Last Thursday, in the center of Glyfada, the Sklavenitis chain opened another store in its network.
For a group with a total of more than 500 points of sale in Greece and Cyprus, the addition of a new store certainly does not make a difference and does not in itself alter the balance. Even if it is located in one of the most prominent markets in Attica, in the center of the southern suburbs, where the concentration of affluent households and international visitors creates a different consumer dynamic.
However, the interest lies not in the geography but in the model. The new store in Glyfada, located at 46 Gr. Lambraki and 49 Ag. Nikolaou streets, is self-service, covers an exhibition area of approximately 500 square meters, and employs 35 people.
This model differs from the chain's traditional large-scale stores and is part of the need to adapt to new conditions, something that Sklavenitis' fresh market is also doing. However, in practice, the self-service concept is a model with a smaller surface area, faster service, and a targeted range, reflecting the shift in consumer patterns towards a "grab & go" approach.
This model—there are currently 31 stores—serves as a complementary arm to the traditional network in a market that is changing both demographically and in terms of consumption. Of these 31, 18 are located in Attica, 4 in Central Macedonia, 3 in Epirus, 1 each in Patras and Sparta, and 2 each in Central Greece and Western Macedonia.
Franchise stores
In addition to the self-service and 40 Fresh Market stores, there are also 32 franchise stores in the network . This is a model that does not target the "showcases" of large urban centers, but rather geographical dispersion in smaller towns, islands, and semi-urban areas, where the presence of a national brand is combined with local entrepreneurship.
The footprint is indicative of the strategy. From Kalochori in Central Macedonia and Filiatra in Western Greece, to Gargalianoi (2) and Lygourio, five locations in Central Greece (Akrifnio, Istiaia, Malesina, Martino), two in Epirus (Parga and Eleousa), as well as in Larimna, Kastelli Pediada, Ithaca, Chios, Ikaria, and Vathi Samos, and in Paros, Leros, and Kalymnos.
Ready-made food
At the same time, the official entry into the ready-made food market outside the chain's stores is being prepared with the "yeast" of Spitiki Kouzina, which was acquired months ago. The investment program for the period 2026-2027 amounts to €350 million.
The central axis of the plan is the construction of a new temperature-controlled product distribution center, with an area of 45,000 square meters, in Fousa, next to the existing dry cargo distribution center. It is scheduled to start operating in 2027.
At the same time, electronic price tags are being installed in the chain's stores, while at the retail level, the plan includes the establishment of 15 new stores and the renovation of 60 existing ones. Particular emphasis is also being placed on the creation of The FoodHall, a multi-purpose venue for gastronomy, entertainment, and culture, which aims to become a landmark for Attica.
The project will be developed on the site of the former PITSOS factory in Renti, near the intersection of Petrou Ralli and Kifissou avenues, and will have a total exhibition area of 50,000 square meters. The investment for The FoodHall is estimated to exceed €150 million, while it is expected to create more than 1,200 new jobs.