Local Gourmet Markets Prove Sustainable During Recessionary Times, Willoughby's Market Recognized in the Washington Post

Share Article

Willoughby's Market serving Sandy Spring and its surrounding communities of Olney, Ashton, Silver Spring, Brookeville and Burtonsville, Maryland was featured in the Washington Post Newspaper on Wednesday, October 8, 2008 as a quality gourmet food market that is a sustainable community resource during these recessionary times.

71 percent of Americans are cooking at home more and eating out less often

Willoughby's Market and Chef Steve Rudman, a Le Cordon Bleu trained Chef and co-owner, were highlighted in the Food Section of the Washington Post Newspaper as a business that is flourishing due to its exceptional product offerings and customer friendly personal touches while the world financial markets are in a downward spiral.

Willoughby's Market, which opened in April of 2008 offering premium meats, fresh seafood, prepared foods and catering, has been able to grow its business in the face of the economic downturn due to its basic business philosophy to provide simple quality ingredients and superior customer service. "Being small offers and opportunity to bring a personal touch," says Steve Rudman.

A survey on shopping trends released by the Food Marketing Institute that was pointed out in the Washington Post indicates that "71 percent of Americans are cooking at home more and eating out less often". The survey also indicates that "28 percent of consumers surveyed did not know what they would eat two hours before dinnertime on weekdays" and "35 percent did not know what they would eat 2 hours before dinner on weekends." This trend has proved to be an opportunity for Willoughby's Market as it offers high quality products, as well as prepared foods to meet the needs of local consumers as an alternative to high price restaurant fare. Additionally, Chef Steve Rudman and his staff assist their customers with last minutes menu ideas and recipe suggestions. "It is our belief at Willoughby's Market that sharing and preparing food with family and friends is an opportunity to build relationships", says Terry Rudman, co-owner of Willoughby's Market.

Another consumer friendly service that Willoughby's Market has begun offering to assist its customers during these recessionary times is culinary classes. As indicated in national surveys, since consumers are eating out less and preparing more meals at home with family, the culinary classes offered bi-monthly beginning in October will give people an opportunity to expand their menu repertoire, learn or enhance their skills and provide families with a shared activity.

For more information, sign up for Willoughby's Market Newsletter and get the latest updates and special offerings on premium meat, fresh fish, prepared foods, and their broad selection of marinades, sauces, local and international cheese, beer, and wine, as well as a selection of freshly baked breads and desserts. Willoughby's also offers catering for all your social and corporate events. Culinary Classes taught by Chef Steve Rudman on a wide variety of topics are offered bi-monthly. To sign up and to get more information on the great things happening at Willoughby's Market, please stop by the store located at 805 Olney Sandy Spring Road, Sandy Spring, Maryland or call 301 570-FOOD (3663), or visit the website at http://www.willoughbysmarket.com

# # #

Share article on social media or email:

View article via:

Pdf Print

Contact Author

Steve Rudman
Visit website