In 1927, The Southland Ice Company’s icehouses were one of the few refuges from the searing Dallas heat and marauding bands of tumbleweeds. That same year, the company’s employees realized the frigid temperatures could also preserve items such as milk and eggs. Soon, as more items and services such as gasoline were gradually added to the operation, the company expanded to stores called Totem’s. To account for the boom in popularity, the stores were kept open from 7 a.m. to 11 p.m., and to reflect these new hours, the store name was changed to 7-Eleven.
Today, 7-Eleven has nearly 50,000 locations in 16 countries. The stores are now open 24/7 and sell everything from iconic Slurpee and Big Gulp drinks to coffee, hot dogs, baked goods, and signature 7-Select products. The store’s involvement in the community matches its commitment to convenience, with generous charity donations and a pledge to the safe sale of age-restricted products.
When Prisco's Fine Foods opened in 1926, there were no shopping carts rattling down its aisles; the store was housed in the first floor of Tony and Mary Prisco's home, where they won over customers with humor and personal attention while peddling produce. Today, the store has moved into a modern location, but continues to specialize in Italian cuisine and fresh produce. An array of olive oils, herbs, and tomato products is available from both domestic and overseas sources. The store's staff also makes pastas, sauces, and pizzas in-house, providing materials for easily assembled family dinners or at-home Double Dare competitions. Butchers prepare fresh meat that is cut or ground on the premises and never cryogenically preserved. They expertly slice up Aurora Angus beef, Seaboard all natural pork, and Amish chicken, as well as over 30 kinds of housemade sausage, including italian sausage and bratwurst.
Named Best Honey in 2008 by the Dallas Observer, Round Rock Honey's 100% natural local wildflower honey is harvested from more than 90 sites by owners Konrad and Elizabeth Bouffard and their crews of trained beekeepers. With precision, they remove the liquid gold from hives by centrifuge, ensuring that pollen, trace minerals, and complex sugars are never compromised during the honey harvest. They then pour the honey through a stainless-steel sieve to remove potential bee legs and wings, wax caps, and miniature tiaras before bottling it and selling it to specialty stores, farmer's market visitors, and online customers.
A similar procedure happens in other parts of the country at Round Rock's beekeeping schools. During classes, Konrad Bouffard and Beekeeping Academy teachers impart their beekeeping knowledge upon suited-up students while they extract honey from a live beehive. Along the way, novices learn about the finer points of raising bees and keeping them healthy, as well as bee handling and lullaby-buzzing.
Before they were moms with six children between them, Simply Homemade owners Cindy and Stephanie were food-industry professionals, studying nutrition and food-product development. Now, they've combined both experiences to create a company that supplies healthy, handcrafted meals to busy families. Working off of a monthly menu of 22 entrees, the duo whips up mouthwatering pastas, burgers, and kebabs chock-full of whole grains, hand-trimmed chicken, and natural beef from Heartland Meats. Then, they either preassemble meals for customers to pick up or set up ingredients for customers to assemble themselves onsite. The latter option, which takes about two hours, makes it easier for customers to tailor dinners to a child's love of mushrooms or a dog's disdain for cilantro.
Zeppe's Italian Market is modeled after the diverse, gourmet-focused markets found in Italy. Dedicated to bestowing customers with the freshest ingredients they can find, Zeppe's staff painstakingly prepare handmade take and bake meals, cannoli, and slice deli meats and cheeses at the moment they're ordered to keep them as flavorful as possible. The market also sells five homemade sauces that star a bevy of flavors, including the portobello mushrooms and bell peppers of the garden sauce and the creamy tomato notes and strident requests for a martini olive radiating from the vodka sauce. Zeppe's team of culinary masters also features freshly baked goods from Palermo Bakery and specialty grocery items imported from across the pond.