Summary
This podcast interview is with Andrew Caplinger, the second-generation owner of Caplinger’s Fresh Catch, a seafood market and restaurant chain in Central Indiana and Indianapolis. The interview covers the origin story of Caplinger’s, starting from Andrew’s father’s early career in the seafood industry in the 1970s and 1980s, to the establishment of 56th Street Fish Market in 1993, and eventually the founding of Caplinger’s Fresh Catch in 2013 by Andrew and his wife Courtney, along with Andrew’s father.
The discussion delves into the challenges faced by the family business, including contract issues, infrastructure problems, and the impact of inflation on pricing. Andrew emphasizes the importance of quality over price when sourcing seafood, often paying a premium for superior products. He also highlights the unique atmosphere at Caplinger’s, where customers from diverse backgrounds feel comfortable engaging in conversations.
Andrew shares insights on managing a family business, such as the importance of caring for employees, making tough decisions, and staying true to the brand’s core values. He discusses the challenges of growth and expansion, stressing the need for prudence and purposeful decision-making. The interview also touches on Caplinger’s national recognition, including being ranked among the top lobster rolls in the country by Yelp in 2017. Overall, the interview provides a comprehensive look at the history, values, and future aspirations of Caplinger’s Fresh Catch, showcasing the dedication and resilience of a family-owned business in the seafood industry.
Chapters
00:00:04 Introduction and Origin Story
The interview begins with an introduction to the podcast and Andrew Caplinger, the second-generation owner of Caplinger’s Fresh Catch. Andrew shares the origin story of the business, starting with his father’s early career in the seafood industry, working in grocery store seafood departments in the 1970s and 1980s. In 1993, Andrew’s father became a minority partner in 56th Street Fish Market, where Andrew began working at the age of 13.
00:05:03 Founding of Caplinger’s Fresh Catch
In 2005, Andrew’s father faced challenges with the majority partner at 56th Street Fish Market, leading to his eventual dismissal. After a non-compete period, Andrew’s father started his own wholesale business while Andrew worked for a food distributor. In 2012, Andrew’s wife suggested they move back to Indiana and start their own business. After securing an SBA loan and additional funding, Caplinger’s Fresh Catch opened on December 26, 2013, in a former fast-food restaurant location.
00:35:25 Quality and Sourcing
Andrew emphasizes the importance of quality over price when sourcing seafood. He explains that Caplinger’s pays a premium for superior products, such as Ora king salmon from New Zealand, which can cost around $30 per pound compared to $8-$9 per pound for commodity salmon. He stresses the differences in quality, feeding, and handling practices that justify the higher prices.
00:50:08 Challenges and Lessons Learned
Andrew shares some key lessons learned from operating a family business in the seafood industry. He highlights the importance of carefully reviewing contracts, especially with larger vendors, and ensuring the right infrastructure is in place for potential growth. Andrew also discusses the challenges of inflation and the difficult decision to raise prices while trying to maintain value for customers.
00:54:04 Employee Retention and Culture
Andrew attributes Caplinger’s success to its amazing staff, many of whom have been with the company since its inception. He emphasizes the importance of caring for employees and creating a comfortable atmosphere where customers from diverse backgrounds can engage in conversations. Andrew also discusses the challenges of providing competitive compensation and benefits as a small business.
01:03:16 Future Aspirations and Growth
Looking ahead, Andrew’s goal is to stabilize the business, get the infrastructure right, and be purposeful and prudent about any growth opportunities that arise. He emphasizes the importance of staying true to Caplinger’s brand, core values, and the way they do business with vendors and customers rather than pursuing growth for growth’s sake.
