Page 14 - Volume 13 Number 8

Rouses’ King Air 350 flies about 150-200 hours per year, and Donny says it came along at a time when the company needed its range, load and short field capabilities.
(Photo credit: Channing Candies Photography)
In addition to national brands, there is a focus on fresh ingredients and prepared food. Produce sections are front and center, and items are sourced from local farmers. Meat and seafood cases are seasonal and feature many Cajun favorites. Most stores have extensive ready­to­eat options prepared in­store, from jambalaya to a hot bar, soup and salad bar, Mongolian Grill, poke and sushi station, and chef’s case featuring sandwiches and entrees.
King Air allows hands-on approach as geographic footprint grows
Donny didn’t grow up interested in aviation and it wasn’t until the helicopter experience during Hurricane Katrina that he saw the value in learning to fly.
“I didn’t want to be put in the position again where we couldn’t check on our stores,” he said. “I wanted the flexibility to do that, plus I enjoyed flying a lot.”
Now, having business aircraft means that as the company’s geographic boundaries expand, the family can still be hands­on. They like to visit the stores, get to know employees, customers and the communities. They like to take their teams, whether that’s meat, produce or organics, to see the stores the way their customers are seeing the stores.
He was 24 when he got his helicopter license and 25 when he started flying the Cessna 182, which the company no longer owns. The current fleet – hangared at Houma­Terrebonne Airport – includes a five­seat
12 • KING AIR MAGAZINE
AUGUST 2019