Meat&Poultry - February 2014 - 67

custom business and is not subject to

the sample will most often purchase it."
Bratwurst still reigns supreme in

federal or state meat inspection.
He acknowledges major crowding

Wisconsin and Karl's reminds custom-

in the processing area and sausage

ers of its state championship award in

kitchen and says visitors can't com-

that category. One of the company's

prehend how so many products can

best sellers is the Packer Brat, a ched-

come out of such a small area.

dar and jalepeño flavor that plays on
the gold and green team colors of the

Sampling a 'plus'

Green Bay Packers.

Paul says the business is putting to-

Paul, his wife, Charlene (who han-

marinated or stuffed entrées that they

gether a better product sampling pro-

dles the accounting department), and

can just pop into the oven. We pre-

gram and looks to expand its micro-

their children who help out on week-

pare lasagnas, stuffed chicken breasts

waveable meal selection in the future:

ends, are keeping Karl Koslowski's

and other items that are ready to bake.

"There's something about the word

small family-owned business on the

"Every meat item or prepared meal

'free' in sampling that introduces cus-

"must see and taste" list of the Ameri-

we sell has complete cooking or serv-

tomers to a new taste and gives them

can meat industry. ■

ing instructions on the container or

an opportunity to try it in the format

package," he adds. "It's all part of of-

in which it should be prepared. Cus-

fering complete service and help in

tomers who try the product and like

Steve Krut, an industry veteran, is a contributing
editor writing exclusively for Meat&Poultry,
specializing in small business issues.

ensuring the greatest satisfaction with
our products."
Much of the deli ordering had been
via fax, bolstered by menu specials that
were sent out. But as technology has
changed, more orders seem to be com-

Fast * Accurate Dicing!
with CES/Foodlogistik Dicers.

ing in from their website karlscountrymarket.com. This also saves instore labor costs of having to man the
phones to take the lunch orders.
A big advertising plus is the 5 by
8-inch LED roadside sign featuring
specials that can be changed on the
office computer. But Paul says that
"word-of-mouth" recommendations
remains the key method of advertising.
In a state where big-game hunting and fishing is so huge, Karl's offers the highest-quality products in

* Fresh &
Tempered Meat
* Poultry
* Cheese
* Roasting Meat
* Sausages
* Cold Cuts
Foodlogistik dicers are
perfect dicing and portioning
of fresh or tempered frozen
meat (up to -4º)

* C120
* C140
* C150

* C90
* C90+
* C105
* C105+

HABLAMOS ESPANOL LLAMAMOS HOY

custom processing for sportsmen.
Paul estimates the company turns
out between 5,000 and 8,000 lbs. of
deer sausage per day during the winter months and in the summer loads
the 1,000-lb. smoker to capacity with
Lake Michigan salmon and other fish.
Karl's operates as a retail and

For more information contact: Don Ballein
CES/Foodlogistik U.S.A. * 2128 M So. Grove Ave.
Ontario, CA 91761 U.S.A.
Tel (909) 947-8511 * Fax (909) 627-0087
Toll Free 1-888-278-0885
dballein@foodlogistik.com

Please visit our website

www.foodlogistik.com

www.MeatPoultry.com * February 2014 * Meat&Poultry *

http://www.karlscountrymarket.com http://www.foodlogistik.com http://www.MeatPoultry.com

Meat&Poultry - February 2014

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