A few years ago, San Antonio-based Kiolbassa Smoked Meats was growing — on its way to selling its smoked sausage, bacon and chorizo products is all 50 states — but bleeding money as it tried to keep pace with new business.

He opted for complete transparency. Kiolbassa opened up the books to the entire company and taught everyone, from the janitors to the other executives, how Kiolbassa makes money. The transparency just elevated the trust in the organization, which unleashed creativity and immediately we saw all these great ideas come from the floor.

He tells his manager — and those at other companies — to look beyond their offices or their computer screens for the answers to tough questions.

Go to the floor. Michael joined the company in The factory is fragrant with the smell of hickory, apple, pecan and mesquite wood, and the aroma of the spice blends. It produces Sausaage 75, pounds of wood-smoked sausage a day using fresh meat that comes directly from the slaughterhouse and is never frozen. Sausage is made in small batches, pounds at a time, using the same year-old recipes passed down in the family.

Kiolbassa has a degree in finance from Southern Methodist University and worked as a banker before entering the family business. He sat down recently to talk with the San Antonio Express-News. A: I grew up working in this business. You know, Is Oliver And Company On Hulu and Christmas breaks and Spring Breaks and stuff like that.

I mean, that was just what we did. And it was a much different company back then. It was primarily a slaughtering plant and sausage was just Kiolbassa Sausage Company small part of what we did. I took a course in entrepreneurship. You really ought to go work out in the world for a while, and if this is really what you want to do, after working out in the world, then you can come back.

I went in the banking business for a couple years. Cra Z Art Company I was a credit analyst. Kiolbassa Sausage Company I kind of really learned how bankers think.

My dad tells me it taught me how to borrow money. You know, to this day, I have a network of bankers that were my fellow credit analysts and friends in the banking business. Those relationships I had are still valid today.

So I came back after a couple years, it was the middle of the s and gosh, the economy was horrible. A: It was not a good time to be in the banking business in Texas. I did a little truck delivery. I did a little bit of everything, and really learned the business that way. Q: So, tell me about getting away from the butchering side of the business. What made you guys transition and when did that happen? A: Right after I got here. The entrepreneur in me realized that a brand of sausage, the value, or where I could create value, was not really in a commodity-based business that was dominated by companies much, much bigger than we were.

Back in those days, there were several companies in San Antonio still slaughtering cattle and hogs. They were all bigger than we were. The only way we sold it was bulk, in a box, and they would Kiolbassa Sausage Company it in their Keurig Public Company cases.

And so we had to figure out how to package it to get it into the H-E-Bs of the world. Q: How did you get in to H-E-B that first time? Do some reading and prayer time between and I make a people list every day rather than a task list. Botelho and Kim R. If you could have a completely different career, what would it be: College professor probably in marketing or organizational development and leadership.

A: I went to a guy named Robert Gonzales, who was the area Pure Latex Bliss Mattress Company for the Saussge markets, and Robert Gonzales gave me five stores.

Show me what you can do. We demoed every weekend. Then in an effort to continue to grow, we started doing some radio advertising. Q: As you guys made that transition, how quickly did the sausage side of the Kiolbassa Sausage Company take over the meat packing? A: When I got here insausage was about 10 percent of our business, and the beef and pork packing side Kiolbwssa about 90 percent of the business.

And we made an investment in the old plant to expand it, to handle the growth, and so we expanded the sausage kitchen as much as we could and the packaging operation had grown significantly. So, we made that investment and that investment allowed us to continue to grow the sausage to the point where byabout six years later, we got out of the slaughter business completely and focused only on sausage.

A: In the early s, Costco opened up Jefferson Woodworking Company In Louisville Kentucky first club store in San Antonio and I got a call from a guy who was a broker for Costco.

So we started to do business with Costco when they first moved into San Antonio. Like a butcher-quality smoked sausage. Just ask our bankers. At that point I was a sales guy, I was a production guy, I was the curing guy. It was Dad, me, and my aunt, and she Kiolbassa Sausage Company running HR.

If we were going to continue to grow, we had to get some pros in here. So, in Killbassa brought in some young ladies from H-E-B that really helped our quality-assurance program go to the next level. In we brought in a guy who used to be VP of sales at Tyson Foods to come work for us. So, in the middle ofthere were two conversations going on.

A: We were actually showing a good profit but I had to draw on my line of credit and my banking days Kiiolbassa in. We were diametrically Compaby to bringing in outside capital. I emailed Kolbassa and I explained my dilemma Kkolbassa he emailed Sausagw back in 10 minutes. So I did that. I read the book over a weekend. So we went to St. A: I gathered probably 20 of our midlevel, top-level people. My quality-assurance person is a scientist, not a financial person. My HR person is not a financial person, you know what I mean?

A: That is where it happens. They live in a transparent world. They will not deal with you. A: People want transparency around their food, Kiolvassa want transparency in their company, they want transparency in their lives. Back to Gallery Kiolbassa keeps a family sausage-making tradition alive.

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Where to buy Kiolbassa Sausage Where is Kiolbassa sold

For 70 years, the Kiolbassa family has been devoted to the time-honored tradition of handcrafting sausage, chorizo, and bacon the slow, authentic way. We use only the finest cuts of meats and the freshest spices. We slow-craft our meats in small batches, then they are naturally smoked over Texas hardwoods. Never hurried, never compromised.…

Kiolbassa Beef Sausage (46 oz.) - Sam's Club

Who Makes Kiolbassa Beef Sausage? These sausages come from Kiolbassa Sausage Company, an American company that processes, packages and distributes sausages all around the country. Since its founding in 1949, the company has maintained its commitment to authenticity and quality. No Preparation Required. Perhaps the best thing about this smoked ...…