A classic butchery in Kaminzer: “Business is going well” – despite the crisis
Minkowitz’s butcher shop in Cummins has been standing for 125 years. How does the fourth generation deal with current challenges?
Cummins. Stay in touch, develop new ideas without forgetting about traditions. Prepare recipes without throwing away the classics. Reinvent yourself every day, even during some crisis. The recipe for success for the Minkwitz massacre in Kamenzer could go something like this. The traditional company celebrates its 125th anniversary these days. and Constance and Enrico Menkowitz, the fourth-generation butcher couple, takes a proud look at the family’s history. “Business is good,” they say.
And the reason for this – as strange as it sounds – is also the corona pandemic. “Since then, customers have been buying more regional again, and they want to know where their meat is coming from,” says Enrico Minkowitz. For example, he gets his beef from four local farmers. On the other hand, many will now stock up on canned goods and jars. “We’ve seen a bigger sell-off here than before.”
It is difficult to assess purchasing behavior, but there is still no limitation on purchasing power. Christmas is just around the corner, and it’s clear that people want to treat themselves before things get worse. “Unfortunately, it will probably be at the beginning of the year. At the latest when everyone writes an energy and gas price increase on the table,” Enrico Minkowitz doubts.
The new Leisingshull campus brings in new clients
The traditional house is pleased with loyal customers – as well as new ones. “We’ve been able to attract a lot of people since the pandemic,” says Konstanze Minkowitz. “It’s a great mix of young and old.” In addition, there are completely new clients – students from the nearby Lessing School. The newly opened campus It’s across from the butcher shop. “We’re making use of it. Above all, the older chaps come to lunch with us,” the owners happily say.
In the first few months, we tested what was possible: pasta, burgers, curry, hot dogs, pizza loaf – it all proved itself. But the classic Hackepeter rolls are great too. And even for vegetarians, there are plenty on offer – from egg salad to cheese and spreads to hearty Mediterranean dishes. Time requires it.
17-year-old son Anton created an Instagram page for high school students, where the meal plan can be found. He also helps his younger brother Richard in the butcher’s shop. “I think he has the greatest ambitions to become my successor,” Enrico Minkowitz says with a laugh.
Enrico Minkowitz is now the President of the Cummins Butchers Association
says Constance Minkowitz, who looks after the shop and put her personal stamp on it after she took it over from her parents in 2008. Wines, jams, mustards, pasta and oils from the region are now on display.
Also in Kamenzer Fleischerverein, the Represents the brand “Kamenzer Würstchen”Enrico Minkowitz is involved, since this year he has been chairman of the board, replacing his father-in-law Rudolf Minkowitz.
The old master helps out from time to time
The old gentleman lives with his wife Marianne in the family home. “We don’t know anything different,” says her daughter. She and her sister, Antje, also grew up in the butcher’s shop with their parents and grandparents. Between the smokehouse, the cold rooms, the sausage boilers, and the brick-and-mortar shop. They had to lend a hand early, take a shower or stand in the shop. “It didn’t hurt us,” says Konstanze Minkowitz.
You have a lot to thank your parents for. It is a blessing that they both get to experience such a beautiful anniversary. Rudolf Menkowitz, who used to be foreman of the butchers’ union, still works for the business from time to time, but he also enjoys retirement with his wife.
In the year of foundation, there were 22 butcher shops in Cummins
The company was founded in 1897 by Paul Minkowitz. At that time there were already 22 butchers in Cummins. But he had courage, strength and perseverance. Character traits that are obviously inherited through generations. “The opening coincided with his 25th birthday,” says Enrico Minkowitz.
The 48-year-old was called the Clan. When he fell in love with and later married a butcher’s daughter, it soon became clear: the dynasty’s name must live on. “Besides, I didn’t want to explain to everyone later why my name was different,” he says, laughing.
Minkwitz finds the butcher trade very exciting. In his early thirties, he had to apprentice from butcher to butcher. He didn’t suspect it.
Because of many prejudices against hard work, applicants for apprenticeships are scarce. “We can use another one next year,” says the chief. “The blood doesn’t flow here anymore. After all, there’s no massacre company on site. And the technology keeps getting better. And that’s interesting for the boys,” he says.
Then there are also some concerns in light of the current challenges caused by the energy crisis: “Hopefully we can survive the gas price hikes to some extent. The smoke in particular draws a lot!”