Hi-Lo Food StoresSpecial edition Magazine

Hi-Lo Food Stores

Message from Oral Richards,General Manager, Hi Lo Food Stores

At Hi Lo Food Stores, we have worked tirelessly to provide our fellow Jamaicans with the highest quality products at the lowest possible prices for over 50 years. From a single operation in Cross Roads, the business has grown to become the country’s most recognizable supermarket brand.

The strength of our relationships with our customers and corporate partners inspires our pledge to continue evolving to meet the needs of this dynamic nation for generations to come. In this highly competitive landscape, we take the utmost pride in the overwhelmingly positive response we experience daily in the execution of this important value proposition.

Still, our service ethic dictates that providing quality is a never-ending pursuit, and Jamaica can always expect to get more value from Hi Lo Food Stores. We make it our business each day to honour our commitment to

the FS5 Service Standard - Fresh Stores, Fast Service, Frequent Savings, Full Shelves, and Friendly Smiles, and ensure that we offer value to all, every day.

We are humbled to be part of the birth and continued evolution of this phenomenal nation. It is with great pride that the management and staff of Hi Lo Food Stores shares in joy of this year’s 50th anniversary milestone.

Message from Michael Ranglin,Chief Executive Officer – GK FoodsSince 1954, the Hi Lo Chain has been serving Jamaicans with pride, even more so after 1984 when GraceKennedy acquired it. Since that time we have taken the care to put the special love that GraceKennedy has for Jamaica, into the service we offer to you. We are fully aware that you have options, and the fact that you choose to shop with us only fuels our passion to ensure you always have the best customer experience.

This magazine is another effort to ensure that. We value this opportunity to interact directly with our consumers and better understand what we can do to help you care for yourself and those you love. This publication will also give us the opportunity to stay in touch with the challenges our customers face in making groceries accessible to our consumers in a consistent and timely fashion.

In this, GraceKennedy’s 90th year, we thank you for being part of our success. And as Jamaica celebrates 50 years of Independence this year, we look to the future together, to make sure that 50 years from now, the Hi Lo brand will still be your choice, and the choice of your families.

Hi-Lo Food Stores

1954 1984 – 198919841954 1985 1986

Hi Lo Food Stores Historical Timeline

The year 1954 ushered in a new era in the Jamaican landscape as curious shoppers came from near and far to Hi Lo Food Stores in Cross Roads, to enjoy a modern shopping experience. Hi Lo Food Stores started in Jamaica on April 29, 1954 as the first supermarket, originally owned and operated by the Neal and Massey Group.

A household name from its inception, the success of the Cross Roads location soon ushered in the opening of the Tropical Plaza, Liguanea Plaza, Manor Park and Mandeville Stores. In 1986 the annual farm and flower

fairs became a calendar fixture for all stores, serving as a great support to local farmers, flower distributors and related players. The events also served as a source of excitement for customers which featured the novelty of the outside broadcast with the Good Morning Man, Alan Magnus of RJR.

However in response to the conflict presented by the Manager/Contractor model, the Contract Labour Model was instituted in 1985.

In August 1984, Carlton Alexander, the chief executive officer and chairman of Grace Kennedy & Company Limited asked Douglas Orane, Adrian Wallace and Peter Chin to prepare a proposal for the purchase of Hi Lo Food Stores from Neal & Massey. The negotiations were concluded on September 1, 1984. Douglas Orane was appointed the first General Manager under the Grace Kennedy & Company Limited. Roy Lee, Chris bond and eventually Michelle Wong came on board to form the first management team.

The management team assessed an environment of non-productivity, high costs and continuous losses characterized the five years prior to the purchase of the five stores. On November 3, 1984, Hi Lo closed its operations and opened a day later under a new model – with the exception of Manor Park, four stores were now managed by an independent operator responsible for employing its own staff. For the first time, the company made a profit.

Hi-Lo Food Stores

1990 – 1995 1995 – 20001990 1991 1996

In 1990, Jimmy Moss Solomon oversaw the construction and opening of the store in Sunshine Plaza, Negril, bringing the chain to a seven supermarkets compliment. A Valu-Plus variety store was also added next to the Cross Roads branch.

1990 Hi Lo was among the first to offer the Western Union money transfer service to the public.

During the early 1990s, the Valu-Plus store was closed to make way for the renovation of the head office and the central warehouse.

In 1991, Mabel Tenn became executive director while Michelle Wong continued as General Manager.

The leadership of Hi Lo changed hands, with the baton passing from Peter Dunn to Anthony Lawrence in 1996, Esric Halsall in 1998 and Eriwin Bruton for a short stint after Halsall’s departure.

In 1996, Hi Lo introduced its back to school programme for staff member whose children were successful in their Common Entrance Exams.

Hi-Lo Food Stores

2000 – 2005

In 2000, John Mahfood, chief operating officer of the retail and trade division, took the position with the mandate to make the Hi Lo chain profitable. He was supported by Cameron Bisland, managing director. Their focus was to expand the chain through acquisition and improved customer service delivery.

In March 2001, the Barbican store opened, boasting the latest in supermarket design.

In November 2001, the company acquired the SDA Wholesale in Ocho Rios, which operated under its original name. This increased the number of stores to nine.

In 2002, a selection of 60 Hi Lo branded products were introduced to the market to tackle the high-priced perception of the supermarket. The move was successful and resulted in a significant increase in sales.

November 2002 saw the acquisition of the Dome Wholesale in Montego Bay, which operated under the same name, the 10th Hi Lo location.

2004 saw the opening of the UWI store, which was a strategic initiative to change the perception of Hi Lo being an old people store to one where young professionals could grow up on the brand.

The management team was not only focused on expansion, however. The customer service commitment was once again enhanced with the strategic emphasis on the FS5 promise: Fresh Stores, Full Shelves, Friendly Smiles, Frequent Savings, Fast Service. A general customer service telephone line 579-HILO also became a feature of the service delivery.

February 2003 ushered in the addition of Hi Lo Basix, Montego Bay, and preceded the additions of Hi Lo Savannah-la-Mar, Hagley Park and Value Master, bringing the total number of stores to 14.

In 2003, the decision was taken to close the location at Tropical Plaza.

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Hi-Lo Food Stores

2006 – Present

With the departure of Bisland in February 2005, Mahfood assumed the position of General Manager.

Strategic emphasis on cost reduction as a means of stemming losses, lead to the closing of unprofitable stores including Hagley Park in July 2005.

Undaunted by the challenges to the business, Hi Lo continued its innovation in retail operations under the leadership of Mahfood. The store in manor Park was renovated and a new store was built in Ocho Rios.

This thrust continued with the inspired created on a unique shopping experience in December 2005 in the quaint seaside community of Port Maria, St. Mary.

Challenges including successive hurricanes, rising utility costs and a devaluing currency created great uncertainty for Hi Lo’s sustainability. Confidence in the company’s feasibility drove the management team’s focus on a turnaround plan.

In 2006, the Dome store was closed reducing the number of stores to 13.

In recognition of the hard work the team put into the turnaround effort, moral boosting initiatives were instituted including the Formal Reward and Recognition programme, the Staff Fora and the revised variable scheme.

Also in 2006, GraceKennedy merged the four divisions to form two super divisions, GK investments and GK Foods and Hi Lo joined the GK Foods Division.

In October 2006, Andrea Coy was appointed as General Manager and heralded another first for Hi Lo – an all female management team including Deputy General Manager Sophia Pusey, Human Resource Manager Morette Wright, Customer Service and Marketing Manager Diahanne Campbell and Category Manager Marsha Evans. The team was further enhanced with Audrey Hinchcliffe being assigned as board chair.

December 2010 saw the opening of a new Hi Lo store in the Portmore Pines Plaza in St. Catherine. The supermarket chain’s contribution as a key employer within the communities it operates is also noted as a success factor, and the impact of the Portmore location is no different. At the opening ceremony of the 24,000 square-foot facility, Don Wehby, Chief Operating Officer of Hi Lo’s parent company Grace Kennedy Group, noted that most of the nearly 50 employees were Portmore residents.

2005 2005 2010

Hi-Lo Food Stores

Ingredients:

3 tbsp FRENCH’S® Classic Yellow® Mustard or Bold ‘n Spicy Deli® Mustard 45 mL

1 ½ lb lean ground beef 750 g8 hot dogs, beef8 Hamburger and hot dog buns, toasted

Directions:

MIX 3 tbsp. (45 mL) mustard into ground beef. Shape into 6 patties. Grill about 10 min. until no longer pink in center.

COOK hot dogs about 5 min. until lightly grilled.

SERVE burgers and dogs on toasted buns. Squeeze extra mustard on top.

Lazy Days Burgers & Dogs

Easy Marinated Steaks

Ingredients:

½ cup FRENCH’S® Classic Yellow® Mustard 125 mL

2 (1 lb.) lean boneless top loin steaks, fat trimmed.

1 tbsp salt-free steak seasoning or salt and pepper to taste 15 mL

Directions:

PLACE steaks into resealable plastic bag.

POUR mustard over steak in bag. Seal bag. Refrigerate 3 hours. Discard marinade. Sprinkle steaks with seasoning.

GRILL steaks over medium-high heat for 15 min. or until medium-rare (140°F/60°C) in center, turning once halfway. Let steak rest 10 min. before slicing.

Hi-Lo Food Stores

Benefits of Chewing; Chewing Gum is Good For Oral healthChewing sugar-free gum after meals has clinically proven benefits for oral health. Many scientific studies have explored the role of chewing gum in promoting healthy teeth.

Chewing sugar-free gum can impact oral health in many ways:• Stimulates flow of saliva in the mouth• Cleans the mouth of food debris• Relieves dry mouth discomfort• Neutralizes plaque acids that form in the mouth after eating fermentable carbohydrates• Helps remineralize enamel to strengthen teeth• Helps reduce plaque• Helps reduce the risk of dental cavities• Helps whiten teeth by reducing and preventing stains

International Recognition for Oral Health Benefits of Sugar-free Chewing GumThe FDI World Dental Federation has recognized the scientific evidence behind the benefits of chewing sugar-free gum for improved oral health.

The most solid scientific evidence for the reduction of cavities comes from long-term clinical trials where cavities were measured in a real world environment in subjects that chewed sugarfree gum. These studies were conducted in different countries and populations with similar results for cavity reduction; those who chewed sugar-free gum on a regular basis after eating had significantly fewer cavities than those who did not.

The J.F. Mills Family of Premium Products

The Jamaica Flour Mills Retail outlet at 281 Spanish Town Road (close to the Portia Simpson Miller Square) is ideally located to facilitate persons travelling from Kingston to the rural areas, as well as persons coming into Kingston from those areas.

A wide variety of retail products can be purchased in consumer-size packages. These include Cremy Cereals, Festival Mixes, Cake Mixes, Johnny Cake Mix, Rice, Bakery, Counter, Counter Plus and Whole wheat flours are available in convenient sizes. In addition, Baking Powder in 22.5 kg. bags as well as a 3.64 kg. mix can be obtained at very competitive costs.

JFM is also pleased to re-introduce its Packaged Rice in 1kg & 2kg sizes, which is available in White, Parboil & Brown.

JFM is also pleased to introduce its newest, exciting product JFM Sweet Potato Pudding—just add water, mix and bake. This is an exciting new product which will be available in a case of twelve 500g size.

There is also available on offer, Cooking Oil, Margarine, Corn Meal and a range of Textured Vegetable Protein (TVP) products including TVP Beef Chunks and mince, Unflavoured coloured Chunks and mince, Unflavoured strips and flavoured strips. There is also an array of Arcon T products, Bulgur and Bran.

There is adequate parking and security which ensures that our customers are served in a safe and comfortable environment.

For more details please call 758-2799/ 923-0504

Hi-Lo Food Stores

RICH’N MOIST Sweet Potato PuddingMixing Instructions:1. Preheat oven to 180C (305F) and grease and lined 1x8” baking tin2. Empty mix into medium sized mixing bowl, add cups water and mix thoroughly for another 2 minutes

3. Allow to stand for 15 minutes4. Add coconut, cup coconut milk and mix thoroughly for another 2 minutes5. Pour batter into prepared pan and add 1 ounce butter on top (optional)

6. Bake for 1-1 ½ hours or until set7. Cool pudding in tin for 2 hours refrigerate only when completely cooled

Stamp and Go (Fritters)

Ingredients:

½ cup shredded salt cod (de-boned),3 cups JF Mills All Purpose flour,1 tsp Baking powder,1 tbsp chopped scallion,¼ tsp chopped hot peppers,¼ tsp thyme leaves,1/8 tsp garlic powder,1 tbsp chopped onion,½ cup water.

Cooking Instructions:

1. Preheat oil for deep frying2. Place all the ingredients in bowl

then add water to make a soft sticky batter.

3. Make fritters of the desired size by dropping the mixture from spoon to meium hot oil and frying them until golden brown. Drain on absorbent paper and serve hot.

Serves four.

Christmas Cake Recipe

Ingredients:

1 Pack J.F. Mills White Cake Mix (500g)

3 Eggs1/8 cup Browning (or as desired)

¼ tsp Cinnamon¼ tsp Allspice¼ tsp Rose Water

½ cup Wine (Red Label)

1-2 cups Pre-soaked Mixed Fruits

Cooking Instructions:

1. Preheat oven to 150 C (350 F)

Grease and line 9” baking tin

2. Combine cake mix, flour

and spices in a bowl

3. Add eggs, oil, ¼ cup of wine and mix

on medium speed for 2 minutes

4. Scrape sides of bowl; add browning

and remaining ¼ cup of wine for a

further 2 minutes

5. Add pre-soaked fruits

and combine well

6. Pour batter into greased baking tin

and bake for 50-60 minutes

or until done7. Brush with extra rum and wine.

Cool in the tin

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TROPICAL DEPRESSION

TROPICAL STORM

HURRICANE

MAYORHURRICANE

YEAR

HURRICANE SEASON 2012?

ARE YOU READY FOR

LET US HELP YOU GET PREPARED

Hi-Lo Food Stores

Get Ready for the HurricanesHurricanes can be dangerous killers. Learning the hurricane warning a and planning ahead can reduce the chances of injury or major property damage.

Things you should do before a hurricane:• Disconnect and dismantle antennas and satellite dishes.• Cisterns should be sealed shut and protected.• Remove or tie down all sunshades and outdoor curtains.• Close all shutters and cover windows with wood paneling.• Trim the branches off the trees.• Have buckets of sand ready in case of file.• Fill the tank. Be ready to drive 20 to 50 miles inland to locate a safe place.• Park your car in a garage or away from trees, street lights and rivers.

Be sure to put on the emergency brake.• Seal windows and glass doors by applying tape in the form of an X.• Sterilize bathtubs and other plastic recipients with chlorine, let dry and fill with drinking water.• Teach family members how and when to turn off gas, electricity, and water.• Teach children how and when to call emergency number, police, or fire department and

which radio station to tune to for emergency information.• Learn safe routes inland. • Always stay updated on the safest routes near your location in case you need to evacuate your home.

Supplies you’ll need:• Store drinking water. You’ll need a gallon per day for each family member.

(2/4 for drinking, 2/4 for sanitary needs). Keep a 3 day supply in plastic recipients.• Make a food supply. You’ll need canned food, protein bars, cereals, fruits, vegetables,

anything high in energy levels that don’t need to be cooked.• Get flashlights and a spare set of Duracell batteries. One flashlight for each person in the house.• Get a portable, battery-operated radio and extra Duracell batteries.• Get extra batteries for every member in your family. Enough for several days.• Prepare a first aid kit with a manual so everybody can use it in case of emergency.• Get cash. The banks may be unavailable for a while and you may need to use it at some point.• Get rain clothes, rain boots and umbrellas. There’s a chance you’ll get wet.

Hi-Lo Food Stores

Caribbean Guava Wings

Ingredients:

2 ½ lbs. chicken wings

Salt Pepper ¼ cup crushed garlic

½ tsp red pepper flakes

1/3 cup soy sauce

6 tbsp Hi-Lo Guava Jelly to taste

4 Large Garlic cloves (chopped)

2 tsp fresh dried ginger

Procedure:

1. Season chicken wings with salt, pepper,

garlic and red pepper flakes.

2. Place wings in a rectangular baking pan

and cook in the oven at 350 degrees for

35- 40 mins or until juice is clear.

3. Mix soy sauce, Hi-Lo Guava Jelly & lime

juice, water, garlic & ginger together in a

small bowl and pour over hot wings.

4. Cook until wings are well coated with

the sauce. The sauce will become very

thick and stick to the wings.

Plate and serve.

Fish “N” Beans

Ingredients:

½ lb Boneless Saltfish (Baccaloa) 1 Medium Onion ½ Green pepper (Thinly Sliced) Black pepper Hi-Lo Vegetable Oil 1 Can Hi-Lo Butter Beans 1 Medium tomato

Procedure:

Boil the saltfish in water for 20-25 mins. While the saltfish is on the stove cooking, sauté the onions, tomatoes & green pepper in the skillet. Open the can of Hi-Lo Butter Beans & drain the fluid from the beans through a strainer. Put the strainer with the butter beans into the pot with the saltfish 5 mins before removing the saltfish from the stove.Now drain the water off the saltfish & add cold water to the pot without the butter beans. Use your to separate the fish into small pieces and then add the fish to the sautéed onions, tomatoes, & green pepper. Mix together.Add butter beans and mix around all the ingredients for a min. Cover for 3 mins & turn off stove. Serve.

Hi-Land Cooler Iced TeaIngredients:1 Hi-Lo Strawberry Syrup 32 fluid ounces brewed tea ¼ - ½ cup of white sugar (depending on how sweet you want) ¼ cup fresh squeezed lemon juiceProcedure:

Mix together Hi-Lo Strawberry Syrup, tea,

lemon juice, & desired amount of sugar

Chill until ready to serve.Serve with ice.

Pan Chicken FiestaIngredients:

1 tblsp. Ground allspice 1 tblsp. Ground thyme 1 ½ tsp. Cayenne pepper 1 ½ tsp. Ground black pepper ¾ tsp. Ground nutmeg ¾ tsp. Ground cinnamon ¾ tsp. Minced ginger 2 tblsp. Brown sugar or molasses ¼ cup of Soy sauce ¼ cup Red Stripe Beer ¾ cup White vinegar

Procedure:

Put all the ingredients in the blender & whiz until smooth.Place chicken in a large freezer bag and pour in spice blend. Place in a bowl to make sure there isn’t any leakage & refrigerate for at least 4 hrs, but to a day preferable.Preheat oven to 350 degrees, place chicken skin side up on a roasting pan & roast until cooked through (about 45 mins) flipping once halfway through the process. Flip and finish cooking thoroughly. Don’t be afraid to blacken the chicken.

Hi-Lo Food Stores

Ingredients:

2 tablespoons canola oil2 onions, chopped4 garlic cloves, peeled2 green bell peppers, stemmed, seeded, and chopped1 pound potatoes, peeled, and quartered6 carrots, peeled, and slice diagonally3 bay leaves1 tablespoon dried oreganosalt and pepper1 chicken1 lemon, quartered4 ½ to 6 cups Red Stripe beer

Directions:

1. Pour the oil into a large pot set over medium-high heat. Add the onions, garlic, bell peppers, potatoes, carrots, bay leaves, dried oregano, and a pinch of salt and pepper. Cook, stirring often, until onions are soft and translucent, about five minutes.

2. Stuff the lemon quarters into the cavity of the chicken. If there is room, move the vegetables to the side, and saute the whole chicken on all sides until lightly browned. Otherwise, simply add the chicken to the pot. Pour in enough of the beer to mostly cover the chicken. Stir well, and once the liquid comes to a simmer, cover the pot and turn heat to medium-low.

3. Cook until chicken is done and potatoes are tender, about 45 minutes. Remove chicken and let cool for a few minutes. Then carve into eight pieces, and serve in a wide bowl with the vegetables and broth.

Red Stripe Beer Chicken

The Pepsi flavored smoothie

Ingredients: Pepsi-ColaMixed Frozen FruitCrushed Frozen FruitYogurt

Directions:1. Take 1 cup of crushed ice and pour it into the blender.2. Open the bag of frozen fruit and pour it into the blender.3. Take 3-4 cups of yogurt and pour it into blender.

4. Take Pepsi Cola bottle and pour contents into blender. Make sure to not overflow blender.5. Take your spoon and mix yogurt, ice and soda together thoroughly.6. If ice chunks are too big use your knife to crush it. You have a risk of breaking your blender if ice is too large.7. Turn blender on and watch closely to determine the amount of blending time.8. After the smoothie is mixed pour into a glass and enjoy.

Hi-Lo Food Stores

Bill Express is revolutionizing the bill payments business by offering customers free insurance to pay their light or water bills with the introduction of Bill Protect. The product slogan “we will pay it when you can’t” says exactly what Bill Express has committed to undertake with this new offering. According to Bill Express Senior Marketing Manager Sandra Forbes, “Mishaps occur in life. Bill Protect is our solution to cushion those mishaps. We are very in tune to the needs of our customers and we understand people’s want to provide for their families; in spite of life’s mishaps”.

In the eventuality that Bill Express users suffer a disability; (e.g. broken limbs, dismemberment, vision impairment, etc.), their light or water bills will be taken care of for up to two months. This novel value added service is collaboration between two GraceKennedy brands; Bill Express

and JIIC. Bill Express is well established as Jamaica’s bill payment chain with the widest network island-wide and JIIC, the 30 year old insurance company, will provide the insurance.

Utility bills represent the most commonly paid recurring expense island-wide. Forbes adds, “We can all appreciate the importance of these amenities to families. Light and water are among our basic needs”.

The bill collections market has become increasingly competitive. With commercial banks joining the bevy of companies offering this service; differentiating features become critical. Forbes sights her company’s edge. “With the addition of Bill Protect, Bill Express has two very distinct advantages over all our competitors. No one else provides over 250 locations island-wide for customer convenience and no one else can say ‘we will pay your bills when you can’t’. This business is all about service, and Bill Express will always be leading the charge in that arena.”

Bill Express Offers Free Insurance CoverageNew Service to pay customers’ utility bills in case of disability

CROSS ROADS: 926-7171 MON - THUR: 8:30a- 8:00p FRI – SAT: 8:30a – 9:00p SUN: 9:00a – 3:00p

BARBICAN: 946-3400 MON – THUR: 8:00a – 9:00p FRI – SAT: 8:00a – 10:00p SUN: 9:00a – 6:00p

MANOR PARK: 924-1411 MON – THUR: 8:00a – 10:00p FRI – SAT: 8:00a – 11:00p SUN: 9:00a – 8:00p

PAVILION: 754-2255 MON – THUR: 8:30a – 8:00p FRI – SAT: 8:30a – 9:00p SUN: CLOSED

UWI: 977-0295 MON – THUR: 11:00a – 9:00p FRI – SAT: 11:00a -9:00p SUN: CLOSED

PORTMORE PINES: 740-5561 MON – THUR: 9:00a – 10:00p FRI – SAT: 8:00a – 10:00p SUN: 9:00a – 8:00p

SPANISH TOWN: 984-5021 MON – THUR: 8:30a – 8:30P FRI – SAT: 8:30a – 9:30P SUN: 9:00a – 3:00p

MANDEVILLE: 962-2254 MON – THUR: 9:00a – 7:30P FRI – SAT: 9:00a – 8:30P SUN: 9:00a – 9:00p

NEGRIL: 957-4546 MON – THUR: 9:00a – 7:00p FRI – SAT: 9:00a – 8:00p SUN: 9:00a – 3:00p

NEGRIL (VALUE MASTER): 957-4328 MON – THUR: 9:00a -7:00p FRI – SAT: 9:00a – 8:00p SUN: 9:00a – 5:00p

MONTEGO BAY (CHURCH ST.): 940-2840 MON – THUR: 9:00a – 7:00p FRI – SAT: 9:00a – 9:00p SUN 9:00a – 4:00p

MONTEGO BAY (FAIRVIEW): 953-6503 MON – THUR: 9:00a – 9:00p FRI – SAT: 9:00a – 10:00p SUN: 9:00a – 6:00p

OCHO RIOS: 974-0903 MON –THUR: 9:00a – 8:00p FRI – SAT: 9:00a – 10:00p SUN: 9:00a – 4:00p

PORT MARIA: 994-9878 MON – THUR: 9:00a – 8:00p FRI – SAT: 9:00a – 9:00p SUN: 9:00a – 3:00p

Jamaica’s Favourite Neighborhood Supermarket

HEAD OFFICE: 13 OLD HOPE ROAD, KINGSTON 5. Tel: 926-6123, 968-5041, 906-0331, 906-2035

FRESH STORES • FAST SERVICE • FREQUENT SAVINGS • FULL SHELVES • FRIENDLY SMILES