plans to expand Harrington Hundreds back in 1987.

But it took them more than six years to get through all the Planning Department and Government inspection obstacles that came their way.

"We used to say the store was so small that if you wanted to change your mind you had to go outside,'' he said.

Before it was expanded, the mini-grocery store often saw the line of shoppers waiting to pay, run the entire way around the store.

If someone forgot an item, it was passed up the line like a football, recalled Mr. Aguiar.

"We were very tiny, particularly considering the population that visited -- Smith's Parish and the Tucker's Town area and people from guest houses in the area,'' Mr. Aguiar said.

He brought more than 20 years experience in supermarkets when he took over Harrington Hundreds in 1984.

The store had been located at 99 South Shore Road in Smith's Parish since about 1948, and has always been called Harrington Hundreds.

The unusual supermarket name often prompted comments from customers, especially overseas visitors, Mr. Aguiar noted.

"I was reluctant to change it to Tony's,'' he said with a chuckle.

Mr. Aguiar, who first worked in the local airline industry after attending Mount St. Agnes and university in Canada, had been working at the Shopping Centre during the volatile period in the 1970s in which two store employees who were friends of his were murdered.

He left the Shopping Centre in 1979 and worked for several other supermarkets before he was presented with the opportunity to take over Harrington Hundreds.

"It was time to go off on my own.'' he said. "I felt we had the experience and the skills within the family to run Harrington Hundreds.'' His brother Danny is the butcher, his younger brother John is the store's operations manager, and his father Alfred helps in the produce section.

It takes a multi-skilled person with a good knowledge of produce and foods to run a supermarket, Mr. Aguiar believes.

"And you can't be a clock-watcher,'' he said. "Sometimes you're working 12-hour shifts. You have to be there when the public needs you.'' Knowing the customers is also an important part of running a supermarket.

"We try to be everything to the customer,'' he said. "We talk to them and find out what foods or items they go to another store to buy and why. And then we endeavour to stock those items. We engage in micro-marketing.'' A lack of space to stock and store foods, and to move about, was the biggest reason for the expansion.

It also made good business sense and Mr. Aguiar wanted to go national.

"We wanted to create a successful business that would stand as a service to not only the neighbourhood and the community, but to the entire Island,'' he said.

Planning obstacles Mr. Aguiar faced included the sensitive area Harrington Hundreds was located in -- across the road from one of Bermuda's most important national parks, Spittal Pond.

"We tried to make the structure as environmentally friendly and attractive as possible,'' he said.

The architecture is traditional Bermudian -- white Bermuda roof, stone walls with brush plaster finish, shutters and smart maroon and gold trim.

Mr. Aguiar said he would have liked the store to be even larger, but felt the new size was "the optimum''.

Floor space was increased from 1,400 to 5,000 square feet.

"It's not so large that we lose contact with our customers -- something we have always been known for,'' he said. "At Harrington Hundreds you get personalised service and a personal touch.'' Construction started in July 1992 and Harrington Hundreds did not have to close a single day. Workers even managed to complete landscaping work, creating a garden in the parking lot.

"We had a very clever architect and a most flexible contractor,'' Mr. Aguiar said.

The architect was Mr. David Mello and the contractor was Mr. George Patterson.

"At times it was a bit of a nightmare but it was all over in nine months, though a lot of finishing touches are still in process,'' Mr. Aguiar conceded.

ALL IN THE FAMILY -- The Aguiars have made running Harrington Hundreds a family affair. Pictured second from left with his three sons is produce manager Mr. Alfred Aguiar, left operations manager Mr. John Aguiar, third from left general manager Mr. Anthony Aguiar, and butcher Mr. Danny Aguiar. Mr.

Anthony Aguiar: stands outside of his store.