For 44 years, Paul’s Supermarket has “made it on their own.” Paul’s is a home-grown business, swelling over the years from one original location to three, implementing several store expansions, and touting a combined workforce of 200 employees that have never been laid off. And all that with no tax incentives.
“The American dream is to go out there and make it on your own. We have done everything on our own,” said Steve Hermann, vice-president of Paul’s Supermarket, and grandson of Paul Hermann, the hands free access. “We believe in the American way and giving back to our community, the community who has given so much to us,” he added.
Hermann, who manages the day-to-day operations, said projects like the toll bridge, The Villages, Porta Cima and some of the condominiums are what bring the people to the Lake. “In turn, we want to give back to those people, committing to excellence in customer service, quality and value, a family philosophy since Paul Hermann took over the United Super in 1968.”
Hermann said Paul’s Supermarket has grown and become what it is today because of his grandfather’s people skills and pride in meat cutting. “The meat is cut, not butchered, as some people say,” he said. “Grandpa was not a butcher.”
Hermann reflected on his grandfather’s belief that a butcher killed the cow; a meat cutter is an artist. “At Paul’s, the customers got their meat cut the way they wanted: the right grain, the right way,” he said. “It is always fresh, unlike corporate stores where the meat is usually cut and processed somewhere else.
“Think about it…do you want your meat cut by an artist or butchered?” he asked. “The meat department is our foundation… our strength… and still is today.”
“Hamburger, sausages… those are all cut fresh in our store… we still do it the way Grandpa taught us,” Hermann said. “In fact, our current meat director was raised from a teenager by my grandpa and [Grandpa] taught him everything he knows.”
As Paul’s Supermarket continued to grow, Paul’s son, Gary, joined the business full-time in 1990. Shortly thereafter they took over the Osage Beach store located in the Parkway Center. Hermann said they worked well together. “My dad was a thinker and focused on the business side of things. With my grandpa’s strength in meat and my father’s focus in business and how to take care of the customers, keeping the prices right, we have grown the business, and now have bakery, deli, floral, and wine and spirit departments,” he said.
Even with all the added departments, freshness in foods and excellence in customer service are still a priority. Hermann said breads are baked fresh daily, deli products are fresh, and cooked food is prepared anew each day.
”All our meat is fresh. You can’t find a better cut of deli meat,” he said. “Boar’s Head has 21 meats certified by the American Heart Association. Our famous chicken tenders are made with fresh chicken that has never been frozen and has no msg. They are hand battered in a secret recipe of spices and cooked in no trans fat, cholesterol free oil,” he said. “We want the freshest and the healthiest…the best tasting,” Hermann boasted.
Hermann, who is also in charge of the marketing aspects of the three stores, said In addition to the quality, Paul’s also wants to provide incentives and give to “the client” without taking anything away.
“A customer is someone who comes and goes,” he added. “A client is someone you build a relationship with, and that is what we want to do with each person that shops in their store,” he said. To help with this, the Rewards Card was introduced, which keeps track of spending levels. There are also multiple clubs to join at Paul’s, such as the Cleaning Club, Pet Club, Smart Chicken Club and Lunch Club, all of which provide the client savings based on the amount they spend, Hermann shared.
Hermann said Paul’s also runs specials throughout the year with prize give-a-ways and other spending level incentives such as a free turkey at Thanksgiving. “This is just another way to give back,” he said. “Our clients in our stores are the best at the Lake and we want to say thanks.
Hermann, who proudly claims Paul’s status as a hometown grocer, was born and raised at the Lake and has been involved with the store since he was 14-years-old. He and his wife Lauren are committed to giving back to the community.
He is on the school board and his three children attend School of the Osage. Lauren, who has a degree in education, has been chairwoman for the March of Dimes the past two years and has raised over $150,000 for the organization. She is also incoming president of the PTA. “She gives! That is all she knows and it amazes me how much she gives,” Hermann said proudly.
While she is not directly involved in the operations of Paul’s, Hermann said without Lauren, he would not be able to be involved and have a family. “I owe everything to her,” he said.
Hermann’s Uncle Pat also works with the store; he had worked for Little Debbie’s for over 20 years before coming to Paul’s full-time. Hermann said his uncle helps make sure Paul’s is giving clients the best service possible.
Hermann said it is important to adapt to the clients’ needs, which is why the owners of Paul’s are readily available and always open to suggestions. “We have a commitment to excellence in customer service, value, and quality,” he said. “That is what I am passionate about.”
When Hermann looks at the future, he sees Paul’s clients. “We are always looking for expansion and if the opportunity presents itself and it is fruitful to Paul’s family and the community, then we will,” he said.
“We take one step at a time. We have been in business 44 years and compete with the largest corporations in world: Kroger, Hy-Vee, Wal-Mart and now Dierbergs. We don’t want to make a mistake on that level.” “We want to take care of our associates as well as our clients,” he said. “We are a hometown grocery store. We don’t look at numbers, we look at people. “
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