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Todd Simon discusses how 'Omaha Steaks' is succeeding as a 5th generation family owned brand
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Welcome back to foxnews.com live -- I'm Rick Leventhal and joining us here in studio.
Is the IU president or vice president I am senior vice president -- vice president -- action the Todd Simon senior vice president of Omaha steaks.
Whose president.
My cousin -- is my business honor you know we couldn't get -- on the fifth and I found at a time.
Fifth generation family owner of Omaha -- most people probably heard of Omaha steaks if they haven't tell us what is don't want to Omaha steaks is a fifth generation family business it was founded by my great great grandfather in 1917 so were 95 years old.
And -- -- the largest direct consumer seller of steaks and other gourmet foods for you to cook at home so direct consumers -- -- I call you up I'm like hey I want -- state.
You and you put in the mail and send -- -- that's right you can call our 800 number you can go online at Omaha -- dot com we also that -- retail stores around the country.
A lot of them concentrated here in the northeast so is most of your business sold.
The stores or -- over the phone or Internet Internet become our fastest growing segment represents about half of our business today and the rest of -- split up between our retail stores and our direct mail as -- our business to business area why would someone.
Orders stake over the phone of the -- when they could go to their grocery store and buy one from them.
Guy right there.
Well that's good question you know one of the things that that is to differentiate somehow -- is that we're located right in the heart of -- country USA.
So we start out with corn fed mid western beef.
We naturally -- we hand -- -- we vacuum seal it and we back it all up with our expertise and a 100% guarantee.
So we are so close to the source of supply.
That we have really the best of the best and so what you're getting your grocery store is.
Could be very good might now be very good but we get the best about it when you when you go to whatever your local grocery store chain is -- -- state.
You might be getting.
Force me.
Well now I'm not saying that but what I am saying is that.
Prisons we age all of our stakes and that's something the grocery stores don't do because they want a lot of fast turnover.
Aging is an old world process that takes time and care.
And something that you know a company like ours like Hamas stakes can do very well and the price interstates is it higher than the typical state you get in the grocery -- -- typically it is that we actually like to compare our price -- -- experience that you might get a defined state house for restaurant where we're.
Significantly less expensive than that but we are more expensive than what you by the grocery store but of course worth it bill Daley a former FBI agent has a question -- -- -- It stinks so.
Cushion we did you or did you hear your own view Kendall were or -- would you buy it from just -- local providers we buy it from the very best producers and then we were so we basically by roasts and we cut the mistakes that we bring whole tenderloin whole -- -- in our facility.
We naturally -- -- and -- we hand -- them there.
And your facility describe it for.
Well we've got some we'd actually have four.
Plants in Omaha Nebraska we have to distribution -- -- three ship around the country and also provide to our retail stores and our food service customers how many employees.
We about 2000 employees generally and then the holiday time when our product is very popular as a Christmas gift.
Or holiday gift we -- -- 4500 in place and their and their content up to me they're they're packaging is sending out these orders.
And -- and had you people for a so everything we sells frozen -- flash frozen.
And then the -- package and what we -- -- miniature deep freeze package which is a which is a styrofoam box to dry ice.
And then we wrap the whole thing and shrink -- and we give it to UPS and UPS and takes it.
To your door what what's a typical ordered people by.
One state that -- Penn State.
They usually come in even numbered packages but our our customers can't find ones that you can't I -- -- -- -- -- -- to most people by.
46812.
Stakes -- the time and they'll typically add different things to the order because an addition -- -- we also sell.
Burgers and lamb and veal and poultry we have side dishes we -- like -- twice baked potato is a terrific.
Add on that we -- so you know.
Typically are our customers will -- have a variety pack and we also sell some great combos that have become sort of the -- done.
Of gifting like our Father's Day gift come -- coming out will be you know -- What about marketing strategies obviously that generation they dated.
Have the Internet back in the day what -- how things changed for you guys.
You know we did on edge sort of the leading edge of marketing for the history the company my father who was inducted in the direct marketing hall of fame several years ago actually was an early pioneer in selling goods through the mail when it really started to break out in the sixties we do know there was a direct marketing -- -- -- here.
No no -- moving through there is this it we're going to -- I think -- the DNA.
Direct marketing association's website Cali -- all the direct marketing Paul Harris and people like Lillian Vernon and you know and you know them.
And I guess the Stanley and started C years and you know those are that some of the PT shirts yeah exactly that.
Crashes -- is a man's best friend.
They're actually two very good and I think I've gotten wounded come to a -- as a gift and it was really terrific what was amazing is how you ship.
And how how it's received its received in the styrofoam box.
And yesterday is particularly important to us that -- -- -- -- in perfect condition you know we're not you know this we don't mess around with that so we have to make sure that they -- frozen.
To your door that's the only week we can ensure that they're gonna be perfect when they get there we don't have a lot of time obviously over the second talking about state for at least.
Well then -- but I can't.
Some people might be put off by the fact that that this state is frozen.
What you're you're gonna tell me that it doesn't matter -- just real quick tell our viewers.
Why that's the case and how to -- perfect stake in the -- well the way to grill a perfect steak is you you start out with a really hot grill.
And then you brush your steak with some oil you season -- your favorite seasoning -- minus.
And then and then -- -- a 6040 cooking method you put it on for 60% of the time on the first side.
And 40% of the time on the second side if you're cooking inch and -- half.
Take away my -- probably recommend it to probably about -- you know five minutes on the first side and maybe.
Three and a half minutes on the second side for medium and you put more in line did you put your -- -- them.
And he's used -- on both side right way.
And then you cooking on one side -- it exactly and when you're done this is and this is a key step we take it off the grill.
Let it sit for about five minutes and sort of marinate in its own juices.
That makes it absolutely perfect when your -- -- -- Sounds great I have a real I'm -- -- from -- -- And -- someone who -- you pleased to tell us exactly how -- the place again the promotional code.
Well all right I -- I really I do upstate.
And you and I would like to have a stake right now.
We have some downstairs where excellent thank you.
That's not exactly yeah I that it would tell us they've got -- Hamas expect well everybody goes there and public stamp -- need to have a look there it is.
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