keep it that way.

As the team continues to work on the development of August’s Pies, the intention is to expand. One day, they hope to have August’s Pies in stores all across The United Family.

As a staple of Lubbock shoppers for nearly a century, Tony Crumpton, CMO for the United Family, said one of the biggest goals was to get the pies to taste and look the same as they did when August Moeller first began making them back in the late 30’s. Known for their delicate, flaky crust, the pies were filled with a variety of fruits. Flavors included things like apple, lemon, cherry and even chocolate.

“Our ultimate goal is to adhere to the original recipes and eating experience they were known for,” Crumpton said.

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by JOEY MARCADES Working in produce is an almost constant battle of looking for the highest quality fruit and vegetables possible. The COVID-19 pandemic has only made that job more difficult.

Luckily, for Joseph Bunting and his produce team, they found an answer to some of their problems just 12 miles down the road from Lubbock in the small farming community of Idalou.

While the town may be small, the produce coming from one of its farms is anything but — the team has found some Texas-sized peaches.

GOING

all these different fruits. Whereas down further south in the state, you can’t because it’s just too warm.”

In fact, Williams said the climate of the area is what allows them to grow their peaches to be so large. In other areas of the state, farmers can only grow certain varieties because of how warm it stays year-around, but up in Idalou, it’s just cool enough to make some magic happen.

“So, there are a couple of reasons for why the peaches can grow so big here,” William said. “First, we are able to grow a standard variety of peach here…they size better,

“Our commitment has always been to support local growers in the areas we serve and this is a great example of that,” said Joseph Bunting, produce business director for The United Family. “And what is amazing is that these peaches are so big. It’s really uncommon to see this size of peach coming out of Texas.”

If you know produce then you know peaches are also grown in other parts of the state and country. However, what fourth generation fruit farmer Ty Williams will tell you is that this area in Idalou is perfect for growing Texas-sized peaches.

“This area is pretty special in the fact that it is warm enough that we can grow pretty much anything we want to as far as peaches, apples, sweet cherries and pears,” Williams said.

“But, we are also cool enough in the winter that we can grow 30

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LOCAL

FOR TEXAS-SIZED PEACHES

everything happens easier with them, but there are a lot of other things that also go into it. Throughout the season we prune really hard to eliminate competition amongst the tree. Then, we’ll come in when the fruit is about a half inch in diameter and we’ll hand thin, hand select down to just a certain number of peaches per tree.”

“One advantage of coming to this grower is their proximity to our distribution center,” Bunting said. “It only takes a couple of days for orders to be picked, packed, put on trucks and taken out to our stores. So, it doesn’t get much fresher than this. Guests are able to get some of the freshest produce around through this partnership.”

After that, he said it’s just a matter of letting the trees get all of that beautiful West Texas sunlight, water from the aquifer and nutrition from the soil.

It has been a long time coming for these peaches to end up in United Family stores. In fact, the road stretches back over 100 years to when William’s great-grandfather began the family’s first farm in Colorado — it truly is a family tradition.

In the past, one deterrent for farmers to cultivate crops like these in this region are the frequent hailstorms and other severe weather this part of the country is known for.

However, Williams and his team have figured out a way around that. By constructing large nets that cover the majority of the crops, they have helped protect the plants from some of the more devastating weather. ”The nets really came out of necessity,” Williams said. “As many in Lubbock and the surrounding area know, we are prone to hail storms in the spring and summer months. So, the first two or three crops we grew here got absolutely devastated by hail. So, we put up nets to protect the crops.”

Now, having William’s peaches in stores doesn’t just mean that The United Family has some of the best produce, but it also means the stores are getting some of the freshest produce around.

“My great-granddad started the business back in 1912 and it has been passed down through the generations,” Williams said. “I work on the farm full time and my son, who is a fifth generation, works on the farm full time. My daughter works for the farm part time in marketing for some of our other products. We decided to make an expansion into Texas and grow some nice, fresh fruit down here.”

This partnership is an innovative step in helping guests have access to the best products around while also supporting the people throughout the company’s communities.

“Supporting local growers is always something we want to do,” Bunting said. “It’s very important to us to take care of the communities we serve.”

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TEAM MEMBERS 30-40 YEAR ANNIVERSARY MILESTONES

With six geographical regions, 96 grocery stores and more than 18,000 team members, only a select few are able to celebrate a milestone of 30-40 year career anniversaries. The United Family is proud to continually recognize more team members each year who hit these amazing milestones.

In 2021, many of these team members continued to show perseverance, tenacity and determination.

Being in the grocery store business and still fighting a worldwide pandemic, these team members never gave up and still continue to work hard today. It’s the team members like these that truly make The United Family a family.

Congratulations to these hardworking and loyal team members on their significant milestones.

30 YEARS

Robert Allen Ron Archuleta Cindi Bailey Stephanie Biles Debra Boyd DeAnna Brackett Paul Cambell Dee Cantu Ester Chamberlain Nell Cubit Timothy Dietrich Bradley Gaines Albino Gallardo Victor Gallegos Rene Garcia Donald Gee Lydia Gutierrez Donna Hawkins Daniel Heavner Deborah Hunt Sesilia Jogi Judie Johnston Karry Jolly

Joni Likens Albert Lopez Steve Magness Theresa McQueen Shelly Midgett Lance Mosley Ernest Padilla J.D. Pence David Perkins Irene Rivera Efrain Rodriguez Jack Salmon C Jean Seifried Craig Sopetto Walt Sporsiky Dennis Storch Joann Torres Larry Williams

35 YEARS

Paul Evans Jimmy Harmon Sidney Hopper Cindy Ritchie

40 YEARS

Cynthia Bledsoe Trina Boulter Billy Fox Joe Hernandez Debra Hill Chris James Al Lara Darla Lemmon Craig Lunsford Susan McBride Rolf Menge Lisa Oldham Arthur Perez Dale Pinkston Mark Ritter Rodney White Kathy Wilson

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ONLINE ORDERING

by EMMA SPOON

Two important team members, Rick Clark, director of food services and Robin Cash, manager of loyalty and personalization, played a vital role in helping launch this new venture.

party trays, catering, custom or pre-designed cakes or Texas Takeout orders by using the mobile app from a mobile device.

After doing so, guests have the option to select their pick-up time, pay online and a confirmation email notification is sent to the guest to inform them when their catering order is ready.

If a guest has any special orders, they can be placed by calling the store. The Texas Takeout order app is used to request hot bar plates, pizzas, leafy salads, snack packs, sushi, Chopsticks Noodle bar and Evie Mae’s BBQ (#657 only).

“The pilot and launch were very successful. We had a great team working on this and everyone was very engaged and committed to its success,” said Robin Cash, manager of loyalty and personalization. “The whole team was excited about the potential, so we did a lot of due diligence to make it the best platform to start with.”

“I think this is an innovative move for us, and the industry as a whole. Several grocers have online party tray ordering, but there are not a lot of options for ordering catering or a custom cake,” said Cash. “The custom cakes are really innovative, as guests pick their cake flavor, design and icing the image changes to show them an example of what their cake will look like.”

With The United Family’s focus on innovation, one of the newest ventures of the company is online ordering. While online cake and catering ordering and the Texas Takeout pilot project are already taking off in the business, The United Family is anxious to expand this innovation.

The United Family is always searching for ways to accommodate guests in a more efficient way, and this was a great opportunity for the company to invest. Online ordering is beyond being a pilot project, with guests and team members loving the outcome of this new roll-out.

“The best part of online ordering is how convenient it is for not only the guest, but the team members as well,” said Rick Clark, director of food services. “The guests access our mobile app on their phone to place their orders, which is very quick and easy to use.”

Online cakes, party trays and the Texas Takeout pilot project are an integrated ordering experience in the mobile app and website.

While most guests of The United Family are rewards members, conveniently, rewards members can log in, build their cart with

ROBIN CASH

RICK CLARK 34

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UNITED SUPERMARKETS, L.L.C P.O. BOX 6840 LUBBOCK, TX 79493