Meet VP of Sales and OPERATIONS - Heather Ratliff
At Marrow Detroit Provisions, the collaborative community of chefs, butchers, and front-of-house staff is essential to creating the culinary quality you count on us for! We want you to get to know our team!
We recently sat down with Heather Ratliff, Marrow Detroit Provision’s Vice President of Sales and Operations to discuss her role, her favorite Marrow Detroit Provisions product, and more. With over a decade of experience in local food systems sales and operations, she’s committed to making local, ethical, and delicious chef-crafted food easy for you to find and use at home.
Photography by Taylor Higgins
Q: What led you to your role at Marrow Detroit Provisions?
A: Over the past decade, I’ve built my career around creating an alternative local food supply chain. My passion lies in building a resilient food system, and supporting a viable agricultural economy. I came to Marrow (and Marrow Detroit Provisions), because of those shared values. The trash-to-cash model of using the whole animal, their record of building strong relationships with farm partners, and their willingness to adapt to the nuances of seasonal availability drew me to this team. All of this leads to culinary creativity that inspires the incredible rotating menu at the restaurant.
Bringing the best sellers from the butcher shop to market is so exciting. There’s nothing else like this in the market, this product supports local resilience using recipes from a James Beard nominated team, it’s unparalleled. As a working mom, this is exactly what I’m looking for when I go to the store. I want to maintain my dedication to sourcing locally, I want to feed my kids elevated flavor profiles so they’re adventurous eaters, and I want to raise healthy humans… all that between soccer practice and a demanding career, it needs to be easy. That’s part of what we’re doing here, we’re bringing the values, and the culinary excellence in a format that is easy to use for a quick dinner between all the other demands of life.
Q: How has working in a company like Marrow Detroit Provisions shaped your experience?
A: Working here has been such an empowering experience. Within this team, we’re given the space to do our jobs and let the work speak for itself. Ping, our leader, has been incredible in providing opportunities for growth and access to experts to support us all in building into our roles. I’m constantly inspired by the individuals I work with. Whether it’s those leading in farming, processing, butchery, or running the restaurant, and every role in between, we’re all growing along with Marrow and Marrow Detroit Provisions. It’s incredible to be a part of this. It has been so rewarding to watch and empower our team grow into roles that play to their strengths while deepening our relationships with Michigan farmers and processors, building a foundation for growth that supports both our team and the local community.
Q: How do you incorporate sustainability and community values into daily operations at Marrow Detroit Provisions?
A: Sustainability and community values are at the heart of everything we do. Each aspect of our business reflects our mission as we scale, all grounded in our core values of quality, community, land, and animal. We prioritize sourcing products that support sustainable farming practices and humane animal treatment, ensuring we contribute to a viable farming business model.
As we plan for growth, we've implemented systems to help us better understand the economics of our butchery to ensure our operations are sustainable. As we plan to scale, these tools are vital to ensuring our growth remains viable. Sustainability cannot thrive without a sustainable business model. Understanding viable economics is paramount; we cannot benefit anyone if we fail. By focusing on these elements, we strive to create a sustainable and supportive ecosystem for everyone involved. To stay true to that mission we make decisions based on the success and needs of all stakeholders throughout the supply chain, we communicate and collaborate and do our best to find solutions that work for everyone.
Q: What advice would you give to anyone aspiring to lead in the sustainable food and ag industry?
A: My advice is to learn from the mistakes of those who came before you. Solving the puzzle of a sustainable food system in a heavily subsidized economy is an incredible challenge. If it were easy, someone would have done it already. Collaborate, network, and surround yourself with advisors who can help you avoid making the same mistakes twice. And of course, while passion is important, it won’t run a business on its own—build a strong plan, be willing to adapt and keep a close eye on the numbers with every decision you make.
Q: What’s your favorite MDP product and how do you like to use it?
A: I’m obsessed with our Basilicata sausage, my kids like it too! —it’s not your average Italian sausage, the flavor profile is elevated and the fennel flavor is unreal! This time of year, I like to roast it on a sheet pan with delicata squash and Brussels sprouts until they’re crispy, then drizzle it with balsamic.
Q: Can you share a fun fact about yourself or something unexpected?
A: I’m not sure it’s fun, but it’s real. These days my world revolves around my kids and my career. Fortunately, my kids are awesome, and I love my job.
