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<\/a><\/p>\nTaking home the Deli of the Year title at the recent Neighbourhood Retailer Awards was a particular highlight of 2018 for James, who acknowledged that the category shortlist read like a who\u2019s who for the sector.<\/p>\n
\u201cI\u2019ll never underestimate how difficult awards are to win,\u201d says James. \u201cBefore when we had the old shop if someone had even said we would be nominated I would have bitten their hand off. We are very lucky in how everything has panned out \u2013 especially with how well the deli and the bistro have been received. So much work goes in behind the scenes and we don\u2019t compromise because you\u2019re only as good as your last meal. We never rest on our laurels.\u201d<\/p>\n
The deli \u2013 incorporating a coffee station and ice cream bar – experiences high levels of traffic from when the doors of the store opens at 8.30am right through the lunch time rush.<\/p>\n
\u201cThe deli has been an unbelievable success,\u201d says James. \u201cThere are a number of factors that come together to succeed in deli and the main thing is to get the right staff who will stick to the core values of your business.\u00a0 When we opened the deli we looked at what we are good at and that is putting out quality produce in the best way we can.<\/p>\n
\u201cWe\u2019re lucky the deli is very busy and that is the key to performing well in this area. If a deli isn\u2019t turning over and staying fresh and consistent \u2013 that\u2019s when it starts to falter.\u201d<\/p>\n Having just won an award for his deli, James already has plans to replace the deli counter, expanding the hot food offering, and improving customer flow round the display.<\/p>\n \u201cIt\u2019s not that I\u2019m a perfectionist,\u201d he laughs. \u201cBut I like to have complete confidence in everything I\u2019m doing and the new deli counter will take our already high performing deli to new levels.\u201d<\/p>\n In 2010, at just 23 years old, James joined the family business full-time after completing a Masters in Finance from Queens University Belfast. Christopher followed closely behind, although James states that neither of the brothers were ever pressurised by their parents to take over the helm of the business. In the last eight years, aimed with a solid business plan and a raw passion for the industry, the pair have taken the family trade to dizzying heights, transforming the small butchers shop into a empire.<\/p>\n In 2014, the young owners purchased the adjoining store and set about a vast expansion project revolutionising the original Cunningham Butchers site into the contemporary food hall and bistro it is today. The building is bright and modern with a state-of-the-art Himalayan Salt Chamber behind the counter.<\/p>\n Since opening the newly refurbished shop in 2016, the Cunninghams have more than doubled their staff and turnover. Despite having a greater work force now than in previous years, James is keen to stress the importance of the family business legacy \u2013 a trait that can\u2019t be replicated by larger supermarkets.<\/p>\n \u201cWe\u2019re still a small family business and we treat every member of the team with the utmost respect. We aim to give them the confidence to reach their full potential in the business and this translates to our customers who know our staff well,\u201d he says.<\/p>\n A self-confessed ideas machine, James believes the secret to succeeding in any area of the shop is to empower staff and encourage employee led innovation.<\/p>\n \u201cI\u2019m constantly spitting new ideas out, but if you can get your employees to brainstorm and come up with new recipes, that\u2019s when the formula really comes together. Customers don\u2019t want to be looking at the same products or dishes all the time. We have over 1,000 products in our portfolio, 20 of which are award-winning, and that\u2019s what keeps customers interested and coming back for more.\u201d<\/p>\n As a butcher primarily, all meat sold in the deli, the pre-packaged meal solutions, and the 60-seat bistro comes straight from the butchers\u2019 counter and is of the highest possible quality. \u00a0All beef is boned on site giving Cunninghams \u201cfull control\u201d over the consistency of the product.<\/p>\n \u201cWe rely solely on ourselves to survive,\u201d says James. \u201cWhen people come into our bistro for a steak dinner, that steak has been reared on our farm, dry aged in our Himalayan Salt Chamber for 28 days that can be seen behind the counter, cut by our master butcher, and cooked in our kitchen by our expert chefs. That\u2019s something that can\u2019t be replicated in the whole of Northern Ireland, never mind our small town.\u201d<\/p>\n When the opportunity to supply the Henderson Group came in 2011 James jumped at the chance to see firsthand how as he puts it \u201ca world-class fresh food operation\u201d works. The relationship quickly flourished and now Cunninghams has concessions in the two Eurospars bookending the fishing town of Kilkeel.<\/p>\n \u201cHendersons have a model in place where they team up with people like us. They\u2019re very aware that their customers want familiarity and that they trust local brands. That\u2019s where we come in \u2013 we have a great story to tell.\u201d<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n