Interview with Buddy Courdt, 4th Generation owner of Raber Packing Co.

Interview with Buddy Courdt, 4th Generation Owner of Raber Packing Co.

Interviewer: Jennifer Kyulule

Q: Buddy, let’s start at the beginning. How was Raber’s founded?

Buddy: Raber's was started in 1954 by my great grandfather, Fritz Wetterauer, and Sam Raber. Fritz was a German immigrant and Sam worked in the downtown slaughterhouse district. They decided to create something smaller where they could be more in touch with customers. Back then, there were corner markets everywhere, and Raber's supplied meat to them. Over time, we evolved—adding retail sales, making our own bacon and hams, and by the 1990s, offering catering. In 2018, we had a fire and decided to rebuild in a better location. We reopened in December 2021, and now offer retail, catering, and even a banquet hall. We've grown significantly.

Q: What was the rebuilding process like?

Buddy: Honestly, rebuilding gave us a blank slate. We weren’t just remodeling—we designed from scratch. We had to find the right location, work with municipalities, contractors, and architects. I even became a bit of a developer for three years, sourcing equipment from all over. It was a massive undertaking.

Q: So, did it feel like launching a startup?

Buddy: In many ways, yes. But we also had the advantage of experience. A third of our staff returned, some with over 20 years of experience. That made a huge difference. We added new aspects like the banquet hall, so it was definitely a fresh start.

Q: Was it a challenge to bring back existing customers?

Buddy: Not really. Once we opened, people came in—not just old customers, but lots of new ones. Our new location on a busy road really helped. While delays from COVID were frustrating, we stayed focused on building something that would last 100 years. Opening in December was critical to get our Christmas hams out.

Q: You used to offer smoked turkeys—can people still bring theirs in?

Buddy: Yes, we still do it, but it's about $25 now. It’s a labor-intensive process since we handle each turkey individually, but it makes for an incredibly flavorful and moist product.

Q: Did you grow up working in the business?

Buddy: Definitely. I started at age 10, counting money in the office on Saturdays. Later I moved into packaging, retail, and then sausage and ham making. Now, two of my brothers handle those roles. It's very much a family business.

Q: What was your favorite role?

Buddy: I really enjoy the retail side. I like helping customers find something they’ll love. I also take pride in how we structured the new retail space to offer meal-making items without turning into a grocery store.

Q: Who works with you from your family?

Buddy: Two of my three brothers work at the plant, along with my parents and extended family.

Q: Family businesses often don’t last this long. What’s your secret?

Buddy: Diversification and quality. We've evolved our services constantly—from harvesting to retail to catering. And quality has always been our standard. Our bacon and hams use recipes from the 40s and 50s. It's about tradition and doing it right.

Q: What role does social media play for you?

Buddy: It’s just me running it. Started 10-12 years ago to push weekly specials. Facebook is key, though it's getting harder to figure out. Instead of traditional ads, I often do giveaways, like $100 gift cards, and get great traffic from that.

Q: Thoughts on digital vs. traditional advertising?

Buddy: Digital gives us more flexibility and affordability. Weekly specials don’t work on billboards. I’d rather have an electronic sign on our property. It's more efficient and customer-focused.

Q: Who's been your biggest influence?

Buddy: My grandpa. He ran the company for 50 years. He passed away just before we reopened, but he saw the construction. He loved feeding people, so he would have really enjoyed our new lunch service.

Q: What makes a business truly successful in your view?

Buddy: Quality and customer service. We focus on offering something we’re proud of. And staying in touch with the customer experience.

Q: How do you manage 70 employees effectively?

Buddy: I work closely with about 10 key team members who each manage different departments. I walk the plant daily and stay involved. We learn from every season and adapt.

Q: Do you hold regular meetings?

Buddy: Not formal ones, but I have constant conversations with team leaders. We adjust things on the fly and plan improvements together.

Q: What's next for Raber's?

Buddy: Expanding use of our banquet hall. It’s already booking out with graduations, reunions, and business events. There's a lot more potential there.

Q: Where can people find you online?

Buddy: Our website is raberpacking.com, and we’re very active on Facebook. We also have an Instagram, though we use it less.

Raber Packing Co. continues to grow, evolve, and serve Central Illinois with passion and pride—a true family legacy built on quality, tradition, and connection