After completing college, Jason Pleym began pounding the pavement searching for what was next. He knew he was interested in business, but even more he knew he had a huge affinity for food.
He considered going back to school to become a chef, but after speaking with some people in the industry he was told to he might be better suited to distribution.
Now president and owner of Two Rivers Specialty Meats, Pleym has planted himself firmly among the best of the best in Vancouver’s world-renowned food and restaurant scene.
Counting lauded restaurants Cioppino’s and Bishop’s as loyal clients, Pleym’s three-year-old meat-supply business boasts sales of $4.5 million and 10% growth per month.
He started the company from scratch, with a table, a portable cooler and a fierce belief in and desire to spread the word about local and sustainably raised food.
His approach? To look at butchery from a more specialized view and to tailor cuts specifically for chefs and their needs.
The other crucial detail was to provide customers with information about the farm and how the product was raised.
“The educational or consultative approach to the sale is how we have differentiated ourselves in such a mature industry,” said Pleym.
Two Rivers now works with 75% of Vancouver Magazine’s Restaurant Award winners and in 2011, the company won the magazine’s distinction of supplier of the year.
“In terms of commodity product, a lot of people have the same thing, but we’ve been able to give chefs the ability to differentiate their menus and their product lineup and that has created some value.” •
