Count North Country Charcuterie among those businesses that are wiser and more efficient at this point in the pandemic.

The Columbus-based maker and processor of salami, sausage and other products has used new offerings to make a better-balanced business and refigured production space to better maximize its use.

The moves create more consistent cash flow and buy the owners more time in their current facility before they need to consider an expansion.

In this episode of Newsmakers, Columbus Business First’s podcast with Central Ohio leaders and entrepreneurs, co-owners and brothers Duncan Forbes and James Forbes (who started the business in 2014 with mother Jane Forbes), share their company’s history, some of the ins and outs of meat product production and why adding products such as fresh sausage is important for more reasons than just additional sales.

How long can North Country Charcuterie stay in its current facility? What new products are they developing and dreaming up? And why does production have to occur within specific hours?

Covid-19 took away the company’s biggest customer – the restaurant industry – forcing the business to come up with new offerings and new partnerships to drive sales. With those lessons in hand and restaurant sales now picking up as Covid restrictions are lifted, the owners see opportunities to grow on multiple fronts.

The Forbes brothers discuss that and more.

by Dan Eaton
Source: Columbus Business First