Ron Savenor, Savenor’s Market
Ron Savenor grew up immersed in his family’s business. From cleaning to stocking, cashiering to butchering, he has experienced every role that, together, has maintained Savenor’s reputation as “The Best on the Block” for decades. Ron took over as Savenor’s owner and master butcher. Under his leadership, Savenor’s has experienced substantial growth, including the opening of a second retail location, expanded delivery and an increased wholesale operation. He also spearheaded bringing in local and sustainable meats that are now a staple in the retail and wholesale operations
Andy and Sarah Harper left their corporate jobs to start a whole animal butcher shop in Vacaville, CA. More to come as the business gets closer to opening its doors in late 2014!
Christian Caiazzo, Osteria Stellina
Executive Chef and owner of Osteria Stellina in Point Reyes Station, Ca., Caiazzo is renowned for his locally-sourced Italian food. From sous chef at Wolfgang Puck’s Postrio in San Francisco to Executive Chef at San Francisco’s TwentyFour, a fine dining restaurant at San Francisco’s PacBell Park. After moving to Point Reyes Station, he worked at Cowgirl Creamery and opened Toby’s Coffee Bar. He continues to run Toby’s and offers a famed grilled cheese sandwich at the Point Reyes farmers market.
It is difficult to know how to best tell your story and market your business to your customers. What is your strategy? Should you hire someone? Should you do it yourself? What is the best use of your time? How will you make sure your customers know and value your business from the moment they walk through the front door to finding your website online?
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Eric La Brecque
Principal, Applied Storytelling
Eric La Brecque is the principal of Applied Storytelling, a brand strategy firm headquartered in Oakland, California. Over the past 20 years, he and his teams have used a distinctive approach to brand-building that applies narrative technique to develop corporate and product brands and naming systems for dozens of organizations ranging from startups to Fortune 500® companies.
In addition to developing tools and methods that many organizations and firms have adopted as their standard, Eric has also worked to make the benefits of brand storytelling accessible to small businesses, creative entrepreneurs, and local communities. He works with the understanding that the marketplace remains a lively, surprising and arrestingly human place to be, no matter how fragmented or mediated it might sometimes become.
Ryan Fibiger, Fleisher’s carved out a niche in the sustainable food industry by combining his passion for food and agriculture with his business experience. With several exciting new food projects under his newly minted banner of Fleisher’s Craft Butchery – including three current butcher shops and four new shops in the pipeline, a new upstate-NY farm co-op, a Brooklyn-based USDA processing facility, a sustainable restaurant, a thriving restaurant wholesale business, and multiple consumer packaged goods products in development – Ryan is trying to turn the local/ethical food trend into a sustainable way of life.
After apprenticing with Fleisher’s Pasture-Raised Meats, Ryan left a consulting career in 2011 to launch Craft Butchery in Westport, CT. As head butcher he quickly grew the old-fashioned butcher shop into a profitable and responsible business that is an integral part of the Connecticut food system. Recognizing that the business needed scale and logistics in order to effectively connect small producers with rapidly expanding demand, Ryan brokered several strategic partnerships and a merger with Fleisher’s Pasture-Raised Meats in 2014. Ryan is currently CEO of the newly recapitalized, recommitted, and re-named “Fleisher’s Craft Butchery”, which is one of the largest producers and retailers of ethically-raised beef, pork, lamb and poultry on the east coast.
Previously, Ryan spent ten years working in banking and management consulting with JP Morgan Chase and Charles River Associates. He received a BBA from The University of Michigan in 2000, and a Masters Degree in Mathematics Education from Pace University in 2006.
Marsha McBride, Cafe Rouge
In 1982, Marsha McBride enrolled in the California Culinary Academy to become a pastry chef. She found a new interest with meat, which led her to open a café and meat market in Berkley in 1996 called, Café Rouge. Using her skills as head of charcuterie of nine years with Zuni Café, she opened up a butcher shop within the restaurant. Many of her recipes are found in Gourmet and Bon Appetit Magazine. Food and Wine magazine has named her one of the Top 10 New Chefs.
Aaron Winters, Hog And Hominy
Winters began experimenting with sausage making and curing while working as an executive for retail brands throughout the country. After leaving corporate life, Winters staged with chefs Andy Ticer and Michael Hudman for over a year. Soon after opening Hog & Hominy, the chefs promoted Winters to head Sous Chef of the award winning restaurant. Winters has continued his education in butchering, including stages at Pesche, with David Newman at the University of North Dakota, and a month long stage in Italy with Dario Cecchini. He will lead the new butcher shop under Ticer and Hudman, Porchellino’s.
Rob Lucier, Johnson & Wales University is a chef and educator currently teaching at Johnson & Wales University in Providence, RI. He is dedicated to awakening new culinarians to the exciting things happening in the food world today and to teaching the truth about the meat industry.