Townies’ Spotlight: Moody’s Butcher Shop
Writer / Natalie Platt
Photographer / Krystal Dailey
Erik Risman, chief executive officer and managing partner of Moody’s Butcher Shop, jokes that he has retired four times, and flunked retirement each time.
“It’s true,” Risman says. “I’ve been in the retail and consumer products business for more than 40 years, and have run businesses from start-up to large divisions of NYSE companies. Moody’s, however, is my first foray into perishable products, but it has been an easy transition.”
The easy transition stems from Risman always being a serious foodie. He wants to make Moody’s special and wants to titillate the consumer’s palate with new tastes and flavors. However, his goal since taking over Moody’s is just making it special, and making the customers feel like family.
Moody’s has been under new ownership for almost three years now, with Risman’s decision to acquire the company based on both timing and opportunity.
“The business needed upgrading and a cash infusion,” he says. “Its customers were loyal, but there simply were not enough of them. I had been working with Adam Moody for a couple of years and we simply structured a deal. My partners were familiar with the business and, collectively, we saw the opportunity to grow the business.
Prior to the acquisition, Risman saw many areas that could be expanded upon, from general cosmetic upgrades to better product assortment. Some of the larger and noteworthy improvements Risman has made to Moody’s in the last three years include hiring a good team, improving product quality and establishing impeccable customer service.
“People make the difference,” he says. “We’ve hired and developed a good team all around. In Zionsville we have a star – our store manager, Amy. She’s more than the store manager. She’s become my right arm in managing the other stores and training our team members. Customer service is also a key priority and an ongoing effort to provide the best customer service possible. We want the shopping experience to be exceptional.”
Visually, the Moody’s team has upgraded and updated all store locations and added one new store in Nora. Both the customer service and the store environment combine to help make an exceptional shopping experience.
Another significant development is Moody’s foray into prepared foods. They built a production room and test kitchen in the Zionsville store and are beginning to offer a variety of prepackaged foods. These include marinated beef, pork and chicken meals that the customer can put on the grill or in the oven for an easy dinner. The goal is to make weekday dinners easy for all customers.
For Risman himself, known as the “Moody’s Foodie,” dinners are cooked many times in a cast-iron skillet. His favorite is the bavette steak, which was introduced to Moody’s customers recently. You can even find recipes on the butcher shop’s website.
Risman tries to taste everything, but admits it can be overwhelming. Anything from their production room and test kitchen goes through a rigorous tasting and sampling process that he is always a part of. He adds that product quality is essential, and is a driving force in making Moody’s the ultimate place to shop for quality meats.
Ultimately, Risman wants customers, and especially first-time customers, to know that when they walk through the door at Moody’s, they have entered a secret world of meaty delights. The experienced butchers at Moody’s break down and hand-cut the steaks, chops and more, resulting in only the most tender and flavorful beef, pork and poultry.
