Meateria is currently sandwiched between Wallaver’s and Tequilla Blue on North Main Street.
It's been serving the town of Port Chester from this spot for the last 48 years, though the business itself has been around for even longer - since 1947.
Owner Pat Albano now runs the butcher shop, which was passed down to him by his late father. True to form for an old-school butcher shop, fresh meats hang from the windows, inviting customers to stop in and order a perfect cut.
Learn what it takes to keep a family-owned business open and successful in this interview with Pat Albano.
Q. How did you get started?
A. It's a family-run business. We got started in 1947.
Q. How did you become the owner?
A. [The business has been operated by] generations of family. I got started in 1960. We opened up five Meaterias.
Q. Where were they?
A. New Rochelle, Pelham, Yonkers, the Bronx, Port Chester. I started from the ground up, watching pals doing this, delivering and everything. I started just from the ground up.
Q. What was your toughest challenge when you were first getting started?
A. The toughest challenge was learning how to cut the quality of meat, cut it the right way.
Q. What do you like the most about your job?
A. Dealing with people. The friendly atmosphere, learning different things.
Q. Did you see a difference between the customers at your other Meaterias and those in Port Chester?
A. Oh yeah, the neighborhoods change after a while. The way of eating becomes different and everything. And if you stick with this quality of food and the quality of everything it's better for your customers and better for yourself. That's how you stay in business for a long time.
Q. What did you like the least?
A. Actually nothing because I just enjoy the business.
Q. Who is your competition?
A. Well, the competition was all the supermarkets that used to be here. Several supermarkets closed, several supermarkets opened up.
Q. What do you think makes you different from your competition?
A. Quality, being professional, and being courteous.
Q. What is the secret of your success?
A. I guess it's the same thing.
Q. How do you evaluate employees for hire or is it strictly family?
A. No, I screen them, first of all. If they're not up to my supervision I don't hire them.
Q. What suggestions would you have for someone who wants to go into your line of work?
A. You have to be willing to want to work. It's not going to be handed to you. You have to work. You have to deal with the purveyors. You have to deal with pricing. You have to deal with market pricing, the daily aspects of the business, every day.
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