ous sampling policy, are made with the company’s long-term values and mission in mind.
“In every meeting, I imagine there’s a customer
sitting there who we want to approve of our
choices,” says Dammeier.
As Beecher’s continues to realize its mission
through nearly 15 years in operation, Dammeier
has found that the company’s guiding philosophy not only builds customer loyalty, but
attracts like-minded employees as well. “
People come to us because they want to work with
a company with our mission,” he says.
Beecher’s cheese mongers are among the
best in the business, the company says. They
share their vast knowledge of different American cheeses and cheese makers every day.
The retailer rotates its featured cheeses to
ensure proper back stock for sale and sampling.
The cheese mongers also lead demos and teach
classes on topics such as cheese and wine pair-
ing. For customers in a hurry, signage can do
the selling: Signs at Beecher’s include an out-
line of the state from which each cheese hails,
as well as an illustration of the animal that pro-
duced the milk.
As both a retailer and producer of cheese,
Beecher’s is doubly focused on food safety
throughout its operations. “We’re really manic
Beecher’s by the Numbers
Cheese, Pike Place
Annual Sales: $4 million
to $5 million (up from
$600,000 the first year)
Square Footage: 3,000
Number of Employees: 50
About 40% of Beecher’s
Cheese, Flatiron District,
Annual Sales: $4 million to
Square Footage: 8,500
Number of Employees: 75
About 60% of Beecher’s
Maple Leaf, Monroe, Wis.
Less than 5% of Beecher’s
Note: Percentages are