Daily Table

Lately there’s been heightened attention on sourcing healthy food and making it widely available, particularly to those in greatest need. The nonprofit community grocer Daily Table, based in Boston, has been blazing an innovative path in pursuit of that mission for several years. Not a lot of people know about Daily Table, even within the Boston area. Maybe that’s because it’s laser-like focused on serving its immediate community. But regardless of where you live, it’s worth getting to know the Daily Table.

Daily Table’s pioneering model was conceived by Doug Rauch, former president of Trader Joe’s. Selling quality food at affordable prices in low-income neighborhoods, Daily Table caters to shoppers who want to feed their families nutritious meals while keeping within tight budgets.

(photo courtesy of Daily Table)

I can personally attest to how rewarding it is to shop at Daily Table. The stores are cheerful and clean, and a heaping cart of groceries costs a fraction of the amount that it would elsewhere.

Grant Nishioka is Director of Procurement & Logistics at Daily Table. Grant kindly agreed to let me interview him for this blog.

What’s the mission of Daily Table?  

To provide truly affordable, healthy food in communities where it isn’t otherwise accessible.

How affordable?

On average, 30%-50% less than grocery stores.

How do you maintain quality at those prices?

We have a strong network of suppliers who provide us with special buying opportunities on high-quality products. Most of the products in our stores come from vendors who sell to restaurants and other grocery stores. When we’re able to get suppliers excited about our mission to provide affordable nutrition, we are able to source high-quality products at steep discounts.

Who are your customers?

Daily Table is open to everybody. Over 90% of our customers are from the neighborhood. Many work multiple jobs to provide for their families. Rather than turning to fast food and fast calories, they want food that’s healthy, flavorful, and affordable. Before Daily Table, that didn’t exist locally. We also have customers from outside the neighborhood who make Daily Table a destination because they want healthy alternatives at low prices. As I said, anybody is welcome to shop at our stores. While we’re happy to serve a broader clientele, our mission is to meet the needs of our local community. We track this by collecting zip code information at checkout.

(photo by Karen Gowen)

Tell us more about your role.  I oversee the sourcing of product, both food and nonfood. We obtain it in various ways. Some products come from companies that donate excess goods or undervalued inventory in support of our mission. On the other hand, we procure grocery staples such as milk, eggs, and bread from wholesalers, just as other stores do. We run a lower profit margin on those items but carry them so that customers can count on us to have what they need. Finally, we pursue “opportunity buys,” which means that we find opportunities to purchase high-quality food at sub-market rates.

Do you get fresh produce directly from farmers?

Yes. We go to farmers’ markets when the markets are closing to pick up produce that’s good quality, but the farmers don’t want the trouble of packing it up for the next market. In summertime, we go to 5 different weekly markets. That yields lots of super-fresh, seasonal produce. We also work with the organization Boston Area Gleaners and farmers who bring us excess produce from regional farms. This food would otherwise go to waste.

(photo courtesy of Daily Table)

How is COVID affecting your business, customers, & employees?

Since the pandemic, customers are making fewer trips but they’re buying more when they shop. There’s been a spike in purchases of staples for home cooking such as pasta, beans, and meat. And a surge in demand for toilet paper, which we’ve managed to keep in stock! Daily Table’s mission is more urgent than ever with many people facing job loss. More people are in need of affordable nutrition.

We have made changes to our protocols and practices. We put plexiglass barriers between cashiers and customers and added social distancing markers for people in line. We have greatly increased the amount of cleaning and sanitizing. Shopping carts are sanitized after every use. Employees wear masks and gloves, and practice social distancing. The first hour open is designated for seniors over 60.

Our employees have really stepped up to demonstrate how much they care about the community. For example, they’re carrying groceries to customers’ cars without our asking that of them. Their courage and dedication have been remarkable. We pay $15/hr minimum, which is higher than the federal and state minimum wage, and we gave a raise of $2/hr to acknowledge the additional risk they’re facing.

Given the strains on the food supply chain, have you had to change how Daily Table obtains product?

The demand for retail-ready items far exceeds what our nation’s food supply chain can offer. Daily Table started reaching out to food-service providers that usually sell to restaurants, schools, and institutions. These businesses have seen a huge drop in demand. We’re working with them to redirect their product to the retail market. For example, the wholesaler Costa Fruit and Produce in Charlestown saw its restaurant business disappear. We asked if we could take any of their produce, which is very high quality. They gave us super discounts. Seafood wholesaler John Nagle Company, based in Boston Seaport, faced a similar situation. They sold us their bulk-packed fish at 50% discount. We worked with CommonWealth Kitchen in Dorchester to repackage it in quantities suitable for retail customers. It’s a win-win because the food would have gone to waste but instead it was redirected to hungry families at affordable prices. This requires creativity. Daily Table is small and able to pivot more easily than most large grocers.

Is Doug Rauch, the founder of Daily Table and former president of Trader Joe’s, still involved in the business?

Yes, very. Doug sets the strategic vision for the company. He provides guidance and support to our leadership team and also aids in fundraising and in broadening our network of vendors.

What’s 1 wish you have for how we should think differently about food?

For those with ample resources, my wish is this: Buy only what you can consume. Food waste is a huge problem.  30-40% of food produced in the United States ends up in landfills, largely because people buy food that they later throw away. All of that is food that somebody else wasn’t able to get.

For those living in communities that Daily Table serves, my wish is this: Know that a nutritious diet can have a huge impact on your life, and that you can eat healthily on a budget. It’s not just for rich people.

(photo by Karen Gowen)

Where can we find Daily Table? 

We have two Boston locations:  450 Washington St. in Dorchester, Mass. 02124 (Codman Square) and at 2201 Washington St. in Roxbury, Mass. 02119 (Nubian Square). Both stores are open daily, Monday-Saturday 11-7 and Sunday 12-7.

A third store will be opening soon. We’ve received requests from mayors across the United States to open Daily Tables in their communities. We hope to expand to more cities, but first we want to prove that our model works in Boston.

Grant Nishioka with Duke and Bear (photo by Olivia Hastings)

Thank you, Grant. And thank you, Daily Table, for increasing access to healthy food AND decreasing food waste!