The price of a Thanksgiving turkey may be higher compared to last year, but people are willing to pay more for an organic bird and trimmings, said Stew Leonard Jr., CEO of supermarket chain Stew Leonard’s. ‘What people want right now is an all-natural product,’ said Leonard. Stew Leonard’s began as a small dairy store founded in 1969 with just seven employees. The business is still family-owned and operated, but has grown to become a nearly $400 million business with more than 2,000 employees. Stew Leonard’s has four stores in the Northeast and is adding another on Long Island in 2016. Unlike traditional grocery stores that sell an average 45,000 items, each Stew Leonard’s store carries only 2,200 items. Leonard said the Thanksgiving meal is the first time people’s extended families gather since the start of the school year. He said families will spend the money they are saving at the gas pump this year on the Thanksgiving menu as opposed to department stores.
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