As we were building the new building on North Street, we incorporated the cutting facilities into the basement. We have a 15,000-square-foot footprint, and we pushed into the ground to give us more headroom for the retail shop.
What’s the state of the business today?
The retail keeps getting busier, and the wholesale keeps getting busier. We’ve expanded some new lines and portion cutting, and we have the USDA inspection in the basement. We sell product in Florida, and my brother is working on distribution in Pennsylvania.
In the weeks after the fire, were you confident you’d get back to this level, or were there worries that you were sunk?
We were very confident then. Then reality set in a little bit for a while. We opened a store with four times the space as our other store; we started selling beer and wine products, different kinds of meats, and groceries. We took on a lot at once, and there was a big learning curve. But the hard work paid off.
Do you still have many of the same customers as before the fire?
Oh yeah. We’ve got great customers.