Meat&Poultry -- April 2014 - 69

Engineers

laudermilch meats

of slicing

DIVIDER 880

David (left) and his father, Lee Laudermilch, show off the smokehouse display bin in the
Laudermilch Meats retail store.

The company also does a respectable volume of private-label sauces,

David, and Lee's nephew Dennis
Laudermilch.

broths and spices and other kitchen

Still, there is a knack to knowing

condiments. They even offer private-

their customers' needs that allows the

label, home-canned style peaches.

Laudermilch family to stay one step

The firm has its own website, lau-

ahead of the big-box stores. For ex-

dermilchmeats.com, and can ship items

ample, customers can buy a half-loaf

nearly anywhere in the US, but there

of bread, something unheard of in the

are limitations.

DIVIDER 660

aisles of the mass wholesale stores.

"We are not selling shirts or socks,"

"It's what they want and what they

David admonishes. "Meat is a very

need that we pay attention to and that

time-sensitive thing and maybe it's

rewards us in ways that go beyond the

that the delivery system needed to get

bottom line of profit or loss for any

our products out in perfect condition

product," Lee advises.

hasn't advanced to the stage we need

"Years ago, when the company was

it to be. But we're still working on it."

founded, we delivered meats door to

The retail store has expanded twice

door by horse and buggy," he remi-

since it opened at the new location, en-

nisces. "If the customer wasn't home,

largements that coincided with their

the door was unlocked and the deliv-

introduction of new products.

ery man would put the meats in the

In addition to website specials,

refrigerator or ice box. There is a trust

including 10 versions of bulk meat

that the customer has in every busi-

bundles, the shop advertises in area

ness they deal with. We may not deliv-

merchandiser publications. But its se-

er meats that way anymore, but there

lection of products and well-trained

remains an expectation that we must

and friendly counter personnel are

always be a company the customer

the twin engines that keep customers

DIVIDER orbital

can trust." ■

coming back. Many of their employees have been with them for decades.
The business is still owned and operated by family members Lee and

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

www.treif.com
203-929-9930
www.MeatPoultry.com * April 2014 * Meat&Poultry * 69

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Meat&Poultry -- April 2014

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