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Post Info TOPIC: Club member Joe Parajecki hits front page of P.G.
apcowboy


Founder of The Meat Cutter's Club

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Club member Joe Parajecki hits front page of P.G.
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Club member Joe Parajecki hits front page of Progressive Grocer

Check it out

http://www.progressivegrocer.com/inprint/article/id2618/store-of-the-month-raising-the-standard/



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Leon Wildberger

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CreativeCulinary


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RE: Club member Joe Parajecki hits front page of P.G.
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Congrats.
Great Article.

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PorkBelly


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absolutely AWESOME!!!


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Big Beef


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Thanks
This is a really great honor for all of us.
We are only open for four month now
We are awestruck about this


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Joe Parajecki

Operations Manager/ Partner

Kettle Range Meat Company, Milwaukee WI

Member Meat Cutter Hall of Fame and The Butcher's Guild
Jan_ladycutter


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RE: Club member Joe Parajecki hits front page of P.G.
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Great Joe, what you get selling good meat. know you cutting primals but are you selling any hinds or fronts whole



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Sexy Jan
Saw Lady


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Go get them Joe, Glad to see you doing well, wish you much success



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Mainemeatman


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Congrats Joe!!



Innovation is a key to success. and it looks like this new place is going to be very successful!!

We should all take note- we all sell the "what" this place shows the customer the "how" and the "why"


Joe, do you have tv's/monitors in the place that shows the prep and chef's- continuous loop and play back?



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      Old Meatmen  get better when  "Aged"
littlebit_of_pleasure


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RE: Club member Joe Parajecki hits front page of P.G.
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big Beef al the way ! great story, glad for you hun



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butcher29


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RE: Club member Joe Parajecki hits front page of P.G.
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Way to go big beef

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sausagemaker


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Congrats Joe!!! Your the Man!!!!



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matt_the_meat_man


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Congrats Joe, beautiful store, great presentation

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Matt the Meat Man
Big Beef


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Mainemeatman wrote:


We should all take note- we all sell the "what" this place shows the customer the "how" and the "why"


Joe, do you have tv's/monitors in the place that shows the prep and chef's- continuous loop and play back?

 We have plans to do the videos soon

For right now the staff can tell you how to cook anything, and if not there is a Chef on premise 8am-close everyday and they know where to get them



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Joe Parajecki

Operations Manager/ Partner

Kettle Range Meat Company, Milwaukee WI

Member Meat Cutter Hall of Fame and The Butcher's Guild
Big Beef


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RE: Club member Joe Parajecki hits front page of P.G.
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Thanks everyone
Now you can all see why I haven't been around here much.
and it looks like we are just going to get busier and busier
Sales are way up and they show no signs of stopping

(at this pace I will need to hire a cutter or two real soon)

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Joe Parajecki

Operations Manager/ Partner

Kettle Range Meat Company, Milwaukee WI

Member Meat Cutter Hall of Fame and The Butcher's Guild
Pete the Meat


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Very nice shop you have there Joe loving the display counters.

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masteryeti


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Congrats Joe! That's pretty sweet. Me and my meat god have had some conversations about Standard Market and we're both really impressed with what you're doing.
We'd like to work more directly with our kitchen but have only met resistance from the head "chef". I use the term "chef" lightly as myself and most of my staff can prepare or explain how to prepare entrees better than she can.
On a side note, does Standard rely on a conventional retail grocery section as it's anchor, or are the periphery depts the focus?



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Big Beef


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RE: Club member Joe Parajecki hits front page of P.G.
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Masteryeti, There is very little grocery items for sale at Standard Market.
We concentrate on perishables and the "Food Experience"

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Joe Parajecki

Operations Manager/ Partner

Kettle Range Meat Company, Milwaukee WI

Member Meat Cutter Hall of Fame and The Butcher's Guild
butcher29


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masteryeti wrote:

Congrats Joe! That's pretty sweet. Me and my meat god have had some conversations about Standard Market and we're both really impressed with what you're doing.
We'd like to work more directly with our kitchen but have only met resistance from the head "chef". I use the term "chef" lightly as myself and most of my staff can prepare or explain how to prepare entrees better than she can.
On a side note, does Standard rely on a conventional retail grocery section as it's anchor, or are the periphery depts the focus?

 i think the relationship between the departments and the kitchen is very important to prevent shrink...and new ideas....and if i had a chef that didnt wanna be part of that circle id be showing them the door...



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