Oil & Vinegar Franchise

A Tasty Oil & Vinegar Shop Visit

noreply@blogger.com (Matt Stermer, CEO of Oil and Vinegar) — Thu, 18 Dec 2014 18:41:00 +0000

From the Culinary Colorado Blog.....

A Tasty Oil & Vinegar Shop Visit

By Claire Walter on December 18, 2014

New shop for gourmet condiments, pasta and gifts at FlatIron Crossing Mall.

I have met the folks from Oil & Vinegar at food events in the last few months. They were congenial and enthusiastic, and they kept urging me to come visit their new store at Broomfield’s FlatIron Crossing Mall. Although I tend to prefer real downtowns to indoor malls, I promised that I would stop by — and now I have. And I was impressed. This light, bright store is filled with kegs of some 50 interesting olive and other oils and vinegars on tap, plus bottles of the exotic expensive stuff. Condiments, artisanal pastas, sauces, herbs, spices and beguiling tableware are temptingly displayed.

Liquid deliciousness from stainless steel kegs fills bottles that customers select.

Tasting station for a variety of olive and other oils. The first thing you notice are the different colors and shades of oils. Spear small pieces of bread on toothpicks, dip and taste away.

Pasta, sauces and plates to serve them on are grouped in one section of the store. It sparks ideas for the foodies on our gift list.

To further tempt, everything that comes in a jar or bottle is available for tasting. In fact, customers are urged to sample whatever they’ve stopped to look at. My downfall was the first item I tasted: Delizia al Barolo e Tartufo, a blend of vinegar made from Barolo grape, which many think makes Italy’s greatest wine, and blended with summer truffles. One seductive taste and I was in love with this vinegar that is as thick as syrup, a little sweet and has two of the finest flavors on the planet in one pretty little bottle. The Oil & Vinegar website suggests using it in salads, sprinkling it on grilled meats and adding to hearty vegetable dishes. I’m thinking more that I’ll use it with next summer’s caprese salad and pouring a bit on vanilla ice cream. It’s that good.

The current object of my vinegar affection — or perhaps obsession.

Oil & Vinegar is a Dutch company with hundreds of retail locations on the Continent. There are only about 20 in the US, and the FlatIron Crossing Mall location is currently Colorado’s only one. It is on the mall’s upper level, across from Williams-Sonoma, which is a bonus for foodies or those who are shopping for foodies for the holidays. It is open Monday through Saturday from 10 a.m. to 9 p.m. and Sunday from 12 noon to 6 p.m. It will be closed on Christmas, as it was on Thanksgiving. The franchise-holders want employees and customers to spend holidays at the table, not at work.

1 West FlatIron Crossing Drive, Unit 2253, Broomfield, 303-404-1762.

Mother/Son duo hit homerun with prime corner location in new UTC Sarasota mall

noreply@blogger.com (Matt Stermer, CEO of Oil and Vinegar) — Thu, 30 Oct 2014 21:07:00 +0000

FRANCHISEE PROFILE:

Name: Scott Palmer & Kandy Kaak

Opening Date: Oct. 15, 2014

Territory: Central Florida; central-southwest coast

Address: University Town Center Sarasota

Local Community: Sarasota, Fla.

Phone Number: 314-374-2004

Email: sarasota@oilandvinegarusa.com

Mother-son duo Kandy Kaak and Scott Palmer make a great team opening their first business, an Oil & Vinegar franchise, at Sarasota’s much-hyped and brand new mall — The Mall at University Town Center.

Kaak first came across the gourmet retail franchise while working as a host and tour operator for a cruise line in Alaska. Kaak lived in an apartment in downtown Anchorage near the Fifth Avenue Mall. One day in May 2013, she wandered in Oil & Vinegar, and in her words, “fell in love.”

“As soon as I walked in that store, I knew I wanted to be a part of Oil & Vinegar,” said Kaak. “The health-minded eating atmosphere, the great product, the visual aesthetics of the store and the passion of the employees all gave me a fantastic experience.”

Kaak, who said that she always knew she wanted to own a business, recruited her son, Scott, for advice on the business potential. After calling him and asking for his thoughts, he called back within five minutes and told her that he was on board. The mother and son spent the next summer figuring out the logistics and decided to make Oil & Vinegar a joint venture.

Palmer, who has worked as a commercial real estate sales associate, and also served in the Marine Corps Reserves from 2003 – 2009, says he will bring logistics and business experience to the back-end of their business. Kaak, on the other hand, who has built her résumé in customer service, will be building relationships with clients and managing operations at the family’s store.

Their choice of location — the Mall at University Town Center — is a significant one; it is the only two-story luxury mall in the United States that will be completed and opened this year, and the mall (as anticipated) has been extremely popular since opening on October 16th. “Oil & Vinegar has a huge target demographic here in Florida,” said Palmer. “There are plenty of people who have a passion for cooking, fitness and healthy living, as well as a lot of people who can afford our gourmet products. It’s a great market for us.”

What attracted you to Oil & Vinegar?

SP: I was in favor on the logistics side. From the beginning, I was a fan of the Oil & Vinegar structure — they had a very informative online presence. It was incredibly professional and their branding was great. I knew this was a concept that you could have more than one location of and still be successful. Also, Matt Stermer really sold me after several conversations and spending day and a half visiting various store locations. Matt’s background, the company’s history as a European brand and their international growth into nine countries all helped sell me on the decision.

What are your expansion/development plans? Number of units? Timeframe? What is your end goal?

We signed a multi-unit agreement, so we’re planning on opening a second store in Orlando within the next two years, then a third store Tampa within the next five years.

Jim and Dave ready to set the Colorado Foodie Community on fire!

noreply@blogger.com (Matt Stermer, CEO of Oil and Vinegar) — Thu, 30 Oct 2014 20:59:00 +0000

FRANCHISEE PROFILE:

Name: Jim Doman and Dave Setter

Opening Date: October 2014

Address: Flatiron Crossing Mall, 1 W Flatiron Crossing Dr. #2253, Broomfield, CO 80021

Local community: Denver Metro

Phone Number: 303-589-2870 (Jim); 303-956-0627 (Dave)

Email: coloradojim@oilandvinegarusa.com; coloradodave@oilandvinegarusa.com

Jim Doman, 58, and Dave Setter, 58, join the Oil & Vinegar franchise equipped with extensive managerial, franchise and business ownership experience. Promptly after graduating with a degree in finance from the University of Denver in 1980, Doman started his first business: a hot air balloon charter flight operation. Doman operated morning champagne cruises for a few years before extending the business to include rooftop balloon advertising, a concept that he pioneered in the Denver area. Serendipitously, one of Doman’s initial advertising clients was Subway, which was a young franchise at the time. After witnessing the success of the sandwich chain, Doman bought his first Subway restaurant in 1988. He eventually owned seven Subway locations, one of which recorded the highest weekly sales in the nationwide franchise system in 1992. After 12 successful years with Subway, Doman sold his stores and went into semi-retirement to spend more time with his children, who were 10 and 8 at the time. For the next 10 years, Doman worked as a part-time commercial real estate developer and landlord, leasing two of his commercial buildings to Subway corporate. However, when the recession came, commercial real estate development took a hit and Doman moved on to paralegal title work for an oil and gas company, which he has been doing for the past four years. Doman first met Setter in the seventh grade when the two became science lab partners. Setter graduated with honors from Drake University Law School in 1981 retired as “of counsel” from his legal practice in February 2014 after 33 years. Setter started his legal career with a 20-year stint at a Denver law firm, at which he was the managing shareholder/owner before he left to open his own firm with a couple of partners in 2001. In 2008, the firm merged with another, and Setter became a branch manager for the 400-strong company. As the duo develops their Oil & Vinegar franchises, Setter will be able to tap into his legal expertise when working on the legalities of franchising, developing business plans and commercial real estate leases. Moreover, Setter has primarily practiced as a product liability attorney, which required an in-depth understanding of how a product worked, how it was supplied, and other intricacies. His skills and interest in meticulously analyzing products and their consumption will be helpful with marketing and developing the Oil & Vinegar brand in Denver. Moreover, his experience in managing 30+ employees at the law firms will come in handy as the duo expands their territory.

How did you learn about the brand?Doman: I was keeping my eyes open for other opportunities while working at the oil and gas company. My daughter introduced me to the concept of oil and vinegar sampling after she had visited a competitor’s store in Minnesota. She brought back some samples and shared them with us and it blew us away. I had never heard of a store with oil and vinegar samples, so I started researching if any existed in Denver.

What was appealing to you about joining the Oil & Vinegar franchise system?Doman: There were a few competitors already in the Denver area, but from a business standpoint I felt that Oil & Vinegar was positioned to be the most successful. Oil & Vinegar has a very classy, European atmosphere, which no other stores have. Also, their concept is not just about oil and vinegar; it’s about gourmet foods and gifting. People are becoming more interested in expanding their taste horizons, and Oil & Vinegar provides that opportunity. People are also looking for alternative gift solutions, which we offer.
Setter: It’s intriguing because it’s an up-and-coming business with lots of potential. From a conceptual standpoint, Oil & Vinegar has no real competitors in the Colorado area. We think there will be great reception from the people from the Denver and Colorado arena. It’s a good market from a lifestyle standpoint and a cooking viewpoint.

What are your expansion or development plans?Doman: We purchased the rights to Colorado and have committed to opening six stores. The contract calls for us to open them over a 10-year period but we see that happening much sooner – we’re planning on opening at least one store a year. We also have the right of first refusal for New Mexico and Utah, so we may eventually become a multi-state operation.
Setter: We’re currently focusing on developing in the Denver Metro Area. We want to build in well-known malls that people from all over go to visit so that they see Oil & Vinegar and then recognize it in another location. That way, the brand markets itself.

We are looking to develop several locations in the Metro area, primarily at high-end shopping centers such as Flatiron Crossing and Park Meadows. We are also looking at outdoor lifestyle districts such as Cherry Creek North, Aspen Grove, and high street locations in lower downtown Denver. A location in Boulder, Fort Collins and in one or more of the mountain resort towns are opportunities we intend to pursue once our brand position is firmed up in the greater Denver marketplace.

Brand presence in the greater Houston market grows with new Memorial City location

noreply@blogger.com (Matt Stermer, CEO of Oil and Vinegar) — Thu, 30 Oct 2014 20:44:00 +0000

FRANCHISEE PROFILE:

Name: Gabrielle (Gaby) Moidel

Opening Date: October 2014

Location: Memorial City Mall, Houston, TX

Phone Number: 281-221-5392

Email:memorialcity@oilandvinegarusa.com

Gaby Moidel, 50, originally from South Africa, has grown accustomed to relocating. In the last 12 years, she has lived in four different cities for her husband’s career. However, tired of moving, and with her 10-year-old daughter in mind, Moidel is confident that her Oil & Vinegar business will provide more stability for the family.

After spending the past 10 years as a stay-at-home mom, Moidel is ready to return to the business community. Prior to the birth of her daughter, she held business development positions with the South African Foreign Service for nine years and then at Deloitte for another nine years. While at Deloitte, Moidel was transferred to work in Dallas, which is how she met her husband, Alan, in 1999.

Moidel's store is located close to the Energy Corridor, where Moidel will focus her efforts on running the store as well as marketing to businesses in the area. With an 9-year-old Oil & Vinegar store located in the Woodlands, TX, Moidel has the advantage of pre-existing brand awareness in the region.

How did you learn about the brand and what was appealing to you about joining the Oil & Vinegar franchise system?

I was starting to get bored and was looking for something to do. I thought franchising was a good idea because of the assistance that is provided from the franchisor. I enjoy cooking and eating healthily, and the Oil & Vinegar concept looked interesting. At the time, we were living in Portland and went up to Seattle to meet with Matt Stermer, the franchise President. We toured his store, tried the products, and were impressed with the way the store was merchandised and the products tasted. If you want to sell something, you have to believe in the product; Oil & Vinegar is something I am excited about and can see myself being dedicated to every day.”

What areas have you looked at for your location?

In addition to Memorial City Mall, we have looked into Highland Village, Sugarland, and La Centerra in Katy. The close location to our home and the shopper demographics at Memorial City made it our first choice.

McMasters (husband and wife team) open first store in Pennsylvania!

noreply@blogger.com (Matt Stermer, CEO of Oil and Vinegar) — Fri, 12 Sep 2014 16:31:00 +0000

FRANCHISEE PROFILE:

Name: Todd and Angela McMasters

Store Opening Date: September 6, 2014

Territory: Western Pennsylvania

Store Address: 301 South Hills Village, Pittsburgh, PA 15241

Local Community: Greater Pittsburgh

Phone Number: Store #: 412-833-EVOO (3866)

Email: southhillsvillage@oilandvinegarusa.com

Angela McMasters (39) grew up in Western Pennsylvania, where she attended elementary school and high school. After graduation she moved to Oklahoma City to attend (Mid-America Bible College) where she received her B.S. in Behavioral Science. Angela lived in Oklahoma for a total of six years and then moved briefly to Texas where she lived for less than one year. Angela always wanted to be near her hometown and family, so she moved back to Pennsylvania. Angela has used her degree and educational background to work in a number of industries including: social services, customer service and sales.

Todd also grew up in Western Pennsylvania. After high school he entered the automotive industry where he has been working for the past 25 years. Todd joined Hunter Truck Sales in 1998 and worked his way up to his current role as Vice President. Todd attended the American Truck Dealer’s (ATD) Dealer Academy and graduated from the program in 2008 as class valedictorian. He completed the Paccar Dealer MBA program and also attended Paccar Institute for Managerial Leadership (PIML) in 2013.

How did you learn about the brand?
We were staying in Asheville, North Carolina in February of 2012 and came across an Oil & Vinegar sign that caught our attention. After exploring the store and spending a good amount of money on products to take home, we talked about opening a store ourselves. However, the timing was not right, but we loved the company, the business concept and what the company stood for. We applied to be franchisees in late summer 2013 and were approved to become franchisees later in September.

Why did you choose an opportunity with Oil & Vinegar?
We both have entrepreneurial spirits and knew we wanted to do something different with our lives and Oil & Vinegar seemed like the perfect opportunity. It felt right and when the timing was right, we knew this was the opportunity for us.

Are you involved with any charities or do any community outreach with your business?
I (Angela) am involved in a local soup kitchen and outreach project called, “Bundle Up Butler”, where we work to collect and distribute coats for those in need during the brutal winter months. Last year we distributed almost 500 coats to people in need. We are planning to get our Oil & Vinegar location involved in animal rescue efforts or something with the veterans in our community as well as non-profits that support issues surrounding hunger, cancer research and women’s health.

What challenges have you overcome to get where you are now?
I (Todd) have a strong work ethic that was instilled through my upbringing and watching my father work hard day-in and day-out. He was a self-made man who always worked hard to better his family’s life. I think that rubbed off on me as a young boy.

I (Angela) am also thankful for the examples set for me by my grandparents. They have always worked tirelessly to support not only their family, but also their community, and continue to do so.

How many employees are you looking to hire?
We will hire 1-2 more full time employees and 6-8 part-time employees leading into the holiday season.

What are your expansion or development plans?

We are planning on opening 2 more locations in the next 5 years, so 3 total. Our second location will be somewhere in the Pittsburgh area and the third area is still to be determined.

What is your end goal with Oil & Vinegar?

Our goal in becoming Oil & Vinegar franchisees is to take control of our future. More importantly, we often think about what this will bring to the local community. We hope to educate people on ways to prepare healthy, delicious meals while maintaining busy lifestyles. We want to educate others and make a difference in their lives.

What are some of the publications you read? Local? National? What is your goal publication with your business?

Local publications we read include the Butler Eagle, Cranberry Eagle, The Derrick (Oil City) & Progress News (Emlenton).

We don’t really read any national publications and keep up to date on national news through MSN on-line. Our goal publications would be The Pittsburgh City Paper, Pittsburgh Tribune Review, the Post Gazette and local papers distributed in the South Hills and Bethel Park areas.

Do you have any other interesting hobbies or passions?
I (Todd) enjoy exercising, running, working around the house with projects, building things, listening to music, playing drums and golfing. I (Angela) enjoy golfing and watching Todd play. I also like to read, cross stitch and scrapbook. Todd recently built me a craft room at home. We are both interested in health and animals. All of our pets (fur babies) are rescues and we like to educate others on animal rescue too. Angela is even a certified dog trainer.

Additional Information:

Todd and Angela first learned of Oil & Vinegar when they experienced the Asheville NC store as customers in February of 2012. They immediately fell in-love with the concept and began dreaming of opening their own store. After years of searching for the right business venture to embark upon, they wondered if they had finally found the right fit.

As part of their due-diligence, Todd and Angela visited the Oil & Vinegar locations in Asheville NC, Allen, TX and Greenville, SC. Following numerous phone conversations with Matt Stermer, and an eventual in-person meeting with Matt at the grand opening of the Greenville store, they realized they were on the right track and began their journey toward franchise ownership.

Todd is a senior executive with the largest heavy truck dealer in the northeast. In his 15+ years with this organization, Todd's focus has been on leadership and job creation. Angela has 14+ years experience in social services and is looking forward to getting back to her roots in customer service. The couple feel that Todd's business acumen and experience, along with Angela's customer service and social services expertise, create a strong balance of skill-sets ideal for successful franchise ownership.

"We are very grateful for the acceptance, guidance and insight provided by Matt Stermer, along with franchisees Cheryl Kobza, Dana Hunter, Alan Moidel and Joe and Veera Gaul. They have all helped us tremendously in our quest for franchise ownership. We are excited to become part of the Oil & Vinegar family, and we're anxious and proud to bring the Oil & Vinegar brand to Western Pennsylvania."

Todd and Angela share a passion for music and animal welfare. They live in Chicora PA with their cat and two dogs.....all rescues, of course.

Sharon Streb opens first Oil & Vinegar in Maryland

noreply@blogger.com (Matt Stermer, CEO of Oil and Vinegar) — Sat, 09 Aug 2014 03:16:00 +0000

FRANCHISEE PROFILE:

Name: Sharon Streb

Opening Date: July 26, 2014

Address: 5231 Buckeystown Pike, Frederick, MD 21704

Hometown: Hagerstown, Maryland

Phone Number: 240-707-9065

Email: Frederick@oilandvinegarusa.com

After signing with Oil & Vinegar in 2012, Sharon Streb has finally found the ideal location for her specialty store, an aspiration she has been working toward since falling in love with olive oil and fine foods during her time in Italy.

Following her husband’s passing, Streb, 52, decided to travel to Florence, Italy in 2011 to receive her Masters in Interior Design. This experience serendipitously led her to a newfound passion for olive oil. In fact, Streb became so interested in the product that she enrolled in the world’s first olive oil tasting school (The National Association of Olive Oil Tasters) to become a qualified olive oil taste tester.

Prior to receiving her certification as an olive oil expert, she had always been dedicated to furthering her education. Streb, who grew up on a farm in Frederick County, graduated from nursing school and moved to Hawaii for a nursing job. During her four years on the island she also met her military husband. Following, the couple moved to Virginia Beach, where Streb received a business degree from Averett University and BFA in interior architecture and design from the Academy of Art University. Armed with these new qualifications, Streb had worked as a high-end residential designer in Jackson, Wyoming before moving to Italy.

In addition to her expertise in olive oil and design, Streb will also have the advantage of having her sister, Cindy Ecker, on board as the assistant manager. Ecker, who retired in 2013, joins the team with vast customer service and management experience. Before being promoted to regional manager of the western region in the Department of Natural Resources for the State of Maryland, Ecker held positions as a park ranger and park manager.

How did you come across Oil & Vinegar and why did you decided to take an opportunity with the brand?

I was looking for business opportunities after returning from Italy two years ago, and wanted to go with a franchise instead of opening my own business from scratch. I was reading Truth in Olive Oil by Tom Mueller and one of the companies he recommended at the back of his book was Oil & Vinegar.

Why will it be successful in your community?

Frederick is a real foodie town. One of the Top Chef contestants came from Frederick and opened several restaurants here, so we have a lot of people coming here for our gourmet products.

Do you have any development plans?

I’m going to see how this first one goes before thinking about developing more.

Are you involved in any charities or community outreach?

My goal is to find three charities that we can continue to work with once we get off the ground.

Anchorage Oil & Vinegar owner Brent Rose shares grilling and summer cocktail ideas

noreply@blogger.com (Matt Stermer, CEO of Oil and Vinegar) — Fri, 25 Jul 2014 00:56:00 +0000

video platform video management video solutions video player

noreply@blogger.com (Matt Stermer, CEO of Oil and Vinegar) — Thu, 24 Jul 2014 22:47:00 +0000

http://www.ktxdtv.com/story/26101802/oil-vinegar-cooking?autoStart=true&topVideoCatNo=default&clipId=10401274

Richmond Virginia Owner shares recipes for weekend entertaining

noreply@blogger.com (Matt Stermer, CEO of Oil and Vinegar) — Sun, 25 May 2014 16:56:00 +0000

Dana Hunter, Asheville NC store owner, talks Mother's Day gifts

noreply@blogger.com (Matt Stermer, CEO of Oil and Vinegar) — Fri, 02 May 2014 20:36:00 +0000

Covington Louisiana Store Owner Shares her Passion for cooking

noreply@blogger.com (Matt Stermer, CEO of Oil and Vinegar) — Wed, 02 Apr 2014 23:17:00 +0000

Cooking Demo (click here)

Chef Joey promoting Recipes using Oil & Vinegar products on Local TV

noreply@blogger.com (Matt Stermer, CEO of Oil and Vinegar) — Fri, 07 Feb 2014 01:46:00 +0000

Click link to watch cooking demo

Click link to watch demo on FOX4 Dallas

Virtual Tour of Store Interior

noreply@blogger.com (Matt Stermer, CEO of Oil and Vinegar) — Tue, 10 Dec 2013 17:09:00 +0000

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Store number 16 opens on Main Street in Greenville South Carolina

noreply@blogger.com (Matt Stermer, CEO of Oil and Vinegar) — Sun, 17 Nov 2013 01:04:00 +0000

The store located on Main street of the thriving downtown district of Greenville SC is one of three retail shops which are attached to the new Hyatt Hotel and Convention Center. This store represents our first street location in the USA and our first tenancy within a prominent hotel property.

FRANCHISEE PROFILE:

Name: Veera and Joe Gaul

Store Opening Date: November 8, 2013

Address: 220 North Main Street, Greenville, South Carolina

Local Community: Greenville, South Carolina

Phone Number: Veera: 401-258-6875, Joe: 401-640-1554

Email: greenville.oilandvinegarusa.com

When Joe and Veera Gaul were married in 2007, they honeymooned in Bluffton, S.C.and fell in love with the area. They purchased a home in the state that they planned to use for vacationing and, one day, for retirement. But when Joe discovered Oil & Vinegar and determined that was the best business venture for the couple, they jump started their long-term plans for the area. They seized an opportunity to set up shop in an area they loved, and one that Joe just so happened to highlight as an excellent opportunity for business.

The two are excited to combine their skill sets for their new business. Joe, 59, has spent more than 28 years in manufacturing. He previously worked for GE and has extensive executive-level experience at Taco, a manufacturing company, for which he had full responsibility for the Commercial Division.

“International travel started to get to him, so he decided he wanted to step back from all of that,” Veera said. “When Oil & Vinegar piqued his interest, I jumped into the fray.” Veera, 45, moved to America from India in 1989, to pursue a Master’s degree at Johnson & Wales University in Providence, R.I., and build on her undergraduate degree and relevant experience in culinary arts and hospitality. She took a job at the university afterward, and for the past 22 years impacted all aspects of the academic side of house as well as operations. She’s moved from faculty member up to campus VP with a focus on academics.

“Oil & Vinegar is taking me back to my ‘foodie roots’,” she said. “While my 22 years at Johnson & Wales were extremely rewarding in so many ways, I’m ready to embark on this new adventure and do something more fun – something more culinary- and entrepreneurial with my husband.”

How did you learn about the brand?

Joe started researching franchise opportunities, and was very attracted to the Oil & Vinegar concept, the approach and potential. He started reading up on “all things olive oil” and learning why stores that carry truly authentic olive oil are rare, and can positively impact the health and diet of people of all ages.

Why did you choose an opportunity with Oil & Vinegar?

The look and feel of the store was impressive, as was their history and operations track record, here in the US, and in Europe. This franchise had already been successful with multiple stores. The product range in the store and the concept of not just having oils and vinegars, but a range of branded gourmet foods, ceramics, and kitchen accessories were very appealing.

What challenges have you overcome to get where you are now?

Joe and I were both successful executives who are suddenly making a huge change in our lives. Joe has lived in Rhode Island for 15 years, and I’ve lived there for 24. It has been a monumental shift in our lives to leave established careers and family ties in the North East, and pick up and move. But despite any reservations, we both wanted to do something new and get excited about our passions. Going down this path of entrepreneurship allows us to leverage existing skills, contacts and experiences, and also opens up a new world of challenges, learning and potential. We feel really good about being a part of the Oil &Vinegar franchise community, and we believe the support of the franchise system will help us be successful.

Do you have any other interesting hobbies or passions?

Starting up the Oil & Vinegar franchise in Greenville allows us to meld and pursue many of our professional goals and personal passions. Joe loves the area because it gives him access to two of his primary interests – golf and music (he’s a guitarist and a singer).My biggest interests are food and wine! I love to cook; to try different foods; to create recipes. Anything that revolves around food and culture is exciting to me, so we spend a lot of time entertaining.

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Arizona expansion continues with new Oil & Vinegar location in Chandler

noreply@blogger.com (Matt Stermer, CEO of Oil and Vinegar) — Sun, 03 Nov 2013 18:05:00 +0000

We are pleased to announce that our second (2nd) store opened in October in the Chandler Fashion Center.

The new store also represents the 2nd location for Franchisee's Mike and Jessica Winn. After a successful introduction of the Oil & Vinegar Brand to the Scottsdale market less than a year ago, the Winn's have quickly moved to capitalize on the buzz and expand to reach new consumers in Chandler.

Taking the Brand Outside the Shop

noreply@blogger.com (Matt Stermer, CEO of Oil and Vinegar) — Sat, 05 Oct 2013 00:55:00 +0000

Our Louisiana franchise owner, Pemmie Sheasby has tested the markets in both Baton Rouge and Lafayette Louisiana by taking the Oil & Vinegar brand to JR League sponsored festivals. Pemmie's strategy has been to develop brand awareness and generate excitement for the products in markets near her Covington store location, followed by store openings in these markets (Baton Rouge - 2014 and Lafayette - 2015).

The event marketing and sales strategy has proven to be very profitable, plus has exposed the Oil & Vinegar brand to the extended communities. Local consumers are now anxiously awaiting the store openings and are going to the website to order products they tasted, purchased and now can't live without. Nice job as an Oil & Vinegar brand leader and entrepreneur Pemmie!

Richmond home to 2nd Virginia franchise location

noreply@blogger.com (Matt Stermer, CEO of Oil and Vinegar) — Wed, 31 Jul 2013 20:12:00 +0000

As the Oil & Vinegar brand continues to grow in the US market, our most recent franchise location opened in the Richmond Virginia area earlier this month. A local market rich in heritage and a wealth of gourmet taste. Just down the road from one of our most successful store locations in Charlottesville VA, the new Short Pump Town Center location is sure to gain an immediate following from the foodie community and guests seeking those healthy culinary gifts options we are known for. The 1200 sq ft box-shaped space makes for a beautiful presentation and shopping experience for our guests.

FRANCHISEE PROFILE:

Name: Robin and Rick Gouckenour

Store Opening Date: July 19, 2013

Address: 11800 W. Broad Street, Short Pump Town Center, Richmond, VA 23233

Local Community: Glen Allen, VA (part of greater Richmond)

Phone Number: 859-967-3109

Email: Richmond@oilandvinegarusa.com

Robin Gouckenour grew up in western Kentucky and graduated from Midway College in Midway, KY. She worked for Ashland Inc. for 24 years, primarily in information technology, 6 years for AT&T as a Director of Sales in the Signature Client Group, and 6 years for Tempur-Pedic as the Director, Global Infrastructure. Rick grew up in West Virginia and Ohio, and graduated from Western Kentucky University. He worked for General Electric Credit Corporation, Ashland Inc. and the University of Kentucky. In April 2013, Robin & Rick relocated to Richmond after 31 years in Lexington, KY.

Q&A with Robin & Rick

How did you learn about the brand?

Several years ago, we began planning for a move to Richmond to be close to our daughter and her family. At that time we started seriously looking at business opportunities in the area. Rick discovered Oil & Vinegar; and, as we love to cook and are always on the lookout for very good olive oil, this is a good fit. We started talking to Matt Stermer, President/CEO of Oil & Vinegar USA, about 18 months ago and finalized the location in April 2013.

Why did you choose an opportunity with Oil & Vinegar?

We were looking for something that we would enjoy and would give us an outlet to be with people. The more we looked at the model, the more we liked it. We found it was a solid franchise opportunity plus the different selections the brand offers – on-tap, packaged products and the whole array – made it even better. We found the quality of the product amazing, so we knew we’d really enjoy it and feed our passion for cooking.

Are you involved with any charities or do any community outreach with your business?

We are planning to – but as we just relocated we haven’t yet. I’ve previously done work at God’s Pantry Food Bank in Lexington and at the Foster Care Review Board. We are interested in supporting the local Food Bank.

What challenges have you overcome to get where you are now?

One of the main things was finding the right location as we are new to the area. We reached out to many people to get settled here and get information to help us out.

What are your staffing plans looking like?

Outside of Rick and me, we envision we’ll have eight to 10 employees, mostly part time and sharing our passion for cooking and entertaining.

What are your expansion or development plans? What is your end goal with Oil & Vinegar?

Our goal is to develop the brand in this part of Virginia. We talked about potentially expanding beyond Richmond, but haven’t made any decisions.

What are some of the publications you read? Local? National? What is your goal publication with your business?

Richmond Times-Dispatch, Richmond Bizsense, The West End’s Best, Henrico Monthly – basically anything on the area we can find. We also read the Washington Post.

Do you have any other interesting hobbies or passions?

We love to cook, and try new recipes – Rick is quite creative! Also, I was a big gardener in Lexington; and, we love to travel within the US and abroad. We’re both avid readers, and just enjoy being with family and friends

Palm Beach Gardens location brings concept to Florida

noreply@blogger.com (Matt Stermer, CEO of Oil and Vinegar) — Wed, 13 Mar 2013 22:44:00 +0000

Oil & Vinegar will officially unveil its grand opening for the new Palm Beach Gardens Florida location with a ribbon cutting ceremony on Friday March 22nd. The Palm Beach Chamber of Commerce will be the organization conducting the ribbon cutting. The Grand Opening is to be a three day event ending on Sunday, March 24. In tandem with The Garden Mall where the location resides, the specialty food retailer will be part of a Health & Wellness Festival with a personal appearance from Dr. Oz from The Dr. Oz Show on Saturday March 23, from 10 a.m. to 6 p.m.

FRANCHISEE PROFILE:

Name: Norman Watson

Opening Date: November 2012; Grand opening March 22, 2013

Address: 3101 PGA Blvd. Suite F139, Palm Beach Gardens, FL

(Within The Gardens Mall)

Local Community: West Palm Beach, FL

Phone Number: (561) 267-5110

Email: wpb@oilandvinegarusa.com

Norman Watson, 54 years old, grew up in Roswell, New Mexico on a farm and ranch and went to New Mexico State University, graduating in 1981 with a degree in Agriculture Engineering. After college, he spent over 30 years in engineering and business development within the energy and natural gas industries under parent company Kinder Morgan Inc. About three years ago, Norman suffered a brain hemorrhage marking a great change in his life. Following, one day he was in an Oil & Vinegar store near Houston and liked the store’s concept and inquired about franchising opportunities, which helped put his mind to a new goal. Norman retired in 2011 while still with Kinder Morgan. When Norman moved from Houston in August 2011, it took over a year to find a location for the Oil & Vinegar location in Florida, the only in the state, when they opened in November 2012. Norman cites this professional shift as being very rewarding to his life.

How did you learn about the brand?

I was in the Houston-area Oil & Vinegar and really liked the concept, so I inquired about it.

Why did you choose an opportunity with Oil & Vinegar?

It was a chance to do something I enjoy. I like the experience, presentation, environment and interaction the stores offer, something I don’t think you find in a lot of other culinary shops. I also love to cook and host, so it was a good fit. In addition, the Oil & Vinegar Franchise support made all the difference in me making my final decision.

Are you involved with any charities or do any community outreach with your business?

We have given donations and continue to support various charities through their events and activities, and are looking to be more involved with the local community moving forward. I am also a member of the Palm Beach Chamber of Commerce.

What challenges have you overcome to get where you are now?

Finding the ideal location for our store was the biggest challenge. I scouted a lot of locations, but wanted to make sure we found the perfect spot for our customers. Also, learning the business and getting the perfect staff has been a challenge. Our staff currently consists of six employees, one being my daughter, who is the store manager, so it is a great mix of talented people.

What are your expansion or development plans? What is your end goal with Oil & Vinegar?

Being new to the retail business, I will make sure I’m successful at the store at-hand first. I do have the Oil & Vinegar rights for Palm Beach County, which I will consider in the future.

What are some of the publications you read? Local? National? What is your goal publication with your business?

Palm Beach Post, Florida Weekly, Jupiter Courier, area TV stations

Do you have any other interesting hobbies or passions?

I love to cook, entertain and do small projects around the house.

Scottsdale Quarter shopping center is home to first Arizona store

noreply@blogger.com (Matt Stermer, CEO of Oil and Vinegar) — Tue, 05 Mar 2013 23:29:00 +0000

After tasting the excitement of store ownership with their first store in Spokane WA, Jessica and Mike Winn have recently introduced the Oil & Vinegar concept to the gourmands of Scottsdale Arizona. Following the sale in August 2012 of the Spokane store, the Winn's set off for Arizona with plans to open multiple stores in the coming years.

FRANCHISEE PROFILE:

Name: Jessica and Mike Winn

Opening Date: December 2012

Territory/Address: Scottsdale, AZ

Phone Number: (480) 634-8773

Email: Arizona@oilandvinegarusa.com

Jessica and Mike both graduated from the University of Montana with degrees in business and both have a strong background in the restaurant and service industry. Recognizing their entrepreneurial spirit, they decided to do something they loved and opened an Oil & Vinegar store after college.

How did you learn about the brand?

We originally learned about the brand while living in Missoula. We saw the store being built and when they opened, we just thought it was the most amazing concept. We used to buy gifts there for family and friends; then we just went for it and opened our own.

What was appealing to you about joining a franchise system?

We wanted something that had a proven business model and something new and fresh. When you’re trying to create something from scratch, you never know how it’s going to do. It was nice to get in on the ground level and felt that it was something that could take off. It already had a structure; we just put it in place.

What makes your business different?

Our store has such a wide selection, not just oils and vinegars. We have more than 300 different products and it’s the perfect store for those who love to eat or cook. Our products and the baskets we create with the products make great gifts for any occasion. There’s something for everybody and our bottles can be brought back to the store and refilled. We also allow our customers to sample the product before purchasing.

How do you connect with the local community through your business?

We have gift certificates we provide for donations, as we get quite a few donation requests. We donate Tasting Parties to charities and schools. Usually they are auctioned off by organizations and I think it’s a great way to give back to the community.

What challenges have you overcome to get where you are now?

We’re in our thirties, so fairly young, and we opened up our first store in the middle of the recession. We had to take our college and life experiences and be proficient to get everything perfect. We want people to take us seriously. Once we had the experience in Spokane, it was nice coming to a bigger area such as Scottsdale.

What are your expansion or development plans?

We bought the license to the state of Arizona so we’re hoping to open up our next location in Chandler and then in North Phoenix. Part of the reason we moved to Arizona is because we wanted an area we could expand in.

Do you have any other interesting hobbies or passions?

We’re crazy about camping and traveling. We love high adventure and float trips.

Store opens in Anchorage with a splash!

noreply@blogger.com (Matt Stermer, CEO of Oil and Vinegar) — Thu, 15 Nov 2012 02:54:00 +0000

We were fairly sure that the people of Anchorage would take fondly to our concept when we signed on Brent & Vickie Rose to open in the 5th Ave Mall. But following the first two weeks of business, our heads are spinning as to how much Alaskans love Oil & Vinegar! After opening on November 1st, the store has been packed with customers every day. At this rate, we may well have our top performing store a year from now.

Now, more about our newest franchise owners in Alaska and a peek at their beautiful store.

FRANCHISEE PROFILE

Name: Brent and Vickie Rose

Opening Date: November 1, 2012

Location: Anchorage, Alaska

Phone Number: 907-333-4982

Email: anchorage@oilandvinegarusa.com

How did you learn about the brand?

We actually learned about Oil & Vinegar from our oldest daughter, who discovered the store while living in London for an internship. She had taken a day trip to Bath and found the store there. She immediately called home and told us we absolutely had to see this store.

When we went to England to visit her, we took the train to Bath and fell in love. We bought a bunch of product and, upon our return, did some research to see if there were any locations in the United States. We discovered the location in Bellevue, Washington, and started a conversation with Matt Stermer to see how we could become part of the concept.

What was appealing to you about joining the Oil & Vinegar franchise system?

We have been interested ever since visiting the location in Bath. Vickie has always loved to cook and has wanted to start some sort of food-related business for a long time. Originally, Vickie wanted to have her own restaurant or catering business, but that is a lot more work than we wanted to get into on our own.

Matt let us know that franchise opportunities were available, so we took the information and kind of filed it away so we could talk about the idea. We started to get very serious about the idea of opening our own Oil & Vinegar in Anchorage. With the support from the corporate side, it was the perfect way for us to still do something food-related and operate our own business. The concept of Oil & Vinegar is inspired by cooking and we now get to share that with the community.

What makes your business different?

We actually met each other while working at McDonalds. I (Brent) had managed a location for 5 years – Vickie did the same, focusing more on accounting and lower-level management. We believe since we each have that management experience while operating in a franchise, we have a better insight into this business and hope to make it a success.

What challenges have you overcome to get where you are now?

Financing a new business is always a challenge, so there were some hurdles we needed to get over and that took several months, but other than that, nothing really stopped us.

Do you see any parallels between your previous work and now?

Again, our experience working at McDonalds will come in handy with this new business of ours.

What are your expansion or development plans?

For now, we are going to focus on getting our first location in Anchorage up and running. With our location, we will be catering to both the greater Anchorage area as well as the bush communities with our mail order side. In Alaska, this is actually better than opening another location, as many areas tend to be remote.

We will be located at the 5^th Avenue Mall, which is right between two convention centers and the military base, so we hope to see lots and lots of traffic at our store.

Do you have any other interesting hobbies or passions?

We have a small airplane that we love to fly on the weekends! We also love cross country skiing and snowshoeing.

New Store Opens in New Orleans market

noreply@blogger.com (Matt Stermer, CEO of Oil and Vinegar) — Wed, 24 Oct 2012 14:30:00 +0000

We are excited to report the opening on October 9, 2012 of the 9th Oil &Vinegar location. A grand opening event is scheduled for Thursday, November 8th. Read on to find our more about our newest franchise partner, Pemmie Sheasby, charged with development of the brand in the state of Louisiana.

FRANCHISEE PROFILE:

Name: Pemmie Sheasby

Opening Date: October 8, 2012

Location: Nord du Luc Shopping Center - Covington, Louisiana

Phone Number: 504 610-5963

Email: Louisiana@oilandvinegarusa.com

An interview with Pemmie Sheasby, new Multi-unit partner for the state of Louisiana.

How did you learn about the Oil & Vinegar brand?

I was at a convention in Idaho where I learned about the brand, and later had spent some time in Spokane where I visited the Oil & Vinegar store in the mall that had just opened. I really liked the concept – they took me through the store and had me try different items, and I just fell in love with the idea. I took a franchise brochure with me but at that time it was not right for me to start my own business.

Fast forward several years, and after doing a lot of research, I decided I wanted to go for it and open my own location in the New Orleans market.

What makes your local business different?

In the New Orleans market, the variety of international products we offer and the knowledge of the staff really set us apart from the other competitors and/or stores selling gourmet specialty items. We let people try all the products before buying. If you try something and don’t like it, you don’t buy it. It’s all about the taste. Our focus on providing personalized advice and gift packaging for the guest looking for that unique and healthy gift idea will also allow us to differentiate our service.

We are also truly a family business – I have 3 daughters, all plan to be involved.

What challenges have you overcome to get where you are now?

The hardest part was picking the location of the store. I also financed the store by using my 401k, risking my retirement.

What are your expansion or development plans?

At the beginning of 2013 my plan is to start exploring opening a store in Baton Rouge, then in 2014 expanding to Lafayette. The goal is to open a total of three stores within the next 2-3 years. Each store will employ about 10 people.

Do you have any other interesting hobbies or passions?

I love to play golf, I take ballroom dancing. Love to cook, scrap-booking, and I love to sing.

Gearing up to open our first store in California this Fall

noreply@blogger.com (Matt Stermer, CEO of Oil and Vinegar) — Mon, 30 Jul 2012 20:54:00 +0000

Oil & Vinegar, which offers various gourmet culinary products, set to open in Valencia in the fall

By Jana Adkins
Signal Business Editor
jadkins@the-signal.com
661-259-1234 x599
July 28, 2012

Oil & Vinegar, a culinary boutique shop bringing together a wide range of international food and cooking products, is opening this fall at the Westfield Valencia Town Center. It will be the company’s first store to open in California.

More than a mundane shopping experience, however, this retailer builds the smell, taste and touch experience into the store for customers. Stocked with oils, vinegars and herbs, spices, pastas, sauces, chocolates and thousands of items – all focused on the flavor – the store brings home the experience of an old-fashioned deli where shoppers taste and learn while they browse.

Looking for a business opportunity, local residents Richard and Lynn Levinson discovered Oil & Vinegar at one of the last exhibition booths at the West Coast Franchise Expo at the Los Angeles Convention Center in November 2011.

“We fell in love with it,” Lynn said. “It reminded me of when I toured through Tuscany, (Italy,) and tooled through a culinary gift shop. I loved it and loved the idea.”

Customers, allowed to sample oils and vinegars imported from artisan producers around the world, can either buy bottles from the store or bring their own bottles in from home to fill them with their favorite culinary delights.

The oils and vinegars are served on tap from glass vessels, Lynn said.

Netherlands

Launched as a gift-shop boutique in the Netherlands in 1999, the concept of Oil & Vinegar came from the original founder after traveling in Southern Europe and shopping in the local deli markets.

The business model is based on opening franchise-owned stores.

The company positions its stores in upscale malls, based on area demographics, because more than half of the business is driven by gifts, with the average purchase being $40, said Matt Stermer, president and CEO for the U.S. branch of operations.

Oil & Vinegar, while newer to the U.S. market, is opening five stores this year and plans to open eight to 10 stores next year. It projects two to three more stores will be coming to California because the “economy is breaking loose right now” Stermer said.

“The international flare in our assortment is our selling point; 90 percent of the products are sourced in Europe,” he said. “But we also have California products because it’s the only real olive oil producing state in the country.”

The guest experience is so critical, he said, that the company selects owner/operators who have a passion for the business and who will work in the store to ensure customers get the best service.

Franchise-based

Initial franchise fees are $25,000 in addition to a 5-percent royalty on gross sales. Franchise operators are required to invest 3 percent of gross sales on marketing locally.

But for those with a passion for food, a strong credit history and a recommended net worth of $250,000 — of which $60,000 is liquid — franchise owners are partnered with real estate and architecture and construction management consultants to guide them through the process of opening of 900 to 1,500 square foot store.

After spotting the business opportunity at the franchise convention, the local residents since 1988 jumped on the prospect of opening an Oil & Vinegar boutique store.

Local owners

The Levinsons researched other novelty stores and did their own market research first, said Richard Levinson. They also found all the other Oil & Vinegar stores were doing very well so they began speaking with Stermer and picking his brain, he said.

The couple ordered samples from many Oil & Vinegar stores and found in all cases the products to be consistent and delicious; assuring them of the quality of products they’d be carrying.

“We knew then that we wanted to do it and worked on obtaining a loan,” Lynn Levinson said. “It’s expensive for people to eat out and we can help them bring incredible flavors to the home.”

The architectural design is just wrapping up and the couple is excited about their location near Williams Sonoma and all the restaurants on The Patio as it will give them a lot of exposure, Richard said.

“We’re shooting for early November to open,” he said.

http://www.the-signal.com/section/24/article/71519/

Olive Oil Franchisers Tapping U.S. foodies for growth

noreply@blogger.com (Matt Stermer, CEO of Oil and Vinegar) — Wed, 27 Jun 2012 22:44:00 +0000

Story published by The Street.com from interview with Matt Stermer.

BELLEVUE, Wash. (TheStreet) -- Want to cook like The Food Network's Giada De Laurentiis, but when you try to repeat her Northern Italian recipes your efforts fall flat? Maybe it's the ingredients you're using. For instance, the generic olive oil you bought on sale at the supermarket probably doesn't live up to the extra virgin Italian olive oil that Giada likely uses on her cooking show.

Oil & Vinegar, a Netherlands-based high-end retailer of more than 300 olive oils, aged vinegars and other specialty goods, is looking to fill that niche by appealing to the foodie and "moonlighting" chef who resides in front of many a U.S. kitchen stove top.

With eight stores already in the U.S., and plans to open seven more locations this year, Oil & Vinegar is betting that bringing the charm of Old World culinary art to U.S. customers is its best global franchise growth opportunity.

"We want guests to leave our store saying 'Wow. I just left Europe,'" says Matt Stermer, president and CEO of Oil & Vinegar USA. "We are all about an experience that touches all of the senses. Walk into a store and you are catapulted into southern Europe -- the smell of vinegar and herbs, the tastings throughout the store and the sound element capped off with the music from Mediterranean."

Essential to the experience is a wall lined with large glass containers of oils and vinegars, from which customers can taste and pour products into their own containers. By essentially making the experience as hands-on and as educational as possible with recipes and recommendations, customers will be more likely to purchase the gourmet goods for themselves and equally for their friends and family.

Oil & Vinegar says it doesn't cater to professional chefs. "We cater more to the person that is the food enthusiast and loves to cook, entertain and share," Stermer says.

Founded 13 years ago, the Oosterhout, Netherlands-based company was started by John Blogg. Blogg was on a trip to Southern Europe and saw the way the local markets and shops were selling olive oil and vinegar in large containers and how it created a great social experience. Blogg thought this social retail concept would take off in other parts of the world, according to Stermer.

There are currently 80 franchisee-owned Oil & Vinegar locations globally. In addition to the U.S., countries include: the U.K., Sweden, Denmark, Holland, Belgium, Germany, Portugal, South Africa, Brazil and, soon the company will be opening its first franchise in Canada.

The company implemented its official U.S. franchise program for the stores in 2008 -- the first U.S. location was opened in 2004 -- and so far the stores are doing well.

Oil & Vinegar's comparative U.S. store sales growth for 2011 was 8% higher than 2010. Comp-store sales growth in the first quarter of 2012 rose 12% over the same period a year earlier, according to company data.

Oil & Vinegar is now thinking of its expansion plan in the U.S. more strategically by focusing on markets where there is a strong food culture and consumers have more sophisticated food palates, says Stermer, a former Nike (NKE) executive who is also a franchisee of one of the original four U.S. stores just outside of Seattle. (The other three stores include one in Charlottesville, Va.; Missoula, Montana and Woodlands, Texas.)

New stores are slated to open this year in Alaska, Arizona, California, Florida and Louisiana. The company expects to be able to open eight to 10 stores a year in the coming years, with the hope to reach roughly 200 stores in the U.S.

Another aspect important to the success of Oil & Vinegar stores is foot traffic, one reason why the stores are primarily located in upscale malls: "Our average price ticket is around $38. [We're] not selling $500-$600 items, so we need foot traffic and specifically, we require gift shopping traffic," Stermer says. "We estimate that nearly half of a store's sales are purchases given as gifts."

The company considers Godiva, gourmet tea company Teavana and Williams Sonoma (WSM) to be some of its prominent brand competitors in the gift space.

"What's interesting is we want to be next to them. We share the same consumer and we believe we are able to deliver a higher level of service," Stermer says.

Stermer acknowledges that the original stores were opened without much thought given to strategic location, but rather by passionate foodies who saw the idea overseas and wanted to bring it to their hometowns.

He adds that the formal expansion plan exists now, if a potential franchisee can make a case for a store opening in an area outside of a targeted market, Oil & Vinegar would certainly consider it.

Specialty Food Sector
Research shows sales of consumer goods in general have remained flat over the past two years, but the gourmet gift category increased by double digits. Americans' surging interest in cooking shows, identifying with celebrity chefs and the products they use has likely helped this trend as well, Stermer says.

Sales of specialty foods from 2009 to 2011 rose 19.1%, currently topping $75 billion, and compared with all food sales growth of 5.1%, according to The National Association for the Specialty Food Trade .

Specialty foods represent just shy of 14% of all retail food sales. Eight years ago that number was significantly less, says Ron Tanner, vice president of communications at NASFT.

It's not only the expansion of products, but increased visibility of specialty goods at venues like Bed, Bath and Beyond (BBB), Target (TGT), and even supermarkets that are trying to upscale their selection of products that makes for greater demand, Tanner says.

"There are a lot of companies that are really seeing great potential in going into the industry. You have companies like Whole Foods (WFM) and Traders Joe's, small specialty food stores that are beginning to open up second and third locations, and you have a lot of creative entrepreneurs who are opening specialty food shops," Tanner says.

Olive oil is the third most purchased category for specialty foods behind chocolate and coffee, he says.

Oil & Vinegar is not the first to come to the U.S. with the idea of selling gourmet oils and vinegars. Indeed, it's an up and coming sub-sector of the gourmet food industry. Names like Oliovera of Los Angeles and Oilerie of Fish Creek, Wisc., have also figured out how to franchise a store that sells olive oil.

And one way to keep the costs down for owners is having them buy product in bulk and not pay for all the added necessities -- like labeling and bottling, Tanner says.

Typically, "the cost of the oil in that bottle is not the main cost of what you're paying for. By buying in bulk, it takes all that [added] cost away. From the consumer's view, they're getting a better product at a lower price," he says.

Curt Campbell, who founded Oilerie with his wife Mary Jo in 2004, has 7 franchise stores. After a trip to Europe where the couple saw an Oil & Vinegar store and noticed that even delis in Poland were doing a similar thing with liquors and honey, Campbell couldn't understand why the concept wasn't in the U.S. Beyond the high-end foodie factor, Campbell also thought about olive oil's myriad of health-related benefits as a substitute for butter.

The couple trademarked the olive oil bar concept and business took off from there. Last year, the company combined did $750,000 in retail sales (excluding wholesale and web sales).

"There is this real hunger for olive oil knowledge in America," Campbell says. "We understand that our opportunity is to educate the customer ... What we're doing at the Oilerie is just taking them by the hand and showing them this is what olive oil is all about."

Campbell says in order to bring in the highest profit, the company keeps square footage of the stores to a minimum. Sales areas are only 325 square feet. He also uses only one bottle size.

Stermer says it comes back to the experience customers receive while in the stores. "A big part of which is our broad product selection plus the service we supply. We believe the international décor, the quality of our products, and this unmatched experience produce a 'Wow' factor translating into a massive differentiator for our concept in the market," he says.

Whether it's a tasting bar or gift purchase, new and different ways are opening up for consumers to shop and purchase olive oil -- and for franchise-minded business owners and investors, it could be a concept worth tapping into.

-- Written by Laurie Kulikowski in New York.

Interview with Franchise Chatter

noreply@blogger.com (Matt Stermer, CEO of Oil and Vinegar) — Wed, 06 Jun 2012 00:57:00 +0000

An Interview with Matt Stermer, CEO of Oil & Vinegar USA: “Our Mission is to Be the Consumer’s First Choice When Looking for a Unique and ‘Tasteful’ Gift for Any Occasion”

by FRANCHISE CHATTER on JUNE 5, 2012

in FRANCHISE CHATTER EXCLUSIVE,Q & A INTERVIEW,RETAIL FRANCHISE,SPECIALTY FOODS FRANCHISE

Franchise Chatter (FC): For the benefit of those unfamiliar, what is the concept behind Oil & Vinegar?

Matt Stermer, President and CEO of Oil & Vinegar USA

Matt Stermer (MS): Oil & Vinegar brings together a wide range of international food and cooking products in alluring, Mediterranean-style surroundings. Our mission is to be the consumer’s first choice when looking for a unique and “tasteful” gift for any occasion. The focus is not only on the attractiveness of the gift, but ultimately its flavor and ability to accent both the palate and table.

Our product lines and everything we do at Oil & Vinegar reflect our focus – being “passionate about taste”. We pride ourselves in offering the best local specialties from Italy, Spain, Greece, France, South Africa, Australia, and other international food destinations.

One will find an assortment of imported delights with a distinct Mediterranean flair, like bottled and “on-tap” oils and vinegars, mustards, sauces, salad dressings, olives, grilled vegetables, sun-dried tomatoes, honeys, fig spreads, fondue chocolates, dried herb mixes, spices, and a variety of flavored pastas.

To accent our gourmet tastes, a fine selection of ceramic table wares, cruets, kitchen accessories, salt and pepper mills, international cookbooks, and other culinary accessories fill the shelves.

FC: What is the origin of the brand? What are some of the key milestones in the company’s history to date?

MS: Oil & Vinegar was founded in the Netherlands in 1999. By 2002, the company had expanded the concept internationally to the United Kingdom, Germany, and Belgium. We entered the U.S. market in 2004 and today you can find over 90 Oil & Vinegar stores in 9 countries spanning three continents.

After receiving awards in the Netherlands for Best Food Specialty Chain and Gift Shop, Oil & Vinegar received recognition upon the launch of its first store in the U.S. in 2004, including Grand Prize in the Food Retailer category of the National Association of Store Fixture Manufacturers’ (NASFM) 2005 Retail Design Awards. In addition, the retail executive magazine Chain Store Age awarded Oil & Vinegar the 2004 Retail Store of the Year Award in the Specialty Food category.

FC: How has the concept been received by American consumers so far?

MS: We have had tremendous success in the U.S. market, appealing to all age groups by delivering an unmatched shopping experience. In recent years, the American consumer has become more educated and discerning about the oils and vinegars they consume and there is a real positive trend with gourmet food gifting.

FC: Who is the target customer for Oil & Vinegar stores?

MS: We appeal to consumers looking for premium products to use in their cooking or entertaining, as well as gift shoppers. We find that our core consumer is not a chef, but a discerning foodie who demands quality in their gourmet ingredients and values the ability to sample and receive recommendations for using the products prior to purchasing.

FC: Can you describe some unique elements of the store experience?

MS: At Oil & Vinegar, customers are referred to as guests, and the guests are invited to smell, taste, and touch products before purchasing. The retail philosophy revolves around three key aspects of a consumer visit: Experience, Service, and Taste.

Guests are encouraged to sample products at their leisure and receive advice on product use, recipe ideas, and recommendations for that one-of-a-kind gift that is tastefully gift wrapped at no extra charge.

The focal point of the store is the “amphora wall,” where an international selection of over 40 estate-produced oils and vinegars are suspended in glass containers (amphoras) on a dramatic rock wall or stored in stainless Italian Fusti drums. Customers can sample the varieties, select from over 15 different shaped and sized bottles to have filled, or bring bottles in from a previous purchase to have refilled with an “on-tap” product of choice.

The Oil & Vinegar shop ambiance reflects this philosophy. Products are attractively presented, the music is carefully selected to reflect the cultures of product origin, and lighting brings the stores to life.

FC: Can you give us an idea of the sales mix (by product category) of a typical Oil & Vinegar store?

MS:

Dried Herb Blends and Sea Salts: 16.0%
Household Ceramics and Accessories: 10.0%
Appetizers, Tapenades, and Pestos: 5.0%
Oil and Vinegar Pre-packed: 13.0%
“On Tap” Oil and Vinegars: 44.0%
Pasta and Risotto: 2.0%
Sauces and Dressings: 5.0%
Sweets (Honey, Jams, and Chocolate): 3.0%
Cook Books: 2.0%

FC: What do you look for in a prospective Oil & Vinegar franchisee?

MS: We are seeking food-crazy entrepreneurs who share our passion and commitment to operating a retail shop in a professional and profitable manner. The individual’s personal or soft skills are just as important to us as direct business skills. We look for such things as prior retail experience, customer service skills, people management, solid business acumen, upstanding community involvement, ability to meet financial qualifications, a desire to succeed by following a proven operating system, and last but not least, a clear passion for our products.

FC: What is the ideal location and geographic territory for an Oil & Vinegar store?

MS: Given the gift appeal of our store, we target locations with a significant amount of shopping footfall. So upscale shopping centers (enclosed or outdoor/lifestyle) tend to be where we look first in a market we are entering. Our ideal geographic market is one which is influenced by an educated consumer palate and holds a population base (local and tourism driven) which will draw over 50,000 unique visitors to the store a year.

FC: What kind of training and support do you offer your franchisees?

MS: We are in the process of expanding our training program to include a 2-week initial training focused on developing the business competencies, product knowledge, and systems and operational capabilities of the franchisee. This will take place 3-4 weeks prior to store opening. Then, a hands-on training and support program is delivered once the store buildout is complete, which spans approximately one week prior to opening for business and a week following the first cash register ring. Ongoing support and training follow-up is provided on a case by case basis. Merchandising guidance, new product education, and marketing support are provided monthly.

FC: What can you tell us about the estimated initial investment, royalty fees, and profit potential for an Oil & Vinegar store?

MS: What we disclose in our FDD are the following details:

Startup investment range: $202k to $356k (includes all initial costs and working capital provision)
Initial franchise fee for a single unit/territory: $25k
Ongoing royalty fee: 5% (based on gross sales)
Profitability is impacted by numerous factors and we suggest prospects contact similar profile/market store locations to determine potential outcomes.

FC: Can you name a few franchises (inside or outside your category) that you admire, and why?

MS:

UPS Store – They have a system that is extremely well aligned with corporate identity and runs like clockwork. I believe they have done an amazing job connecting the retail brand to the corporate brand to leverage that universal identity. I suspect that most people are not aware that UPS store locations are franchisee owned/operated.

TCBY – This brand was the pioneer in their market and have had to continually re-invent their model over time to maintain or recapture market share from new/innovative brands. When I go into a new TCBY store, I really get the brand experience via a fresh new look that conveys the work this franchise has put in to stay relevant with their consumer.

FC: What are your growth plans for Oil & Vinegar in 2012 and beyond? How do you plan to achieve these targets?

MS: We are on target to open 5 more stores in 2012 and our plan is to open an additional 8 in 2013 in various markets, including an expansion to Western Canada.

We are seeing a significant number of new prospects surfacing after visiting one of our stores and becoming enamored with the uniqueness of our concept. Our newest (3rd generation) store design is extremely compelling and a key to our continued success in this market.

There is a trend in the retail market going on now for “on-tap” oil and vinegar tasting bars. We believe our concept stands out amongst our competition given our product selection and the vertical integration of our brand for the vast majority of our products. Our goal is to have 95%+ of our line carrying our own Oil & Vinegar brand, which identifies the product as premium quality and connects back to the service we provide when shopping in our stores.

http://www.franchisechatter.com/2012/06/05/matt-stermer-ceo-of-oil-vinegar-usa-our-mission-is-to-be-the-consumers-first-choice-when-looking-for-a-unique-and-tasteful-gift-for-any-occasion/

State of the Specialty Food Industry

noreply@blogger.com (Matt Stermer, CEO of Oil and Vinegar) — Tue, 03 Apr 2012 12:14:00 +0000

Great news from the National Association for the Specialty Food Trade (NASFT), US Retail and food service sales of specialty foods and beverage (the category we compete in at Oil & Vinegar) rose 6.9% in 2011, topping $75 billion.

I have posted the highlights from the study below....

“Consumers are making better food a part of their lifestyle,” says Ron Tanner, vp, communications and education, for the NASFT. “They are embracing new foods and flavors and are willing to choose top-quality even while they economize elsewhere.”

Behind the numbers, manufacturers, importers, brokers, distributors and retailers interviewed for the study are talking about growth opportunities for specialty food and the challenges they face. Cash flow, rising expenses for raw materials and energy, and increasing competition are top concerns.

On the retail side, the average transaction size for Specialty Food Stores jumped 11.4 percent to $41.49.

These findings are presented in The State of the Specialty Food Industry 2012, an annual report from the NASFT prepared in conjunction with market researchers Mintel International and SPINS. The report tracks sales of specialty food through supermarkets, natural food stores and specialty food retailers.

Here are some highlights from the report:

Specialty foods represent 13.7 percent of all food sales at retail.
Kosher is the leading claim for new specialty food products, followed by all natural.
Natural food stores are the fastest growing retail channel, with a sales increase of 19.8 percent from 2009 – 2011.
In 2011, 41 percent of specialty food manufacturers reported a sales increase of more than 20 percent.
Local is the most influential product claim today, according to three-quarters of retailers surveyed and two-thirds say the claim will grow the most in the next three years.