August Member Spotlight - Wabash Seafood Co.
A conversation with John of Wabash Seafood Co.:
1. How long have you been in business?
Wabash Seafood Co. was established in May of 1989.
2. How did you get started?
I grew up working for a small family owned seafood company that my father worked for. I wanted to be in the fish business for two reasons: First because I enjoyed and was passionate about it, and second because it allowed me to work with my dad. While I was away at school, my dad went to work for a larger company. I followed him there after I graduated, but it never felt right. In 1989, the two of us started Wabash Seafood Co..
3. What's unique about your story or business?
I think what separates us from others is our commitment to our customers. We have always, and will always do whatever it takes to satisfy our customers. That includes same day service, delivering small orders if they forget something on their original order, and even grabbing a case of chicken breast or ribeye’s from our neighbor if they can’t get it from their regular supplier. Of course, we wouldn’t keep a customer long if our quality were not what’s most important. We bring in whole fresh fish from all over the world, and process it here. The only true way to ensure quality is to see the whole fish and determine its freshness.
4. What is the biggest challenge you have faced in business and how did you overcome it?
Our biggest challenge is making sure customers know why our fish costs more, and it is worth the price. Competing with less expensive, pre-cut fish, is difficult.
5. Please list a few of your most recent accomplishments or exciting projects.
Just in the last couple of months, we moved our offices to our 2nd floor and opened a retail store on our first floor. This is a new project for us, and although we still have a lot to learn about the retail end, it has been a blast. We have met so many great people, and we are really enjoying it. I recently signed a few of us up for an educational event that the ICNC is having about promoting through social media, we are really looking forward to it.
1. How long have you been in business?
Wabash Seafood Co. was established in May of 1989.
2. How did you get started?
I grew up working for a small family owned seafood company that my father worked for. I wanted to be in the fish business for two reasons: First because I enjoyed and was passionate about it, and second because it allowed me to work with my dad. While I was away at school, my dad went to work for a larger company. I followed him there after I graduated, but it never felt right. In 1989, the two of us started Wabash Seafood Co..
3. What's unique about your story or business?
I think what separates us from others is our commitment to our customers. We have always, and will always do whatever it takes to satisfy our customers. That includes same day service, delivering small orders if they forget something on their original order, and even grabbing a case of chicken breast or ribeye’s from our neighbor if they can’t get it from their regular supplier. Of course, we wouldn’t keep a customer long if our quality were not what’s most important. We bring in whole fresh fish from all over the world, and process it here. The only true way to ensure quality is to see the whole fish and determine its freshness.
4. What is the biggest challenge you have faced in business and how did you overcome it?
Our biggest challenge is making sure customers know why our fish costs more, and it is worth the price. Competing with less expensive, pre-cut fish, is difficult.
5. Please list a few of your most recent accomplishments or exciting projects.
Just in the last couple of months, we moved our offices to our 2nd floor and opened a retail store on our first floor. This is a new project for us, and although we still have a lot to learn about the retail end, it has been a blast. We have met so many great people, and we are really enjoying it. I recently signed a few of us up for an educational event that the ICNC is having about promoting through social media, we are really looking forward to it.