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FAMILY LETTER
I want to say a word to our team members.
First of all, thank you. Each of you brings your skills, effort, loyalty and dedication to
your job every day. I’ve always believed great people make a great company. You are the
foundation of our organization, why we have been successful for three generations, and why
we will continue to be successful for generations to come.
Because of you, last year was our best year ever. We celebrated a number of important
milestones, including opening our first stores in Baton Rouge and Ponchatoula, and
reopening our Denham Springs market four months and a day after it was flooded. By far
our biggest move of 2016 was completing the acquisition of nine LeBlanc’s Food Stores,
bringing our total number of locations to 54.
In 2016, we also welcomed some new members to our senior management team. I am
happy to introduce Steve Black as our new President and Chief Operation Officer. Steve
joined us in December. He brings more than 30 years of key management experience to our
Rouses organization. Steve shares my family’s passion for the business. His fundamental
principles of success, and strong focus on teamwork, will help lead us into the future.
At Rouses, our values have always been more than just low
prices.Webelieve in supporting
good people and good causes while contributing to the neighborhoods where we work and
live. These values have been the core of our company’s culture and the guideline by which
we’ve done business since 1960. Every day, you help us share them with our customers.
Thank you for all of your hard work and dedication. We couldn’t do it without you.
Donny Rouse
, CEO
3
rd
Generation
On the Cover
Quinoa, Bulgar Wheat and Legume Salad
Recipe available at
www.rouses.com.• • •
WHAT I’M EATING
We have great salad bars in our stores.
Occasionally, I treat myself to Thousand Island
dressing, but my go-to dressing is Rouses olive oil
and balsamic vinegar.
WHAT I’M COOKING
With the weather cold and the holidays behind us,
I’m focusing on hearty (but healthy) dishes. I love
roasted broccoli and okra. The vegetables need
to be really crunchy. I use a little lemon juice, lime
juice and Rouses olive oil and seasonings. Cook at
425 degrees for about 30 minutes. I’ve also been
eating a lot of cauliflower. I’ve discovered a great
way to make a cauliflower pizza crust. The trick
is to use dried, cooked cauliflower. Grind the raw
cauliflower, then boil it for 4 to 5 minutes. Drain
it through a strainer and transfer to a piece of
cheesecloth. Roll the cheesecloth into a ball and
squeeze out all of the cauliflower juice — you can
save it to make cauliflower soup.
Get Donny Rouse’s cauliflower pizza recipe at
www.rouses.com.WHAT I’M DRINKING
Iconic is a lean protein drink made by locally
owned Be Well Nutrition. I like the café au lait
flavor. I’ve been drinking a lot more water —
Evamor natural alkaline artesian water and
Aquahydrate, which is a fitness water. When I go
out, I order vodka and soda. I like Ciroc, which is
made from grapes instead of potatoes.
Donny Rouse