Today we’d like to introduce you to Clark Feaster.
Clark, can you briefly walk us through your story – how you started and how you got to where you are today.
My brother, Brad Feaster, acquired an interest in Arrowhead Specialty Meats (Kansas City) in 2010, and mentioned we should be doing this in the Dallas Fort Worth area. I did not know much about food distribution, or the restaurant business, other than how to eat a steak, but somehow through the patience and willingness of some great chefs in the Dallas area, they helped us get rolling in 2011.
The truth of the matter is we are a smaller company with great products and superior service. It’s all about hard work. Brad and I were taught at a young age you have to be willing to work, and work hard if you want to succeed. John and Elaine Telge (Arrowhead founders) come from that same school of thought, hard work and service will win out.
The other piece of the puzzle is your customers. I was lucky enough to get to know a few “movers and shakers” in the Dallas Restaurant scene, and they were willing to give me (us) a shot. They probably could tell pretty quick I wasn’t the most knowledgeable guy on the street, but took the time to talk to me, and tell me what they wanted or needed. Now it’s up to us to deliver.
I have a great support staff in Kansas City and between our Kansas City office, my local guys and most importantly the Chefs, Arrowhead Specialty Meats, Texas is in our 6th year of Food distribution in DFW, and we are not looking back.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Well, it certainly was not an easy road. When I started we had a little space with a 6×10 cooler and a box freezer like you would have in your garage. As I stated before… we were small. I would say the tougher part at the beginning was unloading trucks. We did not have a fork lift, or dock door, so I would have to unload the truck by hand. The loads at the beginning were not too bad but if you have ever lifted an 80lb case of pork butts it can wear you out pretty quick. I actually had a really neat driver at the beginning and he would move our order by hand to the end of the truck so I could grab it and stack it on pallets to move to the cooler. Let me just say, that never happens today. He was a saint, and could probably tell I needed the help as it was just me for the first 7-8 months.
Vendors….
It is hard to find Vendors who are willing to work with small “guys” as well. I was able to “piggyback” my orders with our Kansas City operation at the beginning and that was huge. Most of the suppliers want to sell you a pallet or a minimum of so many hundreds of pounds of a product to make it worth their time.
I do remember hooking up with a local Texas Beef operation and we kind of grew together. They produce some of the best cuts of Texas Akaushi beef in the region. In the beginning my “guy” would actually bring me my order (3-4 cases) and hand deliver it. When we started getting a little bigger, I would have to get up at 2-3 am and drive to Fort Worth or where ever to meet their truck and load my truck with the order. I was not big enough for the truck to come to me. That company did everything they could to help us out at the beginning.
Once again, I’m trying to say, we had some really good folks in our corner. I would just meet people and somehow, they would be rooting for us, and help us anyway they could, be it holding their truck up for 15 mins to hand unload our order, or drivers helping move our order to help out with deliveries. Thinking back, it was a ton of work, but the stars lined up with the right set of people, and here we are today…
Arrowhead Specialty Meats, Texas – what should we know? What do you guys do best? What sets you apart from the competition?
Arrowhead Specialty Meats, Texas is a food distribution company. We specialize not only game meats, but the traditional Beef, Pork, Lamb, Chicken etc… We like to think our products are a little bit better than the competition. We have no minimums and no delivery fees.
Change…
Look the chefs and purchasing agents have their habits and go to companies. Change is not easy, and more often than not, not welcome. When you feel your product is better than what they are currently using, that is the challenge. Try our stuff. We don’t do samples so now you are asking them to take a chance. I try to make it as easy and painless as I can, and offer them the product at the same price they are paying so it’s not a “risk”, that is assuming our product is better. The fact of the matter is we are usually a little more expensive, however if you talk to any chef, they want the best product they can get to work their magic. These guys and gals are amazing, and if you start off with the best cuts, it only gets better when they are doing the cooking.
I love our company. I love what we do, and I think it shows. Don’t get me wrong, you can ask any of the people working here, I have those days and when they come, whoa boy, I am not a fun one to be around. I just try to remember it will be OK, and tell myself that over and over.
On what sets us apart? I would have to say service. When we can help out a customer, and they acknowledge it, I don’t care who you are, you want that feeling. You pulled them out of a rough spot or helped in some way. It’s just a great feeling when it happens.
What moment in your career do you look back most fondly on?
Oh My,
There have been a few, just reaching the goals you set for yourself as well as the Company. I would have to say the first month we actually broke even. We made like $7. I had one guy helping me at that time. I joked and said we could go out and grab a cup of coffee. I mean like one cup ha ha.
Contact Info:
- Address: Arrowhead Specialty Meats, Texas
- Website: www.gamemeat.com
- Phone: Phone 972-939-6328
- Email: arrowheadtexas@gmail.com
Getting in touch: VoyageDallas is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.
