Meat + Poultry - March 2016 - (Page 94)

S M A L L B U S I N E S S M AT T E R S 'The Stoltzfus Way' The Pennsylvania family meat shop has delivered quality meat products to customers for more than 60 years BY S T E V E K RU T | m e a t p o u l t r y @ s o s l a n d.c o m T he meat cases at Stoltzfus Meats in Intercourse, Pennsylvania, are brim-full with a stunning display of Amish country and award-winning products. It's not shown on the labels, but every package includes an undisclosed ingredient called business philosophy. "You have to imagine that our meats are privileged guests at our customer's dinner table," explains second-generation company president and core-values monitor Myron Stoltzfus. "We are not just there as the cranberry sauce or a side dish. We are the centerpiece on the table. That means we can never disappoint anyone at that table." Myron learned well from his late father Amos, who used the 60-acre family farm as a base to deliver famed Lancaster County foods to a farmers market in New Castle, Delaware, about one hour away. The Stoltzfus stand in New Castle, Philadelphia and Reading farmers markets became so popular that Amos constructed a small slaughter and processing facility to make his own products. This family enterprise that began in 1954 has experienced many changes in the ensuing 62 years. But the philosophy of offering only the finest quality 94 MEAT+ POULTRY | 03.16 | www.meatpoultry.com products made with care and dedication proved to be fertile ground for growing a business that others could only hope to emulate. "The Stoltzfus Way" is not only a statement of the reverence the family-business has toward its mission, but it is a beacon the company management has followed with every expansion and new division it has undertaken. Over the years, Stoltzfus Meats has expanded the original plant facility (which is now an office area) to a 10,000-sq.-ft. operation that employs 130 workers. Beef and hog slaughter is now a thing of the past, a change that has allowed the company to focus on higher quality products with reliance on locally raised meats, a core-value the family holds sacred. MOVING AHEAD Myron, now 57, came to work for his father at the age of 18. After Amos died in 2007, his commitment to those traditional values was reaffirmed. Yet any thought of coasting along or just holding the fort was quickly dismissed. "We sold our stands at the Philadelphia, Reading and Ardmore farmers markets and focused on bringing more Lancaster County products and vendors to New Castle," Myron explains. "It became more of a destination and attraction for tourists visiting the many Delaware beach areas. "A few years later, we were operating a retail store in Intercourse, but saw more opportunity to not only sell our meat and deli items, but also to offer sit-down and takeout meals." The result is a thriving and bustling http://www.meatpoultry.com

Table of Contents for the Digital Edition of Meat + Poultry - March 2016

Meat + Poultry - March 2016
CONTENTS
COMMENTARY - A graceful exit
BUSINESS NOTES - SYSCO APPLIES BRAKES
BACHOCO FINALIZES DEAL FOR US PLANT
APPLEGATE ACQUISITION RAISES OPTIMISM AT HORMEL
PILGRIM’S ANNOUNCES $190M EXPANSION PLAN
JBS ANNOUNCES REORGANIZATION
SMITHFIELD PARTNERS FOR CONSERVATION
WASHINGTON - Prioritizing safer poultry
COVER STORY - ACCOMPLISHED
PEDAL TO THE METAL
TOP 100 - CHART TOPPERS
FOOD SAFETY - The results are in
PACKAGING SOLUTIONS - Product improvement
IN-PLANT UPDATE - A LASTING IMPRESSION
INGREDIENT ISSUES - Cleaning up Deli Labels
INDUSTRY LEADER - INNOVATIVE ICON
SMALL BUSINESS MATTERS - 'THE STOLTZHUS WAY'
SHOW PREVIEW - GLOBAL INNOVATION
SANITATION TIPS
CONSEJOS DE SANIDAD
FROM THE CORRAL - GROUP HOUSING SOLUTIONS
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER

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