Meat+Poultry - June 2020 - 82

S M A L L B U S I N E S S M AT T E R S

&demand

Supply

A Butchery Shoppe provides its customers with
the meat they crave and groceries they need
BY S T E V E K RU T | m e a t p o u l t r y @ s o s l a n d.c o m

W

Kevin Olson relies on the
help of his family to run
the business, including
(from left): Kaleb, Kevin,
Fadra Greene, Mackenzie
and Madelyn Olson.

MEAT+ POULTRY | 06.20 | www.meatpoultry.com

Olson explained the tougher times that
followed: "We went ahead with it and over
the next five years my brothers left for
other pursuits. I got a call from the Spring
Valley borough to see if I was interested in
a larger grocery store in that community. I
took on some partners and went ahead with
that purchase."
The Spring Valley production facility,
opened in October 2017, and the retail store
started in December of that year under the
name of A Butchery Shoppe.
It is a life-lesson for those who wouldn't
know a bologna sandwich from a golden
opportunity. "It was a 6,000-square-foot grocery
store that closed," Olson said. "Our concept
was to recognize what the town needed and
give the folks a new take on an old-fashioned
butcher shop. You've got to realize this was
coming home for me, to a town of 1,300. Their
grocery store had been closed and people
had to drive at least 18 miles to get their basic
food supplies.
"Sure, I wanted them to be able to buy
the best quality meats possible but felt an
obligation to give them the fresh produce,
vegetables and canned goods they needed
daily. There is sure a lot of glass in this place
now...jars of homemade sauerkraut, kimchi,
salad dressings and those things you may
not often find in even the largest grocery
chain stores."
Olson, 44, wears the title of production
manager at A Butchery Shoppe (The "A"
pays homage to his late mother Audrey, who
worked with him in the old locker plant).
He brought along his wife, Fadra Greene,
who had worked with him at the Woodville
facility. She runs the office, retail store and
handles shipping and ordering. She is also the

Photos: Mark Francis Riewestahl

82

hen Kevin Olson wanted to start
learning about the meat business,
he first relied on his childhood
experience working with his parents in their
Spring Valley, Wis., on-the-farm slaughter
operation and at a locker plant in town during
the late 1980s. But as he started thinking about
what would make his future in the trade more
successful, he considered what others were
doing and what his community needed.
His family bought a larger kill plant in
Woodville (11 miles away) in 1989. The
idea was to get a larger facility that could
be converted to allow fabrication and a
retail operation.
In April 2009, Olson and his brothers, Cory
and Keith, bought the family business. The
idea was to have a larger facility that could
be turned into a slaughter, fabrication and
retail operation.


http://www.meatpoultry.com

Meat+Poultry - June 2020

Table of Contents for the Digital Edition of Meat+Poultry - June 2020

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