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from Boone in North Wilkesboro . This gave Goodnight Brothers the ability to cure over 250,000 pounds of country ham annually .
“ Sometimes it ’ s hard to believe we ’ ve come this far ,” says Bill . “ It ’ s been 38 years for me now ; I remember when we had just 26 employees and we were de-boning and slicing maybe 250 hams each day .
“ Whereas , today , we slice and pack over 2000 hams each day with a team of over 150 employees !” he reveals . “ Of course , having two 50,000-squarefoot facilities certainly helps with that , but it ’ s mind-boggling really . “ We ’ ve got everything finetuned for the next step – despite the aftermath of the pandemic ,” he goes on . “ Saying that , one good thing that came from Covid-19 was the restructuring of our wages in order to pay our employees more .”
“ When I first joined ,” Tony adds in conclusion , “ we were continuously looking for ways to push our products further west .
“ We considered suggestions such as changing the product name to something more intriguing or exciting , and for a while , we thought that if we lost the word ‘ country ’ that it might help us to break into some of these other markets .
“ But , you know what , after many years of working with other partners and peers , we came to realize that
To assist with increasing sales , Tony Snow joined the business in 2003
▲ Tony Snow , VP Sales & Marketing
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