Settling on an opening date for Roxy's Market has been a "moving target" for owners Mike and Roxanne Lawler.
The Lawlers announced in late August that they were remodeling the Ketchum building for Roxy's, planning for an early-March grand opening. It then shifted to late March or early April because of changes to equipment being ordered. The Lawlers have now settled on late April or May 1 at the very latest, according to an interview with the couple yesterday.
"The store is constantly in evolution," she said, adding that all the pieces will come together over the next 30 days.
The 12,000-square-foot retail space is currently an empty shell waiting for paint, shelves, ceiling lights and food.
Roxanne acknowledged that the opening would be during the tourist town's slack, but said they want to get it right and not cut corners.
Workers started installing equipment Thursday morning into the building on the corner of Main and First streets, beginning with a trio of 1,000-pound compressors that will be the "heart" of the refrigeration system.
Mike Lawler said the typical complications of retrofitting new equipment into an old building have slowed the process a bit. The store formerly housed Williams Market. The Lawlers also made changes that required different equipment. He said one of those changes is the addition of a salad bar.
Roxanne Lawler said she's currently picking the products that Roxy's will sell, saying it would be a mix of co-op offerings—usually food provided by local farmers and ranchers—and the usual supermarket brands.
"I don't want to give too much away. I want it to be kind of a surprise," she said, describing the design as "simplistic, clean and easy."
She said they're currently interviewing prospective employees. Those interested should e-mail their contact information and résumé to roxysmarket@yahoo.com.
Trevon Milliard: tmilliard@mtexpress.com
Workers unload compressors that will be brought into the basement of Roxy’s Market, on Main Street in Ketchum, to cool the grocery store’s refrigerators. Photo by David N. Seelig
