The Heino Mühlenbeck Fleischwaren GmbH has developed from a small artisanal business into a modern, medium-sized company over its more than 100-year history. Originally rooted in the production of meat products, the company has become a significant player in the region through continuous investments in infrastructure and technology. Since 2015, Jan-Peter Mehring has been working as a deputy director in the company, closely alongside his in-laws Britta and Gebhard Buck and his wife Stefanie Mehring, who since January 1, 2020, has been sharing the management with her father, each owning half, and leads the operation in the 6th generation. The brand 'Mühlenbeck' has significantly evolved in recent years through expansion and modernization.

 

Many Milestones

A significant step in the recent history of Mühlenbeck was the commissioning of a new extension in 2017, which doubled the company's production capacities. "The expansion was crucial for us to handle the increasing demand for our products and at the same time improve the working conditions for our employees," explains Jan-Peter Mehring. Alongside this, the company's machinery was modernized to increase production efficiency. "We replaced our 200-l cutter with a more powerful 320-l model, which has enabled us to significantly increase the production of our main products, especially the 'Mühlenbecks Beste' sausage," the authorized officer explains. Another important milestone was the brand relaunch in 2019, where the logo, labels, and the entire brand presence were redesigned to future-proof the brand. "Our goal was to preserve the traditional values ​​of Mühlenbeck while creating a modern and attractive appearance that appeals to new customer groups," says Jan-Peter Mehring.

Product Line Expansion and New Sales Strategies

In 2022, Mühlenbeck opened a new store in a company-owned building, whose premises had previously been rented for a long time. This expansion enabled the company to extend its range to include regional products such as fresh strawberries, asparagus, and dairy products. "We want to offer our customers a comprehensive assortment that includes not just meat but also other regional products," emphasizes Jan-Peter Mehring. The main product of Mühlenbeck, 'Mühlenbecks Beste,' is a sausage known far beyond the region for its distinctive taste. This sausage reflects the company's long tradition and craftmanship. The range is complemented by seasonal specialties such as juicy neck steaks and a wide selection of sausage varieties, including variations with cheese or jalapeños that cater to the diverse preferences of customers. Another success is the introduction of a hot counter in the new store, offering freshly fried schnitzels, meatballs, spiessbraten and liver cheese daily, which has quickly become a popular spot, especially during lunchtime. "In addition, we offer a freshly cooked dish every day that customers can eat on-site or take home in a reusable container from the manufacturer RECUP with a deposit system," explains Jan-Peter Mehring. "Our lunch menu is very well received by customers and is a valuable addition to our range."

Challenge No. 1: Skills Shortage

Despite positive developments, Mühlenbeck faces significant challenges, especially in the area of skilled labor shortage. "It is increasingly difficult to attract qualified craftsmen for the butcher’s trade and keep them in the company in the long term," explains Jan-Peter Mehring. This bottleneck has prompted the company to focus on its core competencies and outsource tasks that are not part of main production. "We need to be realistic and focus on what we do well and where we are well-equipped," says Jan-Peter Mehring. Demographic changes and the impending retirements of long-time employees force the company to adjust its future plans. "We are faced with the task of deciding which products we can continue to produce ourselves and which we will need to purchase in the future," says the authorized officer. In the long term, the company's goal remains clear: to maintain artisanal quality at the highest level and to respond flexibly to market changes. "Our slogan 'Taste of Home' sums it up. We offer our customers products that not only taste good but also embody a piece of home and tradition," summarizes Jan-Peter Mehring. The Heino Mühlenbeck Fleischwaren GmbH shows that it is possible to combine tradition and innovation while meeting the challenges of the modern market. With a clear focus on quality, regionalism, and customer orientation, the company is well-positioned to consolidate its place as a regional market leader in the future.