Darin Edwards credits a focus on customers to success.
Part of his job managing Edwards Meats in Wheat Ridge is to satisfy longtime loyal customers and attract new customers — noting positive response to adding the market’s information to Facebook and Twitter just recently.
But with prompting to pause and reflect, he said he appreciates his role as the grandson of the man who started the business nearly 50 years ago in 1962. He said he learned everything from his grandfather and father, and enjoys running the store.
Then he smiled and said, “Fourth generation” and noted his two teenage daughters, Alysa and Taylor, also work the front counter.
“It’s just a great thing that has been passed on to me,” he said. “We do what we can to try and grow our business year by year.”
He said the market has focused on smart steps and grown every year since 1996 — experiencing some slow times but no down years even with adverse economic conditions.
“When the economy is down, people eat at home a little more and get back to family values,” he explained.
Edwards Meats, 12280 W. 44th Ave., features about 80 types of sausage and 15 types of bacon, including its bestselling cherry bacon. The products are smoked in a “two-truck” size smoker behind the building. The market features top USDA “prime” and “choice” meats, as opposed to the third tier “select” meat, common at some large grocery stores. Customers will also find buffalo, elk, venison, rabbit and a selection of fish at Edwards.
Darin’s father Ernie owns the store and teams with Darin on many decisions, while Darin keeps the day-to-day operations on track, much like Ernie did with his father.
“My dad (Herb) and I just built it on personalized service and having quality products for our customer … knowing your customer by first name,” Ernie said. “We started it from basically nothing (in 1962) building onto a store to add a meat market and then moved across the street.”
Ernie and Darin said the father-son tradition continues to work well, adding that they even enjoy hunting and fishing together.
Ernie said he is proud that during the recent economic crunch, the market has been able to increase business by about 8 to 10 percent per year.
An expansion in 2001 from 2,000 to 5,000 square feet was successful and enabled them to offer an increasing number of products and a deli for lunch goers. The market now includes 30-plus Irish selections thanks to Irish butcher Stephen Mc Cabe, said Darin.
“Our biggest seller is the Irish sausage, and there is everything you need for an Irish breakfast,” Mc Cabe said. “We want things you can put on the plate fresh and it’s fresh to your door.”
Mc Cabe left Belfast, Northern Ireland, and started working at Edwards Market in late 2001. Since then he has introduced one Irish product after another.
“These guys are friendly and family-owned,” Mc Cabe said. “Half the battle is you like your job and every day is nice to come down here.”
Customer Brent Burgett of Golden said he enjoys the Guinness sausage made by Mc Cabe.
“I like the selection, anything from elk tenderloins to king crab legs, and my kids like the all-beef sausage,” Burgett said. “It’s highly personalized service. You can almost ask for anything, and they will do it.”