The family-run butchery that understands the simple secrets to success
'The food industry is simpler than people give it credit for,' he says. 'If someone has a meal they enjoy, they tell their friends.'
He would know. Horwitz is part of the family behind Field to Fork, a group of farm-to-table butchers that has been operating in Sydney's eastern suburbs since 2014. Field to Fork was founded by his mum, Paula, 11 years ago and has grown to encompass four retail butcheries, two takeaway grills and a 'pop-up' homewares store that's now been open for over three years.
Field to Fork has built its name on creating delicious food you can't help but rave about, whether that's South African-style biltong or ready-made 'homestyle meals' for the days you just don't feel like cooking.
A recipe for success
It's that great-tasting food – and service with a smile – that Horwitz thinks have been simple ingredients to Field to Fork's success.
'[If you] focus on providing fresh, delicious food at a reasonable price and the rest will probably fall into place,' he says. 'At the end of the day, customers want to be treated with respect and honesty and maybe share a memorable meal with their loved ones, and that's the message we try to instil in our retail teams.'
Horwitz has been working at Field to Fork since its first shop opened in Bondi in 2014. He started out as a cleaner, then began serving customers, later undertook a butchery apprenticeship through TAFE and now serves as Operations Director alongside his brother, Sam.
Having filled just about every role there is, Horwitz has seen first-hand the challenges a small business faces – even one as successful as Field to Fork. Top of the list is staffing.
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