Customers have begun to see major improvements at their local store, with the first stage of a significant refurbishment and expansion opening last week.
PAK’nSAVE Richmond has been undergoing a major upgrade designed to offer more choice, better availability and a faster, easier shopping experience.
The first stage of the project, which opened early last week, included a new customer entrance, a dedicated Aisle of Value and an expanded produce hall.
With all works expected to be completed by October 2026, the project will increase the store’s footprint by around 20 percent, creating more room for products, services and improved back-of-house operations.
PAK’nSAVE Richmond Owner-Operator Glenn Anderson said the focus has always been on keeping the store in step with customers’ needs.
"When my wife Tracey and I bought the store, we knew it would eventually need a major upgrade. Richmond has a bright future, and this investment will help us serve customers better now while giving us room to grow,” said Anderson.
According to Foodstuffs South Island Head of Property Steven Mitchell, the project will improve both the customer experience and behind-the-scenes operations.
Mitchell said this was much more than an extension; it was about reshaping the store to better serve customers and support the team for years to come.
A new entrance on the left-hand side of the store will lead customers through PAK’nSAVE’s Aisle of Value and into an expanded fresh produce department.
Once the internal wall between the extension and existing store comes down, the space will open up, and the store’s flow and feel will change completely.
For customers, the current Aisle of Value and produce area will be extended into grocery aisles, creating more shelf space, better availability across key categories, and a broader range. The existing entry area will become a larger self-checkout zone, helping customers move through faster.
The refurbishment will double the number of self-checkouts from 11 to 22, double the online order preparation space, and significantly increase freezer and dairy capacity. Customers will also see stronger offers across deli, frozen and international ranges.
Mitchell added that the changes customers see in-store are only part of the story. Behind the scenes, the team has been expanding and modernising storage, preparation and fulfilment areas to create a more efficient, resilient operation.
“That means better shelf availability, more room to grow, and a better working environment for the team."
The project is being delivered in stages, with early work already completed on a covered delivery yard and expanded freezer facilities.
