I am a firm believer in the concept of living in a space a bit before making any lasting changes. These past few weeks have proven that theory out. As you are returning to Delavan for the summer, or just getting back to us after a busy winter, you will perhaps notice our cheese cases moved to the front of the small retail store, and further established the cafe space as the independent 'eating' space with more seating and some additional high-top tables in the front windows to match.
Our front windows provide a great almost 'sidewalk cafe' experience for our patrons where they can watch all of Walworth County drive back and forth.
Our cheese cases are gaining back their higher profile as well, as they are the first thing you see when you enter Brick Street Market. We start with cheese, we offer cheese and things that go with cheese, and we end with cheese! It is very gratifying to me to hear you, our loyal customers, say to us..."This makes perfect sense."
We are still in the process of adding the decorating touches, of course, to make it seem much more like a 'real cheese shop', so you can still look forward to additions as we move through the first year in operations here in our new home.
We will be eight seasons old this summer, but essentially moving into the 'second grade', as it were. Thank you for shepherding us through our grade school of business experience, for supporting us with a guiding hand and helpful word. Thank you for continuing to buy cheese and support our local economy!
Showing posts with label Small Business. Show all posts
Showing posts with label Small Business. Show all posts
Jun 17, 2016
Jan 14, 2015
2015 - High protein, natural, healthy
In a recent Beverage Industry study, the 2015 trend indicators seem to indicate people continue to want get the biggest bang (high protein), with the least amount of label ingredients (natural), and with perceived health giving properties in the products they buy. My answer: ARTISAN CHEESE!
1) beauty enhancing - strong bones make for beautiful bodies!
2) cognitive health - lots of natural vitamins and minerals to support "beautiful bodies"!
3) country of labeling - Most artisan cheese comes from one place of origin.
4) ethnic - All types of cheeses are available from all over the world via your local cheese shop or favorite cheese purveyor's internet site.
5) Fair Trade - Artisan cheesemakers operate in small markets where prices are controlled by the marketplace.
6) low salt - pic a goat cheese, most any goat cheese!
7) indulgent - Oh, yes, the outstanding characteristic of hand-crafted, small batch cheese, is indulgent, over the top flavor!
8) portion controlled - You don't need to eat a pound. It lends itself quite well to small samples paired with other very healthy options.
Onward into 2015 - Eat more cheese! Support your local cheesemaker, or cheese retailer!
And for another amusing read, mostly because I love the thought of driving around the Wisconsin countryside talking to cheesemakers and dairyfarmers! And, I completely understand how coffee takes on many forms, when delivered outside the local coffeehouse - but is a staple nonetheless.
Jeanne Carpenter recently extolled the virtues of learning to drink coffee, and examines how this beverage has become such a mainstay in American culture!
http://tinyurl.com/ly8zgnf
ljw
1) beauty enhancing - strong bones make for beautiful bodies!
2) cognitive health - lots of natural vitamins and minerals to support "beautiful bodies"!
3) country of labeling - Most artisan cheese comes from one place of origin.
4) ethnic - All types of cheeses are available from all over the world via your local cheese shop or favorite cheese purveyor's internet site.
5) Fair Trade - Artisan cheesemakers operate in small markets where prices are controlled by the marketplace.
6) low salt - pic a goat cheese, most any goat cheese!
7) indulgent - Oh, yes, the outstanding characteristic of hand-crafted, small batch cheese, is indulgent, over the top flavor!
8) portion controlled - You don't need to eat a pound. It lends itself quite well to small samples paired with other very healthy options.
Onward into 2015 - Eat more cheese! Support your local cheesemaker, or cheese retailer!
And for another amusing read, mostly because I love the thought of driving around the Wisconsin countryside talking to cheesemakers and dairyfarmers! And, I completely understand how coffee takes on many forms, when delivered outside the local coffeehouse - but is a staple nonetheless.
Jeanne Carpenter recently extolled the virtues of learning to drink coffee, and examines how this beverage has become such a mainstay in American culture!
http://tinyurl.com/ly8zgnf
ljw
Mar 19, 2014
What's in a name - a Parm is no longer a parm...
In recent weeks, numerous media sources have been commenting on the EU's assertion that American cheeses should not be called by the original European names. Several customers mentioned hearing about the story.
As is typical of 'news' stories of the current 'media saturated' age, every source I searched seemed to be coming off the same AP story. But it appears that U.S. cheesemakers are making an effort to fight back.
First, it is important to acknowledge that these attempts are not new, but have been made by those charged with protecting regional agriculture and local jobs in any country, especially in light of the development of the fiercely competitive global marketplace. Both sides claim to be protecting "rural _________(insert country name) economies and jobs."
European producers claim American producers have been trading on already popular brands. But Errico Auricchio, Belgioioso Cheese, Denmark, WI; and his American counterparts believe "American companies have made them more popular and profitable in a huge market."
Perhaps Americans don't have to "trade on the popularity of European cheeses" any longer, and are capable of developing enough market share to survive on their own in the marketplace. American made cheeses that have gained notoriety (through competitions and active endeavors from marketing boards) have found a manner where they can invite the knowledgeable cheese consumer to explore, define their own sense of identity, and win the customer over with a quality product.) Take Sartori's Bellevitano line of cheeses. Yes, they are 'parmesan style' cheeses, but the line is called Bellevitano and becoming know as such. And their aged parm is called Sarvecchio, for which they are also gaining brand recognition.
American cheesemakers are working to be identified in their own right, offering remarkable products, and setting up operations in states never before known for commercial cheesemaking. In the current arena of all things local, many consumers are becoming comfortable with the notion of a regionally if not locally produced cheese - and many cheesemakers are experimenting with all the types of cheese. While we may not replace Parmigiano Reggiano, we may find we can substitute something more available and equally flavor-full but with our own American identity! In essence, I don't need your ball, I have my own.
I say define the category type: Parmesan, Cheddar, Gruyere - and work instead to classify your product as the supreme leader of quality in the category.
ljw
As is typical of 'news' stories of the current 'media saturated' age, every source I searched seemed to be coming off the same AP story. But it appears that U.S. cheesemakers are making an effort to fight back.
First, it is important to acknowledge that these attempts are not new, but have been made by those charged with protecting regional agriculture and local jobs in any country, especially in light of the development of the fiercely competitive global marketplace. Both sides claim to be protecting "rural _________(insert country name) economies and jobs."
European producers claim American producers have been trading on already popular brands. But Errico Auricchio, Belgioioso Cheese, Denmark, WI; and his American counterparts believe "American companies have made them more popular and profitable in a huge market."
Perhaps Americans don't have to "trade on the popularity of European cheeses" any longer, and are capable of developing enough market share to survive on their own in the marketplace. American made cheeses that have gained notoriety (through competitions and active endeavors from marketing boards) have found a manner where they can invite the knowledgeable cheese consumer to explore, define their own sense of identity, and win the customer over with a quality product.) Take Sartori's Bellevitano line of cheeses. Yes, they are 'parmesan style' cheeses, but the line is called Bellevitano and becoming know as such. And their aged parm is called Sarvecchio, for which they are also gaining brand recognition.
American cheesemakers are working to be identified in their own right, offering remarkable products, and setting up operations in states never before known for commercial cheesemaking. In the current arena of all things local, many consumers are becoming comfortable with the notion of a regionally if not locally produced cheese - and many cheesemakers are experimenting with all the types of cheese. While we may not replace Parmigiano Reggiano, we may find we can substitute something more available and equally flavor-full but with our own American identity! In essence, I don't need your ball, I have my own.
I say define the category type: Parmesan, Cheddar, Gruyere - and work instead to classify your product as the supreme leader of quality in the category.
ljw
Jul 13, 2013
Recalls hit everyone hard!
Recent news of the Crave Brothers Cheese Recall here in Wisconsin has surprised many of us here in the state's artisan cheese world. The impact on those who were sickened, and on their families is something that cannot be imagined. Our thoughts and prayers are with them.
The public imagination and speculation on the part of the media can lead to damaging a family business far beyond repair. I for one, would like to speak up on the behalf of my colleagues in the industry. From all the different aspects, whether manufacture, distribution, retail, or food service - those I have known do not take the issue of public safety lightly.
For my part, I recommend taking a step back, and allowing the Crave family and their business partners working with the authorities to follow the required protocol, which will hopefully identify the point at which the contamination occurred. Speculation and heresay serve no productive efforts.
Sanitation is a state of being that many of my 'cheesemaker' friends live with on a 24 hour a day basis, both in their daily practices, and in their dream states. For many years now, HACCP (Hazard Analysis and Critical Control Points) plans and protocol has been top of mind for them. Each American Cheese Society Conference and indeed its current Certification Program has been imbued with a goal of making American Artisan Cheeses and those that make, distribute, and sell it the safest food eaten. I can remember to my earliest days in the industry back in 1994 that talk of Listeria struck terror in my friends hearts. They could not conceive of causing such devastation to another human, and they believed that their products could enhance the human existence through it's quality and flavor.
With the recently passed Food Safety Modernization 2011, increased scrutiny will become the norm. Even our small retail shop has been developing its own HAACP. Daily, weekly, monthly cleaning tasks and careful receiving notation are an accountability issue long practiced by many in our industry. The safety of the public is not something we take for granted.
I've known George and Debbie Crave now many years, and they and their family are dedicated to bringing us the highest quality cheeses, and standards of business that contribute excellence to their community. I am sure they and their family and partners are working non-stop with the authorities to know where the problem occurred and to rectify it in the most iron-clad ways possible. I support their on-going efforts, and pray for their return as quickly as possible to safe and 'normalized' operations.
If you have any concerns, please do go to their web site and follow the links established their for the recall.
Jun 6, 2013
Monday was a fun day - we are CLOSED - however I do often spend time at the store taking care of the many business things that need attending to - including hosting visitors, like John Mahoney for a photo spread in At the Lake Magazine last March.
This past Monday, Sarah Kowal, a novice cheesemonger from River Falls, WI; stopped by to visit and share her story. She was visiting southeast Wisconsin cheese stores, and since we are one of the few left in this corner of the state, she stopped in.
The name of her enterprise is Weathervane Creamery, (you can read of her experience as a budding entrepreneur on her blog) and while not actually in a physical location just yet, plans are in the works to be located in River Falls, WI. It isn't often that I now get to go that far from the store, so it was very pleasant to have Sarah visit us in the store and here of her current experiences. She has the benefit of youth on her side, (something I envy at this point - the life of the cheesemonger is a bit more physically challenging than I realized), and it will undoubtedly help her in her business development. Sarah has a really good handle on the tools of today's entrepreneur - financing through local and investment groups, marketing through blog and social media.
I do believe the small business owner of today must adapt to the electronic tools at their disposal - their customers are and will continue to be finding them with all manner of smart devices. We are moving more and more rapidly into the age of smaller and smaller smart devices - I, personally, wonder whether we won't soon cease to use the desktop, but our laptop and tablets to access the larger monitor of our sophisticated HD televisions in our homes. All that said, word of mouth is the one most important tool -but again, reaching the customer will mean developing increased efficiency at managing the technologies the modern customer uses, multiple types of smart devices to find us means it is critical in the current age of competition and 'noise' to learn how to use them for the maximum impact.
I was impressed with Sarah's knowledge of and use to reach out and find supporters who want to help her financially. Since we started our store 5 years ago, many of the tools like 'crowd funding' were just an idea still being hatched. I envy Sarah's determination and spirit in the face of continued obstacles and think she just might have the tenacity it takes to do this kind of work. Our talk centered on cheeses as well, but I am afraid I am not as aware of some of Wisconsin's northwest cheese plants. Will definitely have to find time to go that direction and visit Sarah in the near future for a taste of dairy in the part of the state.
This past Monday, Sarah Kowal, a novice cheesemonger from River Falls, WI; stopped by to visit and share her story. She was visiting southeast Wisconsin cheese stores, and since we are one of the few left in this corner of the state, she stopped in.
The name of her enterprise is Weathervane Creamery, (you can read of her experience as a budding entrepreneur on her blog) and while not actually in a physical location just yet, plans are in the works to be located in River Falls, WI. It isn't often that I now get to go that far from the store, so it was very pleasant to have Sarah visit us in the store and here of her current experiences. She has the benefit of youth on her side, (something I envy at this point - the life of the cheesemonger is a bit more physically challenging than I realized), and it will undoubtedly help her in her business development. Sarah has a really good handle on the tools of today's entrepreneur - financing through local and investment groups, marketing through blog and social media.
I do believe the small business owner of today must adapt to the electronic tools at their disposal - their customers are and will continue to be finding them with all manner of smart devices. We are moving more and more rapidly into the age of smaller and smaller smart devices - I, personally, wonder whether we won't soon cease to use the desktop, but our laptop and tablets to access the larger monitor of our sophisticated HD televisions in our homes. All that said, word of mouth is the one most important tool -but again, reaching the customer will mean developing increased efficiency at managing the technologies the modern customer uses, multiple types of smart devices to find us means it is critical in the current age of competition and 'noise' to learn how to use them for the maximum impact.
I was impressed with Sarah's knowledge of and use to reach out and find supporters who want to help her financially. Since we started our store 5 years ago, many of the tools like 'crowd funding' were just an idea still being hatched. I envy Sarah's determination and spirit in the face of continued obstacles and think she just might have the tenacity it takes to do this kind of work. Our talk centered on cheeses as well, but I am afraid I am not as aware of some of Wisconsin's northwest cheese plants. Will definitely have to find time to go that direction and visit Sarah in the near future for a taste of dairy in the part of the state.
May 28, 2013
It will soon be our 5th anniversary as a consistently open and operating small business, and I still pinch myself when a new customer finds us and is astonished that Delavan has a great little cheese shop that also serves really good food! Really... that is us? Your kidding...You're not? WOW!
It's been a great ride to this point, and now the effort is moving from mere survival to increasing revenues to cover the new employee and increased payroll taxes that entails. (We are not there yet -
People make many assumptions of your business when you are able to stick around long enough for them to come back season after season. Assumptions which include you must be making scads of cash if you can afford to keep the doors open. (Believe me, whenever we have a rockin' day or weekend - I am looking at catching up on equipment purchases, small equipment to make our lives easier - or perhaps a unique item in inventory.) My friend, Ari Weinzweig, at Zingerman's in Ann Arbor, says in his two recent books on entrepreneurship that being successful just means you get better problems. And, as I have come to find out - better does not necessarily mean prettier, or easier. Some are very messy, brain tangling, and definitely harder.
Like getting a new oven with one more shelf where we can grill more sandwiches at one time will mean completely reconfiguring the sandwich prep area we currently use. Hmmm - nope - not really looking forward to that task, as it most likely also means getting a new metro shelving unit to accomodate.
Or, better yet - which money tree can I shake to get the cash for that little project. Stay tuned to "As the cheese turns..." : )
Laura
It's been a great ride to this point, and now the effort is moving from mere survival to increasing revenues to cover the new employee and increased payroll taxes that entails. (We are not there yet -
People make many assumptions of your business when you are able to stick around long enough for them to come back season after season. Assumptions which include you must be making scads of cash if you can afford to keep the doors open. (Believe me, whenever we have a rockin' day or weekend - I am looking at catching up on equipment purchases, small equipment to make our lives easier - or perhaps a unique item in inventory.) My friend, Ari Weinzweig, at Zingerman's in Ann Arbor, says in his two recent books on entrepreneurship that being successful just means you get better problems. And, as I have come to find out - better does not necessarily mean prettier, or easier. Some are very messy, brain tangling, and definitely harder.
Like getting a new oven with one more shelf where we can grill more sandwiches at one time will mean completely reconfiguring the sandwich prep area we currently use. Hmmm - nope - not really looking forward to that task, as it most likely also means getting a new metro shelving unit to accomodate.
Or, better yet - which money tree can I shake to get the cash for that little project. Stay tuned to "As the cheese turns..." : )
Laura
Apr 1, 2013
Small Business Musings - Development stages
Here's the thing: we are still in development - and sometimes development takes forever. (Thank you Oprah Winfrey and Soul Sunday.) We started the fall out thinking we could get a new computer and Point of Sale system and get it up and running in a week. It's a very small business, only 3 employees, shouldn't be an issue, right? HA! It is now March of the new year, and maybe, just maybe, this thing will work for us. at least I've finally figured out how to access my store computer from my laptop at home. Small steps!
I've been hearing the Universe laughing in my ear for the past three months. We did not do this like the big-time businesses do things ... memos to all employees reading something like this -
Okay on such and such a date - Accounts Payable goes live.
On such and such a date - Accounts Receivable goes live.
And, let's not mention falling off the "Social Media platform" while you are trying to convert everything to electronic! Sorry FB Fans and fellow 'Tweeters'.
Maybe Tuesday.
Well, I'm going for a lunch break.
I've been hearing the Universe laughing in my ear for the past three months. We did not do this like the big-time businesses do things ... memos to all employees reading something like this -
Okay on such and such a date - Accounts Payable goes live.
On such and such a date - Accounts Receivable goes live.
And, let's not mention falling off the "Social Media platform" while you are trying to convert everything to electronic! Sorry FB Fans and fellow 'Tweeters'.
Maybe Tuesday.
Well, I'm going for a lunch break.
Mar 25, 2013
Small business lessons
The Nascar crash of the past weekend, in which Denny Hamlin suffered an L1 Compression fracture as a result of battling it out with Joey Logano for the top spot, was not lost on me. As Kurt Busch went ahead to take the win, my husband pointed out that "you cannot win the race looking in the rear view mirror."
We were recently featured in two prominent articles here in Southeast Wisconsin. The first, the March 2013 issue of At the Lake, a glossy magazine dedicated to the cultures, traditions, history and personalities of southeastern Wisconsin; actually was more of a feature story of the actor John Mahoney, who does visit our store on occasion. The second was a mention in a story on the redevelopment efforts in downtown Delavan, published on Monday of last week in the Janesville Gazette.
This type of 'publicity' is very helpful for a small business in bringing back awareness of the community to it's own 'assets'. We humans tend to put our blinders on, go from point A to point B, and forgot to slow down and catch up with our friends and neighbors. And many independent business districts are full of your friends and neighbors. It made for a nice week reconnecting and finding new friends. But, as the old saying goes, one cannot rest on one's laurels.
Our marketing plan going forward will include Facebook and Twitter postings, and our email campaigns. In addition, we continue to be part of some printed marketing events through our association with the Downtown Delavan Business Association. Next week...
Some thoughts on Social Media Marketing.
We were recently featured in two prominent articles here in Southeast Wisconsin. The first, the March 2013 issue of At the Lake, a glossy magazine dedicated to the cultures, traditions, history and personalities of southeastern Wisconsin; actually was more of a feature story of the actor John Mahoney, who does visit our store on occasion. The second was a mention in a story on the redevelopment efforts in downtown Delavan, published on Monday of last week in the Janesville Gazette.
This type of 'publicity' is very helpful for a small business in bringing back awareness of the community to it's own 'assets'. We humans tend to put our blinders on, go from point A to point B, and forgot to slow down and catch up with our friends and neighbors. And many independent business districts are full of your friends and neighbors. It made for a nice week reconnecting and finding new friends. But, as the old saying goes, one cannot rest on one's laurels.
Our marketing plan going forward will include Facebook and Twitter postings, and our email campaigns. In addition, we continue to be part of some printed marketing events through our association with the Downtown Delavan Business Association. Next week...
Some thoughts on Social Media Marketing.
Sep 21, 2012
City of Delavan spearheads Strategic Planning for Historic District
Downtown Delavan has new focus!?
From my point of view, and as the old saw goes, nothing comes from nothing and we've been getting that in downtown for a number of years. As the City Council worked so hard to develop the commercial retail out at the Crossings 20+ years ago, (Walmart, Kohl's, and Lowes - among others, are located there), the historic downtown languished but for a few stalwart business owners. This week, under the new energized direction of the new City administrator, Denise Pieroni, a series of 'strategic planning' town hall meetings were held in downtown to enable a forward-thinking plan to be developed to bring new business to downtown, and re-vitalize our community. Again. All I can say, as a former member of the Revitalize the Downtown Task Force is - the proof is in the pudding. So much talk about the subject has happened in the past, and if the City Council does not continue to listen, support and enact upon citizen recommendations, it will again all be for naught. It will be critical to keep this topic front and center and on the agenda, and to call for citizens to participate actively in volunteering their time for cleanup, for event management, and for supporting the downtown business district by "Shopping Local". If this does not happen, we will again be left with a lot of talk, and no concrete results.
Remember:
If half the employed population spent $50 each month in 3 locally owned independent stores, it would generate $42.6 billion in revenue.
Spend $100 at an independent business and return $68 to your locally economy.
Spend $100 at the national chain and only return $44 to your locally economy.
Spend $100 online, 0 dollars are returned (that's right folks, zip - nada - nothing!).
http://www.the350project.net/home.html
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