Specialty Food Magazine

JUL-AUG 2013

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/139333

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Page 64 of 217

profile himself without me and it gave me a chance to realize that my original feelings for the store were true," she says. "The place encompasses so much that I was looking for—working with your hands, working with people, doing a lot of things every day rather than just one thing at a desk." From the Ground Up Since taking over, Josh and Niki balance engaging Russ & Daughters in the modern era with an online and social media presence with keeping its heritage intact. The latter means being involved in every aspect of operations, from slicing lox to waiting on customers. "I learned from the ground up—the best way to learn a business," says Josh. (In fact, one of the first things Josh, who is lefthanded, had to learn was to cut with his right hand. "The counter people realized on my first day that I would slice people [next to me]," he says.) Having a background that didn't include the food business proved helpful in surprising ways. "When you bring in someone who knows food [retail], it's hard to show them how to do things because they think they already know," Josh explains. "I didn't have that, but my degree taught me to learn. I don't remember every theorem I ever learned, but I know how to figure things out." As for modernizing, the owners have worked to effect change technology-wise. "When I first got here, we were still writing up Josh Russ Tupper demonstrates the art of slicing paper-thin lox. Summer Fancy Food Show Booth 5062 48 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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