Fresh Thyme Market built its name on fresh. In 70 stores across ten Midwest states, the deli, meat, bakery, and produce counters are what turn a first-time shopper into a regular. The hardest part of running those departments is getting in-store production right: making the right items, in the right amounts, at the right time. For years, this process ran on paper, guided by static par sheets and the team working that shift.
