Robert Esshaki is a hard man to pin down. He seems to be in motion constantly, dealing with a variety of tasks at Rudy’s Market.
If he’s not handling everyday administration at the store, he may be supervising the latest outdoor display of produce or flowers. When not at the store, he’s off exploring possibilities for new and improved products.
‘We try to update things. We’re moving things around and we bring in new things,? he said. ‘We go after the business.?
The way he speaks underlines the intensity of his work, and he loves every minute of it.
Esshaki and partner Chris Thomas bought the downtown Clarkston establishment in 1990. At first they were comfortable operating it as a traditional grocery store, but over the years it has become anything but traditional.
In fact, it’s hard to define the business. Some come for the pizza (which Esshaki said has an ‘almost cult-like? fan base) or deli foods (including sandwiches on a ‘double-baked? rye bread), while others come for the fresh meat or produce.
The variety of specialty foods and beverages seems to match the variety of tastes in the community. Esshaki himself has a hard time knowing for what the store is most popular.
‘We have a pretty wide-ranging store. Everyone of our departments does pretty equal,? he said, hastening to note, ‘We have the regular stuff, too.?
The store is known for more than the products. During the infamous power outage in the summer of 2003, Rudy’s Market continued operating as long as they could with flashlights, acting as a magnet for folks stocking up for the long haul.
During non-emergency situations, the staff always seems to be in service mode.
An interview with Esshaki was interupted by someone from Clarkston Elementary School delivering a thank you gift for his donation to the school’s booth at the recent Art in the Village event for the third consecutive year. Esshaki said he loves supporting local schools and athletics.
While there is an obvious business motivation, he said there’s more to it.
‘We feel we’re part of the community, and we like giving back to the community,? he said.
There was a time when the partners considered relocating. That has changed.
‘That’s definitely not on our agenda. We love it down here, and we’re doing very well,? he said. ‘We’re right in the center where all the traffic is. We’ve got a beautiful historic building, and our store has been extremely successful.?
If there’s a secret to their success, Esshaki chalks it up to enjoying what they do. He started working in a small store at age 13, and has never looked back.
‘We like what we do. We enjoy this business,? he said. ‘And we’re successful at it, which makes you enjoy it more.?
Keeping successful means constantly looking for better ways to do business. Esshaki said he and his partner are constantly off visiting food shows and potential suppliers. It’s a necessity in the age of super-grocery stores.
‘The business has almost split into great big stores and really small stores, so while we do feel the effects, it’s also one of our best forms of advertising,? he said. ‘People want to get the better stuff, get the better service and get in and out, and that’s where we come in.?
Esshaki is quick to share the credit with the store’s staff of 25.
‘The staff is the key to our whole store. We have a phenomenal staff. Everybody’s friendly, they’re knowledgable, they enjoy the business. We have great synergy. It seems we attract that type of worker.?
Esshaki is so excited about business that he doesn’t talk much of life outside the job. Indeed, he said he and his partner plan vacations around various food shows or destinations where they can explore new products.
‘You go to different stores, and you talk to different people,? he said. ‘It’s a passion for us. We have tunnel vision when it comes to our business.?