HyVee Operations
Corey Minnie, Isaac Samek, and Sam Tvedt
Operations Analysis of Interview
We interviewed Brian Rose who has been a store director for more than twenty years. He has been around many HyVees, and seen how they run, and what is necessary to the successful operation and management of a HyVee store.
Background and History of HyVee In 1930 Charles Hyde and David Vrendenburg opened a small store in Baconsfield, Iowa. Their goal was to provide “good merchandise, appreciative service and low prices”, the two men called their operation Hyde & Vredenburg. On January 1, 1938 Hyde and Vrendenburg and fourteen others incorporated fifteen others stores in Iowa and Missouri. David Vrendenburg’s son, Dwight, was elected as the company’s first president, gross sales in 1938 totaled over one million dollars. In 1940 a new type of was opened in Centerville, Iowa. This store featured the newly invented shopping cart, self-service, and a frozen food case. At the end of the decade Hy-Vee opened its first supermarket outside of town. It was the first brand new store building with its own parking lot. To celebrate they had a grand opening, this still happens today every time a new Hy-Vee store is built and opened. In 1952 there was a contest to rename the stores which were operating under the names of “Supply Store” or “Service Store”, preceded by the name of the town. The winning name, Hy-Vee, was formed from a contraction of the co-founders names. In 1957 the first in-store bakery opened, this was the first of many in-store departments to serve customer needs in one stop. In 1960 The Employees’ Trust Fund was established, this enabled all eligible employees to share in the ownership of the company. This was the beginning of the company’s long and proud tradition of being known as an employee-owned business. New store developments in the 1960s included the first courtesy counter (1960), first eat-in area, first express lane checkout (1961) and the first delicatessen operation
Operations Analysis of Interview
We interviewed Brian Rose who has been a store director for more than twenty years. He has been around many HyVees, and seen how they run, and what is necessary to the successful operation and management of a HyVee store.
Background and History of HyVee In 1930 Charles Hyde and David Vrendenburg opened a small store in Baconsfield, Iowa. Their goal was to provide “good merchandise, appreciative service and low prices”, the two men called their operation Hyde & Vredenburg. On January 1, 1938 Hyde and Vrendenburg and fourteen others incorporated fifteen others stores in Iowa and Missouri. David Vrendenburg’s son, Dwight, was elected as the company’s first president, gross sales in 1938 totaled over one million dollars. In 1940 a new type of was opened in Centerville, Iowa. This store featured the newly invented shopping cart, self-service, and a frozen food case. At the end of the decade Hy-Vee opened its first supermarket outside of town. It was the first brand new store building with its own parking lot. To celebrate they had a grand opening, this still happens today every time a new Hy-Vee store is built and opened. In 1952 there was a contest to rename the stores which were operating under the names of “Supply Store” or “Service Store”, preceded by the name of the town. The winning name, Hy-Vee, was formed from a contraction of the co-founders names. In 1957 the first in-store bakery opened, this was the first of many in-store departments to serve customer needs in one stop. In 1960 The Employees’ Trust Fund was established, this enabled all eligible employees to share in the ownership of the company. This was the beginning of the company’s long and proud tradition of being known as an employee-owned business. New store developments in the 1960s included the first courtesy counter (1960), first eat-in area, first express lane checkout (1961) and the first delicatessen operation