save-on-meats owner seeks buyer to save historic store
Save-on-
Meat owner Al deslaur stands outside the famous shop at 43 W.
Hastings Street
With the revitalization of the east side of the city center, he may close in 51 years. Save-on-
Meat is one of the last businesses to stand out from the glorious years of Hastings market district. Its neon sign —
Two Fliggy with money bags, with \"$\" written on them, separated by a three-
Read \"$ ave-
On one side is \"meat $\" and on the other side is \"meat $\"
It\'s the idol of Vancouver.
But just as Woodward\'s plan for reconstruction is about to open, Hastings Street may be closed when there is a business renaissance.
Store owner DesLauriers is 78 and wants to retire.
He saved it quietly. on-
The meat building, located at West Hastings 43, was sold last year for $3 million, and if he could not find a buyer, the business could be closed in March 14.
Still, he would rather keep the business running, so he is looking for ways to keep the business running.
\"This is what I have been doing during the day and at night,\" said DesLaurier, who works with Save --on-
Meat since its opening in August.
1957, and acquired the business in 1980.
De Laurier is a pure and simple meat man.
When most boys of his age dreamed of becoming a hockey or baseball player, he decided to become a butcher.
\"I knew when I was 12 that I would be in the meat industry,\" said desloriye, born in Pas Man.
Grew up in New Westminster.
\"My best friend\'s father has a meat market where we used to go to help clean up.
I like this activity and I like the people and customers here.
I said, \'This is what I\'m going to do when I grow up\'
He bought his first meat market.
Jackson grocery store in North Vancouver
When he was 19
He said: \"I learned to cut meat from books . \"
\"The Man I bought
Jackson\'s grocery store
He said he would teach me how to cut it if I bought it.
He showed me how to set it up on Thursday and he didn\'t show up the next day.
So I looked around and found an old World War I book that showed how to cut meat.
\"People will come in and say \'Oh, you cut the meat too young, how long have you cut the meat? \'?
I said \'Oh, it started last night.
He eventually owned another butcher\'s shop.
Front Street market)
Hastings was the bustling commercial district of the 1950 s.
When Sonny vorsk opens the Saveon-
In 1957, he introduced the company des Lauri to run the meat department.
\"He and I have reached an agreement that if I treat it as what I own, he will sell it to me when he is ready to sell it,\" he said . \".
\"We just shook hands and it happened 25 years later.
\"The concept is the lowest price in town and the business is booming.
\"We have about 17 [employees]now," he said.
\"During our heyday, there were 74 employees in the meat department: 25 cutting workers and 49 staff. "When Save-on-
Every day, 10,000 people arrive at Carra and Hastings by intercity tram.
But in 1958, when cities closed, Hastings sign began a long, slow recession.
Shopping malls in the suburbs opened in their 1960 s and 70 s, businesses closed and buildings vacant.
But we saved it. on-
All the meat is open.
\"You just look at your customers,\" he said of his retail philosophy . \".
\"They can speak Chinese so you will get a Chinese
The person who speaks [on staff]
That guy built your business.
It has to be a service counter, not a self-service counterservice.
Must be a service, one-on-one.
This philosophy attracts customers like Ian Tiles who have been shopping at Save --on-
Meat for 30 years
\"Despite the collapse of the world around him, he kept a standard,\" said the tile . \".
\"Stocks are always fresh.
He is always in good condition. It's amazing. I love the guy.
\"The tile said the public did not see the other side of DesLaurier.
\"He invested there,\" Tiles said . \".
\"He helped a lot of criminals, and he hired a lot of criminals in the butcher\'s shop upstairs.
He is a very good man.
When he is not in Vancouver, the face of Vancouver will change and it will really change.
\"Just like I lost my dentist.
After 30 years in Vancouver, she retired!
I can\'t believe it. made
\"What will happen to save --on-Neon lights?
Tim McLean of The West Kang logo says it will remain in the building for the time being.
He also said it would cost about $80,000 to sign the deal today.
Neon historian John Atkin believes that the sign should remain in place as part of public art.
He believes that this is a key part of a historic strip of lights, including the ohuating cafe, the Queens Hotel, Washington, the Balmoral Hotel and the only seafood.
\"It should remain the same no matter how it develops,\" said Atkin . \". "Save-on-
Meat is a sign on the street and should be kept in place.
There are many great signs [in Vancouver]
But this one is iconic, it\'s pig, dollar.
It spins, flashes, and it does everything the right neon lights should do.
Joan Seder of Vancouver Museum is interested in saving the worldon-
If you have to come down, the meat is neon.
But she said the logo was too big to custom show that there would be a problem.
\"Our preference is that this sign stays somewhere on the street,\" she said . \".
\"It\'s always better than the museum\'s occasional exhibitions.
Because the logo is big, it will be a challenge.
Can we show it upright here. . . .
\"The pig must lie on her back,\" she said with a smile . \".
His fourth floor, 20,000 square meters, received a quote from DesLaurier. ft.
Building, but refused because it came from a developer who had no interest in saving --on-Meats open.
\"I want to sell everything, stocks and everything so they can continue to do business,\" he said . \".
\"But that\'s not the way they are intended at all, they just want to buy the assets, close the assets and sign the agreement.
I don\'t want it either.
Asked if he had considered selling the deposit. on-
The meat for Jimmy Pattison, he has the save-
He laughed at the food chain.
He didn\'t want to elaborate, but when Pattison opened the save, he made an arrangement with PattisonOn Foods.
\"We have a good relationship . \"
\"When he first took the name a few years ago, we reached an agreement.
We can come out there.
I saw those things, right?
It\'s
Meat owner Al deslaur stands outside the famous shop at 43 W.
Hastings Street
With the revitalization of the east side of the city center, he may close in 51 years. Save-on-
Meat is one of the last businesses to stand out from the glorious years of Hastings market district. Its neon sign —
Two Fliggy with money bags, with \"$\" written on them, separated by a three-
Read \"$ ave-
On one side is \"meat $\" and on the other side is \"meat $\"
It\'s the idol of Vancouver.
But just as Woodward\'s plan for reconstruction is about to open, Hastings Street may be closed when there is a business renaissance.
Store owner DesLauriers is 78 and wants to retire.
He saved it quietly. on-
The meat building, located at West Hastings 43, was sold last year for $3 million, and if he could not find a buyer, the business could be closed in March 14.
Still, he would rather keep the business running, so he is looking for ways to keep the business running.
\"This is what I have been doing during the day and at night,\" said DesLaurier, who works with Save --on-
Meat since its opening in August.
1957, and acquired the business in 1980.
De Laurier is a pure and simple meat man.
When most boys of his age dreamed of becoming a hockey or baseball player, he decided to become a butcher.
\"I knew when I was 12 that I would be in the meat industry,\" said desloriye, born in Pas Man.
Grew up in New Westminster.
\"My best friend\'s father has a meat market where we used to go to help clean up.
I like this activity and I like the people and customers here.
I said, \'This is what I\'m going to do when I grow up\'
He bought his first meat market.
Jackson grocery store in North Vancouver
When he was 19
He said: \"I learned to cut meat from books . \"
\"The Man I bought
Jackson\'s grocery store
He said he would teach me how to cut it if I bought it.
He showed me how to set it up on Thursday and he didn\'t show up the next day.
So I looked around and found an old World War I book that showed how to cut meat.
\"People will come in and say \'Oh, you cut the meat too young, how long have you cut the meat? \'?
I said \'Oh, it started last night.
He eventually owned another butcher\'s shop.
Front Street market)
Hastings was the bustling commercial district of the 1950 s.
When Sonny vorsk opens the Saveon-
In 1957, he introduced the company des Lauri to run the meat department.
\"He and I have reached an agreement that if I treat it as what I own, he will sell it to me when he is ready to sell it,\" he said . \".
\"We just shook hands and it happened 25 years later.
\"The concept is the lowest price in town and the business is booming.
\"We have about 17 [employees]now," he said.
\"During our heyday, there were 74 employees in the meat department: 25 cutting workers and 49 staff. "When Save-on-
Every day, 10,000 people arrive at Carra and Hastings by intercity tram.
But in 1958, when cities closed, Hastings sign began a long, slow recession.
Shopping malls in the suburbs opened in their 1960 s and 70 s, businesses closed and buildings vacant.
But we saved it. on-
All the meat is open.
\"You just look at your customers,\" he said of his retail philosophy . \".
\"They can speak Chinese so you will get a Chinese
The person who speaks [on staff]
That guy built your business.
It has to be a service counter, not a self-service counterservice.
Must be a service, one-on-one.
This philosophy attracts customers like Ian Tiles who have been shopping at Save --on-
Meat for 30 years
\"Despite the collapse of the world around him, he kept a standard,\" said the tile . \".
\"Stocks are always fresh.
He is always in good condition. It's amazing. I love the guy.
\"The tile said the public did not see the other side of DesLaurier.
\"He invested there,\" Tiles said . \".
\"He helped a lot of criminals, and he hired a lot of criminals in the butcher\'s shop upstairs.
He is a very good man.
When he is not in Vancouver, the face of Vancouver will change and it will really change.
\"Just like I lost my dentist.
After 30 years in Vancouver, she retired!
I can\'t believe it. made
\"What will happen to save --on-Neon lights?
Tim McLean of The West Kang logo says it will remain in the building for the time being.
He also said it would cost about $80,000 to sign the deal today.
Neon historian John Atkin believes that the sign should remain in place as part of public art.
He believes that this is a key part of a historic strip of lights, including the ohuating cafe, the Queens Hotel, Washington, the Balmoral Hotel and the only seafood.
\"It should remain the same no matter how it develops,\" said Atkin . \". "Save-on-
Meat is a sign on the street and should be kept in place.
There are many great signs [in Vancouver]
But this one is iconic, it\'s pig, dollar.
It spins, flashes, and it does everything the right neon lights should do.
Joan Seder of Vancouver Museum is interested in saving the worldon-
If you have to come down, the meat is neon.
But she said the logo was too big to custom show that there would be a problem.
\"Our preference is that this sign stays somewhere on the street,\" she said . \".
\"It\'s always better than the museum\'s occasional exhibitions.
Because the logo is big, it will be a challenge.
Can we show it upright here. . . .
\"The pig must lie on her back,\" she said with a smile . \".
His fourth floor, 20,000 square meters, received a quote from DesLaurier. ft.
Building, but refused because it came from a developer who had no interest in saving --on-Meats open.
\"I want to sell everything, stocks and everything so they can continue to do business,\" he said . \".
\"But that\'s not the way they are intended at all, they just want to buy the assets, close the assets and sign the agreement.
I don\'t want it either.
Asked if he had considered selling the deposit. on-
The meat for Jimmy Pattison, he has the save-
He laughed at the food chain.
He didn\'t want to elaborate, but when Pattison opened the save, he made an arrangement with PattisonOn Foods.
\"We have a good relationship . \"
\"When he first took the name a few years ago, we reached an agreement.
We can come out there.
I saw those things, right?
It\'s
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