Nordstrom Rack Cafe Offers Shoppers Deep Discounts on Table Scraps, Fixins, ‘Whatever’s Caught in the Disposal’

SEATTLE, WA - Department chain Nordstrom announced the opening of a new line of cafes inside its popular Rack discount stores this week that will serve remnants of meals left on customer's plates at in-store restau­rants in addition to discontinued and expired menu items.

The Rack Cafes consist of a single counter in the back of the store, wedged between the ladies shoes and the fitting roomsthat contains the smorgasboard of scraps, fixins, and "whatever's caught in the disposal."

"Nordstrom Rack Cafe appeals to customers who like high-end, design­er food but not necessarily the prices," said Michael Koppel, Nordstrom CFO. "Diners who aren't inclined to splurge at their favorite restaurants have an alternative where they can eat and still feel financially responsible."

A few savvy shoppers who were among the first to test the Rack Cafe shared their initial reactions with reporters.

"I'm eating a regurgitated banana," said real estate agent Valerie Pappas, "and it was only a nickel."

Meanwhile, homemaker Brenda Halligan prided herself on some par­ticularly good deals.

"I picked up a few walnuts, a garlic parmesan crouton, and some carmelized onions that were leftover from someone's Roasted Chicken & Herb Goat Cheese sandwich at a store in Spokane," she said. "I topped it off with a Perrier that even had some carbonation left in it, and I got out of there for under four dollars. You can't beat that."

Nordstrom has learned over the years from its Rack stores that some shoppers will go to any length for a deal, and Rack Cafe diners are already proving to be no exception.

"I saw a guy roll under the door as it was opening and run back to grab all the kalamata olives," said Norman Santos, a security guard at a Phoenix location. "And the same day, these two women were at each other's throats over a particularly meaty chicken thigh. One of them finally just stuck it in her mouth and started gnawing on it before they got to the register. People get greedy."

The Nordstrom restaurants' unsold and discarded merchandise was pre­viously either thrown away, donated to local charities and homeless shel­ters, or sold for cheap overseas. With the recession hitting its department stores hard but actual bolstering its outlets, the expansion of the brand was a no brainer.

"When life handed us lemons, we decided to make lemon­ade," said Koppel. "Or in this case, water with lemon and a packet of Splenda."