By Ria Rueda
Connecticut has a meat man and his name is Mark Berlin. Affectionately known as “The Meat Guy,” Mark is a big man with a big smile to match. His company, Fairfield Foods, supplies us with meat and poultry and when we deal with Mark, we know we will get the best there is. With the assistance of his wife, Rhonda, and a few experienced delivery men, Mark runs a tight ship out of his warehouse in Bridgeport, CT. The Meat Guy sat down with me for a “rare” chat (I couldn’t resist the pun) but seriously, it is rare to sit down with Mark because he’s always on the move or in my case, working a totally opposite schedule. He starts work at 2:30am to ensure his trucks are stocked and ready to hit the road by 9:00am. Their day ends at about 2:00pm and it starts all over again the next day. Here’s your chance to get to know the man behind the meat:
Q: Can you tell me a little bit about your business history?
A: I’ve been in the meat business for 50 years. My father immigrated to the States from Nazi Germany and he and my uncle started a business called Berlin Bros. in Norwalk. He used to go to Stamford on Elm Street to buy the best meat and at five years old, I always wanted to accompany him. It was so early in the morning and my parents would tip-toe around the house to not wake me but there I was, dressed and ready to go. I loved going on those Stamford runs with my father and that fueled the passion that I have for the meat business today. Meat has truly been my life. I eventually got into the family business. Berlin Bros. started to experience some transitions and decided it was best for me to take a break and start over. In 2001, I got married to my wife, Rhonda, and she helped me start my new company, Fairfield Foods. Together with Rhonda, we started the business with $250 and only had turkey in the inventory. My only account was Gold’s Deli in Westport and the only way to increase business was to add more offerings so I expanded my selection and spent hours everyday faxing businesses with the hope of someone calling me back to place an order.
Q: How did you and the Barcelona Restaurant Group begin your relationship?
A: During one of my faxing frenzies, I faxed Barcelona SoNo a list of special prices and lo and behold, the chef at the time, Antonio Saldana, called me and wanted to buy some chicken and meat. The following day Andy called me while I was out to dinner and he said that he needed 20lbs of skirt steak the next day and I agreed to take care of it. His reply was, “Thanks and you won’t be forgotten.” That night, Rhonda and I drove around to several stores to buy the skirt steak he needed and delivered it to Barcelona in SoNo early Saturday morning. Andy called to thank me and asked me to start sending him my prices and that’s how the relationship started. Eventually Antonio referred me to the chef, John Strong, at Barcelona in Fairfield and the rest is history.
Q: Do you have any fond memories of working with us back in the day?
A: Back then in 2002, I used to operate out of my garage with two refrigerators and ordering for Barcelona was based on an honor system. A table and scale were set up beside the refrigerator so whenever the chefs needed something, they took what they needed, weighed it and listed what they took.
Q: You went from your garage to this warehouse. Wow!
A: Thankfully, business slowly increased and Andy suggested I should probably think about getting a larger space and he knew of a 5,000sq ft warehouse in Bridgeport that was available and encouraged me to check it out. At that time, I was only working with three restaurants so moving into this space was risky and scary but I did it. Slowly but surely, the business grew and so did the inventory in the warehouse. Now, I have 175 accounts such as Heartland Brewery and Plan B Burger.
Q: What are your biggest challenges in this business?
A: The hours, dealing with logistics, getting up in the middle of the night especially in the winter is all tough but the biggest challenge working with the restaurants is making sure that the restaurants/chefs receive their product when they’re supposed to because they are counting on us to get their food to them on time, every time. My reputation is always on the line and ultimately their reputation is on the line too.
Q: Now that we know what you do, let’s get to know “you.” All this talk has made me hungry so on that note, what is your favorite cut of steak and how do you like it prepared?
A: My favorite meat is dry age prime strip steak – quality and a slight crunch when you bite in. No salt or any spices. Natural flavor. What is your favorite?
Me: Rib-eye. Love it.
A: Call me and I’ll hook you up.
Q: OK, we digressed….what is your “dream meal” and who would be your guests?
A: Stuffed breast of meal and I would have my father, mother and sister as my guests. It was a gourmet dish we enjoyed when I was younger.
Q: What is your “secret ingredient” when cooking?
A: Shallots
Q: If you can pick your favorite restaurant anywhere in the world, where would it be?
A: Louis XV in the Hotel de Paris in Monte Carlo. It’s the finest meal I’ve ever had!
Q: OK, enough food talk because I’m officially starving. One last question for you…I know your family means everything to you and I know you try to spend as much time with them as possible. Please let our readers know about them.
A: Rhonda is my wife and we have three children: Erica is 24 and graduated from Tufts University and is in the Peace Corps in Senegal, Africa; Stacy is 21 and is completing her senior year at the University of Colorado and Bari is 30 and is a teacher in Brooklyn.
Q: Mark, I know those are not the only children you have…
A: (Big smile)…ah yes, I have Buddy my black lab and Yaffa, my yellow lab.