The clocks don’t match exactly, but we know it’s time to unlock the doors when the first eager shoppers of the day are peeking in at the gleaming seafood cases. Our team at Burritt’s has been assembling products, cutting and grinding meat, planning for the day, and straightening up for at least an hour.
In you stroll, Customer #1, though we likely know your name and could potentially guess what you’re going to want to eat since we see you all the time. You put a smile on our faces because you know us, and we know you. You’re a Burritt’s regular, and you’re part of the family.
You might walk in with a long list of specific requests, or simply browse the aisles waiting for something intriguing to jump out and demand to become a part of your pantry. It pays to linger here, to enjoy the myriad samples, chat with our crew, and drool over the Wagyu beef (or the local mushrooms, if that’s more your vibe). Maybe you brought a wildly exotic cheese wrapper or rare wine label with which to stump our buyers, but you know we’ll hunt down exactly what you’re looking for. Just don’t be surprised when we remember exactly how thinly you like your turkey sliced.
Several aesthetic changes and new products constantly alter the visual kaleidoscope inside our walls, but you can always count on seeing us smiling and laughing. You might even be lucky enough to hear singing from the butcher block.
For thirty years, Burritt’s has been growing as a business, as a family, and you’ve been with us every step of the way. We are thrilled, to say the least, to have been this fortunate over the years, and we’d like to share our glee with all of Traverse City this June 25th for a parking lot barbecue (and let’s face it, we’re much better at providing delicious eats than we are at coordinating the flow of cars through our lot).
Audrey Burritt is the communications manager for Burritt’s Fresh Market. Contact the Burritt’s team at firstname.lastname@example.org.