Caprini Creamery’s market diversification helped keep the family afloat when restaurants were forced to close during mandated COVID-19 restrictions
When Kikly and Hoopengardner established their farming venture, they intentionally decided not to concentrate only on restaurant sales. “We didn’t want to put all of our eggs in one basket, even though selling only to restaurants would have been more convenient,” Kristy says.
That business plan paid off in 2020.
“We weren’t trying to scramble and get into markets that we had not worked with before. Although our restaurant sales dropped last year, our online sales partners more than replaced sales,” she says. “We were connected with several online markets prior to the pandemic, and were poised to take advantage of everything switching over to the online markets.”
As the state began to consider how best to reopen, Caprini Creamery was at the forefront of drafting new state guidelines to ensure farmers markets across Indiana were able to operate safely.
“Mike worked with organizations such as Purdue University, Indiana Farm Bureau and the Indiana Department of Agriculture to help make sure that the state has consistent statewide guidelines for farmers markets instead of variable guidelines for each county,” Kristy says.
When farmers’ markets began opening in May, Caprini Creamery was among the first to begin interacting with consumers in person again.
“We had record sales at our farmers market,” Kristy says. “People just wanted to get out of the house. There’s also an increase in consumers wanting to know where their food is coming from.”
Caprini Creamery cheeses can be purchased in online specialty markets and local farmers markets. Their cheeses also are on the menus of several Indianapolis area restaurants.
For more information, visit http://caprinicreamery.com or https://www.facebook.com/Redbud-Farm-and-Caprini-Creamery-160515747345589/.