It has been a remarkable year for Roger Crosby, who, alongside brother and fellow director Ben, has steered this distinctly family-owned business towards a new chapter of growth.
2015 represents Crosby the company’s 25th year in business and it has marked the occasion in style by moving to larger premises in Newcastle. With a 3,000 square foot showroom and 18,000 square foot warehouse, Crosbys’ new home reinforces its position as one of the region’s largest catering and barware suppliers. Roger was a former branch manager at Barclays before joining the business full-time, but along with his brother he has had a massive impact in terms of developing new revenue streams and market opportunities. The decision to branch out into sales of cutlery, glassware and light equipment, as well as create a broader portfolio of heavy duty equipment, has helped elevate the operation to a new level.
One of the most fascinating statistics illustrating just how far the business has come is that in its first year of trading Crosbys notched up annual sales of £70,000. Last year it achieved that figure every week. This year the company’s turnover is on track to exceed £5m.
With more than 2,000 clients in the north, ranging from bars and restaurants to schools and hospitals, Roger has his hands full making sure that the company provides the speedy and professional service expected of it. One of the most novel parts of Crosbys’ business is its ‘Chef7’ van-based sales service, which takes catering products from the warehouse directly to time-strapped chefs in the kitchen.
Roger believes Crosbys’ strength comes from its ability to listen and adapt to customers’ needs, and this is something that is instilled throughout the organisation. The recent acquisition of nearby catering equipment distributor, John Dodds, gives Crosbys added strength in the commercial kitchen market, reinforcing its ambition to become a truly one-stop-shop for the hospitality industry.
“One of the most novel parts of Crosbys’ business is its ‘Chef7’ van-based sales service, which takes catering products from the warehouse directly to time-strapped chefs in the kitchen”