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/375622
260.969.8335 • www.debrand.com • wholesale@debrand.com Chocolate Thoughts™ Bar CHOCOLATE WREATH BOX From impressive chocolate gifts to impulse items! Winter Fancy Food Show Booth 704 Breaking Boundaries. With inspiration and drive behind him, Vernon worked to differentiate West Point Market from all other neighboring stores. In a time when only retailers in major metro- politan areas were showcasing fine wine, imported cheeses, and other exotic specialty foods, Vernon introduced these products to the Akron region, soon drawing customers from as far as 50 miles away, creating a true retail destination. "We were able to dominate the category, not share it," he says. "Because of the unique nature of our specialty foods, we received a lot of press and became known as the only place to find brie." Accomplishments. Some 24 years later, as sole proprietor of the family business, Vernon tripled it in size to 25,000 square feet, offer- ing not only distinctive specialty foods but also an unprecedented intimate shopping environment, with low ceilings and theatrical lights. "It was all about offering our customers an alternative shop- ping experience to the standard grocery store," he says. On top of helping to pioneer the introduction of international delicacies from Great Britain, France, and other parts of Europe, Vernon earned the honor of Compagnon de Fromages from the French Consulate and the Specialty Food Association's Silver Spoon Award in 1985—with Julia Child and Craig Claiborne among the past recipients. He also served as a delegate to the White House Conference on Small Business. In 2004 Vernon sold West Point Market to his son, Rick, the current CEO, and Larry Uhl, who became president. Vernon con- tinues to contribute to the industry through speaking engagements with retail groups and counseling small businesses and food startups. "My dad gave me plenty of advice over the years," says Rick. "'Surround yourself with people who are smarter than you are' is one of the best pieces of advice he's given." In a time when only retailers in major metropolitan areas were showcasing fne wine, imported cheeses, and other exotic specialty foods, Vernon introduced these products to the Akron region. Nicole Potenza Denis is a contributing editor to Specialty Food Magazine. FALL 2014 73