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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.We

believe 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