Since this past February, Brine’s Market & amp; Deli is no longer a family business. But don’t worry – customers ’favorite delicious foods aren’t going anywhere.
John “Bud” Brine opened Brine’s Quality Meat Market in 1958. From there, the family business grew; they opened another Stillwater location with a bar and restaurant in 1974 and ran a restaurant in St. Louis. Paul for 14 years.
John Brine passed away in 2010. As his son Mark Brine looks back at what his father built, he says it really was a family affair from the start itself.
“We always say our dad’s favorite equipment was the milk carton; that way, we kids could stand on them to get to the meat grinder or skimmed beer, ”said Mark Brine.
All six of the Brine siblings have been involved with the family business over the years. Mark Brine, along with his sister Polly Hoy, ran the meat market together until January.
“When people ask when I started working at Brine, I say‘ at birth, ’” Hoy said.
As a girl, Hoy worked at the Saltwater market candy store, whipping malts. Over the years, she has done everything from accounting and management to the baking and cooking.
“When you run a small business, you’re the person who handles everything,” Hoy said.
Today attributes the 64 years of success to the passion and work ethic of her father, her siblings and all the grandchildren and spouses who helped along the way.
As the Brine siblings began to retreat one after another, the family began to leave the businesses. First, they left the site of St. Paul. In 2018, they sold their Stillwater restaurant at 219 S. Main St.
Last year, Brine and Hoy decided to retire and sell Brine’s Market & amp; Deli, the last of the family franchise. Within five weeks of being put on the market, Scot DeStasio and Corey McCracken of Stillwater Food Group bought it.
“We’re about five months away, and the transition is going well,” DeStasio said. “They had a great team before we got here, and they helped make everything easier.”
So far, hardly anything has changed since ownership changed. And DeStasio says the plan is to keep it that way.
“In the end, the Wages built a great business. Our only intention is to improve what already exists, ”he said.
Stillwater Food Group has invested in some upgraded equipment and is working to expand the locally sourced product division of the market. But what about the signature items in the deli?
“They know not to fix what’s already working,” Brine said. “All our bubbly recipes and our salads, for which we are known, have not changed. We told them there would be a rebellion if they ever did. “
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With the last of the franchise out of their hands, Hoy and Brine reflect on the family memories that came along with the business: walking in the parade at Lumberjack Days, hosting bowling tournaments in the dead winter and using the restaurant kitchen to cook. the family Thanksgiving dinner.
“It’s not always easy to work with your family, but the memories we have together are the most rewarding part of running the business,” Hoy said.
They both already miss the daily interactions at the meat counter with their customers.
“Our customers watched us grow, and we also watched them grow,” Brine said.
