Craig Zimmer and his crew are just plain busy, even at 1:30 on a Tuesday, you'll forgive him if he takes a while to answer a simple question like "What looks good, today?"
"Well, we've got rump roast, top round roast, sirloin tip roast, crock pot roast, chuck roast, arm roast.."
In a state with no peers in the meat department, there's a meat department with no peers. No peers and no time to waste, again, they're busy all the time.
"It seems like everyday you need about three more guys around here, with about four hands on each one of 'em."
"It's really the backbone of our whole operation," says Fareway chief operating officer, Fred Greiner. "And we hear people all the time from all over the country saying that they wish they had a Fareway in their town, in their state."
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