Quote:
Originally Posted by NBC
It probably has a lot more to do with the ability to renovate an old store with a new design. Lots of the old stores 1960s, etc have low ceilings, specific types of lighting and were set up to follow a circular pattern with meat on the left, followed by produce, bakery, etc. It is much more difficult to incorporate the new design, which was maximized for a particular size of store, i.e. 40 000+ square foot, into an old 25 000 square foot store.
|
It seems to be more than that. Outside of their bakeries, which seem to be consistent from store to store, the old IGA store converts just seem inferior in stuff to buy as well.