As you know starting a new store is very hard but starting one like Standard Market is even harder
We just had our open house (grand opening) 4 months after we open yesterday.
I thought we did serious business before but yesterday we got killed. All you could see is people in front of the meat case from 9am until 6pm
The coolest part was that we had 8 meat vendors there demoing product and engaging our customers.
They got their questions answered by the farmers and companies we work with
The Biggest hit of the day.... We carved Whole Strip Loins, 31 days of Wet age on them, and Boneless Pork Loins rubbed with my homemeade Porcetta roast seasoning.
We sold more strips and porchettas yesterday then we ever could have with out these demos.
If you want to sell big you have to think big
__________________
Joe Parajecki
Operations Manager/ Partner
Kettle Range Meat Company, Milwaukee WI
Member Meat Cutter Hall of Fame and The Butcher's Guild
We also had a chili cookoff and I competed against our in house chefs Made a chili with ground round, Andouille, Chorizo, and Linguica in it I won the Judges choice and the peoples choice Love beating the chefs
__________________
Joe Parajecki
Operations Manager/ Partner
Kettle Range Meat Company, Milwaukee WI
Member Meat Cutter Hall of Fame and The Butcher's Guild
That sounds awesome! I could kick our "chefs" butts 99% of the time when it comes to cooking meat! BTW how do you guys handle your transfers between depts? Does your kitchen order their own meat or do you transfer within?
