5 questions for ForeQuarter Butcher Shop
Q. What is your is your experience as a butcher?
A. I was a butcher at Bauer Butcher inside Vincenzo’s for 7 ½ years. I also spent 10 years in the restaurant industry. And I completed my Red Seal chef certification.
Q. What is your vision of a neighbourhood butcher shop?
A. First, a place where people can stop in to pick up fresh meat multiple times a week and have a friendly chat in the process. Second, a place to unify the neighbourhood through our own events and promoting other community events.
Q. What is the story with the BlackBerrys?
A. The BlackBerry deal is: if you give us an old BlackBerry and we give you two sausages (there is one deal per customer). If it’s a really rare one we will throw in an extra something based on rarity of the device. It’s a conversation piece between the butchers and the customers, so it’s helped us solidify the idea of a friendly community establishment. It’s fun and it’s one of many promotions we have at the shop.
Q. What was involved in finding a location for your shop?
A. I didn’t look at too many locations. I really fell in love with the spot because its in a residential area so it fit the vintage theme. It’s an approachable and welcoming location right off busy Weber Street.
Q. What is the most challenging aspect of running your business?
A. Probably running the small staple grocery item part of the shop. It’s something new for me and tough to figure out what people expect from it. The meat, I have a good understanding.
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