To Our Small Forsyth Community, Last weekend, April 26-29, C&K Meats hosted the 31st Annual Montana Meat Processors Association (MMPA) Convention at the Rosebud Treasure County Fairgrounds. On behalf of C&K Meats and MMPA, I would like to make it known how wonderful our small town truly is. We had about 200 attendees that traveled from across the world, literally, to attend this event. Majority from Montana Butcher Shops, however, many vendors traveled from across the country- our farthest from Brisbane, Australia. The fairgrounds were a remarkable venue, we truly do have one of the nicest fairgrounds in the state. Not only were the facilities adequate, Vicky, Lena and Henry helped us get everything in order, and checked on us periodically …show more content…
Per usual, Lisa took orders and got everything organized and planned out perfectly. Mercy, always displaying a gorgeous smile, made beautiful fruit trays that were devoured. Deb had delicious donuts prepared and ready to go, always making sure everything is exactly how we need it. Deb, your customers know you take care of them. Josh and Logan helped me load out lots of water and cases of chips, all while having smiles on their faces. Angie with Style Alley, made sure to include coupons for her boutique so that all the ladies in town had somewhere to stop by and enjoy, all while finding cute, trendy new clothing. We borrowed tables from the school and The Haugo center. Thank you Sue for meeting us outside of your usual hours on Sunday afternoon, for the return of the tables. And believe it or not, Mr Pulver also helped us Sunday with returning the tables. That man truly does not stop working, so thankful for all that he does for our school and for the kids in this community. I know you’ve impacted my husband immensely and he’ll forever look up to you. Nathan Satran stopped in Saturday night to take photos of our banquet and awards ceremony. Andrew Johnson auctioned off our Cured Meats. Two pounds of the best Summer Sausage in the state, went for over $1000. We had a lifetime member come up to us after the auction and say that tonight he heard the best auctioneer he’d ever heard in his 31 years with
Stephen Boos has worked in the food service industry for over 30 years. He started as a bus person and subsequently trained as a chef’s apprentice. Steve’s mother believed that a college education was something that everyone should receive. She felt that a college degree was a good investment in Steve’s future. In 1976 at his mother’s insistence, Boos moved to Northeastern Ohio to attend Kent State University where he earned a bachelor’s degree in business administration. After graduation, Steve began working for East Park Restaurant as a line cook. Using his education as a foundation, Steve made a point to learn everything he could about running a restaurant, from cutting meat to the bi-weekly food and beverage orders. His versatility, keen business sense, and ability to control costs resulted in Steve’s promotion to General Manager, as role he has held since 1995.
1. Bring ‘em back alive. Ask customers what they want and give it to them again and again. Do not try and guess what the customers want, just ask them. They are more than willing to tell you. You should make it easy for the customer to tell you what they want by giving them a short questionnaire. Most importantly, you do not want to pester the customer; if you bother the customer, they are not going to be happy.
The need for affordable, efficiently produced meat became apparent in the 1920’s. Foer provides background information on how Arthur Perdue and John Tyson helped to build the original factory farm by combining cheap feeds, mechanical debeaking, and automated living environ...
My family and I recently visited the State Fair of Texas. It is the biggest
During, the whole rodeo season I looked forward to going to the State Finals. I didn't attend the finals as a participant, but as a spectator. As President of the "Saddle Bronc Fan Club" for my friend Cole, there was no way I would miss this experience. We both had been looking forward to this day for a long time.
Customers are in awe of the stance this company has taken not only for the customer service but the way they tend to care and want the best for their employees. It has been proven time and again that a great management team can create a great working atmosphere and that initially trickles downhill to the other employees that are hands on with the customers. It’s simple, happy employees equal happy
As you enter into the restaurant, you many notice Five Guys’ core objective hanging above the “Order Here” sign. Their main mission is to produce quality food that is not only very flavorful, but leaves the customer wanting to come back with a smile on their face. As you may guess, everything is prepared there for you to sit and enjoy, or take-out during your busy day.
Thomas sat down next to Ricky and watched as the vendors set up their stands. There was; Martha’s Hot Apple Dumplings, Bud’s Hot dogs, Burgers and Fries, Cho Cho’s Cookie Barn, Peppy’s Pizza Palace, Clair’s Funnel Cakes, and Jungle Jangles Caramel Apple’s and Chocolate Covered Popcorn.
Donna Karen designs are for the career women who wants to exude not only style but, also power in the workplace. Thank Donna Karen for developing stylish staples for the everyday career woman, that are comfortable (Fashionista) and also gives career women their own personal style, which does not conform to normal interpretations for women in the workplace. Donna Karen also helped women in putting together and owning the basics. A modern system of dressing, based on Seven Easy
A vintage accessory shop, Patina White, is personally-owned, and the main location is in Detroit Lakes, Minnesota. Beth Schaleben (owner), created this business in November in 2002 preparing for her first winter show. Noticeably original store as the customer walks in; Beth stamps, burns, cuts, and recreates simple looks such as spoons or pennies into jewelry or hangers. Growing off ideas found on apps such as Pintrest, Facebook, Tumblr, etc., for if the customer would like something created by her, but with a specific look. Events such as the street fairs held in West Fargo, North Dakota, the Flea Markets in Detroit Lakes, Minnesota; Beth will most likely be attending those. Owning her own studio at her house, also in Detroit
I want to thank you, Dr. Sherry, for all the effort and support you provide to the students. I learned a lot from having you as a Professor, and I’m looking forward having you as a Professor in my other
Cameron D. - He handles scheduling and shift changes. Any new shipments coming in he double checks with our spreadsheets. In addition to that he handles birthdays and special events
Many women have a serious interest in designer wear they follow trends and keep up with the latest fashion. There are fashion bloggers who are very popular that will come to the shop just to browse through new items and create look books for women. To advertise the business the owner can invite fashion bloggers to visit the boutique so they can blog about the shop and clothes. A small business owner running a boutique should also look into creating a website and a blog where consumers can shop online and also be able to follow the latest trends from the boutique that are in fashion. There are also woman who have interest in select items based on the material or are looking for something that other designer stores do not offer. It is important for the boutique to advertise the store to customers in a way that helps differentiate the store from others. For example, the designer boutique can carry items that are hard to find or are unique compared to other
Our job is to train the wait staff to help improve profits by encouraging customers to purchase the following items: cocktails
All customers (mostly students) had headphones on and were on their phones the whole time, so there were no interactions among the customers. Each dining in will sit at separate tables, of 2 or more chairs. I noticed two men with suits on, assuming they were businessmen, buy coffee and sit to discuss business and current issues. I also noticed students who dined in probably to get some work done for class that day. There was a big menu at the top of the counter, which each customer would look at before buying something and a big see-through glass with different kinds of baked food. The line started getting smaller and smaller, as it came down to only two customers in line. The coffee, tea, etc are freshly made courteously on every order. I saw a pleasant smile on every customer’s face when their order was given to