Bon Ton Meats gives cus­tomers what they want

StarMetro Calgary - - SPONSORED CONTENT -

It’s been al­most 100 years since Bon Ton Meats started in Cal­gary but one thing has never changed: the fam­ily-owned shop’s com­mit­ment to top-qual­ity meats and cus­tomer ser­vice.

Stop in and say hi. Make your choices and wait a mo­ment or two, while your or­der — ex­actly what you wanted — is cut to your spec­i­fi­ca­tions, wrapped in brown pa­per and tied with string.

“The phi­los­o­phy has never changed in all those years. It’s about very old-fash­ioned busi­ness values,” says owner Greg Keller.

“It’s al­ways about the finest qual­ity prod­ucts, per­son­al­ized ser­vice and san­i­ta­tion. That’s some­thing we never scrimp on.”

Long a culi­nary des­ti­na­tion for meat lovers in the city, Bon Ton Meats started in 1921 as a tiny store on Sev­enth Ave. and Cen­tre St. and years later, moved to the Sta­dium Shop­ping Cen­tre in north­west Cal­gary. In 1995, Keller’s fa­ther bought the busi­ness and a year later, Keller came on board, even­tu­ally tak­ing it over.

Five years ago, they re­lo­cated to a 7,000-square-foot (650-square-me­tre) store in the Crow­foot Cross­ing shop­ping cen­tre, just off Crowchild Trail N.W. Only a few min­utes from down­town, the shop of­fers plenty of free park­ing, and the staff has grown to a team of 25. And just like any busi­ness, they’ve all seen trends come and go. Back in the early days, those meat pies ac­counted for roughly 50 per cent of the busi­ness, Keller notes. Walk into the store these days, and you’ll still find those leg­endary pies. But more and more cus­tomers want spe­cialty meats and cus­tom cuts, es­pe­cially for their back­yard smok­ers and bar­be­cues.

“We go through a ton of briskets, pork shoul­ders, things like that,” plus ready-made sal­ads and take­away dishes, Keller says. In­deed, Bon Ton has ev­ery­thing you need for your next meal, whether you’re plan­ning a ca­sual mid-week bar­be­cue or an epic fam­ily feast.

“The whole foodie thing has re­ally taken off,” Keller says. “Peo­ple are get­ting re­ally cre­ative, thanks to cook­ing shows, all that stuff.” Talk to Keller for even a minute, and you’ll quickly dis­cover he loves what he’s do­ing. Whether he’s shar­ing a

quick con­ver­sa­tion with a sup­plier or meet­ing with a cus­tomer, he just wants peo­ple to be happy with their Bon Ton ex­pe­ri­ence. “We’re not try­ing to sell you what we want to sell,” he says. “It’s all about sell­ing you what you want to buy.”

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