Alexandra Groezinger

Q. Can you tell us a bit about your upbringing and how it has shaped you?

My upbringing had everything to do with my passion for what we do, and the woman I have become. My father had immigrated from Germany long before I was born, in a quest to share his craft of butchering and sausage-making with America. Together, he and my mom founded Groezinger Provisions about five years before I was born. When I say I grew up in the business, I really did!

My dad carted me everywhere, even to a slaughterhouse once (I question his decision-making at the time, but he was so proud to share it with me and raise me up just as his father did with him).

I was surrounded by European influence within my family, the company’s employees, and friends who became family. I was fortunate enough to visit that part of the world as I grew up and was exposed to so much culture and food at a young age. While the kids in school ate peanut butter and jelly sandwiches for lunch, I ate pate on crackers or liverwurst sandwiches, and then beef tartare, tripe, and hearts for dinner.

Unfortunately, my dad passed away unexpectedly just before my seventh birthday, which changed everything for our family and our business. It was then that I truly saw my mom’s resilience and strength, the inspiration that powers me through every day.

Q. What were some of the pivotal moments that led you to where you are today?

My dad’s passing had a huge impact on my life. I always knew I wanted to honor him and our legacy, and I am grateful to my mom for having the same mission after he passed so that I could continue it after her.

The second pivotal moment was during college when I traveled with mom to Chicago for a show to help run our booth. That show lit the fire in me to follow in my parents’ footsteps.

The third pivotal moment was when the world shut down because of COVID-19. There was so much unknown at the time, and I wanted to protect my mom and her health, so I stepped up and told her to stay home. We didn’t know how long that would go on, but it turned out to be the catalyst that fast-forwarded our company’s succession plan, and catapulted me into functioning as the primary leader and the president and chief executive of our company.

Q. How has your career evolved over the years?

Food is in my DNA. We are a food-centric family. We come from generations of butchers and sausage-makers, so I was always naturally drawn to it. I worked in foodservice immediately upon turning working age, and helped Alexian at the Fancy Food shows as soon as I reached the age when the association would permit it.

As any college kid should do, I explored many interests and career paths in college, but chose the food business. Once that was decided, I got an internship with Cabot Cheese, which developed into a full-time role after I graduated. After a little under six years with the company, I left in favor of joining the family business.

After a long and rewarding career, I knew my mom was looking to retire, so I thought it imperative to maximize my time learning from her. With her mentorship, and the mentorship of many long-time employees, I learned the ropes of each department.

When COVID-19 came, I became the company’s primary leader overnight. I was ready to step into the role, but navigating a manufacturing plant through a pandemic was certainly not in the plan, nor was it something anyone was trained for.

Being a business owner requires being nimble, resourceful and resilient, and COVID certainly tested me personally as a leader and also tested our business. I am proud to share that we weathered that challenging time with flying colors, and never once had to close our doors. That time shaped me as a leader and is arguably my most proud accomplishment.

Q. What is the best advice you ever received and why?

Not all business is good business, or the right business for you or your company. Sales opportunities are exciting, but they are not always the right fit based on your values, logistics and operations. Stay true to your mission and your values, and don’t sacrifice that for anybody or anything.

Q. What deli retail trends have impacted the industry most over the last year?

Clean labels and transparency continue to trend. Online ordering and grocery delivery saw a surge during COVID, and we continue to love this convenience. Consumers are also shopping prices more heavily and often forgoing brand loyalty for lower-cost alternatives.

Q. What hobbies do you enjoy outside of work?

I love being outdoors in the sun and fresh air, hiking, mountain biking, swimming, snowboarding, and spending time with family and friends, especially my two Vizslas, Greta and Isla.

I am also a non-stop traveler. “Travel breaks the illusion that your current life is the only possible one.” I read this somewhere, and it sticks with me and reminds me that life is fabulous, and I can’t wait to keep experiencing all that it has to offer.