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CAIMA home page, resource site for professional bakers and pastry chefs, HACCP consultants, qaulity systems, quality control, bakery, HACCP Consulting Services HACCP prerequisites, HACCP system, HACCP implementation, food industry, chocolate, candy, nutrition, auditing services, marketing resources, product development, logistics, increase profits, increase sales, ingredient costing, job market buyer's guide, merchandising, marketing, book store, consulting, HACCP, Hazard Analysis Critical Control Point, GMP, GMP's, Good Manufacturing Practices, audits, logistics, plant security, C-TPAT, staff training, coaching, QA, quality assurance profit, recipes, training, software, classified ads, new products, marketing plans, merchandising plans,newsletter, equipment, discussion group, chat, forum, employee training
Description
Company Background
From its humble beginnings as a small dairy store founded in 1969 with seven employees, Stew Leonard's has grown to become not only the World's Largest Dairy Store, but one of the most renowned grocery stores, with annual sales of nearly $300 million and almost 2,000 Team Members. In addition to the headquarters store in Norwalk, Conn., Stew Leonard's has stores in Danbury, Conn. and Yonkers, N.Y., with a fourth store planned for the near future.
Stew Leonard's history can be traced back to the early 1920s, when Charles Leo Leonard started Clover Farms Dairy in Norwalk, Connecticut. It was a state of the art dairy by the standards of the time - with a pasteurizing and bottling plant, and fresh milk delivered daily by trucks that had plastic cows on the front that "mooed" for the neighborhood children.
In the late sixties, Stew Leonard, Charles' son, realized the milk delivery business was going the way of the horse and buggy.
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