At Douglas Willis our people are the beating heart of our business and the reason we’ve been successful for so long. Without them we wouldn’t have survived the last year.
So, this month we want to introduce you to some of the people who make our business what it is.
In the first of these chats, we meet Chloe, who when she’s not at work is busy looking after her three children, walking her dogs, and supporting Liverpool FC.
Chloe is the friendly voice you’ll speak to if you call us to help with your online order.
Firstly, tell us about the impact of the pandemic on your job role?
My role has changed quite a lot in the last year. Previously I worked with the pubs, hotels, and restaurants that chose our meat for their menus. Helping with enquiries, and making sure regular orders were processed smoothly and quickly. But since this side of our business has slowed, my time is now focused on looking after our increasingly busy online shop.
What do you love most about your role at Douglas Willis?
Well, I love that I get to talk to our customers every day. Either by guiding our elderly customers through the online order process, or by offering reassurance and updates to our regular customers, or making sure home deliveries arrive on time, I love to help. I’m a chatterbox so am more than happy to be a friendly voice at the end of the phone and offer the human connection that’s been lost for so many whilst they’ve not been going out and about.
What do you think has made Douglas Willis such a success story over the last 80 years?
I genuinely believe it comes down to our people and the personal touch we can offer to every customer. We’re big enough to offer the range that our customers expect but we’re still small enough to care about each person and every order.
What’s something customers might not know about Douglas Willis?
That our meat has been enjoyed by Barack Obama! A few years ago, the then US president enjoyed a stay at the Celtic Manor hotel where our very own Welsh meat was cooked to perfection for him by their expert chefs.
Lastly, what’s your favourite cut of meat and the dream meal you’d cook with it?
Oh, it would have to be a juicy and tender Welsh fillet steak, served with creamy Diane sauce and perfectly seasoned chunky chips.