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Interview with Patrick McDermott, Owner of Butcher’s Block in New York City
Q: Can you tell us how you got started in the butcher business?
A: I actually grew up on a farm in upstate New York where we raised our own livestock. I learned how to butcher and process the animals from my family. After college, I worked in the restaurant industry for a few years but eventually decided to open my own butcher shop in New York City.
Q: What was your biggest challenge when starting your business?
A: The biggest challenge was definitely finding affordable rent in New York City. I initially looked at storefronts in some of the more popular neighborhoods but the prices were outrageous. Eventually, I found a great spot in Brooklyn that was a bit more off the beaten path but had great foot traffic.
Q: Your shop has become quite successful, can you tell us how you achieved that success?
A: Honestly, it all started when we switched to Shopify for our online store. It made it so much easier for customers to order our fresh meats and have them delivered right to their doorstep. We also started promoting our shop on social media and offering unique cuts of meat that you can’t find at your average grocery store.
Q: Can you give an example of one of those unique cuts of meat?
A: Sure, one of our most popular items is our dry-aged tomahawk ribeye. It’s a huge bone-in steak that is perfect for sharing or for a special occasion. We also offer specialty items like duck breast and lamb chops.
Q: What do you think sets your shop apart from other butchers in the area?
A: I think our passion for quality meat and customer service really shine through. We take the time to source our meat from local farms and ensure that each cut is of the highest quality. Plus, our staff is incredibly knowledgeable and helpful when it comes to helping customers choose the perfect cut of meat for their needs.
Q: How have you adapted to the pandemic and its impact on the industry?
A: Fortunately, we were already set up with Shopify for our online store so we were able to quickly pivot to offering delivery and curbside pickup options. We also started offering meat bundles so customers could order a variety of cuts all at once.
Q: What advice would you give to someone looking to start their own butcher shop?
A: Do your research and make sure you have a clear understanding of the industry and your local market. Also, invest in a good e-commerce platform like Shopify to make online ordering and delivery options easy for your customers. And finally, don’t be afraid to take risks and try new things. It’s important to stay innovative and keep up with changing customer needs and trends.
Thank you for sharing your story with us, Patrick. It was great to hear about your success and how you’ve overcome some challenges along the way.
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