Meat+Poultry - June 2018 - 69
S M A L L B U S I N E S S M AT T E R S
neighbor in the area as a token of appreciation
for them putting up with the noise, dust and
traffic delays caused by the project.
His son John, vice president of operations,
still delivers meat products to neighbors as
a token of appreciation on holidays. If little
things mean a lot, Kunzler's bigger efforts mean
even more. For example, on National Hot Dog
Day the company gives away free cooked hot
dogs to anyone who shows up.
"Who says folks aren't price conscious?"
Chris III asks. "We serve over 2,000 people who
line up. Heck, we had one carload who learned
about the free hot dogs on Facebook and drove
three hours to get one."
ON THE JOB TRAINING
Both Chris III and John, 56, began working at
the plant during their high school days, doing
"We learned everything about the plant and
processing meats just like new employees,"
Chris explains. "It was an invaluable
experience that helped us understand much
more about running the company." Both came
on board full time about 1978.
A fifth-generation member of the Kunzler
family, John's daughter Krystle, is active in the
company's sales department.
In 1984, with demand for their products
rising, the company purchased a closing meat
business, Juniata Packing Co., in Tyrone,
Pennsylvania, with a plant located about 125
miles from Lancaster. The plant was retrofitted
and began producing luncheon meats and
bacon under the Kunzler flag. Six years later
they purchased ground and a former pizza
company plant and converted it to a meatslicing operation, also in Tyrone.
"We reinvest between $5 [million] to
$6 million a year back into our business,"
the brothers report. "It is an investment in
ourselves. Like Mark Twain once said, 'even
if you are on the right track and you sit there,
you will still get hit by the train.'"
Kunzler's uses Facebook and other social
"We can't be all
things to all
people or all
markets. We just
have to focus on
what we do well
and then work
to do it even
- JOHN KUNZLER
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www.meatpoultry.com | 06.18 | MEAT+ POULTRY